Peanut Butter Candy Bar Brownies

Don't get me wrong, I love lemon and all the other fresh flavors of spring but I'm a tried and true chocolate girl and I can't go too long without my chocolate fix. On first glance you might assume these are just some regular old blondies with chocolate chips when in fact these are a twist on Magic Cookie bars.If you are a Peanut Butter/Chocolate lover you've got to try these. They are amazing. Really dense and rich. Butterfinger, Reese's Cups, chocolate chips, and of course you can't forget the coconut and sweetened condensed milk. Oh, these are so good.Need I say more. I loved them cold straight of the fridge.

Peanut Butter Candy Bar Brownies

adapted from Oxmoor House

Makes 28 small or 18 large bars

1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed (I used Nutter Butters)
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped (I used 7 fun size Butterfinger)
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts (I left these out)
1/2 cup sweetened flaked coconut

Preparation

Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.
Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.
Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.
Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.