These 4 layer brownies combine caramel, nougat, peanut butter and lots of chocolate! They remind me of a homemade milkyway bar placed perfectly on top of a brownie!
Recipe adapted from BHG
Peanut Butter & Caramel 4 Layer Brownies
Ingredients
- Ingredients:
- 3 ounces unsweetened chocolate coarsely chopped
- ½ cup butter
- 2 ¼ cups sugar divided, so read recipe carefully
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup all-purpose flour
- ¼ teaspoon baking soda
- 68 Kraft caramels 1 1/2 bags, unwrapped
- ⅔ cup evaporated milk divided so read recipe carefully
- 1 tablespoon water
- ⅓ cup butter
- One 7 ounce jar marshmallow creme
- ¼ cup creamy peanut butter
- 12 ounces chocolate chips
- ¼ cup butter
- ¼ cup whipping cream
Instructions
- In a medium saucepan combine unsweetened chocolate and butter.
- Cook and stir over low heat until melted and smooth.
- Remove from heat; cool slightly.
- Meanwhile, preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with nonstick foil, extending the foil over edges of pan.
- For brownie layer, stir 1 cup of the sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla.
- Stir in flour and baking soda.
- Add flour mixture to chocolate mixture; stir just until combined.
- Pour batter into the prepared pan, spreading evenly.
- Bake for 15 to 17 minutes or until edges start to pull away from sides of pan.
- Cool on a wire rack. Then pop in freezer.
- For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk, and the water.
- Microwave until smooth.
- Spread caramel mixture evenly over brownie layer in pan, spreading to edges. Place pan in freezer while preparing nougat layer.
- For nougat layer, in a medium saucepan combine the remaining 1-1/4 cups sugar, the remaining evaporated milk, and 1/3 cup butter.
- Bring to boiling over medium-high heat; reduce heat to medium.
- Simmer, uncovered, for 5 minutes.
- Remove from heat.
- Stir in marshmallow creme and peanut butter.
- Pour marshmallow mixture over caramel layer, spreading to edges. Place pan in freezer while preparing chocolate layer.
- For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream over low heat until melted and smooth.
- Pour chocolate mixture over nougat layer, spreading to edges.
- Freeze for an hour then cut into brownies. Store, covered, in the refrigerator for up to 3 days.
Roberta Redenbaugh says
These really sound very good but a little putsy. I have a quick question. Are the directions in number 6 and 7, a duplication?