Four Layer Caramel Crunch Nougat Brownies

~Four Layer Caramel Crunch Nougat Brownies~

Prep Time: 50 Minutes
Chill Time: 2 Hours
Bake Time: 15 Minutes
Oven Temp: 350F
Makes: Approximately 64 Brownies

Ingredients:
3 Ounces Coarsely Chopped Unsweetened Chocolate
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 Packages Vanilla Caramels (68 Caramels)
2/3 Cup Evaporated Milk
1 Tablespoon Water
1 1/2 Cups Crisp Rice Cereal
1/3 Cup Butter
1 7-Ounce Jar Marshmallow Creme
1/4 Cup Creamy Peanut Butter
1 12-Ounce Package Semisweet Chocolate Pieces
1/3 Cup Whipping Cream
3 Tablespoons Butter
Step One:
In a medium saucepan cook and stir unsweetened chocolate with 1/2 a cup of butter over low heat until melted and smooth then let it cool slightly.  Meanwhile, preheat oven to 350F. Line a 13 x 9 x 2 inch baking pan with foil, extending the foil over the edges of the pan.  Grease foil then set the pan to the side.

Step Two:
For brownie layer, stir 1 cup of the sugar into 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 into prepared baking pan.  Bake for 15 to 17 minutes or until edges start to pull away from sides of pan.  Cool on wire rack.

Step Three:
For caramel layer, in a large microwave safe bowl combine caramels, 2 tablespoons of evaporated milk, and the water.  Microwave on high (100% power) for 2 1/2-3 minutes or until caramels are melted (microwave times may vary as they all heat differently), stirring every 30 seconds.  Stir in Cereal.  Spread caramel mixture over brownie layer, spread to edges.  Place pan in freezer while preparing the nougat layer. 

Step Four:
For nougat layer, in a medium saucepan combine the remaining 1 1/4 cups of 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 creme and peanut butter in a large heat proof bowl.  Remove cooked mixture from heat.  Gradually whisk mixture into marshmallow creme and peanut butter until combined.  Pour marshmallow mixture over caramel layer, spreading to edges.  Place pan in freezer while preparing chocolate layer.

Step Five:
For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, whipping cream and 3 tablespoons of butter 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 and cut into bars.

Storage:
Place brownies in a single layer in an airtight container and cover. Store in refrigerator for up to 3 days.

**This is not my personal recipe**

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