Chocolate-peanut butter caramel bars
For brownie layer:
1 pkg. Betty Crocker fudge brownie mix
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1/4 cup water
1/2 cup vegetable oil
For peanut butter layer:
3 cups powdered sugar
1 cup creamy peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
3/4 cup salted peanuts, coarsely chopped
For caramel-chocolate layer:
1 bag (14 oz.) caramels, unwrapped
3 tablespoons water
1 bag (11.5 oz.) milk chocolate chips
Makes 24 bars.
Heat oven to 350 degrees. Spray bottom only of 13-by-9-inch pan with cooking spray.
Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely, about 1 hour.
In a medium bowl, combine powdered sugar, peanut butter, butter and water; mix well (if necessary, add additional water 1 teaspoon at a time until mixture is smooth).
Drop spoonfuls of peanut butter mixture over cooled brownie layer; spread evenly. Sprinkle with peanuts; refrigerate while making caramel layer.
Heat caramels and water in 1-quart saucepan over medium heat; stir frequently until caramels are melted. Pour caramel mixture over chopped peanuts; spread evenly. Refrigerate for 30 minutes or until caramel is set.
Melt milk chocolate chips in an uncovered microwavable bowl on medium-high (70 percent) for 1 minute. Stir. Microwave for 20 additional seconds as needed, then stir. Continue until melted and smooth. Once melted, pour evenly over caramel layer and gently spread. Refrigerate 1 hour or until chocolate is set before cutting.