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Peanut Butter Crunch Brownies

Peanut Butter Crunch Brownies
FabFood
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Recipe for Peanut Butter Crunch Brownies, a 2006 Pillsbury Bake-off winning recipe.

Ingredients

  • 1 box (19.5 oz.) Pillsbury traditional fudge brownie mix
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 eggs
  • 3 cups semisweet chocolate chips (18 ounces)
  • 1 bag (14 ounces) caramels, unwrapped
  • 1/4 cup water
  • 2 cups slightly broken pretzels (4 1/2 ounces)
  • 1/4 cup butter or margarine, melted
  • 1 cup powdered sugar
  • 1 jar (18 ounces) crunchy peanut butter
  • 2 cups sweetened corn puff cereal with peanut butter and cocoa, slightly broken*

Directions

  1. Makes 24 Brownies
  2. Prep Time: 30 Minutes
  3. Start to Finish: 4 Hours, 10 Minutes
  4. 1. (Preheat oven to 350°F. (325°F. for dark pan).  Grease a 13 X 9-inch pan with shortening or cooking spray.  In a 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.
  5. 2. In a medium microwavable bowl, microwave caramels and water uncovered on High for 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 the cooled brownie layer.
  6. 3. In a 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.
  7. 4. In a small microwavable bowl, microwave remaining 2 cups chocolate chips, uncovered on High for 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 is firm in center.  Let stand at room temperature 10 minutes before cutting.  For brownies but into 6 rows by 4 rows.
  8. * To slightly break pretzels and cereal, place in separate resealable food-storage plastic bags, seal bags and break with rolling pin.
  9. High Altitude: (3500 to 6500 ft.)
  10. Follow high altitude brownie mix directions for 13 X 9-inch pan.
  11. Per Brownie:
  12. 530 Calories (250 Calories from Fat); 28g Total Fat; 9g Saturated Fat; 0g Trans Fat; 25mg Cholesterol; 320mg Sodium; 61g Total Carbohydrate; 3g Dietary Fiber; 41g Sugars; 9g Protein.
  13. % Daily Value:
  14. 2% Vitamin A; 0% Vitamin C; 6% Calcium; 15% Iron.
  15. Exchanges:
  16. 2 Starch; 2 Other Carbohydrate; 1/2 High Fat Meat; 4 1/2 Fat.
  17. Carbohydrate Choices:
  18. 4

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