"Derek N.P.F. Juhl" > wrote in message
om...
> I was on my way back to work with a cup of coffee, and I decided to
> stop off at a bakery for something to go with it.
>
> I chose a turtle brownie. It was very dense and very dark, with a
> strong chocolate flavour. It had walnuts and toffee chips in it, and
> it was covered with about 1/4" of very thick caramel. WOW.
>
> I'd like to try making some of these.
>
> Derek Juhl

Basic recipes go from he

Dimitri

TURTLE BROWNIES
1 German chocolate cake mix
1/2 c. margarine, melted
1/3 c. evaporated milk
1 c. chocolate chips
1 c. nuts (optional)
1 (18 oz.) pkg. caramels
1/3 c. evaporated milk

Melt caramels with 1/3 cup milk in a double boiler before mixing cake. Mix
cake mix, margarine and 1/3 cup of milk. Pat 2/3 of the mixture into a 9 x
13 inch or smaller pan. Bake at 350 degrees for 6 minutes. Take out and
sprinkle chips on top. Pour and smooth caramel/milk mixture over chips.
Pat remaining cake mix on top. This is easy if small lumps of dough are
patted flat in your hands and then used to cover pan. Bake 15 minutes more.
Cool at room temperature and cut. They are easily removed from pan if
chilled first in refrigerator.


# 2

14 oz. pkg. caramels
2/3 c. (5 oz. can) evaporated milk, divided
One box (18 1/2 oz.) German chocolate cake mix
3/4 c. softened margarine
1 c. pecans or walnuts, chopped
12 oz. semi-sweet chocolate pieces

Combine caramels and 1/3 cup evaporated milk on top of a double boiler.
Stir mixture until melted; set aside. Combine cake mix, remaining milk and
softened margarine. Blend until mixture holds together. Stir in nuts.
Press 1/2 of cake mixture in a greased 13x9 inch pan. Bake for 6 minutes at
350 degrees. Remove from oven and sprinkle chocolate pieces on top. Pour
melted caramel evenly over top. Crumble remaining cake mixture over
caramel. Bake at 350 degrees for 15 to 20 minutes. Cool completely. Cut
into bars.