I am just as pumpkin crazy as everyone else out there,
but can I confess something?
Lean in a little closer…I don’t want anyone else to hear this.
I might be on my downward slope of pumpkin baking!
Sssshhhhh! Do not repeat that!!!
This is apparently one of the hazards of posting pumpkin recipes in August.
I guess this is how magazine editors start to feel when they are proofing
Christmas photos, and it is 90* outside.
There are a few more pumpkin recipes that I have up my sleeve,
but part of me is ready to move on to the next obsession.
Which brings me to these bad boys.
Salted Caramel…thrills my soul every.single.time!!!
I have lost count of how many of the fabulous coffee drinks I have consumed this Fall so far.
Obsessed? Yes.
A few weeks ago my daughter and I stopped for coffee,
and lo and behold, they now have a salted caramel brownie pop!
Yes, it is as fabulous as it sounds. And yes, I paid the 1.50 price for one measly pop!
I am writing it off as recipe research:-)
In true foodie fashion, I totally was going to recreate them for you.
But…I got lazy and took the easy bar route instead.
I really didn’t think you would mind…
once you saw the amount of goodness that was going onto the top of them.
And the best part…you can have these in under an hour flat!
Gotta love easy peasy mix recipes right?
Brownies filled with caramel candy and drizzled with caramel, white chocolate, and sea salt.
Ingredients
- 1 box brownie mix (18 oz.)
- 1 box candy Milk Duds (10 oz. box)
- 3/4 c. chocolate chips
- 1 tsp. shortening, divided
- 1/2 c. caramel baking bits
- 2 Tbsp. heavy cream
- 1/4 c. white chocolate chips
- 2 Tbsp. sea salt, divided
Instructions
- Bake the brownies according to the package following the 2 egg directions. Substitute brewed cooled coffee for the water in the recipe. Stir in the milk duds right before spreading into a prepared 9x13 pan. Bake at 350* for 25 minutes. Cool completely. Cut into small squares or rectangles.
- In a small microwave safe bowl, combine the chocolate chips and 1/2 tsp. shortening. Heat for 30 seconds and stir. Repeat until melted and smooth. Spoon into a plastic bag and cut off a tip. Drizzle over the top of the brownies covering the top as much as possible. Let set.
- In a small microwave safe bowl, combine the 1/2 tsp. shortening and white chocolate chips. Heat for 20 seconds and stir. Repeat until melted and smooth. Spoon into another plastic bag and cut a tip off. Drizzle over all the brownie pieces. Let set.
- In a small saucepan over low heat, combine the caramel bits and heavy cream. Stir until completely melted. Stir in 1 Tbsp. sea salt. Drizzle over the tops of the brownies using a spoon. Sprinkle with a little bit of sea salt for garnish. Let set. Store loosely covered. Makes 24 brownies.
- Note: You can adjust the amount of sea salt to your liking.
Stephanie says
I have tried these brownies several times and haven’t quite gotten them right. They usually taste very good, but it they are very very difficult to cut and get out of the pan. They usually make an awful mess. As they cool, the milk duds seems to re-harden, stick to the pan, and make it difficult to cut. They also seem to not get done….the brownie mix doesn’t quite cook all the way in the middle. Any suggestions?
Jocelyn Brubaker says
The caramel from the milk duds will harden and become quite chewy. I usually cut them while slightly warm and place them in a wax paper lined tray, so they can’t harden on the pan. You could also use a softer caramel candy such as the caramel filled Kisses or caramel Milky Ways. As for the middle not being done, you might need to bake them a minute or 2 longer. Every oven is different, and I also tend to under bake my brownies because I like them that way. I hope that helps!
Jill Roberts @ WellnessGeeky says
Love your salted caramel brownies recipe. I’ll definitely try it, but instead of 2 Tbsp. sea salt i would use 1! I’m also gonna pin this post on my Pinterest board my followers will love it. Can i post it on my blog?
Bella Hardy says
Wow! This salted caramel brownies recipe is incredible! I’m seriously so inspired right now. I need to add cinnamon to the recipe and it would be perfect. Thx for sharing!