Luscious Chocolate Caramel and Macadamia Profiterole Torte

Ingredients

• For brownie:

• 1 box (approx. 18.3 oz.) fudge brownie mix
• 2/3 cup unsalted butter, melted (or amount called for oil in brownie mix)
• 1/4 cup drip coffee (or expresso), at room temperature (or amount called for water in brownie mix)
• 2 eggs
• 1 cup macadamia nuts, coarsely chopped
• Cooking spray

• For chocolate fudge sauce:

• 2 Tbsp butter
• 1 - 14 oz. can condensed milk
• 1-1/2 cup semi-sweet chocolate chips

• For caramel drizzle:

• 20 unwrapped caramel squares
• 1/4 cup heavy cream

• Other ingredients:

• 1 box (about 26 pieces) frozen cream puffs (store-bought)
• 1/2 cup macadamia nuts, coarsely chopped

Instructions

1. Pre-heat oven to 350 degrees F. Generously coat a removable bottom tart pan (10” to 11” diameter) with cooking spray.
2. In a large bowl, combine brownie mix, butter (amount called for oil in brownie mix), coffee (amount called for water in brownie mix), and eggs, till well combined; mix in 1 cup macadamia nuts. Pour into prepared pan and bake in pre-heated oven for 25 minutes. Cool and remove from tart pan into a serving platter. Set aside.
3. In a small saucepan, melt 2 Tbsp butter. Add condensed milk and chocolate chips. Stir over medium heat till chocolate is melted and mixture is silky smooth. Remove from heat and spoon 2/3 of the chocolate fudge sauce over baked brownie, covering the entire surface. Reserve remaining chocolate fudge sauce.
4. Melt caramel and heavy cream in microwave (in 20 second increments) till it becomes smooth and silky in texture. Set aside.
5. Arrange frozen cream puffs side by side over chocolate fudge till entire surface is completely covered.
6. Drizzle remaining chocolate fudge sauce over cream puffs. (If sauce has thickened, microwave for a few seconds till softened.) Then drizzle with caramel sauce all over. Sprinkle with remaining macadamia nuts. Refrigerate till ready to serve! Sheer indulgence!

Notes