These turtle bars may not look like much, but they are AH-MAZING!! Think about this, melty chocolate chips and rich caramel wrapped up in chocolaty brownie-like goodness. Yup! It's as good as it sounds.
This recipe comes to me by way of my Great-Aunt Ellen. I am sure hers are much more pretty than mine... but in the end it's not the looks that matter, right? I really need to work on my spreading thick batter over melted caramel skills! I can never get them to look right, but I have seen it done so I do know it is possible. But again, they are delicious no matter what!
I made a batch for our chili cook-off (which I can't wait to tell you more about) along with about a million other things. I am me after-all and my guests need plenty of options! By the time everyone left, there was just a little plate left. I thought it was perfect because I might have a second chance to get a couple of pictures. Then the guys that stuck around to celebrate Matt's birthday ate them up! I was happy they liked them so much... I guess I'll just have to make more to get more pictures!!
Ellen's Turtle Bars
1 German chocolate cake mix
2/3 cup evaporated milk, divided
3/4 cup butter
1 12 oz bag caramels (I used bits so I didn't have to unwrap them)
1 12 oz chocolate chips
1 cup pecans (I used half and did half with and half without)
- Preheat oven to 350 F and grease a 9 x 13" pan.
- Stir together 1/3 cup of milk and caramels. Melt over low heat on the stove or in the microwave, stirring until smooth. Set aside.
- In a bowl, mix together the cake mix, butter and 1/3 cup of the milk. Spread half of the batter in the prepared pan. Bake for 6 minutes.
- Pour melted caramel over parbaked cake. Sprinkle with chocolate chips and pecans.
- Drop small dollops of batter over the top of the chocolate chips and caramel, gently spreading to smooth. Bake for an additional 25 minutes. Cool completely before cutting.