Shortbread and Caramel Chocolate Brownies ("Twix" Brownies)

That right there, in that photo above, is pure gold.

Yes.

Pure. Brownie. Gold.

Best brownie bar I have ever eaten. Okay...okay... it all starts with a brownie mix (Blasphemy!) but I believe if you made it with a "from scratch" brownie, it might kill you.

Really.

I think it would be TOO good.

If you made it with a "from scratch" brownie recipe all of the atoms in the universe would spontaneously implode.

True story.

So, lest we tempt fate, we should all stick with a mix. Agreed?

Unless you WANT to be the cause of the destruction of the universe.

Up to you.

Shortbread and Caramel Chocolate Brownies

(aka Twix brownies)

from Jasey's Crazy Daisy

Ingredients

Crust layer

1 package of shortbread cookies (I used pecan sandies - 22 of them)

6 Tbsp butter

Brownie Layer

1 box brownie mix

ingredients called for on back of the box

1/4 cup fudge ice cream topping

Caramel Layer



1 (14 oz) bag caramels (I used 40 caramels)

2 Tbsp heavy cream

Chocolate Topping

1 bag milk chocolate chips (I used 2 cups)

2 Tbsp butter

1/4 cup heavy cream

Directions

Preheat oven to 350. Spray a 9 X 13 pan with cooking spray.

Using a food processor, pulse cookies until they resemble sand. In a microwave safe bowl, melt 6 Tbsp butter. Add to cookie crumbs, stirring until crumbs are moist. Press firmly into prepared pan.

Prepare brownie mix as per box instructions. Mix the 1/4 fudge sauce into the brownie batter. Pour batter on top of cookie crust and bake as directed.

Remove from oven and let cool. (Place in fridge to speed process, if desired)

Place caramels and 2 Tbsp cream in a saucepan and cook over medium low heat until caramels are melted and creamy, stirring constantly.

Pour over cooled brownies. Try to pour the caramel evenly across the surface to make spreading easier. Let cool until set. (Again, you can place in the fridge to speed process.)

Melt chocolate, butter, and cream in a saucepan over medium low heat, stirring occasionally until melted and creamy. Pour over caramel layer. Again, try to pour the chocolate evely over the surface to make spreading easier. Cool.

I ended up spreading all of the chocolate layer on top and then scraping about 1/2 of it off. It was really, really thick.

See how thick it is....and that's only half of what was originally on there.

If you are more of a chocolate fiend than I am (not possible) then, by all means, leave all of it on there. I was afraid all that chocolate would drown out the flavors of the caramel and shortbread.

In case you are wondering what shortbread cookies to use...here is what I used...

I used the whole bag (22 cookies).

The original recipe at Jasey's Crazy Daisy blog used Simply Sandies Shortbread Cookies. (I have no idea what those are but the pecan sandies worked well.)

I have another warning to issue regarding this recipe.

Not only should you NOT make these with a "from scratch" brownie recipe at the risk of ending the universe; you should not make these if you do not have anyone to share with.

You may be tempted to eat the entire pan and thus ruin any attempts at maintaining a healthy lifestyle.

Thankfully I made these for a bake sale and only ate one or two or four pieces as I cut them.

What? You can't sell odd sized brownies at a bake sale.

It wouldn't be right.