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Salted Caramel Brownie Whoopie Pies

Prep Time: 1 Hour(s)
Cook Time: 10 Minute(s)
Yield: 18 whoopie pies


  • 1 (18.4 oz.) box Pillsbury? Family Size Chocolate Fudge Brownie Mix
  • 1/3 cup Crisco? Pure Vegetable Oil
  • 2 large eggs
  • 1 (16 oz.) container Pillsbury? Creamy Supreme? Vanilla Flavored Frosting
  • 6 tablespoons Smucker's? Caramel Flavored Topping
  • 1/2 cup powdered sugar
  • 1/4 teaspoon sea salt


  1. HEAT oven to 350° F. Line cookie sheets with parchment paper.
  2. COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
  3. BAKE 10 to 12 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
  4. BEAT frosting, caramel topping, powdered sugar and salt in medium bowl with electric mixer on medium speed until light and fluffy. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
  5. Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
  1. Marshmallow Whoopie Pies
  2. Cafe Latte Whoopie Pies
  3. Maple-Bacon Whoopie Pies
  4. Raspberry Creme Whoopie Pies
  5. Peanut Butter Whoopie Pies

Nutrition Facts

Serving Size (1/24 of recipe), Calories 300 (Calories from Fat 80), Total Fat 10g (Saturated Fat 1.5g, Trans Fat 1.5g), Cholesterol 20mg, Sodium 200mg, Total Carbohydrate 51g (Dietary Fiber 1g, Sugars 40g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.