Type what you have

Ingredients

• ✓ caramel dessert topping
• cooking spray
• butter
• dark chocolate
• white sugar
• brown sugar
• all-purpose flour
• cocoa powder
• vanilla extract
• salt
• egg
• dulce de leche

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking pan with cooking spray.
2. 2 Place butter in the top of a double boiler over simmering water; stir until melted. Add chocolate square; stir until melted and combined. Remove from heat.
3. 3 Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes.
4. 4 Pour a little more than half the batter into the prepared pan. Drop small spoonfuls of dulce de leche evenly over top; gently drag a knife through dulce de leche to create swirls. Cover with remaining batter; drizzle caramel on top in a swirling pattern.
5. 5 Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Cool completely before cutting into squares.

By Roxybc

Ingredients

• ✓ caramel dessert topping
• devil's food cake mix
• water
• oil
• egg
• sweetened condensed milk
• hot fudge dessert topping
• whipped topping
• chocolate-covered peanut butter candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix cake mix, water, oil, and eggs together in a bowl until smooth; pour into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Remove from the oven and immediately poke holes in the cake using a skewer or straw.
4. 4 Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.
5. 5 Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.

By RDANIEL511

Ingredients

• ✓ caramel dessert topping
• brownie mix
• semi-sweet chocolate chunk
• almond
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR