Salted Caramel Turtle Triangles Recipes

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SALTED CARAMEL TURTLE TRIANGLES



Salted Caramel Turtle Triangles image

Double chocolate chunk, fudgy brownies meet ooey, gooey caramel and a sprinkle of sea salt.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup butter or margarine, melted
2 tablespoons water
1 egg
2/3 cup pecans, coarsely chopped
4 tablespoons butter
1 bag (14 oz) caramels, approximately 50 caramels
1/4 cup heavy cream
1/2 teaspoon vanilla
1/8 teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
  • Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
  • Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 9 g, TransFat 0 g

SALTED CARAMEL TURTLE TRIANGLES



Salted Caramel Turtle Triangles image

Make and share this Salted Caramel Turtle Triangles recipe from Food.com.

Provided by gailanng

Categories     Nuts

Time 35m

Yield 48 bars

Number Of Ingredients 11

1 Betty Crocker double chocolate chunk cookie mix (1 lb 1.5 oz box)
1/4 cup butter, melted
2 tablespoons water
1 egg
2/3 cup pecans, coarsely chopped, divided
4 tablespoons butter
1 (14 ounce) bag caramels, approximately 50 caramels
1/4 cup heavy cream
1/2 teaspoon vanilla
1/8 teaspoon coarse kosher salt (for caramel)
1/2 teaspoon coarse kosher salt (for top of bars sprinked just before serving)

Steps:

  • Heat oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray.
  • In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan; sprinkle with 1/3 cup pecans.
  • Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
  • In the meantime, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
  • Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely.
  • Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

Nutrition Facts : Calories 64.9, Fat 4.2, SaturatedFat 1.8, Cholesterol 11.2, Sodium 61.8, Carbohydrate 6.6, Fiber 0.1, Sugar 5.5, Protein 0.7

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