Chocolate Caramel-Back Turtles

Chocolate Caramel-Back Turtles
  • Prep Time
  • Cooking Time
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  • 1 (15 oz.) Nestle Toll House Chocolate Caramel Brownie Kit
  • 1/2 cup (1 stick) butter, softened
  • 3 tablespoons all-purpose flour
  • 1 large egg
  • 1 cup (90) or 4 ounces whole pecans


PREHEAT oven to 350° F.

BEAT butter in large mixer bowl on MEDIUM-HIGH speed for 30 seconds. Add Brownie Mix and flour slowly; mix well on LOW speed for about 15 seconds. Add egg; beat on LOW speed for about 15 seconds until dough forms. Do not overmix. Refrigerate dough for 30 minutes.

SOAK pecans in water for 5 minutes; drain and blot dry. Arrange 5 pecans on ungreased baking sheets (1 for head, 4 for legs), leaving about a 1-inch circle in center and placing about 2 inches apart. Roll dough into 1 1/2-inch balls. Place each over circle onto pecans.

BAKE for 11 to 12 minutes or until top of cookie is no longer shiny. Cool on baking sheets for 2 minutes; remove to wire racks. Cut a small hole from corner of caramel packet. Drizzle over turtles. Store in single layers in tightly sealed container.