Filled Turtle Bars
Ingredients:
- butter - 1/2 c
- dark or bittersweet chocolate, chopped - 6 ounces
- eggs - 2
- sugar - 3/4 c
- vanilla - 1 T
- brewed coffee - 1 T
- instant espresso granules - 1 t
- salt - pinch
- flour - 3/4 c
- salted caramel sauce - 8 ounces
- pecans - 1 heaping cup
- semi sweet chocolate chips - 1/2 c
- pecans - 1/2 c
Instructions:
Line an 8 inch square pan with aluminum foil leaving a overhang and grease and flour the foil; set aside.
Melt butter and chocolate, stir until smooth. Allow mixture to cool a bit before adding the eggs. Add eggs, sugar, vanilla, coffee, optional espresso granules and salt; whisk vigorously to combine. Add flour and stir until smooth and combined.
Pour half of the batter into the prepared pan; reserve remainder. Bake in a preheated 350 degree oven for 15 minutes; DO NOT over bake (because brownies are going back into oven). While brownies are baking prepare filling -- In a bowl, combine caramel (microwave for 10 seconds if very thick), and pecans, stir; set aside.
Remove brownies from oven after 15 minutes, carefully and evenly spread filling mixture over the brownies. Evenly spread reserved brownie batter over top. Sprinkle chocolate chips and pecans over top. Return to oven and bake for 24 - 25 minutes, or until center has just set and is no longer glossy.
Cool brownies in the pan on a wire rack for at least 3 hours. Cover, place pan in refrigerator for 2 hours, or until chilled. Brownies will keep airtight at room temp for up to 1 week, in the refrigerator for up to 2 weeks.
