Peanut Butter Nougat Brownies

I’m pretty sure there is some legal reason why I can’t call these “Snicker’s Brownies” – so I’m coming up with my own name. I got this recipe from a blog that one of my friends shared with my on Facebook and I had to make my own modifications (of course).

This recipe is made in multiple layers and takes some time to complete because everything needs to cool and set in-between each step (or rather it *should* cool, I am far less patient).

Here are all the ingredients you will need to have on hand-

First layer, the Brownie Layer:
1 box of brownie mix plus ingredients from box OR (for extra delicious brownies) use my brownie recipe here.
1/4 cup hot fudge ice cream topping, straight from the jar

Second layer, Nougat Layer:
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7oz) jars marshmallow creme
1/4 cup smooth peanut butter
1 tsp vanilla
1 1/2 cups salted peanuts (I used “party” or “cocktail” peanuts)

Third layer, Caramel Layer:
17oz jar of caramel topping, I used Butterscotch Caramel

Fourth layer, Chocolate Topping:
1 1/4 cups chocolate chips
1/4 cup peanut butter

And now how to make this delicious treat

1. Prepare brownie batter according to the directions on the box, or the recipe you are following. Before baking, however, add the hot fudge topping into the batter. Bake the brownies as directed by the recipe you are following, in a glass baking dish. Allow to cool completely (or mostly complete.). You can stick them in the refrigerator to cool faster if you are crunched for time. PS. make sure you leave the brownies, uncut, in the baking dish!

2. Make the Nougat layer – melt butter in a saucepan over medium heat, add sugar and evaporated milk. Bring to a boil. Add marshmallow creme. I used 1 full jar and 90% of the second jar (as suggested by the original recipe). Add peanut butter and vanilla. Mix until smooth and creamy. Add in peanuts, and mix thoroughly. Pour over brownies. Chill in the Freezer for about 15 minutes.

3. Add the caramel layer. If you purchase the right kind of caramel stuff, it will just pour out of the jar – so pour directly onto the nougat layer of your brownies. Chill in the Freezer for about 15 minutes to give the caramel time to set.

4. Make the Chocolate Topping. Melt chocolate chips and peanut butter over low-medium heat. Stir until smooth. Pour directly over the caramel layer and spread it as evenly as you can. Don’t press too firmly or the caramel layer will move as well. Chill in your refrigerator until every is completely cool and set.

Now, the first time I made these I tried to enjoy them after only letting them set for a couple of hours. They were wayyyy too sweet then, in fact I couldn’t even finish the small piece I had cut out for myself. After I let them cool overnight in the refrigerator and tried a small piece, completely chilled – they were delicious! So now I’ve decided to leave them in the refrigerator and only serve them chilled, and they are so much better. I still only can eat a small portion at a time, but serving them chilled really helps with the flavor.

– Sam

ps – you can find the original recipe here.