Caramel Marshmallow Crunch Brownies

Ingredients

• 1 Box Ghiradelli Double Chocolate brownie mix
• 6 oz. marshmallow fluff
• 6 oz. vanilla caramels
• 3 tbsp. whipping cream
• 1 cup rice crispies
• 1/2 - 1 tsp coarse sea salt (optional)

Instructions

1. Make the brownie mix according to the package.  
2. Pour half the mix in parchment paper lined 8x8 metal baking pan.  
3. Melt the marshmallow fluff in the microwave for about 20-30 seconds.  Watch it because it will blow up if you heat it too long.  
4. Pour the melted marshmallow on top of the brownie mix and spread in an even layer.  
5. Place the unwrapped caramels and whipping cream in a microwave safe bowl and heat, stirring very 30 seconds, until smooth.  
6. Pour the caramel on top of the marshmallow and add the sea salt. Pour the rice crispies on top of the caramel. Chill for 1 hour.
7. Preheat the oven to 325 degrees.  
8. Cover the caramel layer with the remaining brownie mix and bake for 50 minutes, or until brownie batter has set (NOTE-marshmallow and caramel will not "set"). Cool fully then slice with a warm knife.
9. Attempt to not eat the whole pan.

Ingredients

• 1 Box Ghiradelli Double Chocolate brownie mix
• 6 oz. marshmallow fluff
• 6 oz. vanilla caramels
• 3 tbsp. whipping cream
• 1 cup rice crispies
• 1/2 - 1 tsp coarse sea salt (optional)

Instructions

1. Make the brownie mix according to the package.  
2. Pour half the mix in parchment paper lined 8x8 metal baking pan.  
3. Melt the marshmallow fluff in the microwave for about 20-30 seconds.  Watch it because it will blow up if you heat it too long.  
4. Pour the melted marshmallow on top of the brownie mix and spread in an even layer.  
5. Place the unwrapped caramels and whipping cream in a microwave safe bowl and heat, stirring very 30 seconds, until smooth.  
6. Pour the caramel on top of the marshmallow and add the sea salt. Pour the rice crispies on top of the caramel. Chill for 1 hour.
7. Preheat the oven to 325 degrees.  
8. Cover the caramel layer with the remaining brownie mix and bake for 50 minutes, or until brownie batter has set (NOTE-marshmallow and caramel will not "set"). Cool fully then slice with a warm knife.
9. Attempt to not eat the whole pan.

Ingredients

• 1 Box Ghiradelli Double Chocolate brownie mix
• 6 oz. marshmallow fluff
• 6 oz. vanilla caramels
• 3 tbsp. whipping cream
• 1 cup rice crispies
• 1/2 - 1 tsp coarse sea salt (optional)

Instructions

1. Make the brownie mix according to the package.  
2. Pour half the mix in parchment paper lined 8x8 metal baking pan.  
3. Melt the marshmallow fluff in the microwave for about 20-30 seconds.  Watch it because it will blow up if you heat it too long.  
4. Pour the melted marshmallow on top of the brownie mix and spread in an even layer.  
5. Place the unwrapped caramels and whipping cream in a microwave safe bowl and heat, stirring very 30 seconds, until smooth.  
6. Pour the caramel on top of the marshmallow and add the sea salt. Pour the rice crispies on top of the caramel. Chill for 1 hour.
7. Preheat the oven to 325 degrees.  
8. Cover the caramel layer with the remaining brownie mix and bake for 50 minutes, or until brownie batter has set (NOTE-marshmallow and caramel will not "set"). Cool fully then slice with a warm knife.
9. Attempt to not eat the whole pan.

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