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1
Preheat oven to 350u00b0. Line a
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with foil, letting ends extend up sides; coat foil with cooking spray.
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Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in 1 egg at a time, and vanilla until blended. Stir in flour and baking powder.
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Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes.
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5
For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts.
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In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts.
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Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour.
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8
Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
