Caramel Brownie Bars Recipes

BROWNIE CARAMEL LAYER BARS

Steps:

• Combine caramels and the first 1/3 cup evaporated milk.
• Cook over low heat until melted.
• Grease and flour 13x9 inch pan.
• In a large bowl combine cake mix, butter, second 1/3 cup evaporated milk, and nuts.
• Stir until dough holds together.
• Press half of the dough on the bottom of the pan, bake for 6 min at 350 degrees.
• Sprinkle chocolate chips over crust.
• Spread caramel over crust.
• Press the last half of cake mixture gently on top of the caramel.
• Bake for 15-18 minute.
• Cool slightly and refrigerate.
• Cut into squares and serve with cool, creamy milk!

CARAMEL BROWNIE BARS

Steps:

• Preheat the oven to 350°f / 180°c. Grease and line a 9"x5" loaf pan (see FAQ for the exact one I used), leaving the parchment paper extending over the sides to help remove later. If you are worried about it sticking, use two pieces so all edges of the pan are covered with parchment. Secure with binder clips if desired.
• In a small heatproof bowl over a double boiler (make sure the water does not touch the bowl), or in a heatproof bowl in the microwave, melt together the chocolate and butter. I used the microwave and did it in 15 second increments, stirring after each. Mix until the chocolate is melted and the butter is incorporated. Remove from the heat and add the cocoa, and mix well to combine.
• In a medium bowl, combine the egg, oil, granulated sugar, brown sugar, and vanilla. Whisk well until thickened and slightly lighter in colour. Add the cooled chocolate mixture and mix until incorporated.
• Add the flour and salt and mix with a rubber spatula until combined.
• Transfer to the prepared pan, and smooth out well. Bang the pan on the counter several times to get it as flat as possible. Bake for 20 to 22 minutes, until the brownie looks set. Remove from the oven and, if desired, using a second loaf pan or the bottom of a drinking glass, gently press the brownie down a little if it has puffed up. Leave to cool completely in the pan.
• Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Weigh out 70g (see Notes section below) of the brown butter, and set aside until you are ready to make the caramel.
• Place the 70g brown butter, sweetened condensed milk, brown sugar, and golden syrup in a heavy bottomed saucepan.
• Place over a medium heat and stir until melted together, then cook, stirring constantly with a whisk or rubber spatula (I like to use a whisk then switch to the rubber spatula), until the mixture registers 220°f / 105°c on a candy thermometer. Watch the bottom carefully to avoid the mixture catching, turning down the heat if needed or removing the caramel from the heat, stirring well, then returning.
• Once the caramel has reached the correct temperature, remove from the heat, and add the vanilla and salt. Mix well to incorporate, then add the peanuts and mix to combine. Pour the caramel over the cooled brownie base and smooth off by shaking the pan and using an offset spatula if needed. Transfer to the fridge and allow to set for 1 to 1 1/2 hours or until you can no longer feel heat in it.
• Melt together the chocolate and the oil in a small heatproof bowl in 15 seconds increments in the microwave, or over a double boiler. Mix until totally smooth.
• Remove the pan from the fridge or freezer and pour the chocolate over the top of the caramel filling. Tilt the pan to spread out to cover the filling evenly with the chocolate. Bang the pan a few times on the counter to make sure there are no bubbles.
• Place the pan in the fridge and leave to chill for about an hour, or until completely set.
• Use the parchment overhang to remove the bars from the pan. Cut into pieces using a sharp knife, wiping between cuts.
• Store leftovers in an airtight container in the fridge.

CARAMEL BROWNIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
• In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
• Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
• Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

SHORTBREAD CARAMEL BROWNIE BARS

Steps:

• Cut 1 cup of the butter into chunks. In the bowl of a food processor, combine 2°C of the flour, 1/2°C sugar, the cornstarch and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9 x 13-inch baking pan. Bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
• Meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk. Cook in microwave on full power for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
• In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2°C butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4°C sugar, eggs and vanilla until well blended. Stir in remaining 1/2°C flour, baking powder and salt until well blended.
• Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
• Bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.