1 10-ounce package large marshmallows (about 40 marshmallows)
16 ounces Salted Caramel Brownie Brittle, crushed in a food processor
¾ cup caramels, unwrapped (about 16 caramels)
1 tablespoon heavy cream
1. Melt the butter on low heat in a large pot. Once melted, add in the marshmallows and stir until they are completely melted. Take the pot off the heat and stir in the crushed Brownie Brittle.
2. Line an 8-inch x 8-inch baking pan with parchment paper and press the Brownie Brittle mixture into the pan evenly. If mixture sticks to your hands, spray them with a little cooking spray before pressing into the pan.
3. Place the caramels and heavy cream into a small, microwave-safe bowl and microwave at 30 second intervals, stirring between each interval, until the caramels are completely melted. Stir well to combine the melted caramels and cream. Pour the caramel mixture over the marshmallow mixture and let cool completely. Cut into squares and serve. Makes 16 2-inch squares.
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...