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Prep 20min
Total1hr30min
Ingredients8
Servings6
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Ingredients
1
box turtle brownie mix
1/4
cup water
1/4
cup vegetable oil
1
egg
1
box (4.6 oz) Old El Paso™ Crunchy White Corn Taco Shells (12 Count)
1/2
cup frozen (thawed) whipped topping
1/4
cup toasted pecan pieces
1/4
cup caramel sauce
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Steps
1
Heat oven to 350°F. Grease or spray bottom of 11x7-inch pan. Make and cool brownies as directed on box, using 11x7-inch pan. Cut into 24 rectangles.
2
Place taco shells on microwavable plate. Fan out in a circular pattern, overlapping edges slightly. Microwave uncovered on High about 45 seconds or until warm.
3
Place 2 brownies in each taco shell, then top with whipped topping, pecans and caramel sauce.
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To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat a few minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Substitute your favorite brownie or cake mix for the turtle brownie mix.
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No nutrition information available for this recipe
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