Ingredients
- For the Shortbread Crust:
- 1 (12 oz) pkg shortbread cookies, finely ground
- 6 Tbsp melted butter
- For the Brownies:
- 1 box brownie mix, plus ingredients on back of box
- 1/4 cup hot fudge sundae topping
- For the Caramel Layer:
- 1 (14 oz) bag Kraft caramels, unwrapped (or use caramel bits–much easier)*I used werthers soft caramels 2 packages
- 2 Tbsp heavy cream *I used milk
- For the Chocolate:
- 1/2 pkg milk chocolate almond bark or Candiquik *I used 1 package of milk chocolate chips
Preparation
Step 1
Preheat your oven to 350 degrees F. Line a 13×9 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist with cooking spray and set aside.
Meanwhile, in a medium bowl, combine the shortbread cookie crumbs with the melted butter until fully combined. Press the mixture into the bottom of the foil-lined pan to form your crust. Set aside.
In a large bowl, prepare your brownie mix according to package directions. Stir in 1/4 cup hot fudge sauce to the brownie batter (this makes for a super yummy brownie, but omit it if you’d like). Pour the brownie batter on top of the crust and spread to even out.
Bake the brownies for approx. 25-29 minutes, or as directed on the back of the box. A toothpick inserted near the center should come out mostly clean or with light crumbs. Cool completely in the pan.
Melt your caramels and water or cream in a microwave-safe bowl for one minute. Stir, then heat for additional 30 seconds-increments, stir, then heat again until melted. Once smooth, pour onto the cooled brownies and spread gently to even the layer. Pop those in the fridge for about 15 minutes to set while you melt your almond bark.
Spread the melted chocolate Candiquik/bark over the caramel layer in an even layer. Allow the brownie bars to set in the fridge or freezer, about 20 minutes, or until hardened. Cut into squares and serve!