Candy Bar Brownies

Wow. These babies are rich. But so very good. This entry is part of a recipe exchange I participated in with the girls on the "What's Cooking" board on The Nest. A bunch of us "nesties" submitted our favorite dessert recipes, then we were given a recipe by our host; Katie of

Good Things Catered.

I was anxious to make this recipe, and even though I'm submitting on the deadline, I am happy to have participated. I actually made these at my father's home in MI. I ended up having to purchase most of the goodies to top the brownies, as well as all the staples, my Pa just isn't a baker. So I needed to get baking flour, vanilla, and flour.... Yes flour. I don't understand how he cooks, and he is a fabulous cook, without flour.

They were a bit time consuming, but no big deal. It was nice to hang out with my family and bake for them. They were happy I did too, my nephews loved them.

If I were to make these again, I would cut them petit four size, as they are so rich. But others may wish to eat a whole bar. To each their own. : )

Candy Bar Brownies

(source Amber from Amber's Delectable Delights)

Brownie Ingredients:

3/4 cup butter or margarine, softened

2 tbls water

2/3 cup sugar

1 cup semisweet chocolate chips

1 teaspoon vanilla

2 eggs

1 cup AP flour

1/2 tsp baking powder

Candy Bar Topping Ingredients:

1 cup sugar

1/4 cup butter or margarine

1/4 cup milk

1 cup marshmallow creme

1/2 cup creamy peanut butter

1/2 tsp vanilla

1 1/2 cup dry roasted peanuts

40 caramels, unwrapped

1/4 cup water

1 cup semisweet chocolate chips

1/4 cup butterscotch flavored chips

Directions

1) Heat oven to 350 (if using a dark nonstick pan, heat oven to 325). Line bottom and sides of 9 x 13 pan with foil, leaving 1" of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.

2) In large microwave safe bowl, microwave 3/4 cup butter, 2 tbls water and 2/3 cup sugar uncovered on high about 1 minute or until mixture just starts to boil; stir until blended. Stir in 1 cup chocolate chips until melted. Stir in 1 tsp vanilla and 2 eggs until well mixed. Stir in flour and baking powder. Pour batter into prepared pan.

3) Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool completely in the pan on a wire rack, about 30 minutes.

4) In 2 quart saucepan, heat 1 cup sugar, 1/4 cup butter and the 1/4 cup milk to a boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 tsp of vanilla. Pour over brownies. Sprinkle peanuts over top of previous mixture.

5) In 1 quart saucepan, heat caramels and 1/4 cup water over medium low heat, stirring constantly, until caramels are melted; pour over peanuts.

6) In a medium microwave safe bowl, microwave 1 cup chocolate chips and the 1/4 cup butterscotch chips uncovered on hgh about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer.

7) Refrigerate at least 1 hour before cutting. For bars, cut into 8 rows by 6 rows. Store covered in the refrigerator.