You want to start with the Turtle Caramels the day before. It helps you speed up prep time when you make this and the Chocolate Fudge Sauce a day before baking the bars.

Turtle Caramels:

Ingredients
50 pecan halves or Tigernut Slivers to make them allergy-free and school friendly
3 Tbsp (45 ml) vegan chocolate chips
3/4 C (180 ml) brown sugar, packed (can use Coconut Brown Sugar and sub 1:1 for brown sugar)
1/2 C (125 ml) vegan butter, cubed
1 can (300 ml) sweetened coconut condensed milk (buy it here. I recommend getting the motherload amount for the upcoming holiday season)
1/2 tsp (2.5 ml) vanilla extract
Sea Salt (Grinder), to taste

Directions
1. Arrange your pecans and a few chocolate chips in each of the 25 molds in the Perfect Petites . Place on a Sheet Pan.
2. In a heavy-bottomed saucepan set over high heat, stir together brown sugar, butter and condensed milk until sugar melts, and mixture comes to a boil.
3. Reduce heat to medium (ensure mixture still vigorously bubbles); stir constantly until thick and shiny, 8-10 min.
4. Remove from heat; stir in vanilla. Pour into pan; grind salt over top. Refrigerate or freeze until firm.

Once you have your Turtles done you will keep nine of them for the Caramel Bars! You are going to love these!! This recipe will make 16 bars

Turtle Caramel Bars:

Ingredients
2 vegan eggs or pastured eggs for ova-vegetarians
1/2 C (125 ml) vegan butter, melted
1/4 C (60 ml) water, non-dairy milk or cooled coffee
1 pkg Gluten-Free Chocolate Brownie Mix
9 OMG Turtle Caramels, cut into thirds
1/2 recipe prepared Chocolate Fudge Sauce, chilled

Directions
1 Preheat oven to 350° F. Line an 8” square pan with parchment paper.
2. In large bowl, whisk eggs; whisk in melted butter and water. Add brownie mix; stir to combine.
3. Scrape half the batter into prepared pan; bake for 10 min.
4. Scatter caramel pieces over baked brownie; gently press in. Scrape remaining batter overtop and smooth; bake until edges are firm and center is set, about 30 more min.
5. Meanwhile, using a hand mixer, beat chilled fudge sauce until light and fluffy.
6. Refrigerate to cool brownies completely, about 1 hour.
7. Spread fudge icing over top. Cut into bars or squares.


And you will have a second package of the gluten-free chocolate brownies that are made out of chickpeas, and then you can make a triple threat of decadent chocolate brownies. You will be the hit of every party! Using your portion cookware makes it easy to eat more than one. So just try to have some composure.