Death by Chocolate and Caramel

Death by Chocolate and Caramel


"If you have a craving for chocolate this is the recipe. My sister and I came up with us when we were young girls and craving a lot of chocolate one night. Top with chocolate ice cream, hot fudge, whipped cream, a cherry, of course, and sprinkle with nuts, if desired."

Ingredients 35 m {{adjustedServings}} servings 317 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare brownie mix according to package directions. Pour half of batter in a 9x13 inch baking dish. Top with a layer of chocolate bars. Cover with caramels. Pour remaining batter over all.
  3. Bake in preheated oven 25 to 30 minutes, until set. Let cool completely before cutting into squares.
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Reviews 24

  1. 34 Ratings


After looking over the recipe and before I even read the reviews I knew that just plopping caramels on the batter would be a concern. Having said that, I made these with a couple of easy and minor changes--melt the caramels with 1/3 c. evaporated milk or half and half, stirring frequently. Keep warm. Place half of the batter into the pan and bake about 5 minutes, then let cool a couple of minutes. Dribble the melted caramel over the top, then sprinkle with 1 cup of chocolate chips (I also added a half cup off chopped nuts). Drop the remaining batter all over surface, spreading together carefully with a spatula. Return to oven and bake 18-20 minutes. With this method I had a delicious, fudgey brownie, with a perfectly gooey and soft caramel center.


Oooh-this is decadent!


Instead of using the whole chocolate bar, you should break it up into little pieces then they will not sink to the bottom of the pan, and stick. I also had a problem with the carmel sinking, it would work better if you melted it then poured it on top.