Peanut Butter Creme Filled Double Chocolate Brownie Stacks

Ingredients

• For the Brownies

• 3/4 cup cocoa
• 1/2 teaspoon baking soda
• 1/3 cup butter, melted
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1-1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup mini semi-sweet chocolate chips

• For the Creme Filling

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 2 cups confectioner sugar
• 2-4 Tablespoons half and half

• For the Caramel Sauce

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3-1/2 Tablespoons salted butter

• Toppings

• Chocolate syrup (store bought)
• Chopped peanuts

Instructions

1. For the Brownies: Preheat oven to 350°F. Grease two 8-inch square baking pans, or a 9 compartment rectangle mini loaf pan. Note: If using the mini loaf compartment pan fill each compartment only 1/3 way up with brownie batter. You are looking to make brownies ½ inch high for stacking. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan. Bake 25 to30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan. Cut into 3” X 2 ½” rectangles. You are looking to make brownies ½ inch high for stacking.
2. For the Peanut Butter Cream Filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes adding enough half and half if too thick, until smooth and fluffy. Spoon the filling into a large zipper bag and refrigerate for 30 minutes. Cut a small corner piece off the bag when ready to use.
3. For the Caramel Sauce: In a heavy saucepan, combine sugar and water over medium low heat until the sugar dissolves. Increase the heat and bring to a boil. Boil until the syrup is an amber color about 5-7 minutes. Be careful not to burn it. Remove the sugar from the heat and carefully whisk in the heavy cream. It will bubble up. Then add the butter and whisk until smooth and creamy. Place in a bowl or jar and cool completely. Store any leftover in the refrigerator.
4. To assemble: Place one brownie rectangle on a plate, pipe peanut butter filling on top, repeat twice and end with a brownie on top. Drizzle with caramel sauce, chocolate sauce and sprinkle with chopped peanuts.