Ingredients
3/4 cup butter, cubed and softened2/3 cup sugar2 tablespoons water1 cup semisweet chocolate chips2 large eggs, room temperature1 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon baking powderCANDY BAR TOPPING:1 cup sugar1/4 cup butter, cubed1/4 cup 2% milk1 cup marshmallow creme1/2 cup creamy peanut butter, divided 1/2 teaspoon vanilla extract2-1/2 cups dry roasted peanuts, divided 40 caramels2 tablespoons water1-1/4 cups semisweet chocolate chips
Preparation
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 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 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 peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour.
Lifting with foil, remove brownies from pan. Cut into bites. Store in an airtight container in the refrigerator.
