Caramel Pretzel Crunch Brownies Food

CARAMEL PRETZEL CRUNCH BROWNIES

Steps:

• Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.
• Make brownie batter as directed on box, using water, oil, and eggs; stir in 1/2 cup chocolate chips (reserve 1/2 cup). Spread into pan. Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool 5 minutes.
• Meanwhile, in medium microwaveable bowl, microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted. Carefully pour and spread over warm brownies. Sprinkle with pretzels, remaining 1/2 cup chocolate chips and toffee bits. Cool completely.

CARAMEL PRETZEL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut 9 caramels in half.
• Beat brownie mix, vegetable oil, water, and eggs together in a bowl until batter is well-combined. Pour batter into prepared baking dish. Place caramel halves in 3 rows of 6 in the brownie batter so that there will be a caramel half in the center of each brownie.
• Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 25 to 30 minutes.
• Melt remaining caramels, butter, and milk together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Pour caramel mixture over warm brownies and top with pretzels, chocolate chips, and toffee bits. Cool completely before cutting into squares.

GOOEY CHOCOLATE SALTED CARAMEL PRETZEL BROWNIE

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Whisk together the brownie mix and cayenne in a large bowl. Add the vegetable oil, eggs and 1/2 cup water and stir until just combined; do not overmix. Stir in the crushed pretzels. Spread the mixture in the prepared dish and top with the whole pretzels in a 4-by-5 grid. Bake until the brownies are puffed and a tester inserted about 2 inches from the edge comes out with a few crumbs, 55 minutes to 1 hour. Let cool on a rack.
• For the caramel: Put the sugar in a small saucepan, drizzle with 2 tablespoons water and set over medium heat. Cook, without stirring, until the sugar melts. Continue to cook, swirling the pan occasionally so the edges don't burn, until the sugar syrup is a dark amber, about 8 minutes.
• Whisk in the butter, then the cream. Return to a simmer, just to combine, then remove from the heat. Whisk in the vanilla. Pour the caramel into a spouted glass measuring cup and let cool until the mixture is thick enough to drizzle, 3 to 4 minutes.
• Drizzle the caramel over the brownies and sprinkle lightly with the coarse salt. Let cool completely in the baking dish before cutting into squares, each with a whole pretzel on top. Serve topped with whipped cream.

SALTED CARAMEL CRUNCH BROWNIES

Steps:

• The first thing you have to have is a 9x9-inch pan of brownies, boxed or your favorite recipe, baked and cooled in pan.
• In a medium microwave-safe bowl, combine caramel candies and milk. Heat on high in 30 second bursts, stirring in-between, until melted and smooth. Pour mixture over brownies and spread to edges. Set aside to cool. When caramel has cooled and firmed up a bit, make the next layer.
• In a medium microwave-safe bowl, combine chocolate and shortening. Heat on high in 30-second bursts, stirring in-between, until melted and smooth. Add peanuts and pretzels, then stir gently.
• Top caramel with chocolate mixture, spooning mixture over entire surface. Let cool and harden before cutting. Wrap tightly or store in an airtight container.

SALTED PRETZEL CARAMEL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 inch baking pan with parchment paper (my preference) or grease with cooking spray.
• Prepare brownie batter according to package instructions. Ingredients include the eggs, water and vegetable oil. Amounts may differ from the ingredients listed above.
• Pour 1/3 of the batter into the prepared pan. Spreading until the bottom of the pan is evenly coated. Then add two even layers of pretzels, cover the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
• Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Remove and set on a cooling rack to cool.
• Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, microwave for 30 seconds, make sure to remove the cap.
• Sprinkle the caramel with a few pinches of sea salt.