Candy Bar Brownies

This layered gooey candy bar brownies recipe is sure to remind you of your favorite candy bars!

Built on a base of chocolate brownie batter and layered with a mixture of nougaty marshmallow and peanut butter and topped with layers of peanuts, caramel, chocolate and butterscotch these yummy brownies are hard to resist.

They are very reminiscint of a Snickers candy bar - yet no Snickers were harmed in the making of these brownies.

If you live at a high altitude, between 3,500 and 6,500 feet, be sure to reduce the amount of butter to 1/2 cup and use 3 tablespoons of water (instead of 2) when mixing the brownie batter. You may need to bake them a bit longer too, about 20-25 minutes as opposed to 18-23 minutes as the recipe directs.

Perfect for bake sales, lunch boxes or after school snacks, make these candy bar brownies once and we promise you'll be asked to make them again and again!

Candy Bar Brownies

Candy Bar Brownies Recipe

Brownies:

3/4 cup butter softened
2 tablespoons water
2/3 cup sugar
1 cup semisweet chocolate chips
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder

Candy Bar Topping:

1 cup sugar
1/4 cup butter
1/4 cup milk
1 cup marshmallow creme
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/2 cups dry-roasted peanuts
40 caramels, unwrapped
1/4 cup water
1 cup semisweet chocolate chips
1/4 cup butterscotch-flavored chips

Preheat oven to 350F degrees. (If using a dark or nonstick pan, heat oven to 325F degrees).
Line a 9x13-inch metal baking pan with foil, leaving 1-inch foil overhang on two opposite sides, and lightly spray foil with cooking spray; set aside.
In a uncovered large microwavable bowl, microwave 3/4 cup butter, 2 tablespoons water and 2/3 cup sugar on High about 1 minute or just until mixture starts to boil; stir until blended.
Stir in 1 cup chocolate chips until melted.
Stir in 1 teaspoon vanilla and the eggs until thoroughly mixed.
Stir in flour and baking powder.
Pour brownie mixture into the prepared baking pan.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean (be sure not to overbake).
Cool pan completely on wire rack, at least 30 minutes.
In a 2-quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to a boil over medium heat, stir continuously.
Boil for 5 minutes, stirring constantly.
Stir in marshmallow creme, 1/4 cup peanut butter and 1/2 teaspoon vanilla.
Pour mixture over brownies and then sprinkle peanuts on top.
In a 1-quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring continuously, until caramels are melted. Pour melted caramel over peanuts.
In a uncovered medium microwavable bowl, microwave 1 cup chocolate chips and the butterscotch chips on High about 1 minute or until softened; stir until smooth.
Stir in remaining 1/4 cup peanut butter then spread over caramel layer.
Refrigerate brownies at least 1 hour before cutting.
Use foil overhang "handles" to lift bars from pan before cutting.
Cut brownies into desired size and shape.

This recipe makes about 48 Candy Bar Brownies.

High Altitude directions (3,500-6,500 ft):
When mixing brownies following directions, but substitute 1/2 cup butter and 3 tablespoons water. Bake for 20-25 minutes until a toothpick inserted in center comes out clean - do not overbake.