from Julie Gneiting
Grease the bottom of a 9 by 13 pan. For easier cutting, line the pan with foil first. Pound the cookies to crumbs until they resemble sand. In a medium bowl, melt 6 tablespoons butter. Add cookie crumbs, stirring until all crumbs are moist. 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 (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.
Place caramels and cream in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over cooled brownies. Try to spread the caramel evenly across the brownie surface while pouring to make spreading easier. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes.
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.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 611 | ||
Calories from Fat: 289 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 39.6mg | 12 % | |
Sodium 362.8mg | 13 % | |
Potassium 160.9mg | 4 % | |
Total Carbohydrate 79.8g | 23 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 77.2g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 611
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