Caramel Filled Peanut Butter Swirl Brownies with Pretzel Crust
Description
Chocolate, hot fudge, salty pretzels and caramel come together to make one delicious desert. They are the sweet and salty that everyone craves!
Ingredients
Crust:
2 1/2 c. crushed pretzels
1/3 c. granulated sugar
12 T. salted butter, melted
Brownies:
2 sticks salted butter, melted
1 c. unsweetened cocoa powder
2 c. granulated sugar
4 large eggs
1 1/2 T. vanilla extract
1 1/4 c. flour
12 oz. hot fudge sauce
Filling:
11 oz. bag Kraft caramel bits
3 T. heavy cream
Topping:
1 c. creamy peanut butter
3/4 c. crushed pretzels
Directions
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Preheat oven to 350 degrees. Line a 9x13 pan with foil with the foil hanging over the sides. Spray with non-stick cooking spray.
In a large bowl, combine crust ingredients. Press evenly into pan. Bake 9 minutes. Let cool for 10 minutes or until no longer hot to the touch.
Brownies:
In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce. It may need to be heated a little in the microwave to spoon/pour out of jar.
Spread 1/2 of the brownie batter over the prepared crust. Bake 20 minutes. Remove from oven and let cool for 10 minutes.
In a microwave safe bowl, heat caramel bits and heavy cream, stopping to stir every 30 seconds until smooth. Pour melted caramel over the brownie, then evenly spoon remaining brownie mix over the surface of the caramel. Carefully spread the brownie mix to cover. There could be a bit of caramel that oozes up over the surface which is okay. The batter will puff up in the oven to cover most of it.
Evenly spoon peanut butter over the top of the brownie layer. Using a sharp knife, gently swirl the peanut butter and brownie batter together. Sprinkle with pretzel crumbs and place back in the oven and bake for another 20 minutes or so, until a knife inserted in the brownies comes up with gooey caramel and fudgy crumbs, but no raw batter. Let brownies cool to room temperature, then chill until firm.
Remove brownies from pan using the sides of the foil to lift them up. Peel off the foil and cut into squares. Serve.