With their multiple decadent layers, these brownies are my family's absolute favorite. —Ella Agans, Birch Tree, Missouri
Peanut Caramel Brownie Bites
Test Kitchen tips
Ingredients
- 3/4 cup butter, cubed and softened
- 2/3 cup sugar
- 2 tablespoons water
- 1 cup semisweet chocolate chips
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- candy bar topping:
- 1 cup sugar
- 1/4 cup butter, cubed
- 1/4 cup 2% milk
- 1 cup marshmallow creme
- 1/2 cup creamy peanut butter, divided
- 1/2 teaspoon vanilla extract
- 2-1/2 cups dry roasted peanuts, divided
- 40 caramels
- 2 tablespoons water
- 1-1/4 cups semisweet chocolate chips
Directions
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray.
- Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder.
- Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes.
- For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil for 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts.
- In a small saucepan, combine the caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts.
- Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining 1/4 cup peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate for at least 1 hour.
- Lifting with foil, remove brownies from pan. Cut into bites. Store in an airtight container in the refrigerator.
Loading Popular in the Community
