Who's up for a sugar induced coma? These Snickers Brownies will definitely cause one, but in a good way. I made these brownies for a 4th of July celebration with fiends. Served with burgers/brats, potato salad, fresh fruit, chips, and beer they were a nice sweet treat.
I'll warn you they are very messy and are best served right out of the pan and with a fork. I absolutely love the texture - fudgy brownies, chewy nougat, crunchy peanuts, and creamy caramel....pretty much a snickers bar on steroids.
Pin this sucker and make it for your next party, your friends on 'diets' will thank you. ;)
Snickers Brownies
Brownie Layer
1 box brownie mix (for a 9 x 9 or 8 x 8 pan) and ingredients listed on the box
Nougat Layer
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/8 cup evaporated milk
7 ounces marshmallow fluff (about 3/4 cup)
1/8 cup peanut butter
1 cup lightly salted peanuts, roughly chopped
1/2 teaspoon vanilla extract
Caramel Layer
10 ounces butterscotch caramel sauce
Chocolate Layer
1 cup milk chocolate chips
1/4 cup creamy peanut butter
Lightly butter a 8 x 8 or 9 x 9 pan and set aside. Prepare brownies according to directions on the box including the ingredients indicated on the box. Let baked brownies cool completely before making the nougat.
In a medium sauce pan, melt butter over medium heat. Add the sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme, peanut butter, and vanilla and stir until melted and smooth. Turn off heat and stir in the peanuts. Pour nougat over cooled brownies and use a spatula to cover evenly. Allow nougat to set/cool before adding the caramel layer, 15-20 minutes.
As long as the caramel comes in a microwave safe container, like glass, remove lid and microwave for 1 minute, stirring after 30 seconds. Drizzle caramel over the cooled nougat layer and use a spatula to cover evenly. Allow caramel to set/cool before adding the chocolate layer, 15-20 minutes.
In a small medium microwave safe bowl, melt the chocolate chips and peanut butter by microwaving for 30 second bursts, stirring between each burst, until smooth. Drizzle chocolate on top of the caramel layer and use a spatula to cover evenly.
Place bars in the refrigerator to set completely, 1-2 hours or overnight. Bars are very messy and best served right from the pan and with a fork....and bigggggg glass of water.
Makes one, 8 x 8 or 9 x 9 pan. Store in the refrigerator.
Adapted from How Sweet It Is and Recipe Snobs
Printer Friendly Recipe
