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Candy Bar Brownies

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Serves | Prep Time | Cook Time

Why I Love This Recipe

These beauties take awhile to prep but are so worth it in the end! Picture a brownie with a snickers bar on top.

Ingredients You'll Need

Brownie Ingredients:
3/4 cup butter or margarine, softened
2 tbls water
2/3 cup sugar
1 cup semisweet chocolate chips
1 teaspoon vanilla
2 eggs
1 cup AP flour
1/2 tsp baking powder

Candy Bar Topping Ingredients:
1 cup sugar
1/4 cup butter or margarine
1/4 cup milk
1 cup marshmallow creme
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/2 cup dry roasted peanuts
40 caramels, unwrapped
1/4 cup water
1 cup semisweet chocolate chips
1/4 cup butterscotch flavored chips


Heat oven to 350 (if using a dark nonstick pan, heat oven to 325). Line bottom and sides of 9 x 13 pan with foil, leaving 1" of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.

In large microwave safe bowl, microwave 3/4 cup butter, 2 tbls water and 2/3 cup sugar uncovered on high about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 tsp vanilla and 2 eggs until well mixed. Stir in flour and baking powder. Pour batter into prepared pan.

Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool completely in the pan on a wire rack, about 30 minutes.

In 2 quart saucepan, heat 1 cup sugar, 1/4 cup butter and the 1/4 cup milk to a boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 tsp of vanilla. Pour over brownies. Sprinkle peanuts over top of previous mixture.

In 1 quart saucepan, heat caramels and 1/4 cup water over medium low heat, stirring constantly, until caramels are melted; pour over peanuts.

In a medium microwave safe bowl, microwave 1 cup chocolate chips and the 1/4 cup butterscotch chips uncovered on hgh about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer.

Refrigerate at least 1 hour before cutting. For bars, cut into 8 rows by 6 rows. Store covered in the refrigerator.

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