Chocolate brownie layer:

4 oz. unsweetened chocolate

6 oz. butter (1 1/2 sticks)

1 C. sugar

1/2 C. brown sugar

1 egg

1/2 t. salt

1/2 t. vanilla extract

1 C. all-purpose flour

1 1/2 C. Reese's Bites

Peanut butter brownie layer:

3/4 C. creamy peanut butter

6 oz. butter (1 1/2 sticks), room temperature

1 C. sugar

1 C. brown sugar

2 eggs

1/2 t. salt

1/2 t. vanilla extract

1 1/2 C. all-purpose flour

Chocolate glaze:

1 C. semisweet chocolate chips

2 T. butter

5 oz. whipping cream

Preheat the oven to 375°F. Spray a 13 x 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 until smooth. Cool for 10 minutes.

In a medium bowl, using electric mixer set on high, cream sugar, brown sugar, eggs, salt and vanilla. Blend in chocolate mixture. Add flour and mix until thoroughly incorporated. Fold in Reese's Bits. Spread batter evenly over the bottom of the pan. Set aside.

For the peanut butter layer, in a medium bowl using an electric mixer, cream together peanut butter and butter. Mix in the sugar, brown sugar, eggs, salt and vanilla. Add the flour and mix until thoroughly incorporated. Spread evenly on top of the chocolate brownie layer. Bake 35-40 minutes until golden, or until a toothpick inserted in the middle of the brownies comes out clean. Cool completely before glazing.

For 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 until smooth. Add the remaining cream and stir until incorporated. Pour on top of the cooled brownies and spread evenly. Cool in the refrigerator for 15 minutes. Cut into 2 x 3 inch squares.

Makes 18 to 24 squares.