• Preheat oven to 350°F.
• Prepare an 8”x8” brownie pan by lining it with parchment paper or aluminum foil. (Tip: Make the parchment or foil sheets extra long so that they extend over edges of the pan. This will make it easy to lift the brownies out later!)

For the Graham Cracker Crust

• Using a food processor or mini-chopper, pulse the graham crackers until finely ground.
• In a medium bowl, combine the graham cracker crumbs, brown sugar and 1 stick (8 Tbsp) of melted butter. Stir until well combined. Press the mixture into the bottom of brownie pan.
• Bake at 350°F for 10 minutes. Set aside to let crust cool before adding the Caramel Layer.

For the Caramel Layer

• Place the unwrapped caramels, evaporated milk and water in a large, microwave-safe bowl. Heat in microwave for 30 second intervals, stirring after each interval. (Note: It took me 5 rounds before mixture was fully melted and smooth.)
• Spread Caramel Layer evenly on top of the Graham Cracker Crust, and use an offset spatula to push caramel mixture to the edges of the pan.

For the Twix Layer

• Coarsely chop the Twix bites, leaving a couple to use as garnish later.
• Sprinkle the chopped Twix bites evenly across the top of the Caramel Layer.

For the Chocolate Layer

• Using a small saucepan, add the semi-sweet chocolate, remaining 1/2 stick (4 Tbsp) of unsalted butter and heavy cream. Cook over low heat, stirring often, until chocolate and butter have melted and mixture is smooth.
• Pour mixture on top of the Twix Layer, and use an offset spatula to spread the chocolate topping across the top. Place the remaining Twix Bites on top of the Chocolate Layer.
• Cover pan and place in the refrigerator for at least 3 hours. Lift the bars out of the pan and cut into 2”x2” squares.