0/5
(0 Votes)
Ingredients
- see below
Preparation
Step 1
FIRST, MAKE A BATCH OF BROWNIES. THE ORIGINAL USED A BOX MIX BUT I OPTED FOR A HOMEMADE VERSION. HERE IT IS:
BROWNIES:
PREHEAT OVEN 350. MELT 1 STICK OF BUTTER. STIR IN 1/2C. COCOA POWDER. ADD 1C. SUGAR, 2 EGGS, 1TSP. VANILLA AND STIR. ADD 1/4TSP. SALT AND 1/4C. FLOUR. POUR INTO 8X8 LINED WITH NONSTICK FOIL AND BAKE 30-35 MINUTES. COOL COMPLETELY.
TOPPING:
SPREAD 1 C. PEANUT BUTTER ACROSS THE BROWNIES.
SPRINKLE 2C. SALTED PRETZELS, COARSELY CHOPPED ON TOP AND LIGHTLY PRESS.
MELT 11OZ. CARAMEL BITS WITH 2T. HEAVY CREAM. STIR IN 1C. CHOPPED & SALTED PEANUTS. POUR ON TOP OF THE BARS.
MELT 1 BAG OF GHIRADELLI BITTERSWEET CHIPS AND POUR OVER THE BARS. CHILL UNTIL FIRM AND CUT INTO LARGE CHUNKS OR BARS! MMMMMM!