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1
Heat oven to 350.
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2
Line bottom and sides of 13 x 9 inch pan with foil, leaving 1 inch of foil overhaning at 2 opposite sides of pan; spray foil with cooking spray.
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3
In large microwavable bowl, microwave 3/4 cup butter, 2 T. water and 2/3 cup sugar uncovered on High about 1 minute or until mixture just starts to boil; stir until blended.
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4
Stir in 1 cup chocolate chips until melted.
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5
Stir in 1 t. vanilla and the eggs until well mixed.
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6
Stir in flour and baking powder.
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7
Pour batter into pan.
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8
Bake 18-23 minutes or until a toothpick inserted in center comes out clean (do not overbake).
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9
Cool completely in pan on wire rack, about 30 minutes.
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10
In 2 quart saucepan, heat 1 cup sugar, 1/4 cup butter and the milk to boiling over medium heat, stirring constantly.
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11
Boil 5 minutes, stirring constantly.
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12
Stir in marshmallow creme, 1/4 cup of the peanut butter and 1/2 t. vanilla.
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13
Pour over brownies.
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14
Sprinkle peanuts over top.
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15
In 1 quart saucepan, heat caramels and 1/4 cup water over medium-low heat, stirring constantly, until caramels are melted; pour over peanuts.
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16
In medium microwavable, microwave 1 cup chocolate chips and the butterscotch chips uncovered on High about 1 minute or until softened; stir until smooth.
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17
Stir in remaining 1/4 cup peanut butter; spread over caramel layer.
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18
Refrigerate at least 1 hour before cutting.
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19
Use foil to lift bars from pan before cutting.
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20
For bars, cut into 8 rows by 6 rows.
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21
Store covered in refrigerator.
