Take 5 Brownies

1. 1

   Bake the milk chocolate brownies as directed on box. Make sure to use a 9x13 pan (line the bottom of the pan with a sheet of aluminum foil and make sure that some foil hangs over the ends of the pan so that you can use it as a handle). Follow baking instructions for that size of pan. When they are done, allow them to cool completely.

2. 2

   Combine the crunchy peanut butter with the powdered sugar in a large bowl. Beat until combined. Then spread it evenly over the cooled brownies.

3. 3

   Arrange pretzels over top of the peanut butter in a single layer. Sprinkle milk chocolate chips over top of pretzels and set aside.

4. 4

   Prepare caramel topping: In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup and heavy cream. Bring to a boil and stir, making sure all of the sugar is dissolved. Stir 5-10 minutes more, until caramel is thick and bubbly (about 230 degrees F on a candy thermometer). Remove from heat, stir in vanilla and pour the caramel evenly over the brownies. Run the tip of a knife or the back of a spoon over the top in swirl patterns to create a design. Refrigerate pan for about 1 hour to set. Then remove brownies from the pan by lifting the foil handles and cut into bars.

5. 5

   Note: These are rich, so in this case less is more. I'd cut 4 columns down the short end, and 8 rows down the long end to make 32 bars. Also, I like to cut the edges off first. This is totally optional, but it makes the bars look nicer!

6. 6

   This is an original recipe. Caramel Topping recipe adapted from What's Gaby Cooking.

* Per serving · 4 servings · Values may vary.