"If you have a craving for chocolate this is the recipe. My sister and I came up with us when we were young girls and craving a lot of chocolate one night. Top with chocolate ice cream, hot fudge, whipped cream, a cherry, of course, and sprinkle with nuts, if desired." — KATERI
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1 (19.8 ounce) package
8 (1.5 ounce) bars
1 (14 ounce) package
individually wrapped caramels, unwrapped
After looking over the recipe and before I even read the reviews I knew that just plopping caramels on the batter would be a concern. Having said that, I made these with a couple of easy and minor changes--melt the caramels with 1/3 c. evaporated milk or half and half, stirring frequently. Keep warm. Place half of the batter into the pan and bake about 5 minutes, then let cool a couple of minutes. Dribble the melted caramel over the top, then sprinkle with 1 cup of chocolate chips (I also added a half cup off chopped nuts). Drop the remaining batter all over surface, spreading together carefully with a spatula. Return to oven and bake 18-20 minutes. With this method I had a delicious, fudgey brownie, with a perfectly gooey and soft caramel center.
Instead of using the whole chocolate bar, you should break it up into little pieces
then they will not sink to the bottom of the pan, and stick. I also had a problem with
the carmel sinking, it would work better if you melted it then poured it on top.
Oooh-this is decadent!
Oh My!!! This was soooo good! Very rich and gooey. I used a fudge brownie mix. Poured 1/2 in the pan, topped with 1 jar of Caramel Ice Cream topping (no problem with caramel melting, being too chewy, etc...), srinkled a couple of large handfuls of semi sweet chocolate chips, and then the rest of the brownie mixture. Baked until set and then drizzled more caramel sauce on top before serving. It was great and all 10 people loved it! We will make this again and again. Thanks for sharing!
This is a really rich treat! I made this for my caramel-crazed boyfriend and he really liked this dessert. The brownie baked up perfectly and the chocolate bars melted wonderfully. If I make this again, the only change I will make is to melt the caramels down before pouring them over the chocolate bars since they did not melt down during baking, but instead maintained their cube shape. Melting the caramel down will allow it to be more evenly distributed. Also, I only had room in my 13x9 pan for 6 chocolate bars, even though the recipe calls for 8. I used plain Hershey bars.
These did not turn out as well as I expected. The caramel needed to be cut with milk or something similar. I was expecting gooey caramel, but the caramel basically ends up harder than its original state. Some people might like that, though. Way too chewy for my taste.
This recipe was GREAT and easy to make! I modified it a bit by using chocolate chips instead of candy bars and melted the caramel with 2/3 c. evaporated milk over the stove and then pouring the caramel mixture over the chocolate chips and first layer of brownies. I also added miniature marshmallows over the carmel and then topped off with the remaining brownie mix. It was REALLY YUMMY!
This was awesome; as a hint for the caramel - I used the "rolled caramel" circles that are used to do caramel covered apples with; that worked great and I broke it up so it's not so chewy. Also, I used a brownie mix that had peanut butter cups in it.....Wow.
* Percent Daily Values are based on a 2,000 calorie diet.
Death by Chocolate and Caramel
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 110
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