-
1
Bottom layer: Generously spray bottom and sides of 9-inch springform pan with non-stick cooking spray.
-
2
Combine brownie mix, oil, water and eggs.
-
3
Beat 50 strokes.
-
4
Stir in chips.
-
5
Spread batter in pan.
-
6
Bake at 350 for 45-50 minutes or until center is almost set.
-
7
Cool 1 hour.
-
8
Filling: Melt butter in a saucepan over medium-high heat.
-
9
Add sugar and milk.
-
10
Bring to a boil; boil, stirring constantly, for 5 minutes.
-
11
Remove from heat.
-
12
Stir in marshmallow creme, peanut butter, and vanilla.
-
13
Add peanuts.
-
14
Spread over brownie layer.
-
15
Refrigerate until set (about 1 hour).
-
16
Carmel layer: Combine caramels and cream in microwaveable bowl.
-
17
Microwave for 1 1/2 minutes.
-
18
Stir well.
-
19
Microwave at 30-second intervals, stirring well in between, until smooth.
-
20
Do not over cook!
-
21
Spread caramel over filling.
-
22
Refrigerate until set (about 1 hour).
-
23
Icing: Combine chips and peanut butter in microwaveable bowl.
-
24
Microwave at 30 second intervals, stirring well in between.
-
25
Do not overcook!
-
26
Pour over caramel layer.
-
27
Refrigerate for at least an hour.
-
28
With a sharp knife, loosen dessert from sides of pan.
-
29
Remove sides of pan.
-
30
Cut into wedges.
-
31
Serve with whipped cream or vanilla ice cream if desired.
