Prepare the caramel brownies according to instructions.
Heat the peanut butter for 15-30 seconds or until smooth.
When you have baked half of the brownie, sprinkle with chocolate chips and the caramel and then pour the peanut butter over the top.
Pat the remaining brownie into your hand and place piece by piece on the brownies until totally covered.
Bake for an additional 16 minutes and remove from the oven.
Allow to cool on the counter for 20-30 minutes and then place in the fridge for 1 hour.
We also love to use our from scratch caramel brownies recipe which is exclusive to our cookbook Our Sweet Basil Kitchen. Either recipe works great though we do cut down on the sugar in the from scratch recipe by 1/4 cup since we are adding peanut butter and it gets even more rich.Brownies can be kept for 2-3 days at room temperature, or refrigerate for 3-5 days.
Peanut Butter Caramel Brownies
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.