Turtle Brownie Cheesecake Bars for #ChocolateMonday (GF option)
The Heritage Cook
The Heritage Cook
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Ingredients

  • 177 of
  • Turtle Brownie Cheesecake Bars
  • The Brownie & Cheesecake Layers are from Marie Simmons
  • The Hot Fudge Sauce is from the Culinary Institute of America
  • The Caramel Sauce is from Ina Garten, Food Network
  • Yield: about 24 small squares or 12 wedges
  • INGREDIENTS
  • Brownie Layer
  • 3⁄4 stick (6 tbsp) unsalted butter
  • 6 oz semisweet chocolate
  • 3⁄4 cup all-purpose flour or gluten-free flour blend
  • 1⁄2 tsp baking powder (use gluten-free version if needed)
  • 1⁄4 tsp salt
  • 3⁄4 cup firmly packed light-brown sugar
  • 2 large eggs
  • 1 tbsp powdered instant espresso coffee
  • 1 tsp vanilla extract
  • Cheesecake Layer
  • 1 package (8 oz) cream cheese, softened to room temperature
  • 1⁄2 cup granulated sugar
  • 2 tbsp all-purpose flour or rice flour for gluten-free
  • 2 large eggs
  • 3 tbsp Kahlua liqueur (or coffee flavoring) or strong coffee
  • 1 tsp vanilla extract
  • 1⁄2 tsp ground cinnamon
  • 1-1/2 cups coarsely chopped pecans
  • Hot Fudge Sauce
  • 6 oz unsweetened chocolate, melted
  • 1/2 cup cocoa powder
  • 2/3 cup water
  • 1 cup sugar
  • 1/2 cup light corn syrup or Lyle’s Golden Cane Syrup (for those allergic to corn products or avoiding HFCS)
  • 8 tbsp (1 stick) unsalted butter
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • Caramel Sauce
  • 1-1/2 cups granulated sugar
  • 1/3 cup water
  • 1-1/4 to 1-1/2 cups heavy cream
  • 1/2 vanilla bean or 1/2 tsp pure vanilla extract
  • Optional Garnishes
  • Fresh pecan halves
  • Fresh mint sprigs
  • Whipped cream or ice cream

Instructions

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