If you’ve been following my blog for a while now you know all about 2 sweetie pies! Today is that lucky day when Liz from That Skinny Chick Can Bake and I do a recipe swap and bake from each other’s blog. We keep it a secret until the reveal day ….today! The bars I chose this month were Liz’s Cookie Dough Brownie bars with caramel and ganache. Ummmm, yup! They taste as good as they sound! These really were quite irresistible! They take a bit of time to make because you are working with 4 layers but each layer comes together really quickly. Bring these to your next party and they will be the talk of the dessert table! Thanks Liz for yet ANOTHER hit! This seems to a pattern, a wonderful and delicious pattern!
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You’ll Need:
8 inch pan
Nonstick Foil
- ½ cup butter, melted
- 1 cup sugar
- 1 cup unsweetened dark cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 2 eggs
- ½ cup flour
- 25 Kraft caramels, unwrapped
- 2 tablespoons heavy cream
- ½ cup butter, softened
- ¼ cup sugar
- ½ cup light brown sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla
- ¾ cup flour
- ? teaspoon salt
- ½ cup chocolate chips
- 1 cup semi sweet-chocolate chips
- 2 tablespoons heavy cream
- Preheat oven to 325º, line an 8×8 inch pan with non-stick foil.
- Cream together butter and sugar in a large bowl. Mix in cocoa powder and salt. Add vanilla and eggs and mix until smooth. Mix in flour until incorporated. Spread brownie batter in prepared pan. Bake 20 minutes.
- In microwave safe bowl, melt caramels by microwaving for 60 seconds, stirring, then repeating for 30 second intervals till melted and smooth.
- Pour caramel over brownie layer.
- Put the pan in the fridge to chill until cookie dough layer is ready.
- Cream together butter and sugars until light and fluffy.
- Add vanilla and heavy cream.
- Add flour and salt and mix until incorporated.
- Stir in chocolate chips.
- When caramel layer is firm, carefully spread the cookie dough on top.
- In a microwave safe bowl combine chocolate chips and heavy cream.
- Microwave for 60 seconds, then stop and stir.
- Repeat using 30 second intervals till melted and smooth.
- Spread chocolate over cookie dough layer.
- Chill for easier cutting. Serve at room temperature.
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