This recipe includes all my favorite foods, caramel and chocolate. There are days when I just have to have something sweet and this always hits the spot. If you are a fan of nuts then you can add 1/2 cup of chopped walnuts to the mix.
- 1 (16-ounce) gluten-free box Betty Crocker brownie mix
- 1 large egg
- 1/4 cup canola oil
- 1/4 cup water
- 1 cup chocolate chips
- 20 wrapped soft caramels (unwrapped)
Directions: Use a 6-quart slow cooker with an inserted oven-safe dish. I used a 6-quart slow cooker with a 2-quart inserted Corningware casserole dish. In a mixing bowl, combine the brownie mix, egg, oil, and water. When fully mixed, stir in the chocolate chips. Pour the batter into your casserole dish. Push the caramel candies halfway into the brownie batter. Add 1 cup water to the bottom of your slow cooker and lower in the dish. Cover and cook on high for 3-4 hours, or until the edges have pulled away from the side and the center is set. Unplug, and let the dish sit in the slow cooker for 1 hour before removing. Serve warm with whipped cream or vanilla ice cream.
Little Debbie’s Tip: If you are not gluten-free than just use a regular brownie mix. My favorite brownie mix before going gluten-free was Ghirardelli. It’s so so delicious