PEANUT BUTTER CRUNCH BROWNIES St. Paul Pioneer Press
Makes 24 brownies. 1 box (19.5 ounces) Pillsbury Brownie Classics Traditional fudge brownie mix 1/2 cup vegetable oil 1/4 cup water 2 eggs 3 cups semisweet chocolate chips, divided use 1 bag (14 ounces) caramels, unwrapped 1/4 cup water 2 cups slightly broken pretzels (4 1/2 ounces) 1/4 cup butter, melted 1 cup powdered sugar 1 jar (18 ounces) crunchy peanut butter 2 cups Reese's Puffs cereal, slightly broken To prepare oven, baking pan: Preheat oven to 350 degrees (325 degrees for dark baking pan). Grease 13-by-9-inch pan with cooking spray or shortening. Set aside. To make brownie crust: In large bowl, prepare brownie mix as directed on box using oil, water and eggs. Stir in 1 cup chocolate chips. Spread batter evenly in pan. Bake for 28 to 30 minutes. Cool on wire rack. To make caramel/pretzel layer: In medium microwavable bowl, microwave caramels and water on high for 1 minute. 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. To make peanut butter/cereal 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. To finish brownies: In small microwavable bowl, microwave remaining 2 cups chocolate chips on high for 1 minute. Stir. Continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate for 2 to 3 hours or until chocolate is set and caramel mixture in center is firm. To serve: Let stand at room temperature for 10 minutes before cutting. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
