Turtle BrowniesUser Submitted Recipe
21 tablespoons unsalted butter, at room temperature
3/4 cup cocoa powder
2 cups sugar
1 and one-half cups cake flour
2 teaspoons vanilla
1 cup walnut pieces
14 ounce bag of Kraft caramels
1/2 cup chunky peanut butter
4 tablespoons whipping cream
1/2 cup mini semisweet mini chocolate chips
1/2 cup peanut butter chips
In a mixer bowl, beat 10 tablespoons butter until light and fluffy. In a separate bowl, whisk together 6 tablespoons cocoa, 1 cup sugar and three-fourth cup flour. In a small bowl, lightly whisk together 2 eggs and 1 teaspoon vanilla. Add egg mixture alternating with cocoa mixture to butter until well incorporated. Stir in one-half cup walnuts.
Spread mixture evenly in a buttered and floured 9-by-13-inch baking pan. Bake at 350 degrees for 6 minutes, until the batter has risen in the middle. Remove from oven and carefully tap pan firmly on the counter to make brownies fall. Place brownies in oven for another 6 minutes. Brownies will not be fully baked at this point. Cool to room temperature, then refrigerate at least 3 hours, or until thoroughly chilled.
Heat the caramels with 1 tablespoon butter and 4 tablespoons of cream until melted and smooth. Stir in peanut butter until smooth. Pour caramel mixture over chilled brownie layer, taking care to push the caramel into the corners. Sprinkle with the chocolate and peanut butter chips and press them into the caramel. Freeze at least 4 hours, until caramel is very firmly set.
Make another batch of brownie batter, as before. Carefully spread batter over the frozen caramel and chips layer, being careful not to disturb the caramel or chips. Bake at 350 degrees for about 30 - 35 minutes, or until the center looks done. Because of the chocolate and caramel layer, the toothpick test or shaking the pan are not good methods to determine doneness. Brownies will fall as they cool; this is desirable.
Cool to room temperature, then refrigerate overnight. This allows the caramel and chocolate chip layer to set. Cut into squares and dust with confectioners’ sugar. Store in the refrigerator or freeze. Bring to room temperature to serve. Makes 48 1 1/2" squares.