Baker’s Turtle Brownies

Title: Baker’s Turtle Brownies
Categories: Desserts, Baldassari
Yield: 24 Servings

4 Squares unsweetened baking
3/4 c Butter; (1 1/2 sticks)
2 c Sugar
4 lg Eggs
1 c Flour
14 oz Caramels; unwrapped
1/3 c Heavy cream
2 c Pecans; or walnut halves,
12 oz Semi-sweet chocolate chips;

Heat oven to 350F. Grease foil-lined 13×9″ baking pan. Microwave chocolate
squares and butter in microwavable bowl on High 2 minutes or until butter
is melted. Stir until chocolate is completely melted. Stir sugar into
chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 batter
in prepared pan. Bake 25 minutes or until batter is firm to the touch.
Meanwhile microwave caramels and cream in microwavable bowl on High 3
minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup
of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle
with chocolate chips if desired. Pour remaining unbaked brownie batter
evenly over caramel mixture; sprinkle with remaining nuts. Some caramel
mixture may peak through. Bake an additional 30 minutes. Cool in pan. Run
knife around edge of pan to loosen brownies from sides. Lift from pan using
foil as handles. Cut into 24 fudgy brownies.

Recipe by: Baker’s Chocolate

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari
on Dec 7, 1997