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Buckeye Turtle Brownies

Indulge in the Best Buckeye Turtle Brownies Ever!

Enjoy the decadent layers of chocolate, caramel, and peanut butter in these Buckeye Turtle Brownies, a must-try dessert for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 1 recipe Brownie base (homemade, boxed mix, or gluten-free)
For the Caramel Pecan Layer
  • 11 oz Caramels (unwrapped) Homemade caramel is a perfect substitute if preferred.
  • 2 tablespoons Milk Any milk variety works wonderfully.
  • 1.5 cups Chopped Pecans Feel free to omit for a nut-free version.
For the Peanut Butter Layer
  • 6 tablespoons Butter (softened) Unsalted butter is recommended.
  • 0.75 cup Creamy Peanut Butter Natural peanut butter can be used.
  • 1.5 cups Powdered Sugar Maple syrup can be used for a lower-sugar alternative.
  • 2 tablespoons Milk Adjusts the consistency for easy spreading.
For the Chocolate Topping
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate is a fabulous option.
  • 1.5 teaspoons Oil Any neutral oil will do.
Optional Finishing Touch
  • to taste Fleur de Sel or Coarse Sea Salt Adds a delightful contrast to the sweetness.

Equipment

  • 9x13 inch baking pan
  • microwave-safe bowl
  • electric mixer
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Buckeye Turtle Brownies
  1. Preheat your oven to 350°F (175°C) and prepare your 9X13 inch baking pan by greasing it or lining it with parchment paper. Prepare your brownie mix according to instructions or recipe, pour into the pan, and bake for 20-25 minutes.
  2. In a microwave-safe bowl, combine the unwrapped caramels and 2 tablespoons of milk. Heat for 1-2 minutes, stirring every 30 seconds, until melted and smooth. Fold in chopped pecans.
  3. In a mixing bowl, beat together the softened butter and creamy peanut butter until smooth. Gradually add the powdered sugar and 2 tablespoons of milk, mixing until fluffy. Spread over the caramel layer.
  4. In another microwave-safe bowl, combine the chocolate chips and 1.5 teaspoons of oil. Heat in 30-second intervals, stirring until melted and smooth. Pour over the peanut butter layer and spread evenly.
  5. Sprinkle Fleur de Sel or coarse sea salt over the melted chocolate layer while warm. Allow brownies to set at room temperature for 30 minutes or refrigerate to firm up before slicing into squares.

Notes

Ensure to melt the caramels and chocolate slowly, and use parchment paper to line the pan for easy removal.