Ingredients:
For the Brownie Layer:
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
½ teaspoon salt
½ cup unsweetened cocoa powder
1⅓ cups flour
For the Shortbread Truffle Layer:
1 (10 oz.) box Lorna Doone’s Shortbread Cookies
6 oz. cream cheese, softened
½ cup sugar
For the Caramel Layer:
14 oz. bag of caramel cubes, unwrapped
2 Tablespoons milk
For the Chocolate Layer:
1½ cups milk chocolate chips
½ cup semi-sweet chocolate chips
1 Tablespoon shortening
Directions:
Brownies:
Preheat oven to 350°F (175°C). Spray a 9×13-inch pan with cooking spray and line with parchment paper.
In a large mixing bowl, cream together butter and sugar. Add vanilla and eggs, mixing well. Incorporate
salt, cocoa powder, and flour until just combined.
Pour the batter into the prepared pan and bake for 22-25 minutes. Allow to cool completely.
Shortbread Truffle Layer:
Pulse the shortbread cookies in a food processor until finely ground. Add cream cheese and sugar,
pulsing until the mixture is well combined.
Gently press the truffle mixture evenly over the cooled brownies.
Caramel Layer:
Combine caramel cubes and milk in a microwave-safe bowl. Microwave in 30-second increments, stirring
between each, until melted and smooth.
Evenly spread the caramel over the shortbread truffle layer. Refrigerate to cool.
Chocolate Layer:
Mix chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second increments,
stirring between each, until melted and smooth.
Spread evenly over the cooled caramel layer. Refrigerate to set before cutting.
Storage:
Store in the fridge and remove about fifteen minutes before serving to prevent chocolate from slipping.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes + cooling time