These little parcels of palate-pleasing perfection were supposed to be treats for the co-irkers last week, but as unluck would have it, BOTH local grocery stores were out of caramels.
Tell me that this has happened to you before. You go to the store for one thing and one thing only. You get to the proper aisle and EVERY SINGLE SLOT is filled with whatever it is you're NOT looking for, and then you lean down and read the label for the ONE EMPTY SLOT and it's the SINGLE THING YOU'RE LOOKING FOR. Do you:
A. Buy a bunch of other stuff you don't need and forget about it?
B. Drop to the floor and throw a tantrum the likes of which no grocery store employee has ever seen before?
C. Calmly return your cart to its proper place and head to the other store where you find that they are also out of that same ingredient and THEN drop to the floor and throw a tantrum replete with any and every obscenity your mother has ever washed your mouth out for saying?
D. Go home. Drink a glass of wine. Then make something else?
Ah... maturity. I chose D. The turtle brownies could wait another week.
Ultimate Turtle Brownies (from Betty Crocker's Fall Baking)
1 box Betty Crocker Premium Brownies Original Supreme
1/4 cup water
1/4 cup vegetable oil
36 caramels, unwrapped
3 TBSP heavy whipping cream
1 1/3 cups semisweet chocolate chunks
2/3 cup coarsely chopped pecans
Preheat oven to 350 degrees (325 degrees for dark or nonstick pan.) Spray bottom and sides of 9-inch square pan with cooking spray and dust with flour.
Make the brownie batter as directed on the box. Spread half of the batter into the prepared pan. Bake for 18 minutes.
While brownies are baking place caramels and cream into a microwave-safe bowl and microwave on high for 2-3 minutes, stirring occasionally, until caramels are melted and smooth.
Pour caramel over partially baked brownies. Sprinkle with half of the chocolate chunks and half of the pecans. Spoon the remaining batter over the caramel layer. Top with remaining chocolate chunks and pecans.
Bake for an additional 34-37 minutes or until center is almost set. Remove from oven and cool one hour. Cover, then refrigerate for one hour before cutting. Store covered at room temperature.
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