CHIPS AHOY! Caramel Layered Brownies
Whether you’re a corner person or a middle person, every bite is filled with the right amount of fudgy brownie goodness and a little crunch from the cookies.
Brought to you by: CHIPS AHOY!
Ingredients
- 1 pkg. (18 to 20 oz.) fudge brownie mix (13x9" pan)
- 18 CHIPS AHOY! Cookies, divided
- 20 soft caramels made with butter and cream (about 4 1/2 oz.), divided
- 1 tsp. water
- 1/4 tsp. coarse sea salt
Directions
- Heat oven to 350°F. Line a 13x9” pan with foil, with ends of foil extending over sides. Spray with cooking spray.
- Prepare batter as directed on package for cake-like brownies. Pour 2/3 of the batter into prepared pan.
- Arrange 15 cookies in even layer over batter in pan. Top each cookie (in batter) with a caramel. Spoon remaining batter over cookies and caramels in pan; spread batter to evenly cover cookies. (Some caramels may show through brownie batter.)
- Bake 20-23 minutes or until toothpick inserted in center of brownie comes out with fudgy crumbs. Do not overbake. Cool completely.
- Meanwhile, microwave water and remaining caramels in small microwaveable bowl on high 10-15 seconds or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over brownies.
- Chop remaining cookies. Sprinkle cookie crumbs and a pinch of salt over brownies.
- Use foil handles to remove brownie from the pan before cutting to serve.
Tips:
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