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Caramel Crunch Brownies Recipe


For the brownie layer:
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/2 cup unsalted butter
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the caramel layer:
  • 21 ounces soft caramels, unwrapped**
  • 2 tablespoons evaporated milk
  • 1 tablespoon water
  • 1 & 1/2 cups crisp rice cereal
For the nougat layer:
  • 1 & 1/4 cups granulated sugar
  • 1/2 cup + 2 teaspoons evaporated milk
  • 1/3 cup unsalted butter
  • 7 ounces marshmallow creme
  • 1/4 cup creamy peanut butter
For the chocolate layer:
  • 12 ounces semisweet chocolate chips
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
Caramel Crunch Brownies Recipe


To make the brownies:
  1. Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half power in 30-second increments until butter has melted and chocolate melts when stirred. Transfer to a large mixing bowl if necessary and set aside to cool slightly.
  2. Preheat oven to 350°. Line a 9"x 13" baking pan with parchment paper or aluminum foil, leaving an overhang on two sides. Grease lining.
  3. Whisk together flour, baking soda, and salt. Set aside.
  4. Add sugar to chocolate mixture and stir to combine. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
  5. Stir in flour mixture, mixing just until combined.
  6. Transfer batter to prepared pan and spread evenly. Bake 15 minutes, or until the edges begin to pull away from the sides. Cool in pan on a wire rack.
To make the caramel layer:
  1. Place caramels, 2 tablespoons evaporated milk, and water in a microwave-safe bowl. Heat in microwave at high power in 30-second intervals, stirring after each heating. Repeat until caramels are melted. Stir until smooth. Stir in cereal.
  2. Spread evenly over cooled brownie layer. Place pan in freezer while you make the next layer.
To make the nougat layer:
  1. Place sugar, evaporated milk, and butter in a medium saucepan. Bring to a boil over medium-high heat, stirring often.
  2. Reduce heat to medium. Simmer for 5 minutes.
  3. Remove from heat. Stir in marshmallow creme and peanut butter.
  4. Pour over caramel layer and spread evenly to the edges. Return pan to freezer while you make the next layer.
To make the chocolate layer:
  1. Place chocolate, butter, and cream in a small saucepan. Cook over low heat, stirring often, until chocolate is melted and mixture is smooth.
  2. Pour over nougat layer and spread evenly to the edges.
  3. Cover loosely and chill for at least 2 hours.
  4. Use the overhanging lining to remove the bars to a cutting board. Use a sharp knife to cut into bars.
  5. Keep refrigerated.

Source: Bake Or Break
Caramel Crunch Brownies Recipe Caramel Crunch Brownies Recipe Reviewed by kuji hara on 1:16 AM Rating: 5

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