- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup corn starch
- 1 1/2 cups unsalted butter softened
- 1 teaspoon salt
- Fudge Brownie Box Mix
- Additional ingredients required on back of box
- 10 oz. chewy caramels
- 3 tablespoon heavy cream
- 1 cup 60% bittersweet chocolate chips
- 2 tablespoon unsalted butter
Peanut Butter Frosting:
- 1/2 batch Peanut Butter Frosting
- Chocolate sprinkles
Preheat oven to 350 degrees F.
Line a 9 x 13-inch baking dish with aluminum foil and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar, add in remaining ingredients and beating slowly at first then increasing to medium-high speed for 3 to 4 minutes until dough pulls away from the sides of the mixing bowl and is no longer crumbly.
Press dough evenly into the prepared baking dish and set aside.
Mix brownie ingredients together according to package instructions and pour over the shortbread dough, spreading out evenly. Bake for 30 to 35 minutes.
When the cookie/brownie is about 10 minutes from being done, add the caramels and the heavy cream to a small saucepan and melt over medium heat, stirring constantly until candies are completely melted.
Remove the cookie/brownie from the oven when ready and pour the caramel sauce evenly over the brownie layer. Chill in the fridge for 1 to 2 hours until caramel is stiff to the touch.
Once caramel layer has set, add chocolate chips and butter to a microwave-safe bowl and microwave for 30-second intervals until melted, stirring between each one. It usually takes 1 minute. Quickly pour over the caramel and use the back of a spoon to spread out in an even layer. Because the caramel is cold the chocolate will stiffen fast, so your need to work fast here.
Peanut Butter Frosting:
Make a half batch of my Best Peanut Butter Buttercream and evenly spread it out over the top of the hardened chocolate layer. Sprinkle with chocolate sprinkles.
Gently lift the bars out of the pan by gripping the aluminum foil, I recommend picking one side of the bars to lift up while sliding the baking dish in the opposite direction so your bars are always close to the counter.
Use a sharp knife to cut into squares for serving.
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source : sugarandsoul.co