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“Who'd have thought Twix could get any better?”
1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
6 Tablespoons butter
1 box of brownie mix
Ingredients called for in directions on back of box
¼ cup hot fudge ice cream topping
1 (14 oz.) bag of caramels
2 tablespoons heavy cream
1 (11.5 oz.) bag milk chocolate chips
2 tablespoons butter
¼ cup heavy cream
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 ¼ 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
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.
Cover as much of the brownies as possible while pouring to make spreading easier.
Cut and enjoy.
Enjoy this excellent recipe and many more at jaseyscrazydaisy
Note: If you don't have any cream on hand, and don't want to purchase for such a small amount,
just use milk.
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