Ingredients

• Nonstick aluminum foil
• Cooking spray
• 1 package chocolate brownie mix (18–18.4 oz)
• ⅔ cup canola oil
• ¼ cup water
• 2 large eggs (or ½ cup egg substitute)
• 14 fresh strawberries
• 1 cup heavy whipping cream
• 2 cups semisweet chocolate morsels

Steps

1. Preheat oven to 350°F. Line 9-inch square baking dish with foil, then coat foil with spray. Prepare brownie mix following package instructions (using oil, water, and eggs); spread batter into baking dish.
2. Bake brownies 25–30 minutes until center is set and edges begin to pull away from sides. Let stand to cool completely in pan.
3. Halve strawberries and arrange in rows on top of brownies. Pour cream into microwave-safe bowl; microwave on HIGH 1 minute or until steaming. Stir chocolate morsels into cream and let stand 5 minutes, then stir until combined and smooth.
4. Pour chocolate mixture evenly over strawberries. Chill brownies 30 minutes or until set, then cut into bars; serve cold.

Ingredients

• 1 cup unsalted butter
• Nonstick aluminum foil
• Cooking spray
• 1 cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt (+ additional, optional for garnish)
• 2 ¼ cups flour
• 1 (10.8 oz) package chewy (or soft) caramel candies
• ¼ cup heavy whipping cream
• 2 cups semisweet chocolate morsels

Steps

1. Set butter out to soften. Preheat oven to 350°F. Line 13- x 9-inch baking dish with foil, then coat foil with spray.
2. Place butter and sugar in large bowl; beat with electric mixer on HIGH until fluffy and pale yellow. Beat in vanilla, salt, and flour until combined and crumbly. Press dough evenly into baking dish; bake 25–30 minutes until golden. Let stand to cool in pan 1 hour or until completely cooled.
3. Place caramels and cream in medium saucepan on medium; cook 4–5 minutes, stirring occasionally, until blended and smooth. Pour caramel evenly over cooled shortbread.
4. Place chocolate in microwave-safe bowl; microwave on HIGH in 30 second intervals, stirring between each, until melted and smooth. Pour chocolate evenly over caramel, then chill 30 minutes (or overnight) until set. Sprinkle with additional salt, if using; cut into bars and serve.