Egg Nog Fudge & Salted Caramel Brownies

So every year around the Holidays I get together with my Mom and sisters and make cookies and other treats. We make gift bags  for neighbors, family, etc..   All in all, we usually make about 100+ dozen cookies and we try to make something new every year.

Thanks to Pinterest I found this incredible Egg Nog Fudge & Salted Caramel Brownie recipe over at A Spicy Perspective.  And oh my goodness, this is SO SO SO good.  If you are still planning on making treats this year — add this one to your list! So tasty.

Egg Nog Fudge & Salted Caramel Brownies:

What you need:

Brownie Mix (2 boxes or enough for two pans with your favorite recipe)

Egg Nog Fudge ingredients:

• 2 3/4 cups white chocolate chips
• 14 oz. can sweetened condensed milk
• 2 Tb. unsalted butter
• 1 Tb. bourbon
• 1/2 tsp. ground nutmeg

Salted Caramel Fudge ingredients:

• 2 3/4 cups white chocolate chips
• 13.4 oz. can dulce de leche
• 3 Tb. unsalted butter
• 1-3 Tb. milk
• Course sea salt

Directions:

First make your brownies, I did two boxes of Duncan Hines Milk Chocolate brownies, I am leaving this part open as if you have a favorite chocolate brownie mix, you can use that.

Once you have made the Brownies, let them cool for at least an hour (you could refrigerate to speed this up).

Make the Egg Nog Fudge by dumping all of the ingredients into a microwaveable bowl (you could do this on the stove if you want too).   Cook it all together pulling it out every 20-30 seconds to stir it up.   Heat until thin and smooth enough to pour over the brownies.

Spread the Egg Nog fudge layer evenly over the brownies.     Toss it in the freezer for 20-30 minutes to solidify.

Once it has hardened, make your Salted Caramel Fudge.

Heat the Dulce de Leche, White Chocolate Chips and Butter together in a bowl, again stir every 20-30 seconds until it gets to a light boil.   Add in the milk and stir well (quickly!).   Pour it over the Egg Nog fudge and spread evenly.

Then top with a light sprinkling of coarse sea salt.

Refrigerate for a couple of hours for the whole thing to set.   You can then cut it up into small squares (believe me, you may want large bars but this is rich so suggest small squares!)