These brownie bars made with caramel and ganache taste as good as they sound! These really were quite irresistible! They take a bit of time to make because you are working with 4 layers but each layer comes together really quickly. Bring these to your next party and they will be the talk of the dessert table!
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Table of Contents
You’ll Need:
8 inch pan
Nonstick Foil
Cookie Dough Caramel Brownie Bars
Ingredients
Brownie Layer:
- ½ cup butter melted
- 1 cup sugar
- 1 cup unsweetened dark cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 2 eggs
- ½ cup flour
Caramel layer
- 25 Kraft caramels unwrapped
- 2 tablespoons heavy cream
Cookie dough layer
- ½ cup butter softened
- ¼ cup sugar
- ½ cup light brown sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla
- ¾ cup flour
- ¼ teaspoon salt
- ½ cup chocolate chips
chocolate glaze
- 1 cup semi sweet-chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 325º, line an 8×8 inch pan with non-stick foil.
Brownie batter.
- Cream together butter and sugar in a large bowl. Mix in cocoa powder and salt. Add vanilla and eggs and mix until smooth. Mix in flour until incorporated. Spread brownie batter in prepared pan. Bake 20 minutes.
Caramel Layer
- In microwave safe bowl, melt caramels by microwaving for 60 seconds, stirring, then repeating for 30 second intervals till melted and smooth.
- Pour caramel over brownie layer.
- Put the pan in the fridge to chill until cookie dough layer is ready.
Prepare cookie dough layer.
- Cream together butter and sugars until light and fluffy.
- Add vanilla and heavy cream.
- Add flour and salt and mix until incorporated.
- Stir in chocolate chips.
- When caramel layer is firm, carefully spread the cookie dough on top.
Prepare chocolate glaze.
- In a microwave safe bowl combine chocolate chips and heavy cream.
- Microwave for 60 seconds, then stop and stir.
- Repeat using 30 second intervals till melted and smooth.
- Spread chocolate over cookie dough layer.
- Chill for easier cutting. Serve at room temperature.
Adapted from That Skinny Chick Can Bake
Anneli says
Hi, here in Finland i cannot buy the Kraft caramels. What kind of sweets you suggest instead of Krafts and how many grams i need?
Thank you,
Greetings
Anneli
David O'Garr says
This recipe looks great, I am going to try it out soon. Although I just wanted to say that you should really toast the flour before using it in the cookie dough layer. One of the reasons why people tell you not to eat raw cookie dough is not because of the raw eggs, (because if they’re pasteurized there is little to no risk) but the raw flour.