Turtle Brownies

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My friends and I get together one Saturday a month to eat visit and catch up.

We each bring a dish, assigning courses ahead of time.

I use the word courses loosely. Our courses are things like main dish, fruit, veggies, bread, munchies, breakfast, and dessert.

We've had all sorts of casseroles, breads, brownies, dips, and - comfort food. It's all comfort food.

During the winter, we sit around, talk, and eat. During the summer, we sit around, talk, eat, and swim.

At our last Saturday get together, Jeanne brought these brownies.

I have a voracious sweet tooth; I like brownies very much.

Normally, I have a couple of brownies. I didn't have a couple of these.

They are so amazingly sweet that one is really enough.

I never thought I'd say that.

I'm a little disappointed with myself, but it's true. One is enough.

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Turtle Brownies

5 from 2 votes

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Ingredients

  

• Non-stick cooking spray
• German chocolate cake mix plus ingredients required to prepare
• 1 stick butter
• 14 ounces bag of caramels unwrapped
• 14 ounces sweetened condensed milk
• 1 cup pecans chopped
• 1 bag semi-sweet chocolate chips feel free to mix and match - a half bag of peanut butter chips and a half bag of chocolate or half caramel chips and half chocolate or half white chocolate and half semi-sweet chocolate

Instructions

 

• Preheat your oven to 350.
• Spray the bottom of a 9x13 pan with nonstick cooking spray, but be careful not to get the spray on the sides.
• Prepare a German chocolate cake mix according to the package directions.
• Pour half of the batter into the prepared 9x13 pan and bake for 20 minutes.
• Melt the stick of butter with the entire bag of caramels over medium-low heat.
• When the mixture is smooth and creamy, add the sweetened condensed milk and pecans.
• Mix well.
• Pour the caramel mixture over the hot cake as soon as it comes out of the oven.
• Pour the rest of the cake mix over the caramel mixture.
• Sprinkle with chocolate chips.
• Bake for 30 minutes at 350 degrees.

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Photo source

I don't know the source of this recipe. Jeanne said she thinks she got it from a cookbook. That's probably a good bet, but she didn't have any idea which one or when.