Page 13 - Englosh Version

Recipe

For the Caramel

- In a medium saucepan, combine the sugar and syrup. Cook on medium heat, s�rring occasionally.
Once it is caramel colored, add the bu�er and s�r un�l the bu�er is melted. Add the cream and s�r
un�l it's all combined. Bring it back to the heat if you get clumps and s�r it un�l they're dissolved.

- Add the salt and vanilla. Refrigerate un�l completely cooled.

Assembly

1/2 cup (1 s�ck) of bu�er
1/4 C sugar
1 C flour

- Once the brownies are slightly cooled, but s�ll a li�le warm, cut them into brownie-sized squares (I
think this is about how big Samuel made them, but you can make them any size you want! It might
be nice to use one of these cookie scoops to form them into balls).

- Pick up each brownie and form it into a ball in your hands. Make a large indenta�on with your
thumb in the ball and fill it with the cooled caramel. Seal up the brownie around the caramel with
your fingers and roll the brownie into a ball. Place on a sheet of parchment paper on a pan that will
fit in your freezer.

- Freeze all the balls for about 20 minutes or un�l they're pre�y cold.

- Melt the chocolate chips in the microwave on medium power, s�rring every 30 seconds un�l
melted. S�r in the peanuts.

- Dip each brownie ball into the chocolate and then place back on the parchment. You can then
return them to the freezer if you want them to harden faster or just let them harden on the counter.

Page 13