Someone needs to come and pry these away from my mouth.
I’m not kidding. I cannot stop eating these.
A little piece here, a bigger piece there — it’s an endless cycle.
I honestly don’t know why I decided to essentially stuff a candy bar into a brownie. Maybe I had an intense craving for brownies and a peanut-butter Snickers at the same time.
The best part is that these brownies stay unbelievably soft for days. That rarely happens with my baked treats — usually they’re perfect out of the oven and then firm up after a couple of days.
I’m convinced the caramel mixed with heavy cream is what locks in the gooey texture. And please don’t ask how many calories are in these — I refuse to acknowledge how much they’re derailing the diet I was going to start on Monday.
With summer gatherings approaching, these are a perfect dessert to bring to picnics and barbecues.
Look at that gooey, chocolate goodness… I can’t resist.
Peanut Butter Caramel Stuffed Brownies
ingredients
- 1 cup butter
- 12 oz semisweet chocolate chips
- 1 1/2 cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 14 oz caramel candies unwrapped
- 1/4 cup heavy cream
- 1/2 cup butter softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tsp milk
- 1 cup semisweet chocolate chips
- 1/4 cup butter
instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13″ baking pan thoroughly with butter to prevent sticking.
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In a large microwave-safe bowl combine the semisweet chocolate chips and butter from the brownie ingredients. Microwave in 30-second intervals, stirring between each, until melted and smooth. Whisk in the sugar, eggs, and vanilla until combined.
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Stir in the flour and salt until just combined. Spread half of the batter evenly across the bottom of the prepared pan. Bake for 18 minutes. Remove from the oven (leave the oven on) and let the brownies cool for 20 minutes.
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For the caramel filling, combine the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the caramel is melted and smooth. Spread the caramel over the cooled bottom brownie layer. Scoop the remaining brownie batter over the caramel and spread as evenly as possible — some mixing is normal.
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Bake for 20 minutes. Transfer the pan to a wire rack and let cool completely, about 1 hour.
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Make the peanut butter filling by beating the softened butter, creamy peanut butter, powdered sugar, and milk together until smooth. Spread the mixture evenly over the cooled brownies.
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Prepare the chocolate topping by microwaving the chocolate chips and butter together for 30–60 seconds, stirring until smooth. Allow the glaze to cool about 10 minutes, then spread it over the peanut butter layer.
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Refrigerate for 30 minutes or until the chocolate topping sets. Use a very sharp knife to slice and serve.