The Pioneer Woman Tasty Kitchen
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Triple Layer Brownies

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Level: Easy

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Description

These brownies are fudgy, chewy, crunchy, caramel-y and peanut butter-y all at once. A winner.

Ingredients

  • FOR THE BROWNIES:
  • 7 ounces, weight Dark Chocolate
  • ¾ cups Butter
  • ½ cups Brown Sugar
  • 1 cup Sugar
  • 3  Eggs
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • 1 teaspoon Salt
  • FOR THE CARAMEL LAYER:
  • 1 cup Caramel Bits/pieces
  • 2 Tablespoons Cream
  • FOR THE RICE CEREAL LAYER:
  • ½ cups Peanut Butter (smooth Or Crunchy, Your Choice)
  • ½ cups Dark Chocolate, Chopped (either Buy Chocolate Melts Or Chop Up Dark Chocolate Into Small Pieces)
  • 2 cups Rice Cereal

Preparation

Make the brownies first.

Preheat the oven to 200 C. Grease a brownie pan ???PLEASE SPECIFY THE SIZE OF THE PAN??? and line it with parchment paper. You need to do this for this recipe! Caramel is VERY hard to remove from a pan.

Break up the dark chocolate and place in a large, microwave safe bowl with the butter. Microwave the butter and chocolate in 30 second increments, stirring between each, and continuing to heat for 30 second increments until the butter and chocolate have melted together.

Then add the sugars. Whisk until the mixture is well combined. Add the eggs and vanilla at once and whisk until well combined.

Sift the flour and salt into the mixture and using a wooden spoon, stir the mixture together. Be careful here not to overmix the brownie batter. You want to mix until the last of the flour strands have faded.

Pour half of the batter, which should be heavy and thick, into the brownie pan and smooth the top. Place in the oven and cook for 10-15 minutes.

Reserve the other half of the batter. Just place a sheet of cling wrap over the top of the brownie batter so it does not dry out.

Watch the brownies to make sure the edges don’t burn. Remove pan from oven when a skewer inserted into the middle only has a little brownie on it (this is somewhere in the 10-15 minute mark).

Do not turn off your oven yet!

Allow the brownies to cool for 20 minutes.

For the caramel layer:
While the brownies are cooling, in a large bowl, melt together the caramel bits and cream. Heat them in the same fashion that you heated the chocolate above, doing it in 30 second increments.

When the brownies have cooled, add the still warm caramel layer over the top of the brownies. Spread it evenly over the surface of the brownies.

Add the remaining brownie mixture over the caramel layer. Spread evenly to cover the surface of the brownies. If some of the caramel and top brownie layer get mixed together, that’s fine.

Bake in the oven for another 15 minutes.

Remove from the oven and allow to cool for 20 minutes. Now you can turn your oven off.

For the rice cereal layer:
While the brownies are cooling, in a large bowl melt the peanut butter and dark chocolate together. I did this by placing the peanut butter and dark chocolate in a large bowl and microwaving for 30 second intervals until it was melted. Stir the mixture together so it is a dark brown smooth mixture. Continue heating in 30 second increments until smooth.

Add the rice bubbles or similar cereal to the peanut butter and chocolate mix and stir in well so the cereal is covered by the chocolate.

Spread this peanut butter/chocolate/rice cereal mix over the top of the slightly cooled brownies.

Refrigerate the brownies for 2 hours or until the top layer has set. Cut into squares and serve cold.

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