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Sunday, June 2, 2013

Caramel Pretzel Crunch Brownies

Caramel Pretzel Crunch Brownies

Top fudgy brownies with a warm gooey caramel layer, chocolate chips, toffee bits and a pretzel surprise.


    1  box Betty Crocker® fudge brownie mix
    Water, vegetable oil and eggs as called for on brownie mix box
    1  cup semisweet chocolate chips
    1  bag (14 oz) caramels, unwrapped
    1/4  cup butter or margarine
    1  tablespoon milk
    1  cup pretzels, coarsely crushed
    1/3  cup toffee bits


  1. Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.
  2. 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.
  3. 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.

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