Turtle Buckeye Brownies

Turtle Buckeye Brownies Brownies: 1 cup butter , melted 3 cups white sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1 cup semisweet chocolate chips Peanut Butter Truffle Layer: 6 tablespoons unsalted butter , softened 3/4 cup creamy peanut butter 1½ cups powdered sugar 1 tablespoon milk Turtle Layer: 11 ounces individually wrapped caramels , unwrapped 1 cup semi-sweet chocolate chips 1/2 cup chopped pecans For the Brownie Layer: Preheat oven to 350 degrees F. In a large bowl, mix together the melted butter, sugar, and vanilla. Add the eggs one at a time, mixing each egg well into the mixture. In a separate bowl, add the flour, cocoa, and salt. Stir together. Slowly add the flour mixture to the egg mixture until blended. Stir in the chocolate chips. Spread batter evenly into a 9x13-inch non-stick Reynolds® Bakeware Pan. If you are using a regular 9x13 baking dish spray it with cooking spray. Bake for 30-40 minutes or until toothpick inserted in the middle comes out clean. Cool brownies. For the Peanut Butter Truffle Layer: In a medium bowl, beat the butter, peanut butter, powdered sugar, and milk until creamy. You can add more milk to make it spreadable if needed. Spread onto cooled brownies. Cool in the fridge while making the turtle layer. For the Truffle Layer: Melt caramels according to the package directions. When caramel is hot, add the chocolate chips and stir until combined and the chocolate chips are melted. Quickly stir in the pecans and spread mixture over the peanut butter truffle layer. Cool brownies in the fridge before cutting into squares. Notes A boxed brownie mix can definitely be used in place of the brownie layer.