BEST RECIPES SNICKERS BROWNIES

INGREDIENTS
FOR THE BROWNIES

  • 4 ounces (113 gráms) semisweet chocoláte, coársely chopped
  • 4 ounces (113 gráms) unsweet chocoláte, coársely chopped
  • 1/2 cup (113 gráms) unsálted butter, cut into pieces
  • 3 táblespoons unsweetened cocoá powder
  • 3 lárge eggs, room temperáture
  • 1 ánd 3/4 cups (368 gráms) pácked light brown sugár
  • 1 táblespoon vánillá extráct
  • 1/2 teáspoon sált
  • 1 cup (130 gráms) áll-purpose flour

FOR THE CÁRÁMEL LÁYER

  • 1 ánd 1/2 cups (311 gráms) cárámel bits, or 30 unwrápped soft vánillá cárámels
  • 1 táblespoon eváporáted milk

FOR THE NOUGÁT LÁYER

  • 2/3 cup (134 gráms) gránuláted sugár
  • 1/3 cup (80 milliliters) eváporáted milk
  • 3 táblespoons unsálted butter
  • 1 cup (128 gráms) márshmállow fluff
  • 3 táblespoons crunchy peánut butter, or creámy peánut butter
  • FOR THE CHOCOLÁTE LÁYER
  • 1 cup (170 gráms) semisweet chocoláte chips
  • 1 táblespoon vegetáble oil

INSTRUCTIONS
MÁKE THE BROWNIE LÁYER

  1. Preheát the oven to 350ºF. Line án 8×8-inch pán with áluminum foil, leáving á 1-inch overháng on áll sides. Spráy the foil lightly with nonstick spráy.
  2. Ádd the chocoláte ánd butter to á medium heátproof bowl set over á pot of simmering wáter. Stir occásionálly until fully melted ánd smooth. Whisk in the cocoá powder until smooth. Set áside to cool slightly.
  3. In á sepáráte medium bowl, whisk together the eggs, sugár, vánillá, ánd sált until combined. Whisk in the melted chocoláte until well combined. Fold in the flour with á rubber spátulá just until combined.
  4. Spreád the bátter evenly into the bottom of the prepáred pán. Báke for 20 to 25 minutes, or until the top of the brownies look dry ánd the edges begin to pull áwáy from the sides of the pán. Cool the brownies in the pán on á wire ráck.
  5. MÁKE THE CÁRÁMEL LÁYER
  6. In á medium microwáve-sáfe bowl, combine the cárámels ánd eváporáted milk. Heát on high for 2 minutes, stopping to stir every 30 seconds until the cárámels háve completely melted. Spreád evenly over the top of the brownie láyer. Pláce the pán in the freezer while you máke the nougát láyer.

MÁKE THE NOUGÁT LÁYER

  1. In á smáll sáucepán, combine the sugár, eváporáted milk, ánd butter. Bring to á boil over medium-high heát, stirring constántly. Turn the heát down to medium ánd continue to boil át á moderáte ráte without stirring for 5 minutes. If the mixture turns dárk in color, you’ve boiled it for too long. It should be light in color ánd the consistency of sweetened condensed milk.
  2. Meánwhile, in á medium heátproof bowl, combine the márshmállow fluff ánd peánut butter. Slowly pour the hot nougát mixture into the márshmállow fluff ánd peánut butter. Whisk until well combined.
  3. Spreád the nougát láyer evenly over the top of the cárámel láyer. Pláce the pán in báck into the freezer while you máke the chocoláte láyer.

MÁKE THE CHOCOLÁTE LÁYER

  1. In á medium microwáve-sáfe bowl, combine the chocoláte chips ánd oil. Heát on high in increments of 15 seconds, stirring well between eách one until the chocoláte is melted ánd smooth.
  2. Spreád the chocoláte evenly over the top of the nougát láyer. Cover the pán loosely with áluminum foil ánd refrigeráte for 2 hours. Lift the brownies out of the pán by the foil overháng ánd cut them into bárs.

MÁKE ÁHEÁD TIP

  1. Brownies will keep for up to 1 week stored in án áirtight contáiner in the refrigerátor.
  2. Brownies will keep for up to 3 months stored in án áirtight contáiner in the freezer. Tháw in the refrigerátor overnight.

This article and recipe adapted from this site