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Salted Caramel Turtle Triangles

Double chocolate chunk, fudgy brownies meet ooey, gooey caramel and a sprinkle of sea salt.

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( 28 Ratings)

28 Ratings

5 Stars 68%

4 Stars 18%

3 Stars

2 Stars

1 Stars

Member Reviews ( 19 )

43d27f6b-77d8-40b3-af61-eac311c719f9

Prep Time 20 min
Total Time 1 hr 30 min
Servings 48

Ingredients

Cookie Base

1: pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/4: cup butter or margarine, melted

2: tablespoons water

1: egg

2/3: cup pecans, coarsely chopped

Caramel Topping

4: tablespoons butter

1: bag (14 oz) caramels, approximately 50 caramels

1/4: cup heavy cream

1/2: teaspoon vanilla

1/8: teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars

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Directions

1 Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray.
2 In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
3 Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
4 Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

EXPERT TIPS

Expert Tips

Inspiration: I love the Fleur de Sel Caramels at Boule in Los Angeles. I wanted to make a version of them at home without having to make caramel from scratch. Since I also love turtle brownies, I tried putting the two elements together and came up with these decadent, rich and gooey bars.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 110
Calories from Fat: 50),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 110mg; 110%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 9g 9% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 19 Reviews View All

Posted 5/12/2013 8:57:09 PM REPORT ABUSE slosh29 said:

Rating:

I didnt have any problems with the caramel layer that others did. I have no idea what they did. Mine came out fine. It was soft but did not run over the edges and tasted very good.

This reply was: Helpful Inspiring

Posted 4/28/2013 4:23:23 PM REPORT ABUSE jedech said:

Rating:

Absolutely loved these! Very little work involved. Did have to put in the fridge to firm up the caramel, but oh so good!

This reply was: Helpful Inspiring

Posted 2/19/2013 3:05:22 PM REPORT ABUSE Hpostman7 said:

Rating:

If you want to keep the caramel from becoming gooey or messy, reduce the cream to 3T. You will however need to use a double boiler to make the caramel sauce.(it will scorch in a regular pan) This will keep the caramel firm even when stored at room temp. I also eliminated the salt from the topping, instead I salted the cookie mix after it cooled. This gave a late "hit" that was very good.

This reply was: Helpful Inspiring