Caramel Popcorn Brownies

Caramel Popcorn Brownies – Everyone always asks for the recipe. These brownies are almost too good to be true! It doesn’t get much better than enjoying one or two of these incredible treats.

Yields: 24


1 box of your favorite brownie mix, plus ingredients listed on the box

1 (12 oz) bag chocolate covered caramels, I used Rolos

1 1/2 cups semisweet chocolate chips

1/2 cup butterscotch chips

2 tablespoons unsalted butter

1/4 cup shortening

1 cup caramel popcorn, more for garnish

1/2 cup mini marshmallows, more for garnish


Preheat oven to 350 degrees F. Line a 9-x-13 inch baking pan with aluminum foil and spray with nonstick spray.

Prepare brownies according to package directions. Place in the oven and bake for 20 minutes. Meanwhile, unwrap chocolate covered caramels. Once brownies have baked for 20 minutes, add half of the caramels to the top (about 25 caramels) and bake for another 5 minutes. Remove from the oven and let brownies cool completely.

Once cooled, melt the chocolate chips, butterscotch chips, butter and shortening in a heatproof bowl in the microwave or with the double boiler method. If using the microwave, stir the mixture every 15 seconds until fully melted. Let cool for a couple of minutes. Stir in popcorn as well as marshmallows until fully incorporated. Add remaining caramels, reserving 10 pieces for garnish, which is optional. Spread chocolate mixture in an even layer over the cooled brownies. Top with remaining caramels, extra popcorn and marshmallows, if desired. Place pan in the fridge for at least 2 hours or until set. Cut into squares and enjoy!


Brownies will keep for up to 5 days stored in an airtight container.


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