Layered Peanut Butter Caramel Brownies
It’s sure to be bliss in every bite with this tempting treat topped with creamy peanut butter, sweet dulce de leche, crunchy peanuts and rich chocolate ganache.
- 1 (18.2-ounce) package dark chocolate fudge brownie mix
- 1 egg
- 3/4 c. oil
- 1 c. creamy peanut butter at room temperature
- 1/2 c. confectioners' sugar
- 1 (13.4-ounce) can dulce de leche at room temperature
- 3/4 c. cocktail peanuts chopped
- 1 c. semisweet chocolate chips
- 1/2 c. heavy cream
Heat oven to 325 degrees Fahrenheit for dark or nonstick pans or 350 F for shiny metal pans. Line nine-inch square baking pan with enough foil to overhang sides by two inches; grease foil. Prepare brownie mix according to package directions with egg, oil, and 1/3 cup water. Transfer brownie mix to pan. Bake 30 to 35 minutes, until toothpick inserted one inch from edge comes out clean. Cool on rack.
In bowl, combine peanut butter and confectioners’ sugar; spread over brownie. Cover; refrigerate one hour or until firm and chilled. Carefully spread dulce de leche over peanut butter. Sprinkle with 1/2 cup peanuts, pressing lightly into caramel. Cover; refrigerate one hour or until firm and chilled.
In microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream; microwave in 15-second intervals, stirring, until melted; cool. Spread over caramel layer and sprinkle with remaining chopped peanuts. Refrigerate until set, about 20 minutes.