So…remember that one time I did that baking experiment?
The one where I decided to see what would happen if an Almond Joy and a brownie got married and had a baby?
And if you recall, I took it one step further by declaring said candy bar/brownie love child delicious which upon reflection is really disturbing in it’s own right.
What I’m getting at here, is that this recipe today is YOUR fault.
Because instead of saying, “listen, what kind of freak show Suzy homemaker are you, marrying off desserts and making them reproduce?” you said nice things.
You made my recipe. You called the Almond Joy Brownie Bites delicious. Wonderful comments abounded.
And like anyone with a maturity level that is closer to their shoe size than their actual age, it only encouraged me.
See what you’ve created? Crazy things are happening in my kitchen now. Candy bars are only half wrapped. Scented candles are creating flattering lighting. Barry White is crooning about things I shouldn’t even speak of and OMG WHAT IS THAT BROWNIE IN THE CORNER DOING?!
So here’s my latest brownie/candy bar baby creation–Twix Brownie Bars. A fudgy brownie layer is sandwiched between shortbread and a layer of caramel and then covered in chocolate.
And after eating one, I’ve decided that brownie/candy bar babies are probably the best invention of all time.
So…yeah. I’ll be waiting by the phone for someone to call and tell me I’ve won the Nobel Baking Award. Thanks.
2 cups flour
1/2 cup sugar
2 sticks salted butter, cut into pieces
14 oz bag of caramels
3 Tablespoons heavy cream
Box of your favorite brownie mix + ingredients to make (I used Ghiradellhi Ultimate Fudge–whatever brand you use, you want fudgy, not cakey brownies)
Chocolate candy melts or almond bark
Preheat oven to 350. Line a 9 x 13 pan with foil and spray with nonstick spray.
In a food processor, combine flour, sugar and butter. Process until it comes together to form a dough (you can also use your hands if you don’t have a food processor).
Pat the dough in the bottom of the pan. Bake until golden brown, 25 minutes or so.
Place the pan in the refrigerator to cool for about 30 minutes and prepare your brownie batter according to instructions. Remove shortbread from refrigerator and spread brownie batter over it evenly. Bake until brownies are set, but still fudgy.
Place pan in the refrigerator to cool again. Once brownies are firm, place unwrapped caramels and heavy cream in a microwave safe bowl. Microwave on high, stirring every 15 seconds until completely melted and smooth. Pour melted caramel over brownies and spread evenly. Refrigerate again until firm.
Grab the ends of the foil and remove from pan. Peel the foil off the sides and bottom and place the brownies on a cutting board and cut into thin bars. Melt candy melts/almond bark according to package directions and dip bars, placing on a wax paper lined baking sheet until chocolate is fully set.
You probably want to go make these now. I really don’t blame you.
Have a happy Monday and thanks so much for stopping by!!