Turtle Trifle


My husband’s birthday is this week, which provided me with the opportunity to try a much more lavish dessert recipe than I can usually justify.  He’s a fan of trifle, so I thought I’d give this Turtle Trifle recipe a try.  It turned out beautifully, and if you’ve got a sweet tooth (and a weakness for chocolate, caramel, and pecans) I definitely recommend giving it a try.  I used Lisa Yockelson’s Classic Fudge Brownies recipe for the brownies because I refuse to use mixes in my kitchen.  Feel free to follow suit, or use a mix if you feel so inclined.

You’ll Need:

  • 1 1/2 cups + 1 tablespoon flour (Yockelson calls for half all-purpose half cake flour, but I couldn’t be bothered.  The brownies turned out fine)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup + 2 tablespoons butter
  • 6 ounces unsweetened chocolate (Or 1 cup chocolate pieces.  I used semi-sweet chocolate chips and reduced the sugar by 1/2 cup)
  • 2 cups sugar
  • 5 eggs (Yockelson calls for 4 eggs and 2 yolks, but this was easier)
  • 2 teaspoons vanilla
  • 2/3 cup butter
  • 2 cups sugar
  • 1 1/3 cups corn syrup
  • 4 eggs
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 3 cups chopped pecans
  • 1 container whipped topping (or equivalent amount of real whipped cream, lightly sweetened)
  • 1 small jar caramel sundae sauce
  • 2 cups toasted pecan halves

Preheat your oven to 350 degrees Fahrenheit and butter and flour a 9 by 13 cake pan. Mix flour, baking powder, and first amount of salt and set aside. Melt chocolate and first amount of butter, then cool. Add sugar, eggs, and vanilla, beating well, then stir in dry ingredients.  Pour into pan, bake 25 minutes, cool slightly, and cut into 1 inch squares.  Meanwhile, melt second amount of butter in a large saucepan and combine with corn syrup, second amount of sugar, and second amount of eggs.  Add chopped pecans and second amounts of salt and vanilla and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes,stirring frequently.  Remove from heat and cool. Once everything has cooled, you’re ready to layer your trifle.  Layer your ingredients in the following order: brownies, caramel/pecan mixture, whipped topping, sundae sauce, and toasted pecans. Repeat until the ingredients are used up. I found that a total of three layers best suited by trifle bowl.   Feel free to arrange the top layer of toasted pecans in a pretty geometric pattern of your choosing. Enjoy, and find lots of people to share this with.  At the birthday party we found it fed a dozen very generously.