- 1 (19.5 ounce) package Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 eggs
- 3 cups semisweet chocolate chips
- 1 (14 ounce) package caramels, unwrapped
- 1/4 cup water
- 2 cups slightly broken pretzels
- 1/4 cup butter or margarine, melted
- 1 cup powdered sugar
- 1 (18 ounce) jar crunchy peanut butter
- 2 cups Reese's® Puffs® cereal, slightly broken
- Heat oven to 350 degrees F (325 degrees F for dark pan). Grease 13×9-inch pan with cooking spray or shortening. In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.
- In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.
- In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.
- In small microwavable bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.