Inside out

My Mother-in-law makes the best caramel brownies. They are thick, gooey, and to die for. This, is not that recipe. Brian, my dear hubby at times enjoys non-chocolate sweets. So in ode to both him and his fabulous mother, I inside-outed the recipe to create a blondie with a rich peanut butter chocolate filling. I know, it might be a little trendy to inside out, but when the result is this good, no cares if it happens to be trendy or not. Recipe note: warming the peanut butter mixture may help in reaching the desired pourable consistency. For those with a peanut allergy nuts can be omitted and caramels melts with evaporated milk may be substituted for peanut butter mixture.
RECIPE INGREDIENTS
For the Crust:
2 cups Pillsbury Best All Purpose or Unbleached Flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup molasses
1 1/4 cups margarine or butter, softened

For the Filling:
1 cup peanut butter
1/4 cup honey
One (6 oz.) pkg. (approximately 1 cup) semisweet chocolate chips

1/2 cup chopped nuts

DIRECTIONS
Heat oven to 350 degrees F. Grease 13x9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350 degrees F for 10 minutes.
Meanwhile, in small bowl, combine peanut butter and honey; blend well to thick. pourable consistency add milk if needed.
Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with peanut butter mixture. Sprinkle with reserved crumb mixture, and lightly press in with fingers.
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
Smile and savor to the last bite!
Ms. Brownie