From Pillsbury: Best of the Bake-Off

The only dessert where even Rachel and I have to take a small portion because it is SO rich! You’ll need a cup of coffee or a tall glass of milk to wash this dessert down. The whipped cream is “optional” but it helps cut the richness and actually makes the dessert a little lighter.

Base Ingredients:

• 1 (1 lb, 5.5 oz) pkg Fudge brownie mix
• 1/2 cup butter or margarine, softened
• 1/4 cup creamy peanut butter
• 1 egg

Filling Ingredients:

• 2 (8 oz) pkgs cream cheese, softened
• 1/3 cup creamy peanut butter
• 1 cup sugar
• 3 Tbsp all purpose flour
• 1/4 cup sour cream
• 2 tsp vanilla
• 2 eggs

Caramel Sauce Ingredients:

• 12 caramels, unwrapped
• 3 Tbsp whipping cream

Garnish, if desired:

• 1/2 cup whipping cream
• 1 Tbsp powdered sugar

Heat oven to 325 degrees. Grease bottom of 13 x 9 inch pan. In a large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan. In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at a low speed until smooth. Add sugar, flour, sour cream, and vanilla; beat until blended. Add 2 eggs, one at a time, beating just until blended. Pour filling over base. In small heavy saucepan, combine caramels and 3 Tbsp whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves, turn pan and repeat. Bake at 325 degrees for 35-45 minutes or until center is set and edges are light golden brown. Cool 30 minutes. Refrigerate 1 hour before serving. Just before serving, in a small bowl, combine 1/2 cup whipping cream and powdered sugar, beat until stiff peaks form. Spoon dollops of whipped cream on each serving. Store in refrigerator.