Skip to main content

How to make Four-Layer Caramel Crunch Brownies?

By

 

Ingredients

  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/2 cup butter
  • 2 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 1/2 14 ounce bagsvanilla caramels (68 caramels total), unwrapped
  • 2/3 cup evaporated milk
  • 1 tablespoon water
  • 1 1/2 cups crisp rice cereal
  • 1/3 cup butter
  • 1 7 ounce jarmarshmallow creme
  • 1/4 cup creamy peanut butter
  • 1 12 ounce packagesemisweet chocolate pieces
  • 1/4 cup butter
  • 1/4 cup whipping cream

Directions


1. In a medium saucepan combine unsweetened chocolate and 1/2 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat; cool slightly. Meanwhile, preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
2. For brownie layer, stir 1 cup of the sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Pour batter into the prepared pan, spreading evenly. Bake for 15 to 17 minutes or until edges start to pull away from sides of pan. Cool on a wire rack.
3. For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk, and the water. Microwave on 100 percent power (high) about 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in rice cereal. Spread caramel mixture evenly over brownie layer in pan, spreading to edges. Place pan in freezer while preparing nougat layer.
4. For nougat layer, in a medium saucepan combine the remaining 1-1/4 cups sugar, the remaining evaporated milk, and 1/3 cup butter. Bring to boiling over medium-high heat; reduce heat to medium. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in marshmallow creme and peanut butter. Pour marshmallow mixture over caramel layer, spreading to edges. Place pan in freezer while preparing chocolate layer.
5. For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely and chill for 2 hours. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies. Store, covered, in the refrigerator for up to 3 days. 

Source
 
Labels:

Comments

Post a Comment

Popular posts from this blog

How to make roasted Turkey ?

By
Ingredients     2 cups apple cider     1/3 cup real maple syrup     2 1/2 tablespoons chopped fresh thyme     2 tablespoons chopped fresh marjoram     1 1/2 teaspoons grated lemon zest     3/4 cup butter, softened     salt and pepper to taste           1 (12 pound) whole turkey, neck and giblets reserved     2 cups chopped onion     1 1/2 cups chopped celery     1 1/2 cups chopped carrots     3 cups chicken broth           1/4 cup all-purpose flour     1 bay leaf     1/2 cup apple brandy Directions :     Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, tablespoon marjoram, and lemon zest. Stir in butter until me...
Post a Comment
View Recipe »

Yummy Red Velvet - Cheese cake Recipe

By
Recommended ---> Redvelvet Rose cookies  Ingredients : CHEESECAKE: Two (8-ounce) packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract RED VELVET CAKE: 2 1/2 cups all purpose flour 1 1/2 cups granulated white sugar 3 tablespoons unsweetened cocoa powder (not Dutch process) 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/2 cups vegetable or canola oil 1 cup buttermilk 1/4 cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar CREAM CHEESE FROSTING: 2 1/2 cups powdered sugar, sifted lightly to remove any lumps Two (8-ounce) packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature 1 tablespoon vanilla extract Method : 1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting ...
Post a Comment
View Recipe »

Best Stir fried chicken and broccoli with noodles

By
Image Link Ingredients For the chicken: 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips 2 tsp light soy sauce ½ tsp ground black pepper 200g/7oz purple sprouting broccoli 2 tbsp vegetable oil 1 onion, finely sliced 3 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled, finely chopped 1 red pepper, cut into small wedges 2 tbsp shaoxing rice wine or dry sherry 2 tbsp sesame oil 3 tbsp soy sauce 1 tbsp chilli bean sauce 2 tsp cornflour 2 tbsp sesame seeds For the noodles: 250g/9oz medium rice noodles 2 tbsp sesame oil 4 spring onions, finely shredded Directions : For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very...
Post a Comment
View Recipe »