Salted Caramel Brownies

Prepare the brownie batter and according to the package instructions, following the 2 egg directions. Substitute brewed cooled coffee for the water in the recipe. Stir the Milk Duds into the batter right before spreading it into a greased 9×13 pan. Bake at 350 F for 25 minutes. When done remove pan from the oven and allow brownies to cool completely. Once cooled, cut them into small squares or rectangles.

In a small microwave safe bowl, combine the chocolate chips and 1/2 teaspoon of shortening. Heat in the microwave for 30 seconds and stir. Repeat for additional 30 second increments until melted and smooth. Spoon this into a plastic bag and cut off a tip. Drizzle over the top of the brownies covering the top as much as possible. Let the chocolate set.

In a small microwave safe bowl, combine the remaining 1/2 teaspoon shortening and the white chocolate chips. Heat for 20 seconds and stir. Repeat for additional 20 second increments until melted and smooth. Spoon into another plastic bag and cut a tip off. Drizzle over all the brownie pieces. Let the chocolate set.

In a small saucepan over low heat, combine the caramel bits and heavy cream. Stir and heat until completely melted. Remove from heat and stir in 1 tablespoon of sea salt. Drizzle over the tops of the brownies using a spoon.

If desired, sprinkle with a little bit of sea salt for garnish. Let the caramel set.

Store loosely covered. Makes 24 brownies.

Note: You can adjust the amount of sea salt to your liking.