• For the brownie layer:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter
  • 4 ounces unsweetened chocolate, finely chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped dry roasted salted peanuts
  • 1/2 cup crushed malted milk balls
  • For the salted caramel layer:
  • 1/4 cup boiling water
  • 3 teaspoons unflavored gelatin
  • 24 ounces cream cheese, room temperature
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 cup whipped topping
  • 3 tablespoons store-bought salted caramel sauce
  • 4 cups Cracker Jack popcorn, for topping


  1. For the brownie layer: Preheat oven to 325 degrees.
  2. Lightly grease a 13x9 inch baking pan with nonstick cooking spray.
  3. In a medium bowl, combine flour and salt.
  4. In a small saucepan over medium-low heat, combine butter and chocolate and stir until chocolate melts, about 5 minutes. Allow to cool slightly.
  5. In a large bowl, whisk together the sugar, eggs and vanilla extract until sugar has dissolved. Slowly add the warm butter and chocolate mixture to the egg mixture and whisk to combine. Working in batches, stir in the flour mixture until just incorporated and fold in the peanuts and malted milk balls. Spread the batter into prepared pan and bake for 35 to 40 minutes until set.
  6. Cool completely in the pan on a wire rack.
  7. For the salted caramel layer: In a small bowl, sprinkle the gelatin over the boiling water and stir until completely dissolved. Set aside.
  8. In a large mixing bowl using a hand mixer on medium speed, beat together cream cheese, brown sugar, vanilla, and molasses until smooth. Beat in the gelatin mixture until incorporated. Gently fold in Cool Whip.
  9. Spread filling evenly over the cooled brownie crust. Swirl the salted caramel throughout the top of the cheesecake and refrigerate for about 4 to 6 hours or until firm. Top with Cracker Jacks before serving.