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CHIPS AHOY! Caramel Layered Brownies
A fudge brownie mix gets fancy when topped with caramels, chopped chocolate chip cookies and a sprinkle of sea salt for a divine dessert bar.
Ingredient list
- 1 pkg. (18 to 20 oz.) fudge brownie mix (13x9-inch pan size)
- 18 CHIPS AHOY! Cookies, divided
- 20 soft caramels made with butter and cream (about 4-1/2 oz.), divided
- 1 tsp. water
- ¼ tsp. coarse sea salt
Nutrition factsNutrition information
Recipe Tips
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
Prepare batter as directed on package for cake-like brownies. Pour 2/3 of the batter into prepared pan.
Arrange 15 cookies in even layer over batter in pan; top each cookie (in batter) with a caramel. Spoon remaining batter over cookies and caramels in pan; spread batter to evenly cover cookies. (Some caramels may show through brownie batter.)
Bake 20 to 23 min. or until toothpick inserted in center of brownie comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Meanwhile, microwave water and remaining caramels in small microwaveable bowl on HIGH 10 to 15 sec. or until caramels begin to melt; stir until caramels are completely melted. Drizzle over brownie.
Chop remaining cookies. Sprinkle cookies, then salt over dessert.
Use foil handles to remove brownie from pan before cutting to serve.
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