Sunday, December 15, 2013


Line an 8x8 pan with nonstick foil.  Press 14 ounce package of Pillsbury Peanut Butter cookies into the bottom and bake for about 20 minutes at 350 until cooked through and browned.  You want them a bit on the more well done side than underbaked.  Cool completely.

Chocolate Fluff Layer
1 cup semisweet chocolate chips
1 cup Marshmallow Creme 
1 1/2 tablespoons heavy cream

Caramel Layer
8 ounces caramels (I used the caramel bits)
1 1/2 tablespoons cream

Chocolate Topping
1 cup semisweet chocolate chips

Make fluff layer by melting chocolate chips in microwave with cream.  Once smooth, stir in marshmallow creme till well combined. Spread over cooled brownies.  Chill.

Make caramel layer by melting caramels with cream in microwave.  Pour over fluff layer & spread into an even layer.  Chill.

Make chocolate topping by melting chocolate chips in microwave till smooth. Pour over caramel and spread with an offset spatula. Chill at least 2 hours before cutting (use a knife dipped in very hot water, then dried to cut). Drizzle with additional melted chocolate, if desired.  Chill until ready to serve.


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