Salted Caramel Turtle Triangles

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

Cookie Base

pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix

1/4

cup butter or margarine, melted

tablespoons water

egg

2/3

cup pecans, coarsely chopped

tablespoons butter

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

1

Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray.
2

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.
3

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.
4

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.

Source: Betty