2 tablespoons butter
1/2 cup brown sugar
1 egg
1/2 cup packed light brown sugar
1/4 cup melted butter
1 cup chopped pecans
2 cups peanut butter
1 1/2 cups packed light brown sugar
1 3/4 cups packed light brown sugar
1 teaspoon vanilla extract
2 cups water
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat. Stir in brown sugar, eggs, brown sugar, 1/4 cup melted butter, pecans, peanut butter, light brown sugar, 1/4 cup packed brown sugar, 1 1/4 cups packed light brown sugar, and vanilla. Cook, stirring constantly, until mixture is thickened. Remove from heat and stir into peanut butter mixture.
Remove from stovetop and cool completely.
Spread peanut butter mixture evenly onto cookie sheets. 2-inch squares should be parchment-lined. Spread peanut butter over cookie sheets, up sides of cookie sheets, and down edges of cookies; press edges into peanut butter. Remove chocolate layer from cookie sheet. Place teaspoonfuls of filling on cookie sheet on a clean dry surface. Repeat with remaining ingredients.
Bake in preheated oven for 20 minutes, or until brownies spring back when touched lightly. Remove from oven and allow to cool completely. Frost with remaining peanut butter filling. Flatten with fork. Fill with remaining chocolate filling. Cool completely before cutting into 1-inch squares.
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