Base:

1 pkg. Pillsbury Thick 'n Fudgy Chocolate Chunk Deluxe Brownie Mix	� cup oil	3 tbsp. water
1 egg

Filling:

1� cups creamy peanut butter	1� cups powdered sugar

Topping:

1 pkg. semisweet chocolate chips	� cup creamy peanut butter	� cup chopped salted dry roasted peanuts
1 pkg. candy coated peanut butter pieces

1. Heat oven to 350�. Grease bottom only of 13 x 9 pan. Prepare brownie mix as directed on package using oil, water and egg. Spread batter in pan. Bake for 17 to 22 minutes or until edges are set. Do not overbake. Cool 45 minutes or until completely cooled. Freeze brownie base for 20 minutes so filling is easier to spread.
2. In small bowl, combine peanut butter and sugar; blend well. Spread over cold brownie base.
3. In small saucepan, melt chocolate chips over low heat, stirring frequently. Add peanut butter; mix well. Spread over bars. Sprinkle top with peanuts and candies. Score bars to make 36 pieces. Refrigerate 45 minutes or until chocolate is set. Store covered at room temperature. Cut on scored lines into bars.