A SHORTBREAD CRUST, DARK CHOCOLATE BROWNIE, CARAMEL LAYER, AND GANACHE TOPPING!!! THE RECIPE I FOLLOWED CALLED FOR PECAN SANDIES IN THE CRUST WHICH WERE GOOD BUT NEXT TIME I WILL TRY A PLAIN SHORTBREAD COOKIE LIKE LORNA DOONES! OR I MAY SKIP THE COOKIE LAYER! HERE IS THE RECIPE AS I MADE IT.
1 (12.8 oz.) package of Sandies Shortbread Cookies
6 Tablespoons butter
1 box of brownie mix-prepared according to box
14 oz. bag of caramels
2 Tablespoons heavy cream
Chocolate Ganache: (I love this ganache!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup
Line a 9×13 pan with nonstick foil. In food processor, grind cookies to crumbs. Melt the butter in microwave and combine with crumbs. Press into bottom of the prepared pan.
Prepare brownie batter as box directs. Pour batter on top of cookie crust and bake as the brownie mix directs. Mine baked at 350 for 35 minutes. Let cool.
Place caramels and cream in a microwave safe bowl and melt until smooth. Pour over cooled brownies and spread. Let cool until set.
Microwave butter & chocolate until smooth. Stir in corn syrup and pour over the set caramel layer. Cool. If you are in a hurry pop them in the fridge for a bit. Cut and enjoy. Top with mini Twix bars if deisred.
Adapted from Jasey’s Crazy Daisy