These creamy white chocolate brownies that are made with boxed cake, caramel, and biscoff cookies!
 The beauties are super soft and can be eaten by hand but I prefer with a fork and sometimes with vanilla ice cream on top! I love to make them for special occasions and for Christmas treats. The best part is that the cake mix is store-bought and saves time on some of the prep. I like to use evaporated milk for extra creaminess.Â
They are built with layers. Starting with the cake batter, caramel, and biscoff. We chill for 1 hour and then add the remaining layers.
Okay, let’s begin!
Ingredients
- Â 1 box vanilla cake mix
- 1/2 cup melted butter
- package biscoff cookies
- 14 oz package caramels, unwrapped (this takes some patience)
- 1 can evaporated milk
- Â 1 cup classic white chocolate chips, divided
Instructions
- Preheat oven to 350℉
- Grease a 9″ x 13″ glass baking dish.
- In a large mixing bowl, add the cake mix, 1/3 cup of evaporated milk and melted butter.
- Split the batter in half. Press half of the batter into the baking dish.
- Bake for 8 minutes.
- Melt the caramels and 1/2 cup of evaporated milk together in a microwave safe bowl in 1 minute intervals. Stiring in between. You can also do it over a double broiler.
- Once the caramel is melted and smooth, pour over the baked brownie. Smooth to the edges.
- Then layer the biscoff over the caramel.
- Sprinkle on 1/2 cup white chocolate chips.Â
- Chill for 1 hour in the refrigerator or until the caramel is hard.
- Once the caramel is hard, top with the remaining batter and spread over the caramel layer. It can be a bit hard to do but just take your time and work with it. If need be you can break the batter into pieces and lightly press around the pan. It doesn’t need to cover everything. It will spread some as baked.
- Finally, bake the brownies for 28-30 minutes.
- Cut
- ENJOY!
