This recipe was inspired by a recipe in my 2004 Pillsbury Bake-off magazine. This was my very first cook-off experience and I remember seeing this particular recipe thinking, oh man this one is going to win the million. It didn’t end up winning, but I have to say it is a winner in my book! I adapted it and turned them into brownies, surprise surprise. You can find the original recipe HERE. She uses a chocolate chip cookie crust, I’m sure equally as yummy!
Now, I was really impatient and cut into these too soon, if you wait and chill them in the fridge, they cut beautifully and you can see the nice layers. Otherwise, you’ll get the gooey version, which isn’t bad either. Make sure you spray the foil very well, the marshmallows get sticky. Super sweet and absolutely sinful!
Peanut Butter Caramel Popcorn Brownies
1 box brownie mix 9×13 size
3 Cups mini marshmallows
½ stick butter
2/3 Cup corn syrup
10 oz bag peanut butter chips
4 Cups Kettle Corn popcorn, popped
½ Cup semi sweet chocolate chips
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. (I lined the baking dish with foil that I sprayed with cooking spray first)
2. During the last 2 minutes of baking brownies, sprinkle marshmallows over top, bake for 2 minutes or until marshmallows just begin to puff. Remove from oven.
3. In a medium saucepan melt butter, corn syrup and peanut butter chips over medium heat until just melted. Pour mixture over popcorn and stir until coated. Place over marshmallow layer. In a microwave safe bowl melt chocolate chips in 30 second intervals or until melted smooth. Pour into the corner of a ziplock baggie and snip one corner. Drizzle chocolate back and forth over brownies. Let cool completely before slicing into squares!! Don’t be impatient like me!!