Turtle Brownies With Kraft Caramels Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
• Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
• In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
• Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
• Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
• Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.

Steps:

• Preheat oven to 350.
• Grease 9x13 inch baking pan.
• Melt butter.
• Stir in sugar, vanilla and eggs.
• Stir in flour, cocoa and salt.
• Stir in 1 1/2 cup chocolate chips and 1 cup pecans.
• Spread in prepared pan.
• Bake 35-40 minutes or until done.
• Heat milk and caramels in small saucepan over medium heat until caramels are melted and smooth.
• Melt remaining 1/2 cup chocolate chips and oil in small saucepan over medium heat until chips are melted and smooth.
• Drizzle caramel in a diagonal pattern across warm brownies.
• Drizzle chocolate in the opposite direction over brownies.
• Top with more chips and remaining pecans. ENJOY!

Steps:

• Spray a 9 x 13 inch pan with non stick cooking spray. Heat oven to 350 degrees.
• Melt 1 1/2 cups chocolate chips and butter in a large bowl in the microwave. Stir until smooth.
• Stir in eggs, flour, sugar, baking soda and vanilla. Stir together well.
• Spread batter into the greased pan, then sprinkle with remaining chocolate chips and chopped nuts.
• Bake for 30-35 minutes or until set.
• Microwave caramels and milk in a small bowl for about 1 minute. Stir and then continue to microwave, stirring every 15 seconds until all is melted and smooth. Drizzle over warm brownies.

Steps:

• Preheat oven to 350°; position a rack in the lower third of the oven.
• Spray the bottom only of an 8-inch square baking pan with cooking spray.
• In a bowl, mix the brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened.
• Stir in ¾ cup chocolate chips; spread batter into prepared pan.
• Bake 40-44 minutes or until pick comes out clean or almost clean (do not overbake).
• During last 10 minutes of baking, sprinkle the top with the pecans (so that they will toast).
• Remove form oven and immediately sprinkle with remaining chocolate chips.
• Transfer pan to a wire rack.
• In a medium saucepan set over low heat, melt the caramels with milk until melted and smooth.
• Drizzle caramel over brownies and cool completely.
• Cut into squares.

Steps:

• Reserve 32 nuts for garnish. Chop remaining nuts. Prepare and bake brownies in 13x9-inch pan as directed on package, stirring chopped nuts into batter before pouring into prepared pan. Cool completely.
• Melt semi-sweet chocolate as directed on package; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over brownies. Top with reserved nuts. Drizzle with melted chocolate.
• Refrigerate 2 hours or until chilled.

Steps:

• Preheat oven to 350 degrees. Grease foil-lined 13x9-inch baking pan. Microwave chocolate squares and butter in microwaveable 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 of batter in prepared pan. Bake 25 minutes, or until batter is firm to the touch.
• Meanwhile, microwave caramels and cream in microwaveable 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 (it's OK for some caramel mixture to peek through). Bake an additional 30 minutes. Cool in pan. Run knife around the edge of pan to loosen brownies from sides. Lift from pan using foil as handles.

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Make brownie layer:
• In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.
• Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownie layer completely in pan on a rack.
• Make caramel-pecan layer:
• In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.
• Make garnish:
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Transfer chocolate to a small sealable plastic bag. Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies.
• Chill brownies, loosely covered, until caramel is firm, at least 4 hours.
• Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture., Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate at least 1 hour., In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.