‘Sweet tooth favorite’: Just 5 ingredients. I make this anytime we host.

This 5-ingredient caramel brownie crunch is one of those easy, cozy desserts that feels like a hug in a pan. It reminds me of the potluck bars my mom used to bring to church suppers—simple ingredients layered together to make something everyone goes back for seconds on. You bake it up in two tin foil trays, which makes it perfect for sharing: one for your family and one to drop off for a neighbor, a school event, or a friend who needs a little pick-me-up. It’s chocolatey, gooey with caramel, and has that fun crunchy topping kids love, all with almost no prep or dishes.

These caramel brownie crunch trays are rich and sweet, so I like to keep the sides simple. A scoop of vanilla ice cream or a dollop of whipped cream is perfect for balancing all that chocolate and caramel. Fresh berries—like sliced strawberries or a handful of raspberries—add a nice little tartness alongside. If you’re serving this for a family movie night, set out small bowls of extra toppings like mini marshmallows, chopped nuts, or a drizzle of chocolate syrup so everyone can decorate their own piece. For a more grown-up gathering, serve smaller squares with hot coffee or decaf after dinner to make it feel like a special dessert course.

Servings: 16–20 servings (two 8×8 or similar tin foil trays)

2 boxes brownie mix (family-size, for 8×8 or 9×9 pans, plus ingredients called for on the box—usually water, oil, and eggs)

Preheat your oven to the temperature listed on your brownie mix box (usually 350°F/175°C). Set out two tin foil trays (8×8 or 9×9). Lightly spray or grease them so the brownies release easily.

Prepare the brownie batter according to the package directions in a large bowl. Make sure it’s well mixed, scraping the sides and bottom of the bowl so there are no dry spots.

Divide the brownie batter evenly between the two greased tin foil trays. Use a spatula to spread it into an even layer in each tray, getting it into the corners.

In a small saucepan over low heat, combine the unwrapped caramels and the heavy cream or milk. Stir slowly and constantly until the caramels are completely melted and smooth. (You can also do this in the microwave in 20–30 second bursts, stirring in between.)

Drizzle the warm caramel sauce evenly over the tops of both pans of brownie batter. You don’t have to cover every inch—little ribbons and puddles are perfect.

In a medium bowl, stir together the crushed crunchy topping (cornflakes, crisp rice cereal, or pretzels) and the chocolate chips. Sprinkle this mixture evenly over both pans, covering the caramel and brownie batter.