The Heritage Cook

Turtle Brownie Cheesecake Bars for #ChocolateMonday (GF option)

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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