Four layers made of everything delicious you can possibly imagine in a dessert bar. They are rich, satisfying and oh so good!
What can I say? I have no excuse for this one. All I knew was that I had to know what these bars taste like the moment I stumbled upon this recipe. Anything that consists of layers and has so many of my favorites combined into one, needed to be made as soon as humanly possible.
There is so much going on here, I barely know where to start. Is this the moment where I should use the phrase “A picture says more than a thousand words”? Haha, just kidding. There’s no way I could not tell you about them!
What is your must-have when it comes to the perfect dessert? Peanut Butter, chocolate, caramel, something crunchy, chocolate or something fabulous like nougat? Check, check, and check. These bars clearly have it all.
If you’re a lover of all things sweet, you need this recipe in your life.
Alright, let’s examine these bars layer by layer.
It all starts with a decadent and fudgy brownie. Made from scratch in a matter of minutes – you will have a hard time not digging into the freshly baked brownies. But practicing self-control is really worth it. Just keep the end product in mind.
Once cooled, a mixture of caramel and rice cereal is spread on top. Making for that ultimate crunch and gooeyness factor.
Now the nougat layer really sets the bars over the top. Marshmallow fluff, peanut butter, and a couple of other creamy ingredients are hard to beat. I can’t think of a more delicious layer than this one.
Last but certainly not least, chocolate puts the perfect finishing touch to an incredible dessert experience.
Are you drooling yet? Yeah, me too!
The textures are insane. The crunchy layer being enveloped by two fudgy and smooth ones, is simply amazing. I am beyond smitten over here. And have an inkling that you will be too.
Happy Hump Day, friends!
- 3 ounces semisweet chocolate
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 35 caramels (2/3 of a 14 ounce bag)
- 1 tablespoon evaporated milk
- 1 tablespoon water
- 3/4 cup crisp rice cereal
- 1/3 cup unsalted butter
- 1 1/4 cup granulated sugar
- 1/2 cup evaporated milk
- 1 (7 ounce) jar marshmallow cream
- 1/4 cup creamy peanut butter
- 6 ounces (about 3/4 cups) semisweet chocolate chips
- 1 1/2 tablespoons unsalted butter
- 3 tablespoons heavy whipping cream
- Preheat oven to 350 degrees F. Line an 8-x-8-inch baking pan with aluminum foil and spray with nonstick spray.
- 1. Start with the brownie layer. In a microwave-safe bowl, combine chocolate and butter and heat until fully melted, stirring the mixture every 30 seconds. Stir in sugar until fully incorporated and then add eggs and vanilla extract. Whisk in flour and baking soda and stir until just combined. Pour batter into the prepared pan and place in the oven. Bake for 20 minutes and let cool completely.
- 2. Once brownies are cooled, prepare caramel layer. In a medium (microwave-safe bowl), combine caramels, evaporated milk and water. Heat for 3 minutes, stirring every 30 seconds. Caramels should be fully melted and you should have a smooth caramel mixture. Add rice cereal and mix together. Spread caramel mixture evenly over the brownie layer and place pan into the freezer.
- 3. For the nougat layer, combine butter, sugar, and evaporated milk in a medium saucepan. Bring mixture to a boil while stirring constantly. Reduce heat to low and continue to simmer the mixture for 10 minutes without stirring. Meanwhile, combine marshmallow cream and peanut butter. Pour the warm nougat into the marshmallow mixture and whisk to combine. Spread evenly over the caramel layer and return pan to the freezer.
- 4. Finally, combine chocolate chips, butter, and whipping cream for the chocolate layer. Melt in 30 second increments until smooth and creamy. Pour chocolate over the nougat layer and spread in an even layer. Place in the fridge and let cool until set, about 3 hours. Cut into bars and serve.
- Bars will keep up to 1 week stored an airtight container or up to 4 weeks in the freezer.