Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 24 brownies

1 1/3 cups packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 1/2 cups Gold MedalŪ all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag)
1/2 cup milk chocolate chips


1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.

High Altitude (3500-6500 ft): Decrease butter to 2 tablespoons and baking powder to 1/2 teaspoon.

Special Touch:
Wrap super-size brownies individually in plastic wrap for a sure bake-sale winner.

Storage:
To keep bars longer, wrap tightly, label and freeze up to 6 months.

1 Brownie: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 160mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 18g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.