Decadent Turtle Brownie Cookies Recipes

TURTLE BROWNIE COOKIES

Turtle Brownie Cookies image

Here is a recipe from the www.crisco.com website. There is a picture on the website that will help you to understand how the cookie looks when done.

Provided by senseicheryl

Categories Drop Cookies

Time 18m

Yield 5 dozen cookies, 60 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup all-purpose flour
1 (19 1/4 ounce) box fudge brownie mix, Pillsbury Traditional Classic recommended
1/2 cup water
1/4 cup vegetable oil
1 large egg
2 cups pecan halves, split lengthwise
22 vanilla caramels, unwrapped
1 -2 tablespoon water
2 teaspoons powdered sugar

Steps:

HEAT oven to 350°F Spray cookie sheets with no-stick cooking spray. Combine flour, brownie mix, water, oil and egg in large bowl; blend well. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Arrange 5 pecan pieces under each to resemble head and legs of turtle.
BAKE 8 to 12 minutes or until top of cookies appear almost set. Cool 1 minute; remove from cookie sheets. Cool 2 minutes or until completely cooled.
COMBINE caramels and 1 tablespoon water in small saucepan; cook and stir over low heat until melted and smooth, adding enough additional water for desired drizzling consistency. Stir in powdered sugar until smooth. Spoon over cookies. Let stand until icing is set. Store cookies between sheets of waxed paper in tightly covered container.
High Altitude (above 3500 ft.): - INCREASE flour to 3/4 cup. Bake at 375°F for 9 to 13 minutes.

Nutrition Facts : Calories 90.4, Fat 4.8, SaturatedFat 0.7, Cholesterol 3.8, Sodium 36.9, Carbohydrate 11.3, Fiber 0.3, Sugar 7.2, Protein 1.1

ULTIMATE TURTLE BROWNIES

Ultimate Turtle Brownies image

Make the ultimate! Indulge brownie mix with extra caramel, nuts and chocolate.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 16

Number Of Ingredients 6

Ingredients

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
20 caramels, unwrapped (from 11-oz bag)
2 tablespoons heavy whipping cream
1/2 cup coarsely chopped pecans
3/4 cup semisweet chocolate chunks

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 29 g, TransFat 0 g

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