[recipe servings=”8-10″ time=”1hr 30mins” difficulty=”Easy” description=”I made Salted Caramel Brownie Bites base on the Pillsbury Bake Off Competition with some adjustments. It is a pretty straight forward recipe however it does consist of multiple layers which requires some setup so it does require some extra work. It’s not a super easy one but it turned out pretty good and has a nice presentation. If you like chocolate and caramel then it’s definitely something to try out. When i was making this recipe, I learned how iffy it is to deal with melting chocolate and how i would always from now on melt my chocolate using some kind of double boiler system on low heat. The chances of success is just so much higher this way vs the microwave technique so i recommend doing it this way. It makes for a great snack and it has a very nice presentation.”]
1 bag (14 oz) caramels, unwrapped
1/2 cup heavy cream
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup Pecans, finely chopped
1/3 cup Canola Oil
2/3 cup semi-sweet chocolate baking chips
1 tablespoon light corn syrup
**For the Brownies**
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.
Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds.
Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Set aside.
In medium microwavable bowl, microwave caramels and 1/4 cup of the cream on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.
Meanwhile, spray 36 mini muffin cups with Cooking Spray. Unroll pie crusts; roll each into 13-inch round. Using 2 1/2-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Gently press each round on bottom and up side of muffin cup.
Spoon 1/2 teaspoon pecans in bottom of each cup.
Spoon about 1 teaspoon caramel mixture over pecans in each cup (cup will be 1/2 full); reserve remaining caramel mixture.
Spoon 1 level tablespoon brownie batter into each cup.
Bake 18 to 24 minutes or until toothpick inserted into edge of brownie comes out clean.
Quickly run knife around the edges and flip the pieces on it’s side so the bottom stays crispy.
Cool in pans on cooling racks 10 minutes. Place on cooking racks. Cool completely, about 30 minutes.
In small microwavable bowl, microwave remaining 1/4 cup cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in corn syrup until blended.
Spoon ganache over each brownie.
Refrigerate about 30 minutes or until ganache is set.
Microwave reserved caramel mixture on High 20 to 30 seconds if necessary for drizzling consistency. Drizzle each brownie with about 1/2 teaspoon caramel mixture.
Lightly sprinkle sea salt on top of the bites. Store loosely covered in refrigerator. Enjoy!