Recipe Review: Twix Brownies

Holy crap.  Twix + Brownies = Heaven in my Mouth.

These were so good, I can't even begin to describe this gooey, chocolatey, amazing masterpiece.

It's a little involved, but so worth it.  I dare you to make these.  You'll be glad you did.

Twix Brownies from Jasey's Crazy Daisy
For the crust:
1 pkg of shortbread cookies
6 tbsp butter

For the brownie layer:
1 pkg brownie mix (and the ingredients called for on the box)
1/4 c hot fudge topping

For the caramel layer:  (I actually had a jar of caramel topping that I used instead)
1 bag of caramels
2 tbsp heavy cream

For the chocolate layer:
1 pkg chocolate chips
2 tbsp butter
1/4 c heavy cream

Grease the bottom of a 9x13-inch baking pan, or line the pan with tin foil.  Using a food processor, pulse cookies until they resemble sand. In a medium bowl, melt 6 Tablespoons butter. Add the cookie crumbs, stirring until all the crumbs are moist. Press into bottom of the prepared pan.

Prepare the brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge into the brownie batter (straight from the jar, unheated). Pour the batter on top of the cookie crust and bake as directed.  Cool.

Place the caramels and cream in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over the cooled brownies.  Let it cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes.  Like I said earlier, I had a jar of caramel sauce, so I just poured the stuff onto the brownie layer.

Melt the chocolate, butter, and cream together in a saucepan over medium-low heat, stirring occasionally until melted and creamy. Pour over the cooled caramel layer.  Cool. If you are in a hurry pop them in the fridge for a bit. Cut and enjoy.