My friend Annmichelle brought this to us one Friday evening for Shabbos dessert and we all begged her to share the recipe. She adapted it from the original Turtle Trifle by Paula Deen.
For the Trifle:
1 brownie recipe, 9 x 13 size, baked and cut into bite size pieces
2 (8 oz) containers pareve whipping cream, whipped
1 recipe Caramel Pecan Sauce, below
In small dessert bowl, or martini glasses place brownie pieces on the bottom and sides of the dish. Pour the caramel sauce on top. Pipe or just spoon the whipped cream on top of the brownie and caramel layer and garnish with a pecan half and chocolate shavings.
Caramel Pecan Sauce:
2 cups sugar
1 1/3 cups light corn syrup
1 stick margarine
4 eggs, slightly beaten
2 cups pecans pieces
1 teaspoon vanilla extract
In a 2 quart pot combine the sugar, corn syrup and margarine. Heat until just barely WARM and margarine just melts. In a separate bowl, mix the 4 eggs. Slowly pour the warm sugar mixture into the eggs and mix well. When most of the mixture has been added to the eggs, pour it all back into the pot. Add the pecans. Bring the mixture to a boil and stirring constantly, continue cooking on a low boil for 10 minutes (no longer) or until a candy thermometer reaches 220 degrees. It will be a rich caramel color. Add the vanilla. Cool until slightly thickened and syrupy.