Snicker Brownies

I'm BACK!!! Don't worry, I have not been lazy. I have not been baking and sitting on my butt. I have actually been traveling, moving and landing MY DREAM JOB (besides wanting to be a professional blogger/baker)!!!

I've realized that I tend to love a lot of things that start with "F" in my life. These include: family, friends, fashion and food!! My job is fashion and my hobbies are food, family and friends. Sounds pretty dang perfect. Maybe someday I will expand this blog to give you a taste of my fashion life. For now... I suppose, I will stick with food and bake with my cute fashionable aprons!

Back on track..

The other day, while I was "pinning", I came across this beautiful recipe and knew I had to make it, SOON. It just so happens to be one of my team leaders birthday's and I asked her what she wanted for a dessert. She replied, "chocolate!!!". I took it a step further and gave her a slice of chocolate heaven! :) From start to finish, this took me about 1 1/2 hours and TOTALLY WORTH IT!! Mouth watering!

Ingredients:
Brownie Layer
1 box of brownie mix, I prefer Betty Crocker's Fudge or Dark Chocolate mixes
**Ingredients called for on box
1/4 cup hot fudge topping, unheated, straight from the jar

Nougat Layer 
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7 oz.) jars marshmallow creme (@1 1/2 cups)
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla

Caramel Layer
1 (17 oz.) jar of caramel, preferably Mrs. Richardson's Butterscotch Caramel

Candy Bar Topping
1 1/4 cups chocolate chips
1/4 cup peanut butter.


STEP ONE:
Prepare brownies according to box directions AND add 1/4 cup hot fudge topping into batter. Bake and LET COOL.

STEP TWO:
Melt butter in a sauce pan over medium heat. Once completely melted, add sugar and evaporated milk. Bring to a boil. Add marshmallow creme, vanilla and peanut butter. Melt completely and blend. 

STEP THREE:
Remove nougat mixture from heat. Stir/Fold peanuts into mixture. Pour mixture on top of brownies and spread evenly. Place into freezer for about 15 mins, to cool off. 

STEP FOUR:
Warm carmel topping in saucepan on medium heat. Once runny and easy to move around, pour on top of nougat and spread evenly. Place pan back into freezer for another 15 mins. Cool completely.

STEP FIVE:
Melt chocolate chips and peanut butter over low heat until completely melted and blended. Pour over top of carmel and let cool (I covered mine and placed in the refrigerator overnight), before serving! DIG IN and as always, ENJOY!! :)

Original Post: http://www.jaseyscrazydaisy.com