Thursday, August 18, 2011

Turtle Brownies (aka- Knock You Naked Brownies)


I saw these and knew I had to make them.  These were really easy and really rich and gooey and just great!  A must have milk moment for sure.  I love a little sea salt in my caramel, but you can leave out if you desire.  That was my addition.  Not sure who these will knock naked...  but they are great. We all loved these and will make them again!



  • 1 box (18.5 Ounce) German Chocolate Cake Mix
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 1 14  oz. bag whole Caramels, Unwrapped
  • sprinkle of sea salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar


Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 7x11 inch baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or microwave) melt caramels with additional 1/2 cup evaporated milk.   If using microwave, use 30 seconds-1 minute increments. When melted and combined, sprinkle in  a bit of sea salt if desired (maybe 1/2 tsp?) and then pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.  You can chill here or if you are inpatient like me, turn out remaining brownie dough on work surface. Use your hands to press it into flat pieces and set on top.  Piece the flat pieces together like puzzle until caramel layer is covered.
Bake for about 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut and carefully remove from the pan.
*Adapted from the standard/classic "Knock You Naked Brownies" recipe.

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