This delicious treat is a fabulous combination of cookie and fudgy caramel. It’s a must make recipe for your next family gathering, backyard BBQ, or just a rainy day snack!
Yay for a rainy day! The boys are at daycare playing with their friends until 3:00, so I have seven hours of productivity ahead of me. Ahhhh, that feels good.
We spent six nights in Iowa with family, which was nice. Really really nice. We have two nights at home before heading out for another little trip. I love this summer! I was reminiscing with a few family members over the past week about what a very bad place I was in one year ago. It makes my stomach turn thinking about it. I am grateful for where I am at and how good I feel. Last summer=no bueno.
I cannot speak of our family gathering without mentioning how much all of us love food. My gracious aunt prepares a ton of delicious food for the masses for breakfast, lunch and dinner every single day. I did my best to help out this year by providing a few edible treats. My pan of brownies didn’t last long, which I took as a good sign. I found the recipe over at Jasey’s Crazy Daisies, and knew I had to make it and share with my family.
Start by lining a 9×13 baking dish with parchment paper. Preheat your oven to 350 degrees F.
In the bowl of a food processor, place a 12.8-oz. package of Simply Sandies shortbread cookies.
Pulse until fine crumbs form.
Add 6 tablespoons of melted butter and pulse until crumbs are moist.
Press the crumbs into the bottom of the prepared dish.
In a large mixing bowl, prepare a family size (9×13) box of brownie mix according to the package instructions.
Add 1/4 cup of hot fudge ice cream topping.
Stir until combined.
Pour the batter over the crust.
Bake as directed on brownie package (adjust the oven temp, if needed). Let cool.
In a medium saucepan, add:
14-oz. bag caramals, unwrapped
2 tablespoons heavy whipping cream
Cook, stirring constantly, over medium-low heat until the caramel is completely smooth.
Pour it evenly over the cooled brownies.
Place in the refrigerator until the caramel layer is firm, about 20 minutes.
In a small saucepan, add:
11.5-oz. bag milk chocolate chips
2 tablespoons butter
1/4 cup heavy whipping cream
Cook, stirring constantly, over medium-low heat until melted and creamy.
Spread evenly over cooled caramel layer. Place back in the refrigerator until the chocolate layer is cooled and firm.
Cut into squares and serve! You will love these! Thanks for the recipe, Jasey!
Caramel Cookie Crunch Brownies
- 12.8 oz. Simply Sandies shortbread cookies
- 6 tbsp. butter melted
- 1 family size (9x13) Box brownie mix (plus ingredients listed on back of box)
- 1/4 cup hot fudge ice cream topping
- 2 tbsp. heavy whipping cream
- 11.5 oz. milk chocolate chips
- 2 tbsp. butter
- 1/4 cup heavy whipping cream
- 14 oz. caramels
- Line a 9×13 baking dish with parchment paper and set aside. Preheat oven to 350 degrees F, or suggestion on back of brownie mix box.
- Place the cookies in a food processor and pulse until fine crumbs form. Add the 6 tablespoons of melted butter and pulse until crumbs are moist. Press into bottom of prepared dish.
- Prepare brownie batter as directed on back of box. Add the hot fudge and stir to combine. Pour the batter over the cookie crust and bake as directed. Let cool.
- Place unwrapped caramels in a saucepan along with the 2 tablespoons whipping cream. Cook, stirring constantly, over medium-low heat until caramel is completely smooth. Pour evenly over cooled brownies. Place in refrigerator until caramel layer is firm, about 20 minutes.
- Place the chocolate chips, 2 tablespoons of butter and ¼ cup whipping cream in a saucepan. Cook, stirring constantly, over medium-low heat until melted and creamy. Spread evenly over cooled caramel layer. Place back in the refrigerator until chocolate layer is cooled and firm. Cut into squares and serve.