These caramelicious turtle brownies are the perfect sweet treat. A rich and fudgy brownie is loaded with chocolate chips and pecans, then drizzled with a gooey caramel sauce
1 package (19 to 20 ounce size) brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1 1/2 cup semisweet or milk chocolate chips, divided
1 cup coarsely chopped pecans
16 caramels, unwrapped
1 1/2 tablespoon milk
Preheat the oven to 350 degrees F. Grease the bottom of a 8x8-inch baking dish.
Combine the brownie mix, oil, water, and eggs in a bowl and mix with a spoon until just blended. Stir in half of the chocolate chips.
Spread the brownie batter in the greased baking dish. Place the brownies in the oven and bake at 350 degrees F for 30 minutes.
Sprinkle the brownies with the pecans and bake for an additional 10 minutes or until a toothpick inserted in the middle comes out almost clean. Do not over bake the brownies or they will be dry.
Remove the brownies from the oven and immediately sprinkle the remaining chocolate chips over the top. Place the brownies on a wire rack.
Heat the caramels and milk in a saucepan over low heat, stirring frequently, until the caramels are melted and the sauce is smooth.
Drizzle the caramel sauce over the warm brownies. Let the turtle brownies cool completely then slice them into squares.
Store leftover brownies in an airtight container.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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