Peanut Butter Crunch Brownies

24 Brownies

28 Minutes

Ingredients:

1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix

1/2 cup pure vegetable oil

1/4 cup water

2 eggs

3 cups semisweet chocolate chips (18 oz)

1 bag (14 oz) caramels, unwrapped

1/4 cup water

2 cups slightly broken pretzels (4 1/2 oz)*

1/4 cup salted butter, melted

1 cup powdered sugar

1 jar (18 oz) extra crunchy peanut butter

2 cups chocolate peanut butter puff cereal, slightly broken*

Method:

Heat oven to 350 degrees F (325°F for dark pan). Grease 13x9-inch pan with shortening, or spray with CRISCO® Original No-Stick Cooking Spray. In large bowl, make brownie mix as directed on box, using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on cooling rack while making topping.

In medium microwavable bowl, microwave caramels and water uncovered on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.

In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.

In small microwavable bowl, microwave remaining 2 cups chocolate chips uncovered on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate 2 to 3 hours or until chocolate is set and caramel mixture in center is firm. Let stand at room temperature 10 minutes before cutting. For brownies, cut into 6 rows by 4 rows.

High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 13x9-inch pan.

*To slightly break pretzels and cereal, place in separate resealable food-storage plastic bags; seal bags and break with rolling pin.

Cindy Egersdorfer
Cuyahoga Falls, Ohio

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