Caramel Brownie Pizza Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture until well blended. Stir in 1/2 cup M&M's and 1/4 cup walnuts., Spread onto a greased 14-in. pizza pan to within 1/2 in. of edges. Sprinkle with remaining M&M's and walnuts. Top with marshmallows and coconut. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into wedges.

Steps:

• Prepare brownie mix according to package directions. Coat a 12-in. pizza pan with cooking spray. Spread batter over pan to within 1 in. of the edge. , Bake at 350° for 25-30 minutes or until a toothpick inserted 2 in. from edge comes out clean. Cool completely on a wire rack. Spread caramel apple dip over the top; sprinkle with chocolate chips and pecans.

Steps:

• For the brownie base: Preheat the oven to 350 degrees F.
• Lightly coat a round 12-inch pizza pan with cooking spray. Top with parchment paper and spray again with cooking spray.
• Add the chocolate hazelnut spread and eggs to a bowl and mix until smooth. Fold in the flour until it is all mixed in. Pour the mixture into the center of the pizza pan and, using a spatula, spread to the edges of the pan in an even layer. (The dough will be quite thick.) Bake until the brownie is cooked through and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
• Meanwhile, make the hazelnut ganache: Heat the cream in a pan over a medium heat. Place the chocolate hazelnut spread and chocolate chips in a bowl. Pour the hot cream over and whisk until melted and smooth.
• For the toppings: Put the almond bark in a microwave-proof bowl and microwave in short bursts of 30 seconds, stirring in between, until it is melted.
• Remove the pizza base from the oven and allow to cool completely in the pan. Carefully slide a spatula under the brownie to loosen it from the parchment and slide onto a cake stand or serving platter.
• Pour the ganache over and spread, leaving a 1/2-inch border. Decorate with the candy, then drizzle over the melted almond bark, spooning it back and forth in lines. Scatter over the sprinkles.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).
• In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.
• Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.
• Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
• Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
• In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
• Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
• Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

Steps:

• Prepare Brownie Mix as directed on package.
• Spread onto greased 12 inch pizza pan.
• Bake at 350 degrees for 18 to 22 minutes; cool completely.
• Spread with Chocolate Fudge Frosting.
• Arrange 3/4 cup chopped bite-sized chocolate candies over frosting.
• Heat toppings and drizzle over top of candy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x10 inch baking pan.
• Combine cake mix, 1/2 of the evaporated milk, the butter or margarine and the chopped nuts. Mix until combined and spread 1/2 of the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 6 minutes.
• Melt the caramels and the remaining evaporated milk.
• Remove brownies from oven. Sprinkle chocolate chips over the brownies then pour the melted caramel mixture over the top. Spread the remaining batter over the top of the caramel. Return pan to oven and bake for an additional 18 minutes. Let brownies cool before serving.

Steps:

• Mix (by hand) cake mix with 1/4 cup evaporated milk and 1/2 cup melted butter; add nuts if using.
• Batter will be stiff.
• Press half of batter into bottom of 9 x 13-inch pan. I use wax paper and a small rolling pin to make this process easier.
• Bake at 350° for 8 minutes.
• Meanwhile, melt caramels with 1/2 cup evaporated milk in microwave or in double boiler.
• Remove bottom layer from oven and sprinkle with chocolate chips, then drizzle with caramel.
• Top with remaining batter by rubbing batter between fingers and dropping evenly (will not cover completely).
• Bake 18- 20 minutes.
• Let cool before cutting.