Ingredients for Snicker Brownies
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup evaporated milk
- 14 ounces caramels
- 8 ounces semi-sweet chocolate chips
- desired mix-ins (e.g., 1/2 cup chopped nuts, 1/2 cup shredded coconut, 1/2 cup peanut butter chips, etc.)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Snicker Brownies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Snicker Brownies
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine one box (15.25 oz) chocolate cake mix, 1/2 cup (1 stick) unsalted butter, softened, and 1/3 cup evaporated milk. Mix until well combined.
- Pour 1/3 of the batter into the prepared pan.
- Bake for 15 minutes, or until the edges are set.
- While the brownies bake, prepare the caramel layer: In a microwave-safe bowl, combine 14 ounces caramels and 1/3 cup evaporated milk. Microwave in 30-second intervals, stirring after each, until completely smooth and melted.
- Spread the melted caramel evenly over the partially baked brownies.
- Sprinkle 8 ounces of chocolate chips and your desired mix-ins (e.g., 1/2 cup chopped nuts, 1/2 cup shredded coconut, 1/2 cup peanut butter chips, etc.) over the caramel layer.
- Pour the remaining batter over the toppings.
- Bake for an additional 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares. (About 1 hour)
- Store leftover brownies in an airtight container in the refrigerator. They also freeze well; thaw to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
232g
Fat
81g
Carbs
28g
