First of all, I want to say both I’m sorry and you’re welcome.
This salted caramel brownie bark is really, really, addictively good. And the recipe makes an entire half-sheet pan so you will have a lot of it around.
This also, however, gives you the perfect opportunity to package some up and share with friends and neighbors.I especially love the idea of leaving some as a little “boo” gift for your neighbors. Do you do this?
We’re still fairly new to neighborhood living but I know there’s some of this that goes around our ‘hood.
I mean, think of how psyched you would be if your doorbell rang and when you opened the door you found this looking back at you.
Gooey, oozy salted caramel, rich chocolate brownie, and a surprise bark-like topping of dark chocolate and Halloween-colored candies – what is there not to love?
I love how versatile this recipe is too.
Switch up the layers any way you like – sub blondies for the brownies, white chocolate for the dark, nuts for the candies.
The possibilities are endless.
I kept things simple with the wrappings – clear bags tied up with black and white striped grosgrain ribbon and little gift tags. A totally “sweet” way to make someone’s day!
Salted Caramel Brownie Bark
Ingredients:
Brownies
- 2 sticks unsalted butter
- 8 oz. semisweet chocolate
- 3 oz. unsweetened chocolate
- 3 eggs
- 1 1/2 tbsp. decaf instant coffee
- 1 tbsp. vanilla extract
- 1 c. + 2 tbsp. sugar
- 1/2 c. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- Salted Caramel
- 1 1/2 c. sugar
- 2 tsp. salt
- 1/2 c. water
- 2/3 c. heavy cream
- 4 tbsp. unsalted butter
Topping
- 8 oz. semisweet chocolate
- chocolate candies (Sunspire makes Halloween-colored ones)
Directions:
Preheat the oven to 350º. Line a half-sheet pan with nonstick foil.
For the brownies, melt the butter and chocolates together in a microwave-safe bowl by microwaving a minute at a time, stirring in between until completely melted. Let cool slightly.
In another bowl, whisk eggs, coffee, vanilla, and sugar. Stir into the chocolate mixture.
In a small bowl combine flour, baking powder, and salt. Fold into the chocolate mixture. Spread evenly in the prepared pan and bake 20 minutes, until a toothpick comes out clean.
Meanwhile, make caramel by stirring water, sugar, and salt in a medium saucepan over medium heat until the sugar dissolves. Increase the heat to medium-high and boil without stirring until the syrup is a medium amber color.
Once you see the syrup starting to color do not walk away. It goes from lightly gold to black and burned faster than you’d think possible!
Add cream (mixture will bubble vigorously). Reduce heat to medium and whisk until any sugar bits dissolve. Add butter and whisk until the butter melts.
Pour the caramel over the top of the brownies and spread to cover. Refrigerate until firm.
Melt the remaining 8 oz. semisweet chocolate and spread across the caramel. Immediately sprinkle the candies across and let cool to room temperature.
Cut into squares and enjoy!
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