Turtle Cheesecake Brownie Bars {Recipe}

These cheesecake-brownie bars are really chocolatey, really rich, and really good!

What You Need:
Brownie Layer: **Or just use a box mix**
1/2 cup heavy cream
2/3 cup brown sugar
4 oz. chocolate chips or chopped chocolate
3/4 cup butter, at room temperature (divided)
2/3 cup sugar
4 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. cocoa powder

Caramel Layer:
1 lb. caramels (unwrapped)
1/3 cup heavy cream
1-1/4 cup coarsely chopped pecans, toasted

Chocolate Cheesecake Layer:
2- 8 oz. bricks of cream cheese (at room temperature)
1/2 cup sugar
2 eggs (at room temperature)
4 oz. melted chocolate (semisweet recommended)

Optional for topping:
1/2 cup additional pecans
Reserve a little caramel sauce
2 oz. additional melted chocolate

*Note: You need parchment paper, as well, to line the pan. These bars are sticky! So, you need to make sure you line the pan well!



Make the Brownies

Preheat the oven to 350-degrees (F).
*Please note: if you are using a box mix, you may need to adjust your cooking times slightly. I bake the brownies for 1/2 of their final cooking time before adding the additional layers. In the end, that means they still bake longer than they would alone.

In a small saucepan over medium-low heat, melt the chocolate with the cream, brown sugar and 1/4 cup of the butter. Set aside to cool.

In a medium mixer bowl (or the bowl of a stand mixer), combine remaining 1/2 cup butter and sugar until light and fluffy. (About 2 minutes on medium speed.)
Add the eggs, one at a time, mixing with each addition.
Add the remaining ingredients and mix until it just comes together.

Pour the batter into a 9x13 pan, lined with parchment paper.
*You may want to butter or spray any parts of the sides that the parchment paper doesn't cover. The caramel layer is sticky! So, you want to try to get as much of the pan covered as possible to keep it from sticking to the pan.

Bake in the oven for 15 minutes. Remove from the oven to a cooling rack.

While the brownies are baking and cooling, work on the other layers.

Make the Caramel Layer

Combine the cream and caramels in a large, microwave-safe bowl or mixing cup.
Melt the caramels on 50% power for about 3-5 minutes, stirring often.

Toast the pecans in the oven for about 5 minutes after you remove the brownies. Coarsely chop them.

Make the Chocolate Cheesecake Layer

In a mixing bowl, combine cream cheese and sugar at medium speed for about 1 minute, scraping down the bowl as necessary.

Add the eggs, one at a time, mixing well after each addition.

Add the melted chocolate, and mix until completely combined.

Assemble and Bake

Pour the melted caramel over the brownie crust.
*Remember to reserve about 1/4 cup for drizzling over the top!*
Sprinkle with chopped pecans.

Spread the cheesecake mixture over the caramel layer, being careful to spread lightly. The caramel layer below wants to mix it up... don't let it!

Bake at 350-degrees for 25-30 minutes, until the cheesecake is set.

Remove to a cooling rack, and let stand for about 10 minutes. If there are spots where your pan isn't covered with parchment paper, run a knife around the edge to loosen the molten caramel layer.

Drizzle with reserved caramel sauce and a little melted chocolate. Sprinkle chopped pecans over.

Cool completely on the cooling rack before moving to the refrigerator to chill for about 3 hours to overnight.

 Cut in to bars. Enjoy!

Click the Links Below to See:
Mint-Chocolate (Grasshopper) Brownie Recipe
Other Chocolate Recipes and Ideas
Pumpkin Cheesecake Cake

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