Shelly's Recipe

PEANUT BUTTER CRUNCH BROWNIES

Category: Brownies/Blondies

1 box fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3 cups semisweet chocolate chips
1 (14 oz) bag caramels, unwrapped
1/4 cup water
2 cups slightly broken pretzels
1/4 cup salted butter, melted
1 cup confectioners sugar
1 jar (18 oz) extra crunchy peanut butter
2 cups Reese's Puffs cereal, slightly broken

Preheat oven to 350. Grease 13x9 inch pan with shortening, or spray 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 to 30 minutes. Cool on cooling rack while making topping.

In medium microwavable bowl, microwave caramels and water uncovered on High 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.

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 microwavable bowl, microwave remaining 2 cups chocolate chips uncovered on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate 2 to 3 hours or until chocolate is set and caramel mixture in center is firm. Let stand at room temperature 10 minutes before cutting. For brownies, cut into 6 rows by 4 rows.