Reviewed: Nov. 22, 2009

These are outstanding...always a crowd pleaser!

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Rebecca

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Reviewed: Oct. 17, 2009

These were so yummy! I will make them again and again!

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christenlopez

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Reviewed: Jul. 17, 2009

I have had this recipe for years, but at my house it goes by the name turtle brownies. I also use pecans and prebake the crust part. Always a hit!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jul. 17, 2009

These are amazing, and have become my new go-to for bake sales/dessert potlucks. I follow the advice given here to extend the baking times-- first baking takes ~8min, second one ~20min. I also add a chocolate drizzle across the top for decoration. Delicious!

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Ella B.

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Reviewed: Feb. 16, 2009

I just made these and although they were runny, they were excellent. I found out the next day it was much easier to cut and serve as "bars". These are the best bars and everyone thought they were brownies. Great to make ahead of time for a function in the next day or two.

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NancyMC

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Reviewed: Aug. 16, 2008

Delicious! Very very rich and great for satisfying chocolate and caramel cravings. 4 stars though as they just don't hold together well and therefore I couldn't make this for company or to take somewhere as they aren't solid/firm enough to hold and eat even after sitting for many hours. However, I will make them again . . . it will be awesome spooned when warm from the oven into bowls and topped with vanilla ice cream. That I could definitely serve to guests!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

Delicious!! I used Mrs. Richardson's Caramel topping instead of melting caramels and the bars were so tasty!! I made mine without nuts though as I'm not a nut fan. Two thumbs way up!! :)

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JennyBenny

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Reviewed: Apr. 26, 2008

So sweet, this will fix any chocolate craving you have for a week. Very good!

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Dec. 15, 2007

I have been making this recipe for years (since I was in high school). Somewhere along the way I got tired of unwrapping all the carmels and deciede to try a carmel topping in a jar instead....it works great! It bake the first layer, then I pour on the carmel (I think I usually use Mrs. Richardson's), sprinkle the chips and add the top layer of cake batter mixure. They are a little stickier, but less work!

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jdsk9queen

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Reviewed: Dec. 2, 2007

my man wouldnt even wait for it to cool, he had a plateful! next helping will be warmed up with a big glob of vanilla bean ice cream YUM! YUM!!

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Katee

Cooking Level: Expert

Home Town: Lewistown, Illinois, USA

Living In: Canton, Illinois, USA

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Reviewed: Aug. 4, 2007

Mmmmmmmmmmmmmm good! I messed up the dough and only added 1/3 cup of evap milk. I baked the dough for about 10 minutes- until the top was no longer shiny. When I melted the caramels in the microwave, I added 2/3 cup evap milk (to make up for what I didn't put in the batter originally), poured that over the baked dough, sprinkled the choc. chips on the caramel, sprinkled the nuts over that (used walnuts) and then plopped 'piles' of remaining batter over the toppings- didn't try to spread it out at all. I ended up cooking this for much longer than the recipe states- started with 15 minutes and checked it 5-10 min. intervals until it wasn't 'jiggly' anymore- I think I ended up cooking it for about 35 minutes. Keep an eye on it as it's cooking and you'll be ok. These are DECADENT and delicious!!!!!!!!! Thanks for a great dessert!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Dec. 31, 2006

Oh my! I made these for the holidays and people loved them, even if most thought these were brownies. I used Swiss chocolate cake mix because I could not find German. Also, I used caramel spread (like kids put on toast) instead of the melted caramels. This was easy and tasted great. I was sure that I did not have enough "dough" to cover for the top layer but the cake batter spead nicely while baking and they turned out perfect.

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Stephanie M.

Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 24, 2006

These were good but you have to be a SERIOUS sweet-tooth to appreciate them. They were a hit with others. Hubbie says they were too rich but managed to eat at least 4.

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J Walter Jones

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Seville, Ohio, USA

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Reviewed: Dec. 19, 2006

These won me a cookie-contest at work! I followed the review from the baker, too, and it came out fine, but I had to spread the mounds of cake mix out with a spatula during that second round of baking. The caramel gives it a distinct "oomph" that distinguishes it from other brownies/bars. Thank you!

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Patty

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Reviewed: Nov. 21, 2006

This is such a cool recipe. I asked myself about a hundred times though, "really, no eggs, no oil?" I followed the suggestion by the baker-reviewer and when I was spreading the first part in the pan I thought for sure I was making it wrong, but then it came out looking ok. I was kind of confused because there wasnt much dough left over for the top, but I found that through cooking it spread out and in the end this is a great looking dessert!

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MELISSABEAR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Nov. 13, 2006

Oh good GOD!! This is a sweet tooth's dream! The only difficulty I had was patting the second half of the batter on top of all the middle ingredients. So I spooned it over and spead it out as best as I could. Made no difference in the end though. Thanks!

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Sep. 5, 2006

I'm a baker and have been making this bar for years. Here's how we make it: Don't melt the butter. Pecans instead of walnuts, use a 14 oz. bag of caramels. Put 2/3 of the batter in the pan and bake about 6-8 min.(not 3) until the top is no longer dark and shiney. Pour caramel over then sprinkle the chips on top. Spoon small mounds of remaining batter over the top. Return to oven 6-8 min. You may have to adjust baking time the second time depending on your oven. It's also best to let it sit for several hours or overnight for before cutting.

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I M Cookie

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Reviewed: Apr. 26, 2006

Gina, thank you so much for posting a review that led me to this recipe! Wonderfully delicious! These are a hit and will be made often! You have made my staff very happy! Thanks!

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