Caramel Brownie Sandwich Cookies

Pre-heat the oven to 350°F.

Line an 18 x 13-inch baking pan with either parchment paper or aluminum foil. Lightly mist the pan with non-stick vegetable oil spray.

In the bowl of an electric mixer, combine the brownie mix, eggs, oil and water. Mix on medium speed for 1 minutes. Transfer the brownie batter to the prepared pan and spread into an even layer. Bake 13 to 15 minutes or until the brownies are set. Cool completely and refrigerate for 1 hour.

Meanwhile, combine the Marzetti® Classic Caramel Dip and cream cheese together in the bowl of an electric mixer and beat on medium speed for 1 minute or until the mixture is creamy.

Remove the brownies from the refrigerator. Using a round cookie cutter about 1 ½” to 1 ¾” in diameter, cut twenty four rounds and transfer them to another sheet of parchment paper on a working surface. Spread a generous amount of the caramel cream on the underside of 12 “cookies” and sandwich together with another “cookie”.

Serve or store in a sealed container in the refrigerator for up to 2 days.