GOLD MEDAL® BROWNIE GOODY BARS

Gold Medal® Brownie Goody Bars image

Provided by @MakeItYours

Number Of Ingredients 18

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Brownies
2/3cup butter or margarine
5oz unsweetened baking chocolate, chopped
1 3/4cups granulated sugar
2teaspoons vanilla
3eggs
1cup Gold Medal® all-purpose flour*
1/2cup chopped walnuts, toasted if desired
Creamy Vanilla Frosting
3cups powdered sugar
1/3cup butter or margarine, softened
1 1/2teaspoons vanilla
1to 2 tablespoons milk
Topping
3/4cup salted peanuts, coarsely chopped
3cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.
In medium bowl, beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.
In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.
Place cereal in large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.