bakekrazy

We use caramel at the bakery in many products, we wrap it around pretzels and dip them in chocolate, add caramel to our cheesecake and cupcakes and use it as a filling for chocolate desserts. In this recipe we will sandwich it between layers of cookie like brownie batter and cut the finished product into yummy bars.

Batter
2 2/3 cups all purpose flour
2 cups brown sugar
1 teaspoon salt
2 teaspoon baking powder
1 cup butter
2 eggs
2 teaspoons vanilla

Filling
11 oz of KRAFT Caramels
2 tablespoons butter
2 tablespoons Milk

Pre-heat the oven to 350 degrees and spray a 9″ x 13″ baking pan with vegetable spray

Mix the flour, salt, baking powder together in a medium bowl (set aside). In a stand mixer with a paddle attachment beat the butter, sugar, vanilla and eggs until smooth. Add the flour mixture slowly until incorporated. Remove 1/2 the batter and smooth it into the bottom of the prepared pan evenly. Bake for approximately 5 minutes. While that is baking add the caramels, butter and milk to a small sauce pan and bring to a slight boil constantly stirring. Reduce the heat and allow the caramels to melt. (continue to stir) Remove the pan from the oven and pour the caramel into the center and spread to just 1/2″ from the edges. Remove the other half of the batter and flatten and spread onto of the caramel. (it will not have to be perfect it will spread as it bakes) Place the pan back in the oven for 20 minutes. Remove from the oven and allow to cool. Once cooled loosen the sides by running a knife around the pan. Place in the freezer for at least an hour. Remove the pan from the freezer and remove the brownie/bar and place onto a cutting board. Cut into bar shapes.

Enjoy
Chef Brian Klauss