Wednesday, April 15, 2015

Take Five Brownies

I made these for dessert while my folks were here.  They are rich and DELICIOUS!

1 box (family-sized for 9x13 pan) milk chocolate brownie mix
1 C. crunchy peanut butter
2/3 C. powdered sugar
1 1/2 C. ‘snaps’ or waffle pretzels Beth used twists
1 C. milk chocolate chips
1/2 C. butter (1 stick)
1/2 C. light brown sugar
6 T. light corn syrup
2 T. heavy cream
1/2 t. pure vanilla extract

Bake milk chocolate brownies as directed on box in a 9x13 pan. Allow to cool completely, then combine crunchy peanut butter with powdered sugar in a large bowl. Beat until combined, then spread evenly over cooled brownies.

Arrange pretzels over top of peanut butter in a single layer. Sprinkle milk chocolate chips over top of pretzels and set aside.

Prepare caramel topping: In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, and heavy cream. Bring to a boil and stir, making sure all sugar is dissolved. Stir 5-10 minutes more, until caramel is thick & bubbly (about 230 degrees on a candy thermometer). Remove from heat, stir in vanilla, and pour caramel evenly over brownies. Run the tip of a knife or the back of a spoon over the top in swirl patterns to create a design. Refrigerate pan for about 1 hour to set.

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