Ingredients: |
Ingredients: 1 box (19.5oz.) Pillsbury Brownie Classics mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3 cups semi sweet chocolate chips
1 bag (14oz.) caramels, unwrapped
1/4 cup water
2 cups slightly broken pretzels (4 1/2oz.)
1/4 cup butter, melted
1 cup powdered sugar
1 jar (18oz.) crunchy peanut butter
2 cups Reese's Puffs cereal, slightly broken
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Directions: |
Directions:Heat oven to 350º (325º for dark pan). Grease 13x9 pan with cooking spray. In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28-30 minutes. Cool on wire rack while making topping. In med. bowl, microwave caramels and water on high 1 min. Stir; continue to microwave in 15 second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer. In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer. In small bowl microwave remaining 2 cups of chocolate chips on high 1 minutes. Stir; continue to heat in 15 second intervals, stirring after each. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2-3 hours. Let stand at room temp 10 minutes before cutting. |
This recipe for Peanut Butter Crunch Brownies is from