Melted butter, to grease
80g dark cooking chocolate, chopped
1 cup caster sugar
1 tsp vanilla extract
2/3 cup plain flour
1/4 tsp baking powder
400g caramel lollies, such as Columbines
2 Tbsp evaporated milk
1 Tbsp water
1 ½ cups puffed rice cereal
1 ¼ cups caster sugar
1/2 cup evaporated milk
1/4 cup creamy peanut butter
1/3 cup thickened cream
300g dark cooking chocolate, chopped
Preheat oven to 180C. Grease 33 x 23 x 5cm slide tin. Line with baking paper.
Put chocolate and butter in a medium saucepan and stir over a low heat until melted and smooth. Cool slightly.
To make brownies layer, stir 1 cup of sugar into chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon after each addition until just combined. Stir in vanilla. Stir in flour and baking powder until just combined. Spread batter evenly in prepared tin. Bake for 15-17 minutes or until edges start to pull away from sides of tin. Cool in tin on a wire rack.
To make a caramel layer, put caramels, 2 tablespoons of evaporated milk and water in a large microwave-safe bowl. Microwave on 100% (high) for 2 ½ - 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in puffed rice. Spread caramel mixture over brownie layer, spreading to edges. Put tin in freezer.
To make nougat layer, combine butter, sugar and 2 tablespoons evaporated milk in a medium saucepan. Bring to the boil over medium-high heat, stirring constantly. Reduce heat to medium. Boil at a moderate rate without stirring 8-10 minutes. Put marshmallows and peanut butter in a large heatproof bowl. Gradually whisk hot sugar mixture into nougat mixture until combined. Pour nougat mixture over caramel layer, spreading to edges. Replace tin in freezer.
To make chocolate layer, put cream, chocolate and butter in a small saucepan. Stir over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely with foil and chill 2 hours. Use edges of baking paper to lift from tin. Cut into squares. Serve.