This is the second recipe from my Easter weekend that became an instant hit! I only wish I had a better photo to show it off, but at the rate these brownies were eaten, by the time I realized the photo was horrible, there were no brownies left to take a picture of. That is how good these brownies are.
And it is a brownie, but it doesn't even realize that it is a brownie. A boxed brownie mix baked atop a shortbread crust, topped with caramel and then a chocolate topping - it's actually called a Twix brownie. I call it delightful. I think you will too!
(recipe from Jasey's Crazy Daisy via pinterest)
Crust Layer1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
6 Tbs. butter
1 box of brownie mix plus ingredients to prepare
1/4 cup hot fudge ice cream topping
1 (14 oz.) bag of caramels
2 Tbs. heavy cream
1 (11.5 oz.) bag milk chocolate chips
2 Tbs. butter
1/4 cup heavy cream
Line a 9x13 pan with foil and then grease the bottom and sides.
Using a food processor, pulse the cookies until they are completely crumbled. In a medium bowl, melt butter. Add cookie crumbs and stir until all the crumbs are moist. Press into the 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. Pour batter on top of cookie crust and bake as directed. Cool.
Place caramels and cream in a saucepan and cook over medium-low heat, stirring constantly, until caramels are completely melted. Pour caramel over cooled brownies. Allow brownies to cool until set. You can quicken this step by placing brownies in the refrigerator until caramel layer is set up.
Melt chocolate, butter, and cream together in a saucepan over medium-low heat, stirring occasionally, until melted and creamy. Pour over cooled caramel layer. Cool to allow chocolate to set.
Cut and enjoy.