It’s time for a Twix Brownie Recipe. This weekend we were invited to our neighbor’s house to hang out. Well, really they invited another couple over for the afternoon and they wanted us there to bring more conversation. You know, make it less awkward. We aren’t shy people so they figured we would come in with our circus…I mean our three children…and keep things lively.
It was a beautiful day so we figured we would go hang out at their basement bar, make small talk and let all the kids play out in the backyard together. Sounds easy enough but we couldn’t show up empty handed and there are expectations we have to fulfill. Everyone knows my husband will show up with beer and I will show up with a delicious dessert. I couldn’t disappoint them, especially with newbies invited over, so I had to whip up something awesome.
This is where the Twix Brownie comes in. I couldn’t go wrong with making one of my favorite candy bars into a brownie bar. I knew this dessert would be perfect because it’s a big, ooey-gooey Twix bar but better!
These brownies take a few steps and a little time but they are worth every single minute! The original recipe is from Jasey’s Crazy Daisy but I modified it a little to make it even easier and cater the chocolate more to my taste.
Ingredients:
Crust Layer
1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
6 Tablespoons butter
Brownie Layer
1 box of brownie mix
Ingredients called for in directions on back of box
1/4 cup hot fudge ice cream topping
Caramel Layer
16 oz Jar of Mrs. Richardson’s Butterscotch Caramel
Chocolate Topping
1 (11.5 oz.) bag semi-sweet chocolate chips
1/4 cup heavy cream
Preparation:
1. Grease bottom of 9×13-inch baking pan. I suggest you line the pan with parchment paper so that you can lift the brownies right out. Using a food processor, pulse cookies until they are blended into a powder.
2. In a medium bowl, combine your 6 TBSP melted butter and cookie crumbs. Stir until all combined. Press into bottom of prepared pan.
3. Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter. Pour brownie batter on top of cookie crust.
4. Bake as directed. I cooked mine for 35-40 minutes. Cool your brownies completely.
5. The original recipe calls for you to make your own caramel sauce. Yeah, I rarely do that because Mrs. Richardson’s Butterscotch Caramel in the jar is so good and works just fine without the added mess!
6. Pour entire jar of caramel over cooled brownies. No need to heat the caramel – just pour straight from the jar! Spread caramel evenly over crust. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. NOTE: I put mine in the freezer.
7. Pour the entire bag of chocolate chips into a small or medium bowl. Careful heat cream to a low boil with stirring constantly over medium-low heat. Remove cream from heat and pour over chocolate chips. Let set for 2 minutes. Stir until completely all the chocolate is melted.
8. Pour melted chocolate over cooled caramel layer. Carefully spread chocolate evenly.
9. Cool completely. Cut and enjoy. (If you can’t wait for the chocolate to set, it’s okay. Neither could I.)
Twix Brownie Recipe
Ingredients
CRUST LAYER
- 1 12.8 oz. package of Simply Sandies Shortbread Cookies
- 6 tbsp butter
BROWNIE LAYER
- 1 box of brownie mix
- Ingredients called for in directions on back of box
- 1/4 cup hot fudge ice cream topping
CARAMEL LAYER
- 16 oz Jar of Mrs. Richardson’s Butterscotch Caramel
CHOCOLATE TOPPING
- 1 11.5 oz. bag semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Grease bottom of 9×13-inch baking pan. I suggest you line the pan with parchment paper so that you can lift the brownies right out. Using a food processor, pulse cookies until they are blended into a powder.
- In a medium bowl, combine your 6 TBSP melted butter and cookie crumbs. Stir until all combined. 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. Pour brownie batter on top of cookie crust.
- Bake as directed. I cooked mine for 35-40 minutes. Cool your brownies completely.
- The original recipe calls for you to make your own caramel sauce. Yeah, I rarely do that because Mrs. Richardson’s Butterscotch Caramel in the jar is so good and works just fine without the added mess!
- Pour entire jar of caramel over cooled brownies. No need to heat the caramel – just pour straight from the jar! Spread caramel evenly over crust. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. NOTE: I put mine in the freezer.
- Pour the entire bag of chocolate chips into a small or medium bowl. Careful heat cream to a low boil with stirring constantly over medium-low heat. Remove cream from heat and pour over chocolate chips. Let set for 2 minutes. Stir until completely all the chocolate is melted.
- Pour melted chocolate over cooled caramel layer. Carefully spread chocolate evenly.
- Cool completely. Cut and enjoy. (If you can’t wait for the chocolate to set, it’s okay. Neither could I.)
Jasey McBurnett
Friday 26th of April 2013
Hello, thanks for sharing my recipe with a link back! I use the Mrs. Richardson's trick on my Snickers Brownies and my Samoa Cookie Brownies, but wanted something a little thicker for these, so I made cheater caramel with Kraft Caramels - certainly not homemade, but a little more involved than opening a jar I guess. I also have now perfected how I like the chocolate topping and use 2 cups (12 oz) chips and 8 tablespoons of butter (or cream). Delish!
Happy Day, Jasey
Hollie Schultz
Friday 26th of April 2013
You are certainly welcome, Jasey! Thanks so much for the great recipe idea! I will definitely have to try it with the cheater caramels. :) I'll try your new chocolate topping too! :)