Turtle brownie bars are straight up irresistible. They’ll be a huge hit the next time you need dessert for a crowd.
I love the holiday season — decorating the house, sending out holiday cards, trimming the tree, gifting and baking. Baking is my favorite part of this time of year. My family joins in the baking process. Our goal is to choose recipes that are simple, pretty and of course, delicious.
I grew up with my mom baking Turtle Brownies for family and friends. It’s a memory I cherish. This classic, favorite dessert is a version of the Turtles candy. You will love how easy this recipe is to make. Every bite offers chocolate with gooey caramel and crunchy pecans.
For this recipe, I used the Foodstirs brownie mix, added caramel, chocolate chips and nuts. For kiddos with a nut allergy, don’t fret! I promise these brownies will taste just as delicious minus the nuts. I also suggest experimenting with the ingredients. You can add coconut, pretzels, white chocolate chips, raisins or whatever else you think can add a bite of flavor.
Giving a special handmade treat during this time of year is important to me. This recipe is one of my favorites to gift. Package a few Turtle Brownies in cello bags, tied with a special ribbon and a personal note on a tag.
For a special touch, add a small ornament to the ribbon. To gift more brownies, I like to package the brownies in a special box lined in parchment paper and tie with ribbon. What’s better than this during the holiday season?!
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Turtle Brownie Bars Recipe
Ingredients
- Foodstirs Brownie Mix
- 2 Egg room temperature
- 1 tablespoon Water
- 1/3 cup Oil (vegetable or grapeseed)
- 1 1/2 cups Pecans
- 10 ounces Caramel Sauce
- 2 tablespoons Half & Half
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 325°F. Spray an 8” square pan with non-stick cooking spray.
- In a medium bowl, whisk eggs together, add in oil and water until combined. Gently stir in brownie mix until well blended.
- Use a spatula to fold in 3/4 cups of the pecans. Pour batter into the pan and use a spatula to spread evenly. Bake for 22-24 min., or until toothpick comes out clean.
- Allow brownies to cool completely. Combine caramel and half-and-half in a small sauce pan and melt over medium heat, whisking occasionally.
- Once brownies have cooled, remove from pan. Use a skewer or a toothpick to poke holes across the top.
- Pour caramel in the center of the brownie and use a spatula to spread to the edges. Caramel will seep through the holes into the brownie. Top with the remaining pecans and press lightly to set them into the caramel.
- Microwave the chocolate chips in 10 second increments until fully melted. Use a fork to drizzle the chocolate over the surface of the brownies.
- Refrigerate 20-30 min. to set before cutting into rectangular bars.