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Dewey's Caramel Brownie Crisp Bars
Dewey's Caramel Brownie Crisp Bars

Ingredients for Brownie Crisp Shortbread:

Ingredients for Caramel

  • 3 Cups of Evaporated Milk
  • 1 Cup of Heavy Cream
  • 2 Sticks of Butter (1 Cup)
  • 2 3/4 Cup of Brown Sugar
  • 1 3/4 Cup of Corn Syrup
  • 1/4 Tsp of Salt

Ingredients for Chocolate and Decoration

  • 3.5lbs of Milk Chocolate of choice (chips, bars, wafers)
  • 1/4 Cup of Coarse Sea Salt
  • 1/4 Cup of Crushed Brownie Crisp Cookies

Making the caramel:

  1. Prepare a 9 x 13” pan with parchment paper. Set aside.
  2. In a heavy duty, large thick bottomed pot, combine all caramel ingredients.
  3. Heat over medium heat, stir ingredients until the butter is melted. Bring to a boil.
  4. Increase heat to medium-high. Stirring constantly, cook caramel until 239F. This will take approximately 25 minutes from time of boil over medium-high heat.
  5. Pour into prepared pan. Cool completely. Cover lightly with additional parchment paper until ready to use. Caramel will be shelf stable for six months, but loses texture quality at 12 weeks.

Making the Brownie Crisp shortbread:

  1. Preheat oven to 350F.
  2. Prepare a 9 x 13” pan with parchment paper.
  3. In a food processor, grind Dewey’s brownie crisp cookies into a fine powder similar to flour.
  4. In a large bowl, combine cookie powder, sugar, flour, and salt. Stir until combined.
  5. Turn the mixer speed to low. Add in cubed butter. Mix on medium low until dough starts to form.
  6. Press dough tightly into prepared pan. Bake in a 350F oven for 25 minutes. Cool.

Layering, cutting, dipping, and decorating:

  1. Melt ½ lb. of chocolate in microwave until fluid. Spread a thin layer over brownie crisp.
  2. Remove caramel slab from pan. Place on top of the wet chocolate, lining up the edges of the caramel with the brownie crisp shortbread.
  3. Allow chocolate to set up, sealing the layers together. This takes 10 minutes.
  4. Cut bars into desired size. Recommend size for gourmet candy bars is 1” x 3”.
  5. Melt and temper 3 lbs of chocolate for dipping. If using candy melts, no tempering is necessary.
  6. Place cut bar into chocolate. Using your fork, bring chocolate over the top and over all sides of the bar until covered. Scoop chocolate bar out of bowl using your fork. Lightly tap fork with chocolate bar on the side of the bowl to remove excess chocolate.
  7. After all bars have been dipped, fill piping bag with chocolate. Drizzle bars for decoration and top with sea salt and additional cookie crumbs.