Post by Roughhouse on Dec 14, 2014 18:43:09 GMT
Prep time: 50 minutes Bake: 15 minutes Chill: 2 hours Oven: 350 degrees
3 ounces unsweetened chocolate, coarsely chopped
1/2 cup butter
2 1/4 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1 1/2 14-ounce packages vanilla caramels (68 caramels total), unwrapped
2/3 cup evaporated milk
1 tablespoon water
1 1/2 cup crisp rice cereal
1/3 cup butter
1 7 oz jar marshmallow creme
1/4 cup creamy peanut butter
1 12 oz package semisweet chocolate pieces
1/2 cup whipping cream
3 tablespoons butter
1. In a medium saucepan cook and stir unsweetened chocolate and the 1/2 cup butter over low heat until melted and smooth; cool slightly. Meanwhile, preheat oven to 350 degrees F. Line a 13x9x2 inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
2. For brownie layer, sitr 1 cup of the sugar into chocolate mixture. Add eggs, one at a time, beating just until combined. Stir in vanilla. Stir in flour and baking soda just until combined. Spread batter evenly in the prepared baking pan. Bake for 15 to 17 minutes or until edges start to pull away from sides of pan. Cool on a wire rack.
3. For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk, and the water. Microwave on 100 percent power (high) for 2 1/2 to 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in rice cereal. Spread caramel mixture over brownie layer, spreading to the edges. Place pan in freezer while preparing the nougat layer.
4. For nougat layer, in a medium saucepan combine the remaining 1 1/4 cups sugar, the remaining evaporated milk, and the 1/2 cup butter. Bring to boiling over medium-high heat, stirring constantly; reduce heat to medium. Boil at a moderate, steady rate, without stirring, for 10 minutes. Place marshmallow creme and peanut butter in a large head-proof bowl. Remove cooked mixture into marshmallow creme and peanut butter until combined. Pour marshmallow mixture over caramel layer spreading to edges. Place pan in freezer while preparing the chocolate layer.
5. For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, whipping cream, and the 3 tablespoons of butter over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely and chill for 2 hours. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars.
Makes 64 brownies.
To store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Hint: Be careful when cutting chilled brownies. You will need a large knife and a steady, flat work surface. Be careful with the knife! It is difficult to cut through and will require some muscle. Keep the portions small. This desert is so rich that a large piece will be too much for a single serving.
3 ounces unsweetened chocolate, coarsely chopped
1/2 cup butter
2 1/4 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1 1/2 14-ounce packages vanilla caramels (68 caramels total), unwrapped
2/3 cup evaporated milk
1 tablespoon water
1 1/2 cup crisp rice cereal
1/3 cup butter
1 7 oz jar marshmallow creme
1/4 cup creamy peanut butter
1 12 oz package semisweet chocolate pieces
1/2 cup whipping cream
3 tablespoons butter
1. In a medium saucepan cook and stir unsweetened chocolate and the 1/2 cup butter over low heat until melted and smooth; cool slightly. Meanwhile, preheat oven to 350 degrees F. Line a 13x9x2 inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
2. For brownie layer, sitr 1 cup of the sugar into chocolate mixture. Add eggs, one at a time, beating just until combined. Stir in vanilla. Stir in flour and baking soda just until combined. Spread batter evenly in the prepared baking pan. Bake for 15 to 17 minutes or until edges start to pull away from sides of pan. Cool on a wire rack.
3. For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk, and the water. Microwave on 100 percent power (high) for 2 1/2 to 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in rice cereal. Spread caramel mixture over brownie layer, spreading to the edges. Place pan in freezer while preparing the nougat layer.
4. For nougat layer, in a medium saucepan combine the remaining 1 1/4 cups sugar, the remaining evaporated milk, and the 1/2 cup butter. Bring to boiling over medium-high heat, stirring constantly; reduce heat to medium. Boil at a moderate, steady rate, without stirring, for 10 minutes. Place marshmallow creme and peanut butter in a large head-proof bowl. Remove cooked mixture into marshmallow creme and peanut butter until combined. Pour marshmallow mixture over caramel layer spreading to edges. Place pan in freezer while preparing the chocolate layer.
5. For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, whipping cream, and the 3 tablespoons of butter over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely and chill for 2 hours. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars.
Makes 64 brownies.
To store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Hint: Be careful when cutting chilled brownies. You will need a large knife and a steady, flat work surface. Be careful with the knife! It is difficult to cut through and will require some muscle. Keep the portions small. This desert is so rich that a large piece will be too much for a single serving.