Tuesday, August 13, 2013
1 box of brownie mix, to fit a 9x13 pan plus Ingredients called for on box
1/4 cup hot fudge topping, unheated, straight from the jar
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7 oz.) jars marshmallow creme (@1 1/2 cups)
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla
1 (17 oz.) jar of caramel, preferably Mrs. Richardson's Butterscotch Caramel
1 1/4 cups chocolate chips
1/4 cup peanut butter.
1.Prepare brownie batter according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. Bake as directed on box until cooked thru and cool completely.
2.Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme (I used one complete 7 oz. jar and most of the second jar), peanut butter, and vanilla stirring until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. I stick the brownies in the fridge for about 45 minutes.
3.Once the nougat layer is set up pour the caramel topping over the nougat layer. Make sure to pour it evenly across the nougat covering as much as the surface as you can. Let cool. Again, I usually stick this in the fridge for about 30-45 minutes.
4.Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth. Pour over caramel layer and cool completely. stick them in the fridge until the chocolate is set. I store these in the fridge and let them set out for a few minutes before cutting them. You want the chocolate to be cool enough to be set, but warmed up just a bit so that they are soft enough to cut more easily.