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FOUR-LAYER CARAMEL-CRUNCH NOUGAT BROWNIES
Recipe Courtesy of: ‘100 best cookies’ magazine
3 OZ Unsweetened Chocolate, coarsely chopped
½ C Butter
2 ¼ C Sugar, divided
2 Eggs
1 t Vanilla
2/3 C Flour
¼ t Baking Soda
2, 11OZ Packages, vanilla caramels (68 caramels total) unwrapped
2/3 C Evaporated Milk, divided
1 T Water
1 ½ C Rice Krispies
1/3 C Butter
7OZ Jar of Marshmallow Crème
¼ C Creamy Peanut Butter
12 OZ Semisweet Chocolate Chips
1/3 C Whipped Cream
3 T Butter
In a medium saucepan, cook and stir unsweetened chocolate and the ½ cup butter over low heat until melted and smooth. Cool slightly. Meanwhile, preheat oven to 350 degrees. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil. Set pan aside.
For brownie layer, stir 1 cup of the sugar into the chocolate mixture. Add eggs, one at a time, beating just until combined. Stir in vanilla. Stir in flour and baking soda just until combined. Spread batter evenly in the prepared baking pan. Bake for 15 minutes. Cool on a wire rack.
For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk and the water. Microwave for 2½ - 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in rice krispies. Spread caramel mixture over brownie layer spreading to the edges. Place pan in freezer while preparing nougat layer.
For nougat layer, in a medium saucepan combine the remaining 1¼ cups sugar, the remaining evaporated milk and the 1/3 cup butter. Bring to a boil over medium-high heat, stirring constantly; reduce heat to medium. Boil at a moderate, steady rate, without stirring for 10 minutes. Place marshmallow crème and peanut butter in a large heat-proof bowl. Remove cooked mixture from heat. Gradually whisk mixture into marshmallow crème and peanut butter until combined. Pour marshmallow mixture over caramel layer, spreading to edges. Place pan in freezer while preparing the chocolate layer.
For chocolate layer, in a small saucepan cook and stir semisweet chocolate, whipping cream and 3 tablespoons butter over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Let cool slightly and decorate with holiday sprinkles before the chocolate hardens. Refrigerate for 6 hours or overnight. Remove foil and place brownies on cutting board. Trim the edges and cut into small squares, about 64 pieces.
Recipe Courtesy of: ‘100 best cookies’ magazine
3 OZ Unsweetened Chocolate, coarsely chopped
½ C Butter
2 ¼ C Sugar, divided
2 Eggs
1 t Vanilla
2/3 C Flour
¼ t Baking Soda
2, 11OZ Packages, vanilla caramels (68 caramels total) unwrapped
2/3 C Evaporated Milk, divided
1 T Water
1 ½ C Rice Krispies
1/3 C Butter
7OZ Jar of Marshmallow Crème
¼ C Creamy Peanut Butter
12 OZ Semisweet Chocolate Chips
1/3 C Whipped Cream
3 T Butter
In a medium saucepan, cook and stir unsweetened chocolate and the ½ cup butter over low heat until melted and smooth. Cool slightly. Meanwhile, preheat oven to 350 degrees. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil. Set pan aside.
For brownie layer, stir 1 cup of the sugar into the chocolate mixture. Add eggs, one at a time, beating just until combined. Stir in vanilla. Stir in flour and baking soda just until combined. Spread batter evenly in the prepared baking pan. Bake for 15 minutes. Cool on a wire rack.
For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk and the water. Microwave for 2½ - 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in rice krispies. Spread caramel mixture over brownie layer spreading to the edges. Place pan in freezer while preparing nougat layer.
For nougat layer, in a medium saucepan combine the remaining 1¼ cups sugar, the remaining evaporated milk and the 1/3 cup butter. Bring to a boil over medium-high heat, stirring constantly; reduce heat to medium. Boil at a moderate, steady rate, without stirring for 10 minutes. Place marshmallow crème and peanut butter in a large heat-proof bowl. Remove cooked mixture from heat. Gradually whisk mixture into marshmallow crème and peanut butter until combined. Pour marshmallow mixture over caramel layer, spreading to edges. Place pan in freezer while preparing the chocolate layer.
For chocolate layer, in a small saucepan cook and stir semisweet chocolate, whipping cream and 3 tablespoons butter over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Let cool slightly and decorate with holiday sprinkles before the chocolate hardens. Refrigerate for 6 hours or overnight. Remove foil and place brownies on cutting board. Trim the edges and cut into small squares, about 64 pieces.
