Twix is one of my favorite candy bars! At Halloween, we get the mixed bag of candy, and I try to avoid handing out the Twix, instead giving away Snicker’s and Hershey’s and whatever else. But the Twix, I keep for myself. That chocolate, caramel, and cookie combo just speaks to me. So when I discovered this recipe for Twix Brownies, I knew I had to try it!
This brownie was amazing, and I served them at a party where they were a big hit. At a glance, the recipe looks easy enough, which I suppose it is, but there are two things that made my experience tougher, so like any good food blogger, I want to warn you of them…
First, my brownie layer is (as you can see) quite runny and liquidy…and not very brownie-like. The recipe says to mix fudge topping into the brownie batter, and I think it made mine way too fudgy. Maybe it was the type of brownie mix I used. I extended the cooking time, but maybe I needed to do it even longer. So just beware to get more “cakey” brownie mix rather than the dark chocolate or fudge kind. The second issue I had was spreading out the daggum caramel layer on top of the brownies. It’s tough to spread on liquidy brownies to begin with, but that caramel solidifies almost immediately when it touches the cooled brownies, so it was really difficult to get full coverage over the whole layer.
So there ya go, now that you know what to look out for, you are ready to make these AMAZING twix brownies! Even though my brownies were a bit runny and not very brownie-like, everyone loved them! I got lots of compliments and several asked for the recipe! So even if you hit some snags like I did, these will still turn out great!
- Cookie Layer
- 1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
- 6 Tablespoons butter, melted
- Brownie Layer
- 1 box of brownie mix (just plain, not dark chocolate or fudge)
- Ingredients called for in directions on back of box
- 1/4 cup hot fudge ice cream topping
- Caramel Layer
- 1 (14 oz.) bag of caramels
- 2 Tablespoons heavy cream
- Chocolate Topping
- 1 (11.5 oz.) bag milk chocolate chips
- 2 Tablespoons butter
- 1/4 cup heavy cream
- Grease bottom of 9x13-inch baking pan. Using a food processor or blender, pulse cookies until they resemble sand. Add melted butter, stirring until all crumbs are moist. Press into bottom of prepared pan.
- Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter (straight from the jar, unheated).
- Pour batter on top of cookie crust and bake as directed. Allow to cool.
- Place caramels and cream in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over cooled brownies. Try to spread the caramel evenly across the brownie surface while pouring to make spreading easier. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes.
- Melt chocolate, butter, and cream together in a saucepan over medium-low heat, stirring occasionally until melted and creamy. Pour over cooled caramel layer. Again, cover as much of the brownies as possible while pouring to make spreading easier. Cool until set.
If you don't have any cream on hand, and don't want to purchase for such a small amount, just use milk. Things will still turn out fine.
Source: Jasey’s Crazy Daisy