|Oreo-Crusted Hot Fudge Caramel Brownies|
- 1 pkg Oreos
- 1 stick butter
- 1/2 cup Smuckers Hot Fudge Topping
- 1/2 cup Smuckers Hot Caramel Topping (OR use 1 cup of either one instead of half of each!)
- 1 9x13 size Betty Crocker Fudge Brownie Mix (Save the Box Tops for your local school!)
- 2 eggs
- 2/3 cup vegetable oil
- 1/4 cup water
- 2 tablespoons instant espresso
- 2 teaspoons vanilla
- 1/3 cup chocolate syrup
- 2 cups chocolate chips
Line a 9 x 13 baking pan with parchment paper, long enough to overhang the sides after it's pushed tightly into the corners.
Melt the butter in a large glass bowl. Pulse the Oreos into fine crumbs and mix into the butter. Pat into the pan, using the weight of the crumb crust to hold the paper down and pushing it into the corners. Refrigerate at least 15 minutes.
While the crust chills, heat the oven to 325.
Mix the eggs, oil, water, instant coffee, chocolate syrup and vanilla until well combined and the espresso is dissolved. Stir in the brownie mix and chocolate chips. Set aside.
Take the chilled crust out of the fridge and spread evenly with half a cup each of hot fudge and hot caramel sauces, or a full cup of one alone. (If using the plastic squeeze bottles, you will need to heat it up to get the sauce you need!)
Top the sauce layer with the brownie mix. Bake at 325 for 45 minutes and then check every 5 minutes until done. A tester inserted in the middle should be a little sticky when removed. Cool completely before lifting out of the pan and cutting.
HINTS: Try other flavors of Oreos for a twist! Mint? Peanut Butter? You could mix in different chips for other flavors too!