Turtle Fudge Brownies
Brownie Base:
5 oz. unsweetened chocolate, melted
3/4 cup butter, softened
1 3/4 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup finely chopped, toasted Pecans
Caramel Layer:
1 1/2 lbs. caramels
1/2 tsp. salt
1 tsp. vanilla
6 tablespoons heavy cream
1 cup finely chopped, toasted Pecans
Fudge Layer:
1 lb. quality semisweet chocolate, chopped
1 cup heavy cream
3/4 cup sugar
1 cup finely chopped , toasted Pecans
Preheat the oven to 350 degrees. Line with foil and grease a 9x13x2 pan. Leave enough foil over the edge to act as handles.
In a large bowl, combine the melted chocolate and butter with a spatula; mix until smooth. Stir in the sugar until well blended. Lightly beat the eggs and vanilla together and mix well into the chocolate mixture. Mix in the flour and the nuts. Pour into prepared pan and spread out evenly.
Bake for about 30-40 minutes, or until edges appear set. The center will still be soft. Do not over-bake. Cool completely.
Meanwhile prepare the caramel layer; in a microwave safe bowl add the caramels, cream, salt and vanilla. Microwave in 30 second increments until the mixture can be stirred smooth. Stir in the nuts. Pour over the top of the cooled brownies and spread out evenly. Allow to set up.
Meanwhile make the fudge layer. Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan add the cream and sugar. Bring to a boil, stirring constantly until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and allow to set for about a minute. Stir until smooth. Pour over set caramel layer and spread out evenly. Sprinkle the toasted nuts over the top and lightly press into fudge layer.
Place in refrigerator until set. Cut into squares.
