Name: Caramel Chunk Brownies
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Brownie mix - 1 (22.5 ounce) package; Hot caramel dessert topping, divided - 1 cup; Semi-sweet chocolate chunks, divided - 1 (11.5 ounce) package; Sliced almonds, toasted, divided (Optional) - 1 cup; Reynolds® Parchment Paper - 1 cup

Ingredients for - Caramel Chunk Brownies

1. Brownie mix 1 (22.5 ounce) package

2. Hot caramel dessert topping, divided 1 cup

3. Semi-sweet chocolate chunks, divided 1 (11.5 ounce) package

4. Sliced almonds, toasted, divided (Optional) 1 cup

5. Reynolds® Parchment Paper 1 cup

How to cook deliciously - Caramel Chunk Brownies

1 . Stage

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.

2 . Stage

Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.

3 . Stage

Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.

4 . Stage

Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.