Make the cookie dough

1. In a bowl of a stand mixer fitted with the paddle attachment add in the butter.
2. Beat until smooth and creamy (~2-3 minutes).
3. Add in both sugars and beat until well blended.
4. Add in the egg and vanilla and beat until fully incorporated.
5. In a separate bowl add the flour, baking soda, baking powder and salt; whisk to combine.
6. With the mixer on low, slowly add in the dry ingredients just until combined.
7. Turn the mixer off and add in the chocolate chips
8. Mix just until incorporated (no more than 10-15 seconds); set aside

Make the Brownie batter

1. In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
2. Remove from heat and allow to cool slightly.
3. Stir in the sugar, salt, and chocolate extract.
4. With a sturdy mixing spoon, beat the egg in until blended.
5. Add flour, espresso, baking powder and cocoa and beat until the batter is just smooth. Don’t overmix.

Assemble

1. Preheat oven to 350F and line a jelly roll pan (10”x15”) with parchment paper leaving a 1” overhang. Spray lightly.
2. With slightly damp hands, pat out the cookie dough evenly onto the bottom of the pan.
3. On top of that sprinkle the chopped Snickers baking bites.
4. Next add the brownie batter and smooth out to the ends.
5. Next add the whole pieces of the Snickers baking bites (I went with 1 bit every 1 1/2 inches”) pressing slightly into the brownie batter
6. Bake for 28-30 minutes. Remove from the oven and place on a cooling rack. Allow to cool completely.
7. When cooled, cut into squares. Drizzle on the chocolate ganache, caramel and sprinkle with flake sea salt.
8. Store in air tight container once the toppings have cooled and set.