Line a 9x9 inch pan with foil, extending over edges, spray lightly with non-stick spray. Set aside. In a microwave-safe bowl, micro-cook butter until melted. Stir in cocoa, brown sugar, and milk. Cook uncovered on high for 2-2 1/2 minutes or until mixture comes to a boil, stirring once. Cook for 30 seconds. Stir in powdered sugar and vanilla. Do not beat. Spread into prepared pan.
Combine caramels and 1 Tbsp. water. Microwave on 40 percent power 4-5 minutes until melted. Stir in peanuts, spread over fudge layer. Combine chocolate chips on low power until melted, stir and spread over caramel layer. Chill until firm. Remove from pan and cut into squares. Serve at room temperature. Store in refrigerator.
By Robin from Washington, IA
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