6 Tablespoons butter
Brownie Layer
1 box of brownie mix
Ingredients called for in directions on back of box
1/4 cup hot fudge ice cream topping
Caramel Layer
1 (14 oz.) bag of caramels
2 Tablespoons heavy cream
Chocolate Topping
1 (11.5 oz.) bag milk chocolate chips
2 Tablespoons butter
1/4 cup heavy cream
*Note - If you don't have any cream on hand,
and don't want to purchase for such a small amount, just use milk. Things will
still turn out deliciously. I bet no one even notices, unless you tell
them.
Grease bottom of 9x13-inch baking pan. For
easier cutting, line the pan with foil first. Using a food processor, pulse
cookies until they resemble sand. In a medium bowl, melt 6 Tablespoons butter.
Add cookie crumbs, stirring until all crumbs are moist. Press into bottom of
prepared pan.
Prepare brownie batter as directed on the back
of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter
(straight from the jar, unheated). Pour batter on top of cookie crust and bake
as directed. If baking at a high altitude, don't forget to follow special
instructions. Cool.
Place caramels and cream in a saucepan and cook
over medium-low heat until caramels are melted smooth and creamy, stirring
constantly. Pour over cooled brownies. Try to spread the caramel evenly across
the brownie surface while pouring to make spreading easier. Let cool until set.
You can quicken this by sticking the brownies in the freezer for about 15
minutes.
Melt chocolate, butter, and cream together in a
saucepan over medium-low heat, stirring occasionally until melted and creamy.
Pour over cooled caramel layer. Again, cover as much of the brownies as possible
while pouring to make spreading easier. Cool. If you are in a hurry pop them in
the fridge for a bit. Cut and enjoy.
*Courtesy of Jasey's Crazy Daisy
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