I love caramels especially Kraft’s. I have to make myself stop eating them by the handful. They are sweet & chewy. Chocolate Peanut Butter Brownies & Stuffed Caramel Bits recipe when baked looks like regular brownies on top. Once you take your knife and start cutting, they crack revealing the gooey brownie.
In this recipe, recommend lining your bake ware with aluminum foil extending up the sides of the pan & lightly spraying with cooking spray. The caramels makes your baking pan sticky & difficult to wash off. Aluminum foil will help with the clean-up & make the brownies easier to remove from the pan.
This recipe is similar to baking a casserole and adding cheese on top. You’ll bake the first layer of thick brownie mix, then add peanut butter morsels with melted caramel bits on top & remaining uncooked thick brownie batter. Not all morsels will melt. You’ll have crunchy and gooey softness. Several dessert recipes are baked this way.
I throw in some Kraft caramel bits into some cookies with chocolate chips. Can’t find Kraft caramel bits (already unwrapped – used for making caramel apples) …… substitute with any caramel. Don’t like peanut butter morsels, then replace them with Ghirardelli chocolate chips. The hardest part about these brownies is the wait! You have to allow the brownies to completely cool for at least 4 hours (or overnight) or you will really have a big, delicious gooey mess.
Line a 9-inch square pan with aluminum foil & spray with cooking spray. Sit aside.
Melt butter in microwave and set aside to cool slightly.
Sift together all dry ingredients in a large bowl.
In a medium bowl, beat the eggs with the vanilla. Add into the dry ingredients and gently stir.
Pour the melted butter into brownie mixture and mix until just incorporated.
Spread 1/2 of the brownie batter (about 2 cups) into a lined 9-inch square pan and bake for 10-12 minutes at 350 degrees F (177 degrees C).
Caramel Sauce Instructions:
Place caramel bits in a medium saucepan and turn heat to medium-low. Add in milk and stir until all caramel bits are melted (about 5 minutes). Remove from heat and add in vanilla, stir to full incorporate.
When time is up, remove brownie from oven and cover with 1 cup of peanut butter morsels.
Pour caramel sauce over over peanut butter morsels.
Cover caramel sauce with remaining two cups of brownie batter.
Bake for 18-20 minutes at 350 degrees F (177 degrees C), or until edges start to get a little dark.
Remove from oven and allow to cool completely, at least 4 hours or overnight.