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Candy Bar Brownies

Betty Crocker Kitchens
Updated Aug 25, 2010
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Here’s a great-tasting brownie with a candy bar topping – a delicious dessert!

Candy Bar Brownies

  • Prep Time 40 min
  • Total 2 hr 45 min
  • Servings 48
  • Ingredients 19
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Ingredients

Brownies

  • 3/4 cup butter or margarine, softened
  • 2 tablespoons water
  • 2/3 cup sugar
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder

Candy Bar Topping

  • 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 teaspoon vanilla
  • 1 1/2 cups dry-roasted peanuts
  • 40 caramels, unwrapped
  • 1/4 cup water
  • 1 cup semisweet chocolate chips
  • 1/4 cup butterscotch-flavored chips
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • Step 
    2
    In large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons 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 teaspoon vanilla and the eggs until well mixed. Stir in flour and baking powder. In pan, spread batter evenly.
  • Step 
    3
    Bake 18 to 23 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on cooling rack, about 30 minutes.
  • Step 
    4
    In 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to 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 teaspoon vanilla. Pour over brownies. Sprinkle peanuts over top.
  • Step 
    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.
  • Step 
    6
    In medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth. Stir in remaining 1/4 cup peanut butter; spread over caramel layer. Refrigerate at least 1 hour before cutting. Use foil to lift brownies from pan before cutting. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

Nutrition

200 Calories
11g Total Fat
3g Protein
23g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Brownie
Calories
200
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
105mg
4%
Potassium
100mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
17g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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