Ingredients
- 3 ounces unsweetened chocolate, coarsely chopped
- 1/2 cup butter
- 2 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 14 ounce bagsvanilla caramels (68 caramels total), unwrapped
- 2/3 cup evaporated milk
- 1 tablespoon water
- 1 1/2 cups crisp rice cereal
- 1/3 cup butter
- 1 7 ounce jarmarshmallow creme
- 1/4 cup creamy peanut butter
- 1 12 ounce packagesemisweet chocolate pieces
- 1/4 cup butter
- 1/4 cup whipping cream
Directions
1.
In a medium saucepan combine unsweetened chocolate
and 1/2 cup butter. Cook and stir over low heat until melted and smooth.
Remove from heat; cool slightly. Meanwhile, preheat oven to 350 degrees
F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
2.
For brownie layer, stir 1 cup of the sugar into
chocolate mixture. Add eggs, one at a time, beating with a wooden spoon
after each addition just until combined. Stir in vanilla. In a small
bowl stir together flour and baking soda. Add flour mixture to chocolate
mixture; stir just until combined. Pour batter into the prepared pan,
spreading evenly. Bake for 15 to 17 minutes or until edges start to pull
away from sides of pan. Cool on a wire rack.
3.
For caramel layer, in a large microwave-safe bowl
combine caramels, 2 tablespoons of the evaporated milk, and the water.
Microwave on 100 percent power (high) about 3 minutes or until caramels
are melted, stirring every 30 seconds. Stir in rice cereal. Spread
caramel mixture evenly over brownie layer in pan, spreading to edges.
Place pan in freezer while preparing nougat layer.
4.
For nougat layer, in a medium saucepan combine the
remaining 1-1/4 cups sugar, the remaining evaporated milk, and 1/3 cup
butter. Bring to boiling over medium-high heat; reduce heat to medium.
Simmer, uncovered, for 5 minutes. Remove from heat. Stir in marshmallow
creme and peanut butter. Pour marshmallow mixture over caramel layer,
spreading to edges. Place pan in freezer while preparing chocolate
layer.
5.
For chocolate layer, in a small saucepan cook and
stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream over
low heat until melted and smooth. Pour chocolate mixture over nougat
layer, spreading to edges. Cover loosely and chill for 2 hours. Using
the edges of the foil, lift uncut brownies out of pan. Cut into
brownies. Store, covered, in the refrigerator for up to 3 days.
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