Ingredients
- Prepared brownie mix in a 9×9 pan, cooled
- Marshmallow fluff, 1 cup
- Kraft Premium Caramel Bits or unwrapped caramels, 1½ cups
- 1 tablespoon of milk or heavy cream
- 1 cup of dry roasted or salted peanuts, or nuts of choice
- Chocolate chips, 1½ cups (mix of 1 cup milk chocolate and ½ cup dark chocolate)
- Peanut butter or almond butter, ⅓ cup
Instructions
1. Prepare and cool the brownies
Follow the directions on your brownie mix (or favorite homemade recipe) and bake in a 9×9-inch pan. Once they’re done, let them cool completely. Warm brownies will make spreading the nougat layer tricky, so patience here is key!
2. Make the nougat layer
In a medium bowl, mix 1 cup of marshmallow fluff with 1/3 cup peanut butter. If the fluff is sticky and hard to mix, pop it in the microwave for 10–15 seconds—it softens right up. Spread this mixture evenly over the cooled brownies. This layer is sweet and fluffy, and it’s okay if it’s a bit rustic-looking; it’ll taste amazing no matter what!
3. Create the caramel layer
In another bowl, combine 1½ cups of caramel bits and 1 tablespoon of milk or heavy cream. Microwave in 30-second intervals, stirring each time, until smooth and melted. Pour the warm caramel over the nougat layer and spread it gently. While it’s still soft, sprinkle 1 cup of peanuts on top and lightly press them into the caramel. This adds that satisfying crunch!
4. Top with the chocolate layer
For the final layer, melt 1½ cups of chocolate chips with 1/3 cup of peanut butter in the microwave, stirring every 30 seconds until smooth. Pour this chocolate mixture over the peanut layer and spread evenly. Let the brownies set for about an hour, or until the chocolate layer firms up. If you’re in a hurry, pop them in the fridge to speed things up.
Notes
These brownies are best stored in an airtight container at room temperature for up to 3 days. If you’re in a warmer climate, you may want to refrigerate them to keep the chocolate layer from getting too soft. Just take them out 10–15 minutes before serving to let them soften slightly. If you freeze them, wrap individual pieces in plastic wrap and place them in a freezer bag. They’ll last up to 3 months, and you can let them thaw at room temperature for a quick treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert