Caramel Crunch Brownies Recipe
Ready-made caramel is available in chunks and loaves (no need to open all those little caramels anymore). A favorite is made by Peter’s, and comes in five-pound blocks. It is available online as well as at restaurant supply stores and some larger grocery stores. Other brands are readily available at larger grocery stores; they are pretty good, but unlike Peter’s most aren’t made with real butter and cream. These yummy brownies will keep, well-covered for up to a week.
5 cups Mom's Brownie Mix
2 teaspoons vanilla
1 pound caramel loaf, such as Peter's
1/3 cup heavy cream
4 cups Special K cereal
- Preheat oven to 350º.
- Spray a 13" x 9" shallow baking dish with non-stick spray.
- Brownie Layer: Mix the ingredients well and spread evenly into the prepared baking dish.
- Bake 20-25 minutes or until just set; remove from the oven and let cool thoroughly.
- Caramel Layer: Place the caramel and whipping cream in a microwave-safe bowl; microwave three minutes; stir. Microwave an additional 2-3 minutes if necessary, to melt the caramel and stir until smooth.
- Spray a large bowl with non-stick spray.
- Measure the cereal into the bowl.
- When the caramel and whipping cream mixture is smooth and warm, pour it over the cereal and mix well.
- Spread over the cooled brownies and press down slightly.
- Let the brownies sit until set - 2-4 hours - before cutting into squares.
Amount Per Serving
Calories 214 Calories from Fat 75
Percent Total Calories From: Fat 35% Protein 5% Carb. 60%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 33 mg
Sodium 174 mg
Total Carbohydrate 32 g
Dietary Fiber 0 g
Sugars 17 g
Protein 3 g
Vitamin A 5% Vitamin C 4% Calcium 0% Iron 4%
Note: I have not received any free products or compensation of any kind when I mention specific brand names such as Peter’s brand caramel; it is simply the brand I use.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.