Ingredients:
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
Directions:
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.