Is there anything better than peanut butter and chocolate? YES. Buckeye Turtle Brownies are an easy recipe that takes peanut butter and chocolate raises it with fudgy brownies, gooey caramel, pecan turtle topping.
The Accidental Creation of Buckeye Turtle Brownies
In the world of food blogging there are plenty of fails. Recipes and ideas often play out perfectly in my head, but then in real life…not so much.
These Buckeye Turtle Brownies were created from trying to simplify a turtle candy recipe. In theory it was foolproof, but then, I hit some strike outs. (Full disclosure: A LOT🤨)
I couldn’t bear to thrown away another batch of caramels and pecans, so I whipped up my Stop Looking Brownie recipe, spread a fluffy peanut butter topping on, and drizzled a turtle topping on top.
HUGE success. In fact, this Buckeye Turtles Brownies recipe even caught the eye of Better Homes and Gardens on Instagram. That’s what I like to call Entering-the-Big-Leagues.
I was pretty smitten myself with the buckeye turtle combination. So much so the Easy Buckeye Turtles recipe was it’s brain child.
Besides, screw simplifying turtle candies. It hasn’t been done because it’s obviously not humanly possible. We’ll go with that, mmmK?
How to Make Buckeye Turtle Brownies
- Make brownies in a 9X13 pan. My favorite brownie recipe to use is the Stop Looking Brownie Recipe.
- Melt caramels and milk together in a microwave safe bowl.
- Remove caramels just before they melt fully so they don’t become hard when cooled. Stir until caramels are smooth and then add pecans. Pour caramel turtle mixture over cooled brownies.
- Mix together peanut butter layer ingredients – powdered sugar, peanut butter, butter, and milk.
- Peanut butter layer will be thick and can be pressed on with fingers.
- Spread melted chocolate over peanut butter layer and enjoy!
Tips and Tricks for Making Buckeye Turtle Brownies
- If you like a little salty with your sweet, sprinkle fleur de sel, or Maldon salt, or course sea salt on top. These special finishing salts are great on baked goods because they don’t dissolve and hold their integrity.
- The key to melting caramels and chocolate is to NOT heat them until completely smooth. Microwave until just about melted and then stir until completely smooth. The residual heat will finish the melting and you will ensure it not being overheated.
- The peanut butter layer can be a little tricky to spread. Just get all in and press it down with your fingers (see video). Then, lick fingers clean.🤙
- This recipe works fine for your standard Buckeye Brownies as well. Omit caramel and chopped pecans.
- I usually melt chocolate chips for toppings because I always have them on hand. However, sometimes the chocolate “blooms,” or gets little white spots after it cools. It doesn’t affect the taste, but doesn’t look as pretty. If you want to avoid this, you may want to use chocolate melting wafers or higher quality / cocoa content chocolate chips. Another option: eat the entire pan the same day made. What bloomed chocolate? 🤫
SAVE THESE BUCKEYE TURTLE BROWNIES TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always sharing great recipes!
- 1 9X13 brownie recipe, I use the Stop Looking Brownie Recipe
- 11 oz. bag of caramels, unwrapped
- 2 tbsp. milk
- 1 1/2 cups chopped pecans
- 6 tbsp. butter, softened
- 3/4 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 1/2 tbsp. milk
- 1 cup semi-sweet chocolate chips
- 1 1/2 tsp. vegetable oil
- fleur de sel, optional
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Bake your 9X13 brownie mix or recipe according to directions. If you are using the Stop-Looking Brownie recipe do not mix in the last cup of chocolate chips before baking. Cool brownies completely.
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In a microwaveable safe bowl place caramels and milk and heat on high for about 1 1/2 - 2 minutes**, stopping to stir intermittently. Remove immediately just after caramels are almost smooth. Pour in chopped pecans, mix, and scoop in spoonfuls over brownies immediately. TIP: Use a piece of waxed paper greased with cooking spray to press down and spread. Don't worry if it doesn't cover brownies completely, you'll be covering it with other layers.
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For the peanut butter topping*, beat all ingredients together in a medium bowl until well mixed (will be very thick). Scoop spoonfuls of peanut butter topping all over turtle topping. Press and spread the peanut butter topping gently using fingers.
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In another microwaveable safe bowl place chocolate chips and vegetable oil. Melt on high for about 1 minute**, stirring occasionally until chocolate is about melted and smooth. Pour over peanut butter layer and smooth with offset spatula. Sprinkle with course sea salt or fleur de sel, if desired.
*If you want a more caramel tasting topping, halve peanut butter topping ingredients and keep caramel ingredients the same.
**The best ways to melt caramels and chocolate is to heat them until they are ALMOST melted. Remove from microwave and stir until mixture is smooth and all solid pieces are gone.
UPDATE: 6/18 I switched the order of the layers around because placing the turtle topping directly on brownies makes the layers stay put when slicing and eating.
❊SHOP THE RECIPE❊
Here are some items I used to make this recipe:
Cup4Cup Gluten Free Flour Ι Angled Icing Spatula Ι KitchenAid 6 Qt. Professional Bowl-Lift Stand Mixer
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OTHER RECIPES TO LOVE:
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WELCOME TO MAMAGOURMAND!
Susan says
February 26, 2018 at 3:45 PMThese are delicious Misst!! Just making them for the first time they came out great! Thanks for sharing the recipe!! I am probably going to make them again to share at work.
Melissa says
February 26, 2018 at 3:57 PMGlad you liked them, Susan! Hopefully everyone loves them just as much at work, but I don’t think a dessert being shared at work has ever been disliked 😉
Jen Stuart says
February 8, 2018 at 9:09 AMThese are amazing! I just have one issue….I think I’ve gone up a pant size since I made them on Sunday! Oooppps! #worththeweightgain
Melissa says
February 8, 2018 at 5:08 PMI hear you! I had to freeze the rest last time I ate them to stop myself from taking down the whole pan. 😉
Airin says
February 7, 2018 at 8:59 PMThese brownies were really good for the most part. I really liked the salt, chocolate, and carmel flavour. My only complaint about these brownies is the peanut butter layer. It turned out absolutely soupy and the butter wouldn’t mix with the rest of the ingredients. I ended up wearing half of it because of how hard it was to mix, and the rest of it I had to push through a strainer with my hand so I wasn’t feeding my family butter chunks. I’m not even quite sure how it *could* turn thick, since there is more liquid/soft ingredients than hard/dry ingredients. Thank you fir the recipe, but next time I’ll skip the peanut butter. Four stars for the actual brownies, three for the prep.
Melissa says
February 8, 2018 at 6:52 AMHi Arin, Sorry you had so many troubles with the peanut butter! I’m not sure exactly what happened, but possibly you used natural peanut butter instead of regular creamy (this would separate a lot more), the butter was melted, or the wrong amount of milk was put in? Regardless, I hate when good ingredients are wasted and thank you for writing!
Heather says
January 28, 2018 at 6:27 PMAfter my success with the Stop Looking Brownie Recipe, I decided to give these a try to serve at my boyfriend’s weekly poker night. While they turned out very well and everyone loved them, I felt they weren’t worth the extra work. The peanut butter layer was extremely difficult to spread properly – it wouldn’t stay put! And I noticed the next day that the brownie I saved out for myself had a strange discoloration to the chocolate layer on top – kind of dried out and crackly looking. Also the brownie didn’t taste as well the next day. Overall, they’re good but best eaten right away. But if you just want a really good brownie, just make the Stop Looking Recipe! 🙂
Melissa says
February 1, 2018 at 4:56 PMHi Heather, Sorry for the delay in response! I knew I was making these again soon, so I wanted to do that before I got back to you. Discoloration happens in chocolate if it is overheated or if the percent of cocoa isn’t as high. Generally, higher cocoa amount makes a better melting chocolate (Ghirardelli 60% cocoa baking chips is best). You are right, the peanut butter is hard to spread. However, if you just scoop down spoonfuls and press it with your fingers, it works great. I amended the recipe with some tips so hopefully no one else runs into some of the troubles you had. Thanks for writing!
Best,
Melissa
nicole says
February 7, 2018 at 6:09 PMHave made these 3 times- my gluten free girlfriends, book club buddies, and kids think I am the bomb- LOVE LOVE these!!! Used gluten free brownie mix each time- turned out delish
Melissa says
February 8, 2018 at 7:02 AMSo glad you like them Nicole! They are insane. Best to have around lots of people who can help you eat them!