Home · Recipes Peanut Caramel Brownies Author: Maryanne CabreraPublished: Jan 12, 2016Updated: Nov 15, 2023 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. These peanut caramel brownies are composed of three layers: cake-like brownie, peanut caramel, and melted chocolate. These brownies were inspired by Snickers chocolate candy bar. It has the similar components as the popular candy bar: chocolate, peanuts, and caramel! Ingredient Notes You can see the distinct layers of these peanut caramel brownies. This recipe uses roasted salted peanuts. For an even sweeter version, swap in honey roasted peanuts. Not a fan of peanuts? Substitute in your choice of nuts. Pecans, walnuts, or macadamia nuts are great options. This recipe makes a large batch, so you’ll have plenty to share with friends. The combination of peanuts, caramel, and chocolate reminds me of one of my favorite candy bars. You know, the one with the commercials about being angry when hungry (hangry). Be sure to slice these peanut caramel brownies into small servings. They’re very rich and decadent. Think about it: cake-like brownie bottom, peanut caramel filling, topped with chocolate and roasted peanuts. Storage Keep cut brownies in an airtight container at room temperature for up to a week. Keep in a cool place away from direct sunlight. Related Brownie Recipes Pumpkin Swirl Cheesecake Brownies Almond Joy Brownies Guinness Brownies Peanut Butter Cookie Dough Brownies Peanut Caramel Brownies These peanut caramel brownies are composed of three layers: chocolate brownie, peanut caramel, and melted chocolate.Yield: 9×13-inch pan Print Recipe Pin Recipe Rate Recipe Ingredients3 cups all-purpose flour1 1/2 cup unsweetened cocoa powder2 tsp baking powder1 tsp fine sea salt2 2/3 cups granulated sugar1 1/2 cup unsalted butter, melted4 large eggs, lightly beaten2 tsp vanilla extract1- 14oz package caramels, unwrapped2 Tbsp milk1 cup salted roasted peanuts2 cups dark or bittersweet chocolate pieces Instructions Preheat oven to 350 degrees F. Line 9×13-inch baking sheet with foil or parchment paper, allowing excess to hang over the edges of the pan. Coat with non-stock cooking spray and set side. Whisk together flour, cocoa powder, baking powder, and salt. Set aside.In a large bowl, beat together sugar and melted butter. Once smooth, add eggs and vanilla. Mix until well combined.Slowly add dry flour mixture, about 1/2 cup at time. Mix well until there are no longer any dry streaks of flour. Batter will be very thick. Spread batter in an even layer into prepared baking pan.Place unwrapped caramels and milk in a microwave safe bowl. Heat at half power at 30 second intervals for 2-3 minutes. Stir after every interval. Once smooth, stir in 1/2 cup of peanuts. Pour over chocolate batter. Spread into an even layer.Bake for 45 minutes. Remove from oven and immediately sprinkle chocolate pieces over brownies. Allow chocolate to stand for 2 minutes. Using a mini offset spatula (or the back of spoon), spread melted chocolate into an even layer. Distribute remaining 1/2 cup peanuts over chocolate layer.To set chocolate layer, chill brownies in the fridge for 30 minutes. Lift brownies out of pan using the hangover foil (or parchment paper). Cut into desired size pieces. Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.