These turtle brownies have a creamy caramel-pecan center, sprinkled with chocolate chips, sandwiched between two layers of chewy chocolate brownie.

Turtle Brownies

4 large eggs

4 squares unsweetened baking chocolate

3/4 cup margarine or butter

2 cups granulated sugar

1 cup all-purpose flour

1 (14 ounce) package caramels, unwrapped

1/3 cup heavy cream

2 cups pecans - divided use

1 (12 ounce) package Semi-sweet chocolate chips

1. Microwave chocolate squares and margarine on high for about 2 minutes, or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate, mix in eggs, and then stir in flour.
2. Spread 1/2 of batter in a greased 13 x 9-inch baking pan.
3. Bake at 350°F (175°C) for 25 minutes, or until batter is firm to the touch.
4. Microwave caramels and cream in bowl on high 3 minutes, or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of pecans. Gently spread caramel mixture over pre-baked brownie in pan.
5. Sprinkle with chocolate chips. Pour remaining unbaked brownie batter evenly over caramel mixture and sprinkle with remaining pecans.
6. Bake an additional 30 minutes. Cool in pan and run knife along edge of pan to loosen brownies out.

Makes 24 squares.

Recipe provided courtesy of Iowa Egg Council.