Turtle Brownies

Ingredients:
Brownie Layer:

• .75 cup unsalted butter (1.5 sticks)
• 3 oz unsweetened chocolate, coarsely chopped
• 3 large eggs
• 1 cup sugar
• .5 cup packed brown sugar
• 1.5 tsp vanilla extract
• .25 tsp salt
• .5 cup + 2 tbsp flour

Filling:

• 36 caramels, unwrapped
• .5 cup heavy cream
• 2.5 cup pecans (1 cup chopped)

Chocolate Topping:

• 3 oz semisweet chocolate, coarsely chopped
• 2.5 tbsp heavy cream
• 1 tsp light corn syrup

Preparation:

1. Preheat oven to 350F. Grease a 13x9 inch baking pan
2. In a medium saucepan, melt the butter and chocolate over low heat, stirring. Remove from heat and let cool for about 10 minutes.
3. In a large bowl, beat eggs and both sugars with a spoon until well blended. Stir in the vanilla, then gradually beat in the chocolate mixture and the salt. Add the flour, stirring until smooth.
4. Scrape batter into the baking pan, spreading it into the corners. Bake for 20 to 22 minutes, until the top is firm to the top. Transfer the pan to a wire rack.
5. Meanwhile, in a large saucepan, melt the caramels with the cream over low heat, stirring frequently until smooth. Add the pecans and stir until they are well coated with the caramel.
6. Scrape the caramel filling onto the hot brownie layer, spreading it evenly. Let cool to room temperature, then refrigerate until the filling is set.
7. In a small saucepan, melt the chocolate with the cream and corn syrup, stirring until smooth. Using a fork, drizzle the chocolate topping over the brownies.

Cook Time: 1.5 hours
Serves: 12 bars