Caramel Toffee Chocolate Layer Bars

I've been on a serious bar-making kick...this was another good idea in theory but next time requires some tweaks. Really just to the caramel -- I used a microwaveable dipping type of caramel, and next time I think I'll just go the ice cream topping type of route, and decrease (or eliminate) the sweetened condensed milk. These were just ridiculously gooey...tasty, but hard to cut and a little messy to serve. I think a less-water-based caramel like the sauces would solve part of that.

Ingredients
1 box Ghiradelli double chocolate brownie mix
1 stick butter

1 bag toffee pieces/Heath/Skor bar pieces
1 bag (12oz) semi-sweet mini chocolate chips
1 10oz container caramel/caramel sauce
~ 7oz (1/2 can) sweetened condensed milk

Directions
1. In a 13x9 pan (or a Baker's Edge pan) melt 1 stick+2Tbsp of butter, then sprinkle brownie mixture over top.
2. Layer chips, toffee, and chunks over top.
3. Drizzle caramel and condensed milk evenly over pan.
4. Bake at 350 for 30-40min, until bubbly and golden brown on edges.
5. Let cool *completely* before cutting; drizzle with chocolate or caramel frosting/drizzle over top for decoration if desired.

Peanut butter chocolate layer bars

This recipe was adapted from a 7-layer brownie recipe. I was worried about it being too overly sweet or peanut-buttery, but when the bars disappeared within 24 hours, I realized maybe it was just right. They are intense, but very tasty!

Ingredients

1 box Ghiradelli double chocolate brownie mix

1 stick butter

Streusel (recipe below)

1 cup mini peanut butter chocolate cups/1 cup chopped Reese's cups

1 cup semi-sweet mini chocolate chips

1 cup peanut butter cups

1 14oz can sweetened condensed milk

Peanut butter icing/drizzle

Streusel:

1/2 cup white sugar

6 tbsp all purpose flour

1/2 tsp salt

4 tbsp butter + 2 tbsp peanut butter, melted

Directions

1. In a 13x9 pan (or a Baker's Edge pan) melt 1 stick of butter, then sprinkle brownie mixture over top.

2. Layer chips, cups, and streusel over top.

3. Drizzle condensed milk evenly over pan.

4. Bake at 350 for 30-40min, until bubbly and golden brown on edges.

5. Let cool *completely* before cutting; drizzle peanut butter frosting/drizzle over top for decoration.