Turtle Topped Brownie
2 cups (12-oz. pkg.) Ghirardelli Semi-Sweet Chocolate Chips, divided (can sub other flavors for the 1 cup mix in)
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 bag caramels (bits or squares)
2 TB milk
Pecan halves – 2 to 3 for each brownie
1 Cup Ghirardelli Milk Chocolate Chips
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars 12 to 15 squares.
In a microwavable safe bowl, melt 1 bag of caramel bits or caramels (remove wrappers) with 2 TB milk. Start with 1 min, then stir. Add 15 seconds at a time. Stir until smooth. Place about 1 TB on top of each brownie. Place pecans on top of caramel. Let caramel set.
In a microwavable safe bowl, melt chocolate. Start with 1 min, then stir. Add 15 seconds at a time. Stir until smooth. Drop melted chocolate on top of the nuts, as shown in picture. Place in fridge until set.
EAT! ENJOY! – Yes! Another creation from ME! J