3/4 cup butter
3/4 tsp cayenne pepper
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour
1 cup coarsely chopped dry roasted peanuts, divided
25 commercial caramels
2 tbsp milk
Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.
Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until the chocolate is completely melted; stir in the cayenne pepper. Add the sugar and mix in well. Blend in the eggs one at a time. Add the flour and mix well. Stir in half the peanuts. Spread half the batter into the prepared baking pan.
Microwave the caramels and milk together on high for 2 to 3 minutes, stirring after each minute. Cook until caramels are completely melted when stirred. Stir until completely blended and spread over the batter in the pan. Cover with the remaining batter (okay for some caramel to peek through). Sprinkle with the last half of the peanuts.
Bake 25 to 30 minutes or until the top is firm to the touch. Set pan on a wire rack and allow to cool completely before cutting into 32 pieces to serve.