Turtle Brownie Bites Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
• Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
• Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 42 mini muffin cups.
• Make brownie batter as directed on box. Fill muffin cups about three-fourths full. Bake about 10 minutes or until edges are just barely baked; middles should still be gooey.
• Gently press a caramel into center of each; top with a whole pecan. Bake about 10 minutes longer or until caramels are melted and brownies are baked.

Steps:

• HEAT oven to 350 degrees F. Spray cookie sheets with no-stick cooking spray. Combine flour, brownie mix, water, oil and egg in large bowl; blend well. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Arrange 5 pecan pieces under each to resemble head and legs of turtle.
• BAKE 8 to 12 minutes or until top of cookies appear almost set. Cool 1 minute; remove from cookie sheets. Cool 2 minutes or until completely cooled.
• COMBINE caramels and 1 tablespoon water in small saucepan; cook and stir over low heat until melted and smooth, adding enough additional water for desired drizzling consistency. Stir in powdered sugar until smooth. Spoon over cookies. Let stand until frosting is set. Store cookies between sheets of waxed paper in tightly covered container.
• High Altitude (above 3500 ft.):
• INCREASE flour to 3/4 cup. Bake at 375 degrees F for 9 to 13 minutes.

Steps:

• Unwrap a brownie and add caramel, pecans and chocolate.