Description[]
Source: Holy Sweet! - Peabody Johnson
The candy bar with the funny name - but definitely tasty. This bar came out when I was a kid, and I remember feeling so excited that there was a new candy bar (it doesn't take much to excite me, clearly). Originally the bar did not have caramel in it, but it was added a few years later and I definitely think that was the right move. These brownies are sticky and gooey, so make sure to have a napkin ready when you take a bite.
Ingredients[]
- 1 box brownie mix of your choice
- 1 cup (240 ml) caramel sauce
- 1 1/2 cups (252 g) milk chocolate chips
- 1 cup (258 g) peanut butter
- 1 tbsp (14 g) unsalted butter
- 1 1/2 cups (44 g) Rice Krispies
Directions[]
- Preheat the oven to the temperature indicated on the brownie box.
- Spray a 9 x 13-inch (23 x 33-cm) baking pan with nonstick baking spray.
- Prepare the brownie mix according to the directions on the box.
- Pour the prepared batter into the pan and even it out with a spatula.
- Bake for the time recommended on the box, or until a cake tester inserted in the corner of the pan comes out with moist crumbs.
- Pour the caramel sauce over the top of the warm brownies and even it out with an offset spatula.
- Then set them aside to cool.
- While the brownies are cooling, place the chocolate chips, peanut butter, and butter in a medium saucepan.
- Cook over low heat, stirring constantly, until everything is melted.
- Remove the pan from the heat, add the Rice Krispies and mix well.
- Let this mixture cool for about 3 minutes.
- Then spread it evenly over the caramel layer, doing the best you can, since it will be sticky.
- Refrigerate until the topping is chilled and set, about 2 hours, before cutting into the brownies.
Yield: Makes about 12