Four-Layer Caramel Crunch Brownies

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4.0 by 58 people

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  • Makes: 64 servings
  • Makes: 64 brownies
  • Prep: 50 mins
  • Bake: 15 mins 350°F
  • Chill: 2 hrs

Four-Layer Caramel Crunch Brownies

Directions

  1. In a medium saucepan combine unsweetened chocolate and 1/2 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat; cool slightly. Meanwhile, preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
  2. For brownie layer, stir 1 cup of the sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Pour batter into the prepared pan, spreading evenly. Bake for 15 to 17 minutes or until edges start to pull away from sides of pan. Cool on a wire rack.
  3. For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk, and the water. Microwave on 100 percent power (high) about 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in rice cereal. Spread caramel mixture evenly over brownie layer in pan, spreading to edges. Place pan in freezer while preparing nougat layer.
  4. For nougat layer, in a medium saucepan combine the remaining 1 1/4 cups sugar, the remaining evaporated milk, and the 1/3 cup butter. Bring to boiling over medium-high heat, stirring constantly; reduce heat to medium. Boil at a moderate, steady rate without stirring for 10 minutes. Meanwhile, in a large heatproof bowl combine marshmallow creme and peanut butter. Remove cooked nougat mixture from heat. Gradually whisk cooked nougat 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.
  5. For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 3 tablespoons butter, and 1/3 cup whipping cream 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. Cut into brownies. Store, covered, in the refrigerator for up to 3 days.
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Nutrition Facts (Four-Layer Caramel Crunch Brownies)

  • Per serving:
  • 157 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 16 mg chol.,
  • 69 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 16 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (6)

58 Ratings
647 Days Ago
I just made these. First of all, I don't know why you all had problems with the nougat as I followed recipe exactly and mine came out perfect. My only thought is you used too much milk? Secondly, you can get 64 pieces if you can cut them 1 1/2" x 1 1/8" which is the size of a bite size snickers. So if you cut them normal brownie size better triple (minimum )the calories per serving.
1035 Days Ago
how do you get 64 servings from one 13x9" pan?
1067 Days Ago
I'm with Kathy..how many servings??.



Since it's summer and most of the people that I will be serving this to I would like to at least give them an approx. idea of how many calories they need to work off at the treadmill....
Mary Custard 1079 Days Ago
The nougat layer isn't complicated, but perhaps those who have trouble getting it to set up will be happy to know : 1/3 cup of butter will likely be too much. If you cut the stick of butter or margarine into 4 equal pieces, then try using one of the 4 cut pieces, I am betting the nougat will turn out perfectly. Hope that helps.
Jennifer McConnell 1388 Days Ago
BHG can you help? I made this and my nougat layer never hardened. It looked like it was starting to harden up when I put it in the freezer. But, after adding the top chocolate layer and then putting it in the fridge for 2 hours it was still liquid. I chilled it overnight and then put it in the freezer for about 5 hours this morning. Still very liquid-ish. Definitely not firm like the picture. What did I do wrong?
Kathy Cline 1398 Days Ago
64 servings??? I doubt that!!!

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