Caramel Marshmallow Brownies
Filled with gooey caramel and marshmallow, crispy rice crispies and fudgy goodness, these Caramel Marshmallow Crunch Brownies are one of the brownies ever!
Servings 16 servings
Preheat the oven to 350F degrees.
Make the brownie mix according to the package. Pour half the mix in a parchment paper lined 8x8 metal baking pan.
Melt the marshmallow fluff in the microwave for about 10-15 seconds. Watch it because it will blow up if you heat it too long.
Spoon the marshmallow on top of the brownie mix.
Place the unwrapped caramels and whipping cream in a microwave safe bowl and heat, stirring very 30 seconds, until smooth.
Pour the caramel on top of the marshmallow.
Add the rice crispies on top.
Pour the remaining brownie mix on top (it's ok if it doesn't fully cover it) and sprinkle it with the sea salt. Bake for 60 minutes.
Remove and let the brownies cool fully before slicing.
- Substitute halved marshmallows for the marshmallow fluff.
- You will use about half the jar of marshmallow fluff.
- When you microwave the marshmallow fluff, watch it at all time because it will puff up and make a mess.
- Use a warm knife to slice the brownies. Warm it under hot water.
Serving: 1brownie | Calories: 210kcal | Carbohydrates: 40g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 271mg | Potassium: 20mg | Sugar: 26g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg