Caramel Peanut Butter Brownies

This morning I bought ingredients for lemon sandwich cookies, caramel brownies, and cranberry lime soda bread (a Rachel Ray recipe)- a rainy Saturday morning granted me lots of time to bake! I skipped the cookies and decided just to make the brownies and bread today, both of which I've made before. I found the brownie recipe on Nestle's website but tweaked it to add the peanut butter. These turn out SO messy but are super rich and chocolately- definitely need to be paired with milk or ice cream.

Nestle Caramel Peanut Butter Brownies

Ingredients:

1 bag Kraft individually wrapped caramel candies

1 package devil's food or German chocolate cake mix

6 tablespoons butter, melted

2 cups semi-sweet chocolate chunks

1 cup chopped walnuts or pecans

1 12 oz. can evaporated milk

1 cup peanut butter morsels

Directions:

Preheat oven to 350 degrees. Grease 9x13" baking pan

Place unwrapped caramels and 2 tbsp evaporated milk in a sauce pan over medium-low heat, stir constantly until melted. Set aside.

In large mixing bowl, combine cake mix, remaining milk, and butter. Pour half of this mixture into prepared baking pan. Bake for 10 minutes and remove pan from oven.

Pour melted caramel over cake, sprinkle 1 cup chocolate chunks and 1/2 cup walnuts.

Mix remaining chocolate chunks and walnuts with remaining cake batter.

Drop tablespoons full of cake mixture over caramel layer, spread gently to edges of pan. Bake for an additional 20 minutes.

Melt peanut butter morsels in the microwave, add some milk if the consistency becomes thick. Drizzle melted peanut butter over brownies, let cool completely before cutting.

Serves about 32.

I used a disposable baking pan because I'm taking these to a party- makes the clean-up so much easier!