1 box Betty Crocker® fudge brownie mix Water, vegetable oil and eggs as called for on brownie mix box

1 cup semisweet chocolate chips

1 bag (14 oz) caramels, unwrapped

1/4  cup butter or margarine

1 tablespoon milk

1 cup pretzels, coarsely crushed

1/3 cup toffee bits                                    

Directions:

 

1.Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.

2. Make brownie batter as directed on box, using water, oil, and eggs; stir in 1/2 cup chocolate chips (reserve 1/2 cup). Spread into pan. Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool 5 minutes.

 

3. Meanwhile, in medium microwaveable bowl, microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted. Carefully pour and spread over warm brownies. Sprinkle with pretzels, remaining 1/2 cup chocolate chips and toffee bits. Cool completely.

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Source (credit): http://www.bettycrocker.com/recipes/caramel-pretzel-crunch-brownies/61bb3d8a-0818-4e9f-9ffd-03c6685991f6

CARAMEL PRETZEL CRUNCH BROWNIES

Ingredients:

 

4 (1.5-ounce) chocolate covered wafer candy bars (recommended: Kit Kat)

15 individually wrapped caramels

1 teaspoon butter
1/2 cup milk chocolate chips

3 teaspoons shortening, divided
 cups caramel corn with peanuts

Directions:

1. Unwrap candy bars and place face down on waxed or parchment paper; set aside.

2. In a microwave-safe bowl, combine caramels with butter. Heat in microwave on HIGH heat for about 2 minutes, stirring every 30 seconds until completely melted.

3. Combine white chocolate with 1 1/2 teaspoons shortening in a medium bowl and place over a pot of simmering water to form a double boiler. Repeat with chocolate chips and remaining shortening. Heat both chocolates until melted and smooth, making sure to stir frequently. Remove from heat and set aside.

4. Drizzle half the melted caramel over the candy bars. Divide and mound caramel corn on top of each bar. Drizzle with half the melted milk chocolate and top with remaining caramel corn. Drizzle with remaining melted milk chocolate, white chocolate and remaining melted caramel. Place in refrigerator for 20 minutes to set.