Caramel Shortbread Brownies

Ingredients

Brownies
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 1/3 cup flour
Shortbread Layer
• 10 ozShortbread Cookies
• 6 oz. cream cheese, softened
• 1/2 cup sugar
Caramel Layer
• 14 oz. bag of Peter's caramel
• 2 Tablespoons milk
Chocolate Layer
• 5 ounces milk chocolate
• 4 ounces dark chocolate
• 1 1/2 cups of heavy cream

Directions

Brownies
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa powder and flour and stir to well combine. Do not over mix.
3. Pour into a greased 9x13 inch pan. We used a 9x9 inch pan and think that the layers got a little high.
4. Bake at 350 degrees F for 22-25 minutes.
5. Or, you can make a boxed brownie. Follow directions from the box.
Shortbread Layer
6. Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.
7. Gently press shortbread truffle evenly over cooled brownies.
Caramel Layer
8. Melt caramel in microwave on half power for 30 seconds and a time. Stirring in between until melted. Add milk and stir until incorporated.
9. Evenly pour over shortbread truffle layer.
10. Place in fridge to let it cool.
Chocolate Layer
11. Heat cream in a pan until bubbles begin to appear. Pour over chocolate in a silicone or plastic bowl. Stir until smooth. If needed, melt chocolate on half power 15 second intervals, until smooth. Wait until luke warm or room temperature.
12. Evenly spread over the top of cooled caramel layer.
13. Let set up in fridge before cutting into.