Mississippi Mud Rocky Road Turtle Brownies
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- 1 pkg
- duncan hines chewy fudge premium brownie mix, prepared
- 1/2 c
- pecans, chopped (optional)
- 1/4 c
- mrs. richardson's butterscotch caramel topping
- 7 oz
- marshmallow cream
- 1-1/2 c
- large marshmallows (cut up) or miniature marshmallows
- 1 c
- milk chocolate chips
- 1 Tbsp
1Preheat oven to 350 degrees F. Line 8" x 8" baking pan with foil, leaving an overhanging edge for easier brownie removal. Grease foil.
2Prepare brownie mix according to package directions. Add pecans, if desired, and mix well. Bake for 37 minutes. Remove from oven. Soften caramel in microwave-safe bowl and pour over hot brownies. Add dollops of marshmallow cream, carefully spreading to cover brownies. Top with marshmallows. Return brownies to oven and bake for an additional 5 minutes. If marshmallows require further browning, place under broiler on lower rack until golden brown.
3While the brownies are finishing, melt chocolate chips in double boiler or microwave oven; stir. Add butter and stir until melted. Continue stirring periodically until chocolate and butter are smooth and shiny.
4Remove brownies from oven and cool slightly before spreading chocolate over top. Cool completely in refrigerator for a minimum of 3-4 hours to allow marshmallow layer to set. Cut into squares.