CHOCOLATE PEANUT BUTTER CARAMEL RECIPES

Steps:

• Line 2 baking sheets with parchment paper and set aside.
• Place caramels, butter and cream in a large microwavable bowl and microwave for 1 minute increments at 50% power, stirring occasionally, until melted and smooth. Stir in vanilla and peanuts.
• Let mixture cool to room temperature, then drop by heaping tablespoons onto prepared pans. Place pans in freezer for 20-30 minutes, or until set.
• Meanwhile, melt chocolate in the microwave at 50% power in one minute increments, stirring after each minute, until melted and smooth.
• Dip caramel clusters into melted chocolate, tapping off excess chocolate, then return to the parchment lined baking sheets to set. Store in an airtight container.

Steps:

• In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.