Twix Truffle Brownies
Brownies
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup unsweetened cocoa powder
1⅓ cup flour
Shortbread Truffle Layer
1 (10 oz.) box Lorna Doone’s Shortbread Cookies
6 oz. cream cheese, softened
½ cup sugar
Caramel Layer
14 oz. bag of caramel cubes, unwrapped
2 Tablespoons milk
Chocolate Layer
1½ cups milk chocolate chips
½ cup semi-sweet milk chocolate chips
1 Tablespoon shortening
Brownies
Preheat oven to 350°F.
Spray a 9 x 13-inch pan with cooking spray and then line with parchment paper, overlapping about an inch on each end. This allows for easy removal of the brownies from the pan, once cooled, making them a cinch to cut and serve.
Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa powder and flour; stir to combine. Do not over mix.
Pour into prepared pan. Bake for 22-25 minutes.
Shortbread Truffle Layer
Place cookies in a food processor and pulse until they become a fine powder. Add cream cheese and sugar and pulse until mixture is well blended. Gently press shortbread truffle evenly over cooled brownies.
Caramel Layer
Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between each increment until melted and smooth. (This took me a minute and a half.) Evenly pour over shortbread truffle layer, spreading to cover completely. Place in fridge to let it cool.
Chocolate Layer
Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth. (This took me one minute.) Evenly spread over the top of cooled caramel layer. Let set up in fridge before cutting.*
*These need to be stored in the fridge and removed about fifteen minutes before serving. I didn’t do this initially, and had a bit of a problem with chocolate slippage as you can see from the picture.
