2 cups flour
1/2 cup powdered sugar
1/2 tsp salt
1 3/4 squares (14 tbs or7 oz) butter melted
1 box of brownie mix or your favorite homemade brownies.
Ingredients called for in directions on back of box
1/4 cup hot fudge ice cream topping
1/2 cup water
1 cup sugar
1/2 cup butter
1/2 cup cream
1/4 tsp salt (optional)
1 (11.5 oz.) bag milk chocolate chips
2 Tablespoons butter
1/4 cup heavy cream
*Note - 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 deliciously. I bet no one even notices, unless you tell them.
Grease bottom of 9x13-inch baking pan. For easier cutting, line the pan with foil first.
For Crust Layer: Using a food processor, pulse flour, powdered sugar, and salt until combined. In a medium bowl, melt butter. Add butter to the flour mixture and pulse a few times until well combined. Press into bottom of prepared pan.
For Brownie Layer: 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. If baking at a high altitude, don't forget to follow special instructions. Cool.
For Chocolate Layer: 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. If you are in a hurry pop them in the fridge for a bit. Cut and enjoy.
Recipe Source: Recipe idea courtesy of Jasey's Crazy Daisy, Caramel recipe adapted from: Always With Butter