Twix brownies
08.15.2012 
Yay for a rainy day! The boys are at daycare playing with their friends until 3:00, so I have seven hours of productivity that lie ahead. 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 Twix 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 9x13 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 (9x13) 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!
Printable recipe: Twix brownies
Caramel, Chocolate, Shortbread in Brownies
Reader Comments (8)
Could these look any more delicious? Bravo!
OH MY!! I want these now!
I wish I could find blogging productivity.
Wow, would love if we had a smell and taste button on here! These look so yummy!
Hi!! Missed you!! And your fabulous food! These brownies made me drool.... ahhhmazing!
hi!!! do these sit well overnight?
Your brain is so very awesome. Are you enjoying having the kids in daycare? I can only imagine all the glorious recipes you're coming up with now that you've got some free time!
More like this one please!!!
Hi Kendal! Yes, these sit great overnight.
Megan
Oh no you didn't! These look so delicious.