Ingredients:
Brownie Layer:
- 1 box of brownie mix, I prefer Betty Crocker's Fudge or Dark Chocolate mixes
- Ingredients called for on box
- 1/4 cup hot fudge topping, unheated, straight from the jar
Nougat Layer:
- 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
Caramel Layer:
- 1 (17 oz.) jar of caramel, preferably Mrs. Richardson's Butterscotch Caramel
Candy Bar Topping:
- 1 1/4 cups chocolate chips
- 1/4 cup peanut butter.
Instructions:
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. Make sure to follow the high altitude
directions if you live at high altitude. Cool completely.
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
didn't measure, because how exactly do you measure that sticky fluff? 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 freezer for about 15 minutes.
Scoop caramel topping into a heavy bottomed saucepan and heat over low
until caramel is soft and easy to stir. Pour the caramel over the
nougat layer. Make sure to pour it evenly across the nougat covering as
much as the surface as you can. This makes it easier to spread the
caramel with a spatula. Let cool. Again, I usually stick this in the
freezer for about 15 minutes. Scoop caramel topping into a heavy
bottomed saucepan and heat over low until caramel is soft and east to
stir rather than mess with hot.
Melt chocolate chips and peanut butter together in a saucepan over low
heat, stirring occasionally, until smooth. Pour over nougat layer and
cool completely. I usually stick them in the fridge until the chocolate
is set. They chocolate gets pretty soft when left out, so I like to
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.
Enjoy!