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Sweet, gooey, sticky Peanut Butter Caramel Brownie Magic Bars!
Did I already mention that I’m participating in #nocupcakesJAN? It’s kinda killing me. I reallllllly want a cupcake. But, I looked back at our honeymoon pictures this afternoon and got a quick dose of inspiration. Target has a lot of cute bathing suits out, too, so that helps.
These Peanut Butter Caramel Brownie Magic Bars are not healthy (I might have even referred to them as diabetes inducing). But they are good. I made them for my friend who is having a rough start to the year and, of course, I had to taste test one. Just one, small corner. Hopefully they made her feel better. If nothing else, the super cute heart tray that I piled them on (that I got from Target for $3!) should help.
I saw Brownie Peanut Butter Magic Bars last week and tweaked them just a little bit to make room for the caramel that my friend requested. That made them extra chewy and gooey.
Peanut Butter Caramel Brownie Magic Bars
Ingredients
- 1 19.5 oz brownie mix I used Pillsbury Chocolate Fudge
- 1 stick butter softened (I used salted)
- 1 egg
- 6 Reese’s Peanut Butter Cups chopped
- ¼ cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- ½ cup caramel bits
- 14 oz can sweetened condensed milk
Instructions
- Preheat the oven to 350 degrees and line a 9″ x 13″ pan with foil. Spray with cooking spray and set aside.
- In a large bowl, beat brownie mix, butter and egg until combined. I used my hand mixer but it does get thick so be careful that you don’t break it. I would probably use my stand mixer next time.
- Press the brownie mix into the bottom of the prepared pan, making it even.
- Sprinkle the chopped peanut butter cups, peanut butter chips, chocolate chips and caramel bits over the brownie crust.
- Pour the sweetened condensed milk over the candy evenly so it’s fully coated.
- Depending on your oven, bake 28-30 minutes until the brownies begin to brown. I checked mine at 28 minutes and they were still very “wet” so I left them go another 5 minutes or so.
- Let them cool completely before slicing into bars. You can pop them into the fridge for a few minutes (if you’re impatient, like me) to speed up up the cooling process.
Notes
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Things you might need:
Heart shaped serving trays, because why not
9 x 13 pan
Caramel bits
These look so yummmy. Found you on GYB hop and your newest follower. I would like to invite you to our Foodie Friends Friday Linky Party this weekend. It starts tonight at 9 pm and runs until Sunday morning.
http://marlys-thisandthat.blogspot.com
Peanut butter, caramel and chocolate – 3 of my fave things! 🙂
Need these in my life too – thank you for adding them to Tasty Thursday too 🙂
Good Lord!! I want to come live with you. I’ll be super easy and only ask for these little treats to eat. 🙂
Oh my gwad! I am speechless! These are TWO-board pin-worthy. Seriously!
Do you line just the bottom of pan with foil or the sides as well?
I did one strip of foil down the middle so it covers the bottom & comes up the sides a bit. They’re not very thick bars so you don’t have to go all the way up the sides =)