1 cup unsalted butter
1 teaspoon instant coffee granules
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
½ teaspoon baking powder
1 teaspoon kosher salt
1 (22.55 ounce) package mini Snickers bites, unwrapped (divided)
2 (11 ounce) packages caramels, unwrapped
½ cup milk
2 cups roasted peanuts, chopped
1 (8 ounce) package cream cheese
1 (13 ounce) jar marshmallow fluff
1 (15 ounce) jar chunky peanut butter
6 ounces milk chocolate chips
1 teaspoon coconut oil (canola or vegetable work too)
Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper, set aside.
Prepare the brownie:
Place butter in a large microwave safe mixing bowl, melt completely.
Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining
ingredients. Whisk until completely combined, but do not over mix.
into prepared baking dish. Sprinkle about 24 mini Snickers over
batter, press into batter with a spatula. Bake for 20-25 minutes or
until a tooth pick comes out clean. Place in the freezer to cool, about
Prepare the caramel sauce: Meanwhile combine
caramels and heavy cream in a microwave safe bowl and heat (30 seconds
at a time) until melted. Stir to combine.
Reserve ½ cup peanuts,
sprinkle remaining peanuts over cooled brownie and pour caramel sauce
over top, reserving about 2 tablespoons for garnish (if desired). Place
in freezer to cool.
Prepare nougat frosting: Meanwhile,
combine cream cheese, marshmallow and peanut butter in the bowl of a
stand mixer (or in a large bowl with an electric mixer) fitted with a
whisk attachment. Beat on medium speed until light and fluffy, about 3-5
minutes. Spread frosting over top of cooled brownie.
Decorate the brownie:
Sprinkle remaining Snickers bites over the top of the frosting.
Drizzle melted chocolate. Sprinkle with reserved peanuts. Drizzle with
reserved caramel. Place in freezer for 20 minutes to set frosting and
drizzle or serve immediately.
COOK’S NOTE: Recipe and can halved, simply cut the recipe by half and prepare in a 8x8 pan.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.