Turtle Brownies

I get inspired to cook or bake everywhere.  These Turtle Brownies actually came from me standing bored in the checkout line at my grocery store.  I bought a Woman's World Magazine and these brownies were featured as one of their recipes.   Since it started with a box brownie mix I knew I could easily whip it together.  I made them as one of the desserts from my mother's birthday party and they were definitely a big hit.  I must admit, I made a small mistake (you can see the brownies didn't cut perfectly) but it's all about taste at the end of the day.   They were gobbled up and if I had heated them and added a dollop of vanilla ice cream I think it would have been a total home run for this dessert.    Just to advise those of you that are not familiar with Turtle Candies, they are chocolate, pecan and caramel candies that look a little like a turtle because of the pecan shapes.  They are definitely a delicious chocolate candy, but in a brownie... they are out of this world.

Ingredients:
1 box of Brownie mix (prepared according to package instructions)
30-40 caramels
2 Tbs of milk
1 cup of pecans chopped
1 cup of chocolate chips (semi-sweet or milk chocolate)


Directions:
Prepare the brownies as instructed on the box.  Pour 2/3 of the batter into a sprayed 9x13 baking pan and bake at 350 degrees for 18 minutes.

Note:  This is where I made my mistake.  I was trying to do too much and had another cake in the oven so I don't think I let the pre-bake of the brownie happen as it was needed.  The brownie should not be fully baked, but partially baked because you want the caramel layer to lay on top.  I didn't bake the brownie enough and the caramel sunk to the bottom of the brownies making it hard to cut.

Next unwrap your caramel candies and add your milk.  Melt in the microwave. I had to put it for 2 minutes.  But I suggest you do it in 30 seconds increments until they melt.  Stir well until melted.   Then pour the melted caramel over the partially baked brownie layer.

Then layer it with your pecans and chocolate chips. 

 Dollop the remaining brownie batter over the top of the pecans and chocolate chips.  Then bake at 350 degrees for 30 minutes or until center of the brownie is set.  The instructions say to allow the brownies to cool at room temperature for 1 hour and then refrigerate for an hour.  They say to serve and store it at room temperature.

 Here is the turtle brownie right out of the oven.  I cut some of the edge and it came out immediately.  But after I let it sit and cool down the caramel sunk to the bottom and cutting them into squares became a little difficult.  Maybe I should have cut them right away and then allowed them to cool.  Well, I will definitely make these again because they were really easy and delicious.


 

Enjoy. Makes about 24 brownies.

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