Turtle Brownies

Back when we lived in good old Provo and were getting ready to move to Alaska a kind friend of mine brought in dinner to us. Things were a little hectic, kitchen stuff was packed, and we were feeling so done with fast food. So you can imagine how welcome a homemade meal was at the time. We sat in the living room on boxes eating this delicious meal with an odd assortment of paper products. It was in that somewhat bizarre state that I first tasted this little gem of a dessert and I enjoyed them all the more for it. Almost as soon as we were done eating, I called said friend and told her I must have this recipe even if I had to write it down on a napkin (since the paper was all packed) and stuff it as padding into a box. She was nice enough to remind me that email was still an option even if our computer wasn't available. After we moved, into my inbox the recipe came and we've been enjoying them ever since. What's not love about the ease of a cake mix, gooey caramel, crunchy nuts, and a sprinkling of chocolate chips? Absolutely nothing, that's what!

Turtle Brownies

{Recipe source: Sarah H.}

1 package chocolate cake mix

1 package instant chocolate pudding mix (5.6 oz)

3/4 cup butter, melted

3/4 cup evaporated milk, divided

1 14 oz package caramels, unwrapped

1 cup chocolate chips (we like milk)

1/2 cup chopped pecans or walnuts

In a bowl, stir together cake mix, dry pudding, butter, and 1/2 cup evaporated milk. Press 1/2 of mixture into a greased 9x13 pan. Bake at 325 for 12 minutes. Meanwhile, in a small saucepan, melt caramels and remaining 1/4 cup evap milk, stirring frequently. Spread caramel mixture over baked layer. Sprinkle with chocolate chips and nuts. Drop remaining cake mix in teaspoonfuls over the brownies. Bake 20-25 minutes or until the top is set. Let cool completely before trying to cut. Tip: run sharp knife blade under hot water periodically while cutting to help make clean cuts through the caramel layer.