Salted Caramel Brownies
Cook Time:
175
Minutes
Difficulty:
Medium
Serves Up To:
40
Servings
Nutrition Information
| Total Fat | 7g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 160mg |
| Total Carbohydrates | 17g |
| Sugars | 11g |
| Protein | 1g |
|---|
Ingredients
- 1 package (11 oz.) caramels; unwrapped (35 caramels)
- 3 Tbsp. plus ¼ cup Almond Breeze Vanilla Almondmilk; divided
- 1½ vegan buttery sticks (¾ cup); melted
- 1 package German chocolate cake mix
- 2 Tbsp. all-purpose flour
- ⅔ cup miniature semisweet chocolate chips
- ¾ cup walnuts
- chopped medium-fine
- ½ tsp. coarse sea salt
Directions
- 1
Heat oven to 350°F. Grease 13”x9” baking pan. Line bottom with parchment paper; grease paper.
- 2
In medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
- 3
In large bowl, combine melted vegan sticks, cake mix, flour and ¼ cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
- 4
Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.
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