The weekend went by way too fast and I have a lot to still get done before we leave for the beach on Friday.
I’m so excited to go, but that just means summer is coming to an end and that makes me (and my boys) really, really sad. Even though my “to do” list is a mile long, I managed to find time to make these Caramel Toffee Brownies (a.k.a. Better Than Anything Brownies). . . I always find time to bake :)!
I took these to an open house for some friends who are moving and heard they were a pretty big hit. Why wouldn’t they be? A layer of brownie topped with toffee bits, melted caramel, chocolate chips, more toffee bits and brownie on top? A total chocolate lover’s dream.
I need to warn you that these are highly addictive and before you know it you’ve eaten an entire row and could possibly fall into a chocolate coma.
Caramel Toffee Brownies
- Total Time: 26 minutes
Description
Chocolaty, gooey and completely sinful. These brownies are insanely delicious!
Ingredients
- 1 german chocolate cake mix
- 5 3/4 ounces evaporated milk
- 14 ounces Kraft caramels (( 1 bag ))
- 3/4 cup butter (( melted ))
- 12 ounces milk chocolate chips
- 8 ounces Heath toffee bits
Instructions
- Mix together cake mix, melted butter and 1/3 cup evaporated milk. Press 1/2 of mix into a 9 x 13-in. greased pan. Bake at 350 degrees for 6 minutes.
- While brownies are baking, melt together caramels and remaining evaporated milk in a saucepan over low hear. Stir occasionally until smooth and completely melted. Set aside.
- Remove brownies from oven after 6 minutes and sprinkle on half the bag of Heath toffee bits. Carefully pour melted caramel over toffee bits. Sprinkle on half the bag of chocolate chips. Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top). Sprinkle remaining toffee bits and chocolate chips on top.
- Bake at 350 degrees for additional 20 minutes. Refrigerate for 3 hours before serving.
- Cook Time: 26 minutes
- Category: Brownies & Bars
Recipe Source: Six Sisters Stuff Cookbook
Oh Jeez, I’m lovin this and your blog! Visiting from What’s Cookin Wednesdays! Pinning!
Thanks for looking. I just checked out your blog and am loving it! Hope you keep coming back.
Does the recipe call for 3/4 “cup” butter???
Yes, its 3/4 cup. Sorry about that, I fixed it. Thanks!
I’m sure your recipe is great (making it as we speak) but, to be honest, I will never visit your page again because of all the ridiculous ADS!!!!!! I can’t see anything because they keep popping up, I can’t print the recipe because there’s ads covering part of it. I get that’s how you make your $$$$ but really?!?! What’s the point of sharing if we can’t even utilize it. Good luck with your commercial endeavors
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Lori, I’m sorry that the ads on my site are “ridiculous” and annoy you, but they provide income for me for the all of the hours and hours of work that I put into this blog (which by the way provides FREE recipes for you!). If the ads bother you, then simply click the X on the ad and they will disappear for you when you’re visiting my site, or just keep scrolling past them. Also, when you print the recipes, there are NO ads covering it. Hope you have a great day.
Wow, these really are decadently delicious! I’m halfway through a row already…I bet a scoop of ice cream would make these even better!