GE Recipes
Peanut Butter Crunch Brownies
Prep Time: 30 Minutes; Start to Finish: 4 Hours 10 Minutes
Makes: 24 brownies
Ingredients
- 1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
- 1/2 cup CRISCO® Pure Vegetable Oil
- 1/4 cup water
- 2 Eggland's Best eggs
- 3 cups semisweet chocolate chips (18 oz)
- 1 bag (14 oz) caramels, unwrapped
- 1/4 cup water
- 2 cups slightly broken pretzels (4 1/2 oz)*
- 1/4 cup LAND O LAKES Salted Butter, melted
- 1 cup Domino® or C&H® Confectioner Powdered Sugar
- 1 jar (18 oz) JIF® Extra Crunchy Peanut Butter
- 2 cups Reese's® Puffs® cereal, slightly broken*
Nutritional Information
1 Brownie: Calories 530 (Calories from Fat 250); Total Fat 28g (Saturated Fat 9g); Cholesterol 25mg; Sodium 320mg; Total Carbohydrate 61g (Dietary Fiber 3g); Protein 9g
% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 15%
Exchanges: 2 Starch, 2 Other Carbohydrate, 1/2 High-Fat Meat, 4 1/2 Fat
Cuyahoga Falls, OH
Bake-Off® Contest 42, 2006
2008 © and &®/™ of General Mills
Bake-Off is a registered trademark of General Mills &2008
®CRISCO is a trademark of The J.M. Smucker Company
Eggland's Best is a registered trademark of Eggland's Best, Inc.
®Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
Domino is the registered Trademark of American Sugar Refining, Inc. Yonkers, NY 10750
C&H is a registered trademark of C&H Sugar Company, Crockett, CA
®JIF is a trademark of The J.M. Smucker Company
Reese's Puffs is a registered trademark of Hershey Chocolate and Confectionery Company used under license.
Preparation
1. Heat oven to 350°F (325°F for dark pan). Grease 13x9-inch pan with shortening, or spray with CRISCO® Original No-Stick Cooking Spray. In large bowl, make brownie mix as directed on box, using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on cooling rack while making topping.
2. In medium microwavable bowl, microwave caramels and water uncovered on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.
3. In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.
4. In small microwavable bowl, microwave remaining 2 cups chocolate chips uncovered on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate 2 to 3 hours or until chocolate is set and caramel mixture in center is firm. Let stand at room temperature 10 minutes before cutting. For brownies, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 13x9-inch pan.
*To slightly break pretzels and cereal, place in separate resealable food-storage plastic bags; seal bags and break with rolling pin.