Friday, April 21, 2017

Milky Way Brownies

I made these to have while my parents and sister were here at Easter.  We tasted them before they came......YUMMY!

Milky Way Brownies

Brownie layer adapted from Hershey's

½ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup cream
1 cup flour Beth used gluten free flour
⅔ cup cocoa, sifted
1 cup (2 sticks) butter, melted
2 cups sugar Beth used splenda
2 teaspoons vanilla


Chocolate Fluff Layer



2 cups (12 ounces) semisweet chocolate chips
2 cups Marshmallow Creme (I used a 7 ounce jar)
3 tablespoons cream


Caramel Layer


1 pound caramels, unwrapped I used a 13 oz bag
3 tablespoons cream

Chocolate Topping


2 cups (12 ounces) semisweet chocolate chips
2 teaspoons vegetable oil


Preheat oven to 350°. Line 9 x 13 pan with nonstick foil and set aside.

Stir together butter, sugar, flour, cocoa, baking powder, eggs, cream and vanilla in large bowl; beat till all combined. Spread batter in prepared pan.

Bake 40 minutes or until brownies begin to pull away from sides of pan. Cool completely.

Make fluff layer by melting chocolate chips in microwave with cream. Zap for about a minute, stir, then continue microwaving and stirring at 15-30 second increments till chips are melted and mixture is smooth. Stir in marshmallow creme till well combined. Spread over cooled brownies.

Make caramel layer by melting caramels with cream in the same manner as for chocolate chips. It will take a little longer to melt the caramels. Drizzle over fluff layer, then spread into an even layer.

Make chocolate topping by melting chocolate chips with oil in microwave till smooth. Pour over caramel and spread with an offset spatula. Chill at least 2 hours before cutting (use a knife dipped in very hot water, then dried to cut). Chill until ready to serve.


Yield: approximately 60 depending on size





Total time: 4 hours





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