Sunday, November 2, 2008

Caramel Turtle Brownies

These are better if made the night before they are served.

Caramel Turtle Brownies

This recipe makes enough to fill a 12 x 17" jelly roll pan. The recipe may be halved and baked in a 9 x 12" pan.

Preheat oven to 360 degrees.

2 bags Kraft caramels, wrappers removed
15 T. milk, half-and-half or cream

2 C. Margarine (use Nucoa 100% margarine, not a spread)
2 C. brown sugar
3 C. all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
3 cups rolled oats

2 1/2 C. semi-sweet chocolate chips

In a heavy pan on low heat, melt the caramels. Do not burn. As caramels melt, add milk or cream and stir to blend thoroughly.

Cream butter and sugar; add flour, salt and soda and mix well. Mix oats in last to create a thick dough.

Press 2/3 of the dough into the cookie sheet, creating the bottom crust. Pat until smooth.
Bake for 10 minutes at 350 degrees until golden brown. Let rest 5 minutes.

Pour melted caramel on cookie crust. Immediately sprinkle chocolate chips over caramel. Take remaining 1/3 of dough and crumble loosely over the chocolate chips. Bake at 350 for 10 more minutes or until top crust is golden brown.

TThey must be completely cool in order to cut neatly.

Contributed by Cindy Pollard