Turtle Brownies
Brownies + Pecans + Soft Caramel= TURTLE BROWNIES!
Every Christmas growing up meant having a box of Turtles in the house. They never lasted very long, it’s impossible to just have one! Actually, this recipe is for the BEST Milk Chocolate Brownies but I wanted to recreate the Turtles flavor in a brownie so added the toasted pecans and caramels to achieve that flavor. This brownies recipe is incredibly versatile. I have added shortbread cookies to this recipe, peanut butter swirls, chopped up peanut butter cups, etc… Possibilities are endless, have fun with your own creation
If you prefer a semi-sweet chocolate, feel free to make that change!
Enjoy!
xoxo
SiLLibake
Turtle Brownies
Milk Chocolate + Pecans +Caramel = TURTLES
Yield: 12 CUPS OR 9X9 SIZE
Prep Time: 15 MINUTES
Cook Time: 30 MINUTES
Total Time: 45 MINUTES
Ingredients:
10 tablespoons salted butter melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup melted milk chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup milk chocolate chips
36 Pecan Halves
12 Soft Chewy Caramels (I use Wether’s)
Directions:
Preheat oven to 350 degrees F. If you use our SiLLibake Silicone Baking Cups slightly greased with butter(caramels are quite sticky) but you can also use a metal 9x9 pan greased and lined with parchment paper
To melt your ½ cup chocolate chips, use a double boiler or microwave(stir every 10-15 seconds)
Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
Add in eggs and vanilla extract. Whisk for about 1 minute.
Whisk in melted chocolate until combined and smooth.
Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in chocolate chips.
If use the SiLLibake Baking Cups, take one medium ice cream scoop of batter and place in your baking cup. Then add two pecan halves and one caramel. Top with another medium scoop of batter and top with one more pecan half. Repeat for the rest of the cups.
If you are using a 9x9, add half the batter, spread it evenly. Then spread out half the pecans and then add all the caramels across. Add the rest of the batter, spread it out evenly and add the remaining pecans
Bake in the preheated oven for 20-30 minutes (less time if you are using baking cups). Let cool in pan 30 minutes before serving.
How to Store Them:
· Store in an airtight container at room temperature for about about 5 days or freeze them up to a month (flash freeze in a single layer for one hour before staking them on top of each other)
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