Sally’s Super Brownie Bars

IMG_8064Hi all–  I’ve eaten a lot of good food at my friend Sally’s table– the best St. Louis ribs, her succulent honey coated pork loin, and don’t get me started on her crazy good “nutty bars.”  So when all the Monday night friends poured in last night for our Christmas dinner, I knew Sally would carry in something delectable.  These super chewy, crunchy, caramely cookie bars are the best.  Thanks Sally for letting me steal your recipe right on to the blog!

SALLY’S SUPER BROWNIE BARS

Brownie Layer:
3 ounces unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup flour
1/4 tsp. baking powder

Melt the chocolate and butter in a saucepan over low heat.  Let it cool a few minutes.  Then stir in the sugar, eggs. vanilla.  And finally mix in the flour and baking powder. Line a 9″x13″ pan with foil, coming up over the edges and then pour in the brownie mixture.  Bake it at 350 degrees for 15 to 17 minutes.  Cool this on a wire rack.

Caramel Layer:
1 1/2  14 oz.package of vanilla caramels (about 68)
2 tab. evaporated milk
1 tab. water
1 1/2 cups rice cereal

Unwrap the caramels and drop them in a large microwave safe bowl.  Add in the evaporated milk and water and microwave for 3 minutes, or until the caramel is melted, stirring every 30 seconds.  Then stir in the rice cereal.  Spread this mixture over the cooled brownie layer and stick it in the freezer while you make the next layer.

Nougat Layer:
1 1/4 cup sugar
1/2 cup evaporated milk
1/2 cup butter (1 stick)
7 oz. jar marshmallow cream
1/4 cup peanut butter

In a saucepan, combine the sugar, evaporated milk and butter.  Bring to a boil over medium high heat and then reduce heat to medium.  Stir and simmer for 5 minutes.  Mix in the marshmallow cream and peanut butter.  Spread it all over the caramel layer and pop it back in the freezer.

Chocolate on Top Layer:
2 cups chocolate chips
1/4 cup butter
1/4 cup whipping cream

In a small saucepan, heat and stir the 3 ingredients over medium heat until the chocolate is melted and smooth.  Pour chocolate over the nougat layer, spreading out to the edges.  Cover the pan with foil and chill for 2 hours.  Cut into small, delicious squares.  Makes 64 brownies.

These brownies may sound like a lot of work.  But all the steps are pretty simple and the super duper brownies are the pay-off!   Hugs to you Sal–thanks again for all the good food over a whole lot of years.

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