Caramel Frosted Turtle Brownies

Yield: 24 servings; frosts a 13 x 9 inch cake or fills and frosts two 8 or 9 inch cake layers

Ingredients

Brownie

• 4 (1 ounce) squares Baker's Unsweetened Baking Chocolate
• 3/4 cup (1 1/2 sticks) butter
• 2 cups granulated sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 (4 ounce) package caramels, unwrapped
• 1/3 cup heavy cream
• 2 cups pecans or walnut halves, divided
• 1 (12 ounce) package semisweet chocolate chips

Caramel Frosting

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups confectioners' sugar

Instructions

1. Heat oven to 350 degrees F. Grease a foil-lined 13 x 9 inch baking pan.

Brownie

1. Microwave chocolate squares and butter in microwavable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
2. Stir sugar into chocolate until well blended.
3. Mix in eggs.
4. Stir in flour.
5. Spread 1/2 of batter in prepared pan.
6. Bake for 25 minutes, or until batter is firm to the touch.
7. Meanwhile, microwave caramels and cream in microwavable bowl on HIGH for 3 minutes or until caramels begin to melt. Whisk until smooth.
8. Stir in 1 cup of nuts.
9. Gently spread caramel mixture over brownie batter in pan.
10. Sprinkle with chocolate chips, if desired.
11. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts.
12. Bake for an additional 30 minutes.
13. Cool in pan.
14. Run knife around the edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into 24 fudgy brownies or add frosting below.

Caramel Frosting

1. Heat butter in 2 quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm.
2. Gradually stir in confectioners' sugar.
3. Place pan of frosting in bowl of cold water; beat until smooth and spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.