Recipe: Caramel-Pecan Turtle Brownies (food processor)

CARAMEL-PECAN TURTLE BROWNIES

1 cup (2 sticks) cold unsalted butter, cut into bits
2 cups sugar
4 large eggs
1 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour
1 (14 ounces) bag Kraft caramels
2 tablespoons milk
2 cups pecan halves

Preheat the oven to 350 degrees F. Coat a 13-by-9-inch baking pan with nonstick cooking spray.

Combine the butter, sugar and eggs in a food processor and process until smooth. Add the cocoa and pulse 4 to 5 times. Add the flour and pulse until it disappears into the mixture.

Remove the wrappers from the caramels and place in a heavy saucepan over medium heat. Add the milk and stir until the caramels are melted.

Spread half the chocolate batter over the bottom of the prepared pan, and then pour the caramel over that, keeping it away from the edges of the pan. The caramel can seep out and stick to the bottom of the pan, making it difficult to remove the cooled brownies.

Top the caramel with half the pecans, then the remaining chocolate batter. It's easiest to dot the top of the caramel with blobs of the chocolate batter, rather than to try and spread out the batter in an even layer. The chocolate batter may not totally cover the caramel layer -and that's OK. Sprinkle the remaining pecans evenly over the top.

Bake until a skewer inserted in the center comes out with crumbs and caramel on it, about 30 to 35 minutes. Remove from the oven, cut the brownies into squares and leave them in the pan on a rack to cool completely. Diva Do-Ahead: At this point, you can cover and refrigerate for up to two days or freeze for up to six weeks.

Makes 24 two-inch squares
Source: Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead by Diane Phillips