BROWNIES WITH REESE'S BITES AND CHOCOLATE GLAZE

FOR THE CHOCOLATE BROWNIE LAYER:
4 ounces unsweetened chocolate
6 ounces (1 1/2 sticks) butter, at room temperature
1 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup flour
1 1/2 cups Reese's Bites
FOR THE PEANUT-BUTTER BROWNIE LAYER:
3/4 cup creamy peanut butter
6 ounces butter (1 1/2 sticks), at room temperature
1 cup sugar
1 cup brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups flour
FOR THE CHOCOLATE GLAZE:
1 cup semi-sweet chocolate chips
2 tablespoons butter
5 ounces whipping cream

Preheat the oven to 375 degrees and spray a 13-by-9-inch pan with nonstick spray.

TO MAKE THE CHOCOLATE BROWNIE LAYER:
In a heavy saucepan over low heat, melt the chocolate and butter. Stir and cool 10 minutes.

Using an electric mixer, cream the sugar, brown sugar, eggs, salt and vanilla. Blend in chocolate mixture. Add the flour and mix thoroughly. Fold in Reese's Bites. Spread evenly in the bottom of the pan.

MAKE THE PEANUT-BUTTER BROWNIE LAYER:
Cream the peanut butter and butter. Add the sugars, eggs, salt and vanilla. Add the flour and beat well. Spread on top of the chocolate brownie layer.

Bake 35 to 40 minutes or until golden. Cool completely.

TO MAKE THE GLAZE:
In a double boiler over medium heat, melt the chips and butter with one third of the cream. Remove from heat and stir. Add the remaining cream and stir until well-blended.

Pour over the brownies and spread evenly. Cool in the refrigerator for 15 minutes, then cut into squares.

Makes 18 to 24 brownies
Source: The Candy Bar Cookbook by Alison Inches and Ric McKown