Turtle Brownies

Recently my daughter has taken pity on me {and my disorganized kitchen ways} and has taken it upon herself to type up ALL my recipes and make an organized, easy to use recipe book for me.  All those scraps of paper where I scribbled recipes I found on line.  All those food-stained print-outs and torn magazine pages.  The yellowing recipes cards I took with me to college -- those, too.  She is putting it all into order for me.  In one book from which I can actually create amazing meals and treats.  She is my sunshine.

As we were going through all my junk, deciding which recipes were book-worthy, we came across this recipe for Turtle Brownies.  Oh. My. Yumminess!  This was one of the ancient recipe cards from my BYU coed days.  I made them often-ish when I was my daughter's age living at home, but it has probably been 20 years or so since I last cheffed them up.  What a shame. 

Can you see in the picture how gooey and yummy they are?  See the pockets of caramel tucked into the dreamy fudgy brownies?  The chunks of pecans?  The melted chocolate chips?  See how I gained ten pounds just thinking about them?  They's nummy! 

Turtle Brownies

1 (14 oz.) pkg. Kraft caramels, unwrapped

1 German chocolate cake mix

1 C. chopped pecans

2/3 C. evaporated milk

3/4 C. butter

1 (12 oz.) pkg. chocolate chips

Combine caramels and 1/3 C. evaporated milk in a microwave safe bowl.  Cook on high for 30 seconds at a time, stirring in between, until caramels are melted.

Combine cake mix, butter and remaining 1/3 C. evaporated milk with a mixer just until mixture holds together.  It will be crumbly.  Press half of the cake mixture into a 9x13 pan.  Bake at 350* for 6 minutes.

Remove brownie "crust" from oven.  Pour melted caramel over.  Sprinkle on chocolate chips and nuts.  Crumble remaining cake mixture on top.  Bake 15-18 minutes more.  Cool and cut into bars.

Enjoy, friends!