Mini TWIX Brownies w/ Caramel Buttercream

Bite-sized brownies, each with a TWIX Bite in the middle and covered with a Caramel Buttercream Frosting. These are a great dessert for a special occasion or to surprise the kids as they celebrate their last day of school! How can you go wrong with a dessert like this, it's impossible!!!
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Mini TWIX Brownies w/ Caramel Buttercream

Makes: 26

Ingredients:

Brownies:
2 ounces unsweetened chocolate
1/4 cup unsalted butter
1 cup granulated sugar
1 egg, beaten
1/8 teaspoon salt
1/2 cup flour
1 teaspoon vanilla
1 package TWIX bites

Caramel Buttercream Frosting:
6 tablespoons unsalted butter, room temperature
2 ounces cream cheese, room temperature
1/8 teaspoon  salt
2 cups confectioners' sugar
2 tablespoons milk
8 caramels, unwrapped
1 3/4 teaspoons milk
Instructions

Brownies:
Preheat oven to 300 degrees F.
In a medium saucepan, melt the chocolate and butter together over low heat.
Remove from heat and with a rubber spatula, mix in sugar, egg, salt, flour and vanilla.
Fold batter over several times, making sure it is completely mixed, about 1-2 minutes
Let rest for 5 minutes.
Prepare a 12-cup mini muffin tin by spraying it with baking spray.
Using a teaspoon, put 2 teaspoons of batter into your hand and roll into a ball.
Place the ball into one of the muffin cups and press down slightly to fill.
Repeat until all of the cups are filled.
Bake for 20 minutes.
Upon removal from the oven, gently place one TWIX® Bite into the center of each brownie, pushing down so that the brownie comes up around it.
Allow to cool in the muffin pan for 5 minutes before removing to a wire rack to cool completely.
Repeat process, spraying muffin tray each time before filling with batter.

Frosting:
In a stand mixer with the paddle attachment, cream together the butter, cream cheese and salt until smooth.
Blend well.
Gradually add 1 cup of the confectioners' sugar, followed by one tablespoon milk.
After thoroughly mixing, gradually add the second cup of confectioners' sugar followed by the remaining tablespoon of milk.
Beat until smooth.
If the consistency of the frosting is too dry, add a touch more milk. If too wet, add a touch more confectioners' sugar.
In a microwave-safe bowl, place the 8 caramel and 1 3/4 teaspoons milk. Microwave for 30 seconds. Remove and stir until caramels are completely melted and mixture is smooth.
Drizzle the melted caramel into the frosting, folding with a rubber spatula to blend.
Do not over mix, you want there to be caramel ribbons throughout.
Frost as desired.