Follow these simple steps for perfectly layered Turtle Brownies:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) or the temperature specified on your brownie mix box. Grease and flour a 9×13 inch baking pan. For easier removal and cleanup, line the pan with parchment paper, leaving an overhang on two sides to use as handles later. Lightly grease the parchment paper as well.
2. Toast the Pecans (Optional but Recommended): Spread the chopped pecans on a dry baking sheet. Toast in the preheated oven for 5-7 minutes, or until fragrant and slightly darkened. Watch carefully to prevent burning. Set aside to cool. Toasting deepens their nutty flavor significantly.
3. Prepare the Brownie Batter: In a large bowl, prepare the brownie batter according to the package directions, using the specified amounts of water, oil, and eggs. Mix until just combined – be careful not to overmix, as this can lead to tough brownies. Overmixing develops the gluten too much. Aim for a thick, uniform batter with no dry streaks remaining.
4. Layer Half the Batter: Spread half of the prepared brownie batter evenly into the bottom of your prepared baking pan. Use an offset spatula or the back of a spoon to ensure it covers the entire base in a relatively even layer. This forms the bottom chocolate foundation.
5. Prepare the Caramel Layer: Unwrap the soft caramel candies (this is often the most time-consuming part!). Place the unwrapped caramels and the heavy cream (or evaporated milk) in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring well after each interval, until the caramels are completely melted and the mixture is smooth. This usually takes 1.5 to 2.5 minutes total. Alternatively, melt the caramels and cream in a small saucepan over low heat, stirring constantly until smooth. Do not overheat, or the caramel can become tough.
6. Add the Caramel and Pecans: Carefully pour the melted caramel mixture evenly over the brownie batter layer in the pan. Gently spread it with a spatula if needed, but be careful not to disturb the batter underneath too much. Immediately sprinkle the toasted, chopped pecans evenly over the caramel layer. If using, sprinkle the ½ cup of semi-sweet chocolate chips over the pecans as well.
7. Add the Remaining Batter: Dollop the remaining half of the brownie batter over the caramel-pecan layer. Use a spoon to place spoonfuls evenly across the surface. It’s okay if the caramel layer isn’t completely covered; some peeking through looks appealing. Gently spread the dollops with an offset spatula or knife to cover most of the caramel/pecan layer, swirling slightly if desired, but avoid mixing the layers together extensively. You want distinct layers.
8. Bake: Place the pan in the preheated oven. Bake for 30-40 minutes, or until a wooden toothpick inserted into the brownie portion (avoiding the caramel pockets) near the center comes out with moist crumbs attached, but not wet batter. The exact time will depend on your oven and the specific brownie mix used. The edges should look set and slightly pulled away from the sides of the pan. Be careful not to overbake, as this will dry out the brownies and harden the caramel.
9. Cool Completely: This step is crucial! Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan, which can take at least 2-3 hours, or even longer. Cooling allows the caramel to set properly, preventing a gooey mess when slicing, and lets the flavors meld beautifully. Rushing this step will result in messy, less-defined squares. For best results, you can even chill them slightly in the refrigerator for 30 minutes before cutting, especially if your kitchen is warm.
10. Slice and Serve: Once completely cooled, use the parchment paper overhangs to lift the entire brownie slab out of the pan onto a cutting board. Use a large, sharp knife to cut into squares. Wiping the knife clean with a damp paper towel between cuts will help ensure neat, clean edges.