ULTIMATE TURTLE BROWNIES
Make the ultimate! Indulge brownie mix with extra caramel, nuts and chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 29 g, TransFat 0 g
FUDGY TURTLE BROWNIES
Earn plenty of brownie points by offering these chewy, gooey treats to the kid's troop or to friends on any festive occasion. What makes them so extra? The fudgy base is covered with pecan halves, cream caramel, and melted chocolate-a combo borrowed from old-fashioned turtle candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Caramel: Combine sugar and corn syrup in a saucepan. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover and continue to cook, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns medium amber, 3 to 4 minutes more. Carefully add cream in a slow stream (mixture will bubble vigorously). Remove from heat and stir until smooth. Let cool until caramel thickens slightly but is still pourable, about 10 minutes. Makes 1 cup. Use immediately.
- Brownies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Line bottom and long sides with parchment, leaving an overhang; butter parchment.
- Whisk together flour, baking powder, and 3/4 teaspoon kosher salt. In a large heatproof bowl set over (not in) a pot of simmering water, melt chopped chocolate and butter with oil. Remove from heat. Add both sugars; whisk until smooth. Add eggs and vanilla; whisk until glossy, 1 minute. Add flour mixture; stir just until combined (do not overmix). Pour batter into prepared dish; smooth top with a spatula. Arrange pecans on top in a single layer.
- Bake until a tester inserted into center comes out with moist crumbs, 40 to 45 minutes. Transfer dish to a wire rack; let cool completely.
- Drizzle caramel over brownies; let cool until set, 30 minutes. Drizzle with melted chocolate; sprinkle with flaky salt. Let chocolate set (refrigerate for a few minutes, if desired), then cut into squares and serve.
FROSTED TURTLE BROWNIES
Homemade brownies are a sweet addition to the appetizer table on game day. Your guests might forget the score, but I guarantee they'll remember these treats! -Sherry Miller, Columbia Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 330 calories, Fat 17g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 140mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
CARAMEL TURTLES® BROWNIES
These are so moist and so fantastic that you won't want to stop eating them! They are a brownie version of a confection called Turtles. These are just as good.
Provided by Jessi
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 35 g, Cholesterol 13.3 mg, Fat 14.3 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 255.6 mg, Sugar 24.5 g
TURTLE BOXED BROWNIES RECIPE BY TASTY
Here's what you need: brownie, soft caramel candies, nut, mini chocolate chips
Provided by Alix Traeger
Categories Bakery Goods
Yield 9 servings
Number Of Ingredients 4
Steps:
- Press caramels into the brownie batter.
- Sprinkle the top with chopped nuts and chocolate chips.
- Bake according to package, slice and serve.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 116 grams, Fat 26 grams, Fiber 4 grams, Protein 7 grams, Sugar 99 grams
TURTLE BROWNIES
This moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside.
- Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in another medium bowl; set aside.
- Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
- Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack.
- Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
- Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
- Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
- Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days.
TURTLE BROWNIES
From a friends church cookbook that she let me drool over some of the pages. Some former coworkers had renamed this PMS brownies. My nephew in Florida made these for his friends and was a big splash down there too!
Provided by Justmez2
Categories Bar Cookie
Time 56m
Yield 18 squares
Number Of Ingredients 6
Steps:
- Grease 9 x 13 glass dish well.
- Mix cake mix, butter and 1/2 of evaporated milk.
- Pour 1/2 of cake mix into baking dish, mixture will be thick.
- Bake cake at temperature on box for 18 minutes.
- While cake is baking-- Peel paper from caramels.
- In microwave bowl put other 1/2 of evaporated milk and caramels; melt on medium stirring after 30 seconds intervals till caramels are melted.
- MIXTURE WILL BE VERY HOT CAREFUL!
- Remove cake from oven and pour caramel mixture over cake; spread chocolate chips over and then sprinkle pecans over chocolate.
- Pour rest of batter over the filling and bake again 18 minutes.
- Let cool before cutting into squares.
Nutrition Facts : Calories 367.1, Fat 18.4, SaturatedFat 7.7, Cholesterol 20.8, Sodium 301.5, Carbohydrate 50.8, Fiber 2.1, Sugar 35.9, Protein 4.6
TURTLE BROWNIES
Make and share this Turtle Brownies recipe from Food.com.
Provided by Nancy Van Ess
Categories Bar Cookie
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Oven to 350 degrees.
- Grease foil-lined 13x0" baking pan.
- Microwave chocolate squares and butter in microwavable bowl on high 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 min.
- or unt il batter is firm to the touch.
- Meanwhile, microwave caramels and cream in microwavable bowl on high 3 min.
- or until caramels begin to melt. Whisk until smooth.
- Stir in 1 cup 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 leak through.) Bake 30 min.
- Cool in pan.
- run knife around edge of pan to loosen brownies from sides.
- Lift from pan using foil as handles.
- Cut into bars.
Nutrition Facts : Calories 307.2, Fat 18.2, SaturatedFat 7.2, Cholesterol 51.9, Sodium 105.7, Carbohydrate 36.2, Fiber 1.8, Sugar 27.9, Protein 3.9
FROM SCRATCH TURTLE BROWNIES
Fabulous gooey brownies! Everything is made from scrath, even the caramel. So much better than a box! From America's Test Kitchn.
Provided by Cheryl Cummins
Categories Dessert
Time 1h40m
Yield 25 Brownies, 25 serving(s)
Number Of Ingredients 19
Steps:
- TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
- TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
- Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
- Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
- Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
- Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.
Nutrition Facts : Calories 180.2, Fat 9.7, SaturatedFat 4.8, Cholesterol 34, Sodium 63.2, Carbohydrate 23.5, Fiber 0.8, Sugar 18.7, Protein 1.6
ULTIMATE TURTLE BROWNIES(COOK'S ILLUSTRATED)
To drizzle the caramel in step 4, use a 1/4-cup dry measuring cup that has been sprayed with nonstick cooking spray. If the caramel is too cool to be fluid, reheat it in the microwave. 25, 1 1/2-inch-square Brownies.
Provided by Coppercloud
Categories Dessert
Time 1h25m
Yield 1 pan, 25 serving(s)
Number Of Ingredients 19
Steps:
- TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
- TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
- Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
- Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
- Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
- Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.
Nutrition Facts : Calories 207.3, Fat 12, SaturatedFat 5.1, Cholesterol 30.4, Sodium 103.2, Carbohydrate 25.3, Fiber 1.2, Sugar 20, Protein 1.9
THE WORLD'S BEST TURTLE BROWNIES
These are BY FAR the BEST brownies I have ever tried!! They are easy to make and SO good--way better than the box!!
Provided by coookingchick
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 435.9, Fat 23.7, SaturatedFat 10.4, Cholesterol 69.9, Sodium 165.7, Carbohydrate 55.2, Fiber 2.6, Sugar 42.4, Protein 5.5
TURTLE BROWNIE BITES
A sweet friend of mine was having a party and loved chocolate, so I whipped these brownie bites up for her party. They were a hit, and she has asked for them ever since. -Saleta Lawrence, Benbrook, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine brownie mixes, oil, eggs and water. Transfer to a greased, parchment-lined 13x9-in. baking pan., Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool. Cut brownies into 1-1/2-in. squares., Place a wire rack over a baking sheet lined with waxed paper. Transfer brownie squares to the wire rack., Place chocolate chips in a small bowl. In a small saucepan, bring 1 cup cream and butter just to a boil. Pour over chocolate; whisk until smooth. Spoon chocolate over each brownie, covering top and sides. Let stand for 30 minutes., In a microwave, melt the caramel bits, water and remaining cream; stir until smooth. Drizzle over chocolate. Top each with a pecan half.
Nutrition Facts :
TURTLE BROWNIES
Steps:
- Preheat oven to 350°F. Butter and flour a 9-inch square metal baking pan, knocking out excess flour.
- Make brownie layer:
- Whisk together flour, baking powder, and salt in a small bowl.
- Melt chocolates and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat. Cool to lukewarm, then stir in brown sugar and vanilla. Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth. Add flour mixture and stir until just combined.
- Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes. Cool completely in pan on a rack.
- Make caramel-pecan layer:
- Bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, until mixture turns a golden caramel color, about 10 minutes. Remove from heat and carefully add cream and vanilla (mixture will bubble and steam). Stir in pecans and immediately pour over brownie layer, spreading evenly. Cool completely in pan on rack.
- Prepare garnish:
- Spoon chocolate into a small sealable plastic bag and seal, forcing out excess air. Squeeze chocolate into 1 corner, then cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies.
- Chill brownies, loosely covered, until caramel and chocolate are firm, at least 4 hours.
- Just before serving, cut chilled brownies into 64 (1-inch) squares and remove from pan while still cold, then bring to room temperature.
TURTLE BROWNIES
Categories Chocolate Nut Dessert Bake Kid-Friendly Winter Gourmet Small Plates
Number Of Ingredients 18
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.
TURTLE BROWNIES
Pecan halves, chocolate and butterscotch pudding mixes give these pretty chocolate-drizzled brownies their turtle pedigree.
Provided by My Food and Family
Categories Home
Time 3h33m
Yield 32 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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