Friday, April 23, 2010

Recipe: Salted Caramel Turtle Triangles

This was a lovely sugary treat that was fun and easy to make. It can be a bit messy and gooey so I would recommend that you serve it chilled.

Salted Caramel Turtle Triangles
(Adapted from Betty Crocker: Cupcakes, Cakes and More April/May 2010)

Cookie Base:
1 Pouch/box Double Chocolate Chunk Cookie Mix
1/4 cup butter or margarine, melted
2 tablespoons water
1 egg
Caramel Topping:
4 tablespoons butter
1 bag (14 oz) caramels
1/4 cup heavy cream
1/2 teaspoon vanilla
1/8 teaspoon kosher salt, plus additional 1/2 teaspoon for top of bars
1/3 cup chopped Macadamia nuts

1. Heat oven to 350F. Spray 9x13-inch glass pan with cooking spray.

2. In a medium bowl stir together the cookie mix with butter, oil, water and egg using the proportions given on the box. (The given proportions are for the Betty Crocker cookie mix.) Bake 11-15 minutes or until set in the center and the edges start to pull away from the pan.

3. In a medium saucepan, melt the butter, caramels, and cream, stirring frequently until the mixture is smooth. Remove from heat and stir in the vanilla and the 1/8 teaspoon of salt.

4. Spread the caramel over the cookie base evenly and sprinkle with the Macadamia nuts. Let cool completely. Sprinkle top of caramel with salt before serving. To serve, cut into 4 rows by 6 rows and cut eat square diagonally into triangles. Store in the refrigerator.

As a option: Substitute Pecans for the Macadamia nuts. The original recipe called for pecans but I prefer the texture and flavor of Macadamia nuts.

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