Mississippi Mud Snapping Turtle Brownies

Makes 20-24

 ■1- Duncan Hines Turtle Brownie Box Mix, prepared

 ■1/4 cup Salted Caramel (in a pinch you can use ice cream topping)

 ■1 small jar Marshmallow Cream

 ■1 1/2 cups Marshmallows (I used GIANT ones, cut up)

 ■1 cup Semisweet Chocolate Chips

 ■1 tablespoon butter

Preheat oven to 350. 

Prepare an 8×8 baking pan with parchment or foil and leaving an overhanging edge for easier brownie removal.  Spray the foil/parchment and the pan. 

Prepare brownie mix according to directions, but pull out roughly 5 minutes early.  Pour caramel over brownies.  Add dollops of the marshmallow cream over the still hot brownies, carefully spreading it to cover them.  Add the marshmallows.  Using your kitchen torch, toast the marshmallows and fluff.  If you don’t have a torch, that’s okay, they just won’t get as toasted.  Return the brownies to the oven for 5 minutes. 

While the brownies are finishing, Melt the chocolate chips for 30 seconds in the microwave, then stir.  Add the butter, return to the microwave for 30 additional seconds, stir again.  Repeat for 15 second intervals until chocolate and butter are smooth and shiny. 

Remove brownies from oven and allow to cool a bit before spreading chocolate over top.  Allow to cool completely in refrigerator for 3-4 hours minimum before cutting to allow marshmallow layer to set.  Enjoy!

http://www.doughmesstic.net/2011/04/11/mississippi-mud-snapping-turtle-brownies/