2 sticks butter
12 ounces semi-sweet chocolate, coarsely chopped (I used a food chopper)
1 ½ cups sugar
1 tablespoon vanilla
1 ¼ flour
½ teaspoon salt
1 cup chocolate chips
3 5.5oz packages Werther’s chewy Caramel chews
¼ cup heavy whipping cream
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with cooking spray.
In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. It took me 3 and a half minutes total.
Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
Spread about HALF of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes.
Remove from the oven (keep the oven on!) and let the brownies cool while you make the caramel layer.
To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir at every interval. It will look like it is messy and not working, but it will work! Continue the microwave process until the caramels and cream are melted and combined. This took 5 and a half minutes total for me.
Immediately spread the caramel mixture over the brownie layer you just baked.
Pour the remaining brownie batter over the caramel layer and spread it evenly across the caramel.
Sprinkle the chocolate chips on top of the final brownie layer.
Bake for 20 minutes.
Let cool completely and refrigerate for a few hour before slicing and serving. The brownies sliced easier and tasted soooo good when cold. Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.