Turtle Stuffed Brownie Bites Recipes

Steps:

• In a large bowl, combine brownie mixes, oil, eggs and water. Transfer to a greased, parchment-lined 13x9-in. baking pan., Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool. Cut brownies into 1-1/2-in. squares., Place a wire rack over a baking sheet lined with waxed paper. Transfer brownie squares to the wire rack., Place chocolate chips in a small bowl. In a small saucepan, bring 1 cup cream and butter just to a boil. Pour over chocolate; whisk until smooth. Spoon chocolate over each brownie, covering top and sides. Let stand for 30 minutes., In a microwave, melt the caramel bits, water and remaining cream; stir until smooth. Drizzle over chocolate. Top each with a pecan half.

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°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.