Apple Fritter Rings With Caramel Sauce

 

You won't be able to resist a serving of these Apple Fritter Rings with Caramel Sauce and the whole family will love them! This is such a popular and delicious treat. You absolutely need to make them!

Ingredients:

• PREP: 20 minutes
• COOK: 5 MINUTES
• YIELD: 6 to 8 servings

• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 2 Tablespoons sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 1/4 cups buttermilk
• 4 large apples, such as Fuji or Gala
• Vegetable oil, for frying
• Homemade or store-bought caramel sauce, for serving

Directions:

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In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the egg and buttermilk and then whisk the egg mixture into the flour mixture just until combined.
Slice the apples into 1/4-inch-thick rounds. Using the cookie cutters, cut each apple slice into rings, discarding the center core.
Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels.
When the oil reaches 350°F on your deep-fry thermometer, begin by dipping each apple slice in the batter, shaking off any excess then carefully lowering it into the oil. Add several apple slices to the oil but do not overcrowd the pot. Flip the apple slices occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings.
Serve the apple rings immediately with caramel sauce for dipping.
Kelly’s Notes:
You can coat the fried apple rings in cinnamon and sugar rather than serve them with caramel sauce.
It's important to shake off as much excess batter as possible to ensure the apple rings fry quickly.
The moisture in the apples results in the apple rings having a soft, pancake-like texture rather than a crunch.

For a tutorial of this recipe go to the website listed below. Also check out many other delicious recipes of hers while you are there.

Source:  justataste.com

Caramel Apple Crisp Cheesecake

This beauty has a Graham Cracker Crust. For those that are unsure what that is, it’s a simple digestive biscuit that stars in many dessert recipes. We have a Graham Crackers recipe on our site if you prefer to make your own. The filling is made of simple ingredients that include cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla. You’ll need to allow around 20 minutes prep time and 40 minutes to bake. You will also be refrigerating overnight so be sure to allow additional time.

Ingredients:

• Graham/Oats Crust:
• ¼ cup brown sugar
• 1 cup graham cracker crumbs
• ¾ cup rolled oats
• ½ cup melted butter
• Cheesecake:
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅛ tsp ginger
• 2 tsp vanilla extract
• ½ tsp cinnamon
• Apple Crisp Topping:
• ¼ cup all purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled and thinly sliced
• Caramel Topping, if desired

Directions:

1. Preheat your oven to 350F.
2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
3. Press inside the bottom of a 9 or 10 inch springform pan.
4. Bake for 5 minutes. Remove from oven to cool.
5. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
6. Once well combined, pour on top of your graham cracker/oat crust.
7. To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
8. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
9. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

Source:  cakescottage.com

Caramel Apple-Marshmallow Tarts

This tart recipe is a winner for dessert or snacktime, featuring the convenience of refrigerated pie crust, apple pie filling, mini marshmallows and caramel topping.

Ingredients:

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box 

1

cup apple pie filling with more fruit (from 21-oz can)

3/4

cup miniature marshmallows

3

tablespoons caramel topping

Directions:

• Heat oven to 400°F. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.
• Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.
• Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
• Just before serving, drizzle about 1 teaspoon caramel topping over each tart.

Source: pillsbury.com /

Caramel Banana Upside Down Bread

Ingredients:

• ½ cup packed brown sugar
• 3 tablespoons unsalted butter, cut into several pieces
• About 2 bananas, sliced in ¼ inch rounds
• ½ cup chopped walnuts or pecans (optional)
• 1½ cup whole wheat flour
• ¾ cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup mashed overripe bananas
• 2 large eggs
• ⅓ cup coconut oil or oil of choice
• ⅓ cup buttermilk
• 1 teaspoon pure vanilla extract
• For the Caramel Glaze:
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
4. Pour the batter over the sliced bananas in the pan.
5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

Click Here for tutorial.

Source:  daringgourmet.com

Caramel Apple Blondie Cheesecake

This Caramel Apple Blondie Cheesecake is pure caramel apple heaven, I kid you not. It’s an apple spice blondie filled with apples, topped with a no bake caramel cheesecake, topped with cinnamon apples and even more caramel sauce

Ingredients:

Yield: 9 inch cheesecake

Apple Spice Blondie :

 

3/4 cup butter

1 1/2 cup brown sugar

3 tsp vanilla

1 egg

1 egg white

1 1/2 cup flour

1/2 tsp cinnamon

3/4 tsp apple pie spice

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 apple, chopped

Caramel Cheesecake:

 

16 oz cream cheese, room temperature

1/2 cup sugar

1/2 cup brown sugar

3/4 cup caramel sauce*

1/2 tsp apple pie spice

4 oz cool whip

Cinnamon Apples:

 

1 1/2 apples, thinly sliced

2 tsp lemon juice

pinch of nutmeg

1 tsp cinnamon

4 tbsp brown sugar

1 tbsp butter

Cinnamon Whipped Cream:

 

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1/4 tsp cinnamon

Directions:

1. Line the bottom of a 9 inch spring form pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

3. Add brown sugar and whisk to combine.

4. Add the vanilla, egg and egg white and whisk until incorporated

5. In another bowl, combine dry ingredients.

6. Slowly add dry ingredients to wet ingredients until combined.

7. Fold in finely chopped apples.

8. Pour batter into spring form pan and bake for 30-33 minutes.

9. Allow to cool for about 5 minutes, then remove to finish cooling.

10. Make the caramel sauce and allow to cool completely.

11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.

12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.

13. Fold in Cool Whip.

14. Place blondie back into the spring form pan.

15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.

16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.

17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.

18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.

19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.

20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.

21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.

22. Pipe whipped cream around edges of cheesecake.

23. Drizzle more caramel sauce over finished cheesecake, if desired.

*recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You'll end up with leftover caramel.

Source: lifeloveandsugar.com

Caramel Apple Cheesecake

Ingredients:

For the Crust:

• 250g/0.5 lb packet plain biscuits or a cheesecake crust
• 75g/2.6oz unsalted butter
• 1/2 teaspoon ground cinnamon

For the Cheesecake:

• 1 1/2 tablespoons butter
• 2 granny smith apples, peeled, cored and cut in cubes
• 3 tablespoons brown sugar
• 1 teaspoon vanilla bean paste
• 1/2 teaspoon cinnamon
• 600g/1.3lbs cream cheese at room temperature
• 125g/4.4ozs brown sugar
• 4 eggs
• 2 teaspoons cornflour

For Butterscotch Sauce:

• 75g/2.64oz butter, cubed
• 2/3 cup brown sugar
• 150ml/5 fl oz thickened cream

Directions:

Step 1 - Preheat the oven to 160C fan forced. Add butter into a medium saucepan and cook apples with brown sugar and cinnamon gently until starting to become tender but not soggy. Stir in vanilla and cool. You could also use tinned apple pie filling with some added vanilla if you wish.

Step 2 - Blitz the biscuits and cinnamon in a food processor until crumbled finely. Add butter until it comes together. Press into a greaseproof paper lined 20cm diameter springform pan and place in the fridge while you do the filling (if you also line the sides with greaseproof paper it’s much easier to remove).

Step 3 - Put a kettleful of water on the boil. In the cleaned food processor beat the cream cheese, brown sugar and cornflour until smooth. Add eggs one at a time.

Step 4 - Place cooked apples on the bottom of the cheesecake. Pour over the cream cheese mixture. Put 2 layers of foil around the tin to prevent any water from the water bath from getting in. It's useful to have that wider foil for this task if you have it. I didn't and it was still ok though.

Step 5 - Place tin in a deep baking dish and pour filling into the foil lined tin. Then pour the boiling water around the cheesecake so that it sits in a bath being careful not to splash any on the cheesecake itself.

Step 6 - Carefully transfer to the oven and bake for 1 1/4 hours although you may want to check at 1 hour. The outside should be set and the inside with a hint of wobble which will firm up in the fridge. Remove the foil and cool on a wire rack and when cold, place in the fridge overnight covered with cling film.

Step 7 - Make butterscotch sauce: Place butter, sugar and cream into a saucepan over low heat. Stir until butter has melted. Simmer gently for 5 minutes without stirring. Remove from heat. Allow to cool for 20 minutes or until thickened.

Step 8 - Unclip the springform tin and unmould from the edges. Place on a serving plate (I always leave the cheesecake on the springform base) and then drizzle over with the butterscotch sauce.

Source: notquitenigella.com

Caramel Toffee Crunch Cheesecake

Ingredients:

Crust:

3 cups graham cracker crumbs  (about 2 packages crushed graham crackers)
1/2 cup toffee bits (I used the kind of Heath that has some chocolate on it)
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted
1 1/4 chocolate chips

Filling:

3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel topping (recipe below)
4 eggs, lightly beaten
 

Topping:

1 cup whipping cream
3 tablespoons powdered sugar
1/2 cup caramel
1/2 cup toffee bits, plus more for garnish (again, I used the chocolatey heath bits)
 

Homemade Caramel Sauce:

1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream 

 

Directions:

Crust:

Preheat the oven to 300º. Combine everything except the chocolate chips. Press into a springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.

 

Filling:

 

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour into chilled crust. Wrap the spring form pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
 

Topping:

 

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.
Combine the caramel and1/2 cup of toffee. Place small chunks all over the top of the chilled cheesecake and carefully them spread them together (it will be pretty thick, so don't just plop it all on thinking you'll be able to spread it out). Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.

 

Homemade Caramel Sauce:

 

In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup. 

 

Source: yammiesnoshery.com

Caramel Upside Down Banana Bread

Ingredients:

• ½ cup packed brown sugar
• 3 tablespoons unsalted butter, cut into several pieces
• About 2 bananas, sliced in ¼ inch rounds
• ½ cup chopped walnuts or pecans (optional)
• 1½ cup whole wheat flour
• ¾ cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup mashed overripe bananas
• 2 large eggs
• ⅓ cup coconut or vegetable oil
• ⅓ cup buttermilk
• 1 teaspoon pure vanilla extract
•  
• For the Caramel Glaze:
•  
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
4. Pour the batter over the sliced bananas in the pan.
5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

Source: daringgourmet.com

Caramel Cheesecake Jars

You won’t be able to resist these delicious Salted Caramel Cheesecakes in a Jar and they’re NO BAKE! They’re easy to make and taste fantastic. They’re perfect for a party!

Ingredients:

Cheesecake:

2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) melted, unsalted butter
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can sweetened condensed milk
1/4 cup (roughly 1.5 lemons) fresh lemon juice
1 tablespoon vanilla extract

Salted Caramel:

6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons unsalted butter
1/2 cup heavy cream
3/4 teaspoon coarse sea salt, plus more for garnish

Directions:

Start off by making the graham cracker crust for the cheesecake by putting graham crackers in a large plastic bag. Using a roller, crush the graham crackers until they become fine crumbs.

Pour crumbs into a small mixing bowl, and add sugar, then melted butter. Mix until combined.

Put crumbs in mason jar, and freeze for about 10 minutes, until the crust is solid. To press it down, use the back of an ice cream scoop. Leave in the fridge while making the cheesecake.

To make the cheesecake, beat the cream cheese with an electric mixer till it’s soft and creamy. Bit by bit, add in the condensed milk, making sure it’s fully integrated. Finally, add lemon juice and vanilla, making sure it’s fully mixed.  Remove the jars from the fridge, and add in cheesecake filling. Refrigerate for about 2 hours before adding the salted caramel.

After the cheesecake has been chilling, begin making the salted caramel. In a medium saucepan, gently warm the corn syrup (about medium heat). When it’s warm, stir in the sugar and let cook over medium heat, without mixing it. Keep an eye on the mixture, and when it changes to an amber color, remove it from the heat. Quickly stir in the butter. Add the cream in a steady stream while mixing with the other hand. Finally, add the sea salt, and stir until it’s melted. If the caramel becomes thick again, gently warm it on low heat until the salt is completely melted in. Let cool, but not so much that you can’t stir it.

Remove the cheesecakes from the fridge and pour caramel sauce over the cheesecake layers.

Sprinkle some sea salt for garnish, and voila! Complete.


Source: brit.co

Chocolate Coconut Caramel Skillet Cake

• Prep Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8

Ingredients:

Cake:

1        cup Gold Medal™ all-purpose flour

1        cup granulated sugar

1/2     teaspoon baking soda

1/4     teaspoon salt

1/4     cup butter

3        tablespoons unsweetened baking cocoa

1/2     cup water

1/4     cup vegetable oil

1        egg

1/4     cup buttermilk

1        teaspoon vanilla

Caramel Sauce:

1       cup packed brown sugar

1/2    cup half-and-half

1/4    cup butter

1/4    teaspoon salt

1       tablespoon vanilla

Coconut:

1       cup sweetened shredded coconut, toasted

Directions:

• 1 Heat oven to 350°F.
• 2 In small bowl, stir together flour, baking soda, granulated sugar and 1/4 teaspoon salt; set aside.
• 3 In 9-inch cast-iron skillet, heat 1/4 cup butter, the cocoa, water and oil to boiling over medium heat. Beat in flour mixture with whisk. In 1-cup glass measuring cup, beat egg, buttermilk and 1 teaspoon vanilla. Working quickly, beat in buttermilk mixture with whisk until combined. Pour into skillet.
• 4 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
• 5 While cake is baking, make Caramel Sauce. In 2-quart saucepan, stir together brown sugar, half-and-half, 1/4 cup butter and 1/4 teaspoon salt. Cook over medium-low heat 5 to 7 minutes, beating with whisk until sauce begins to thicken. Stir in 1 tablespoon vanilla.
• 6 Sprinkle toasted coconut evenly over warm cake to cover. Drizzle with caramel sauce. If desired, serve with whipped cream.

Expert Tips:

Feel free to use purchased caramel sauce.
Vanilla ice cream is delicious served on top of this warm cake
Source:  dbettycrocker.com

Warm Caramel Apple Pudding Cakes

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Ingredients:

• 2 large Granny Smith apples, peeled, thinly sliced
• 1 pkg. (2-layer size) yellow cake mix, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1 jar (12.25 oz.) caramel ice cream topping, divided
• 1/4 cup water
• 1 cup thawed COOL WHIP Whipped Topping, divided
• 1/2 cup PLANTERS Dry Roasted Peanuts

Directions:

• 1. Toss apples with 1 Tbsp. cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.
• 2. Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
• 3. Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
• 4. Whisk remaining caramel topping and COOL WHIP until well blended. Spoon over cake slices just before serving; top with nuts.

• Kraft Kitchen Tips:
• Healthy Living:
• Save 40 calories per serving by preparing with 2 pkg. (1 oz. each) JELL-O Vanilla Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
• Substitute:
• Substitute fresh pears for the apples.
• Food Facts:
• The sliced apples are tossed with some of the dry cake mix before placing them on top of the cake batter in the pan to prevent them from sinking to the bottom of the pan as the cake bakes.

Source:  jello.com

Snickers Caramel Apple Salad

Ingredients:

6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping 

Directions: 


Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.

Source: Chefintraining.com

Caramel-Pecan Tart

Surprisingly easy to make, our Caramel-Pecan Tart pairs the cookie-like crispness of shortbread with a buttery-rich brown sugar-and-honey topping.

Ingredients:

• 3 1/2 cups coarsely chopped pecans
• 2 cups all-purpose flour
• 2/3 cup powdered sugar
• 3/4 cup butter, cubed
• 1/2 cup firmly packed brown sugar
• 1/2 cup honey
• 2/3 cup butter
• 3 tablespoons whipping cream

Directions:

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Southern Living
NOVEMBER 2007

Caramel Oatmeal Cookies

Ingredients:

• 1 1/3 cup flour
• 1 1/2 cup oatmeal
• 3/4 cup coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter
• 1 cup brown sugar
• 1 egg
• 1 vanilla bean or 1 tsp vanilla

Directions:

1. In a large mixing bowl beat together butter and sugar until creamy.
2. Add vanilla and egg. Mix until well combined.
3. In separate bowl mix together flour, oatmeal, coconut, baking powder, baking soda, salt.
4. Add flour mix a bit a time to butter mix until combined.
5. Using scooper make 24 even cookies, press, refrigerate for 15 minutes.
6. Bake 350 degrees for 10-12 minutes.

Caramel Topping:

• 28 caramels
• 6 tablespoons heavy cream

In sauce pan over medium/low heat melt caramels in heavy cream.
Spoon dollop in middle of each oatmeal cookie. Cool.
Melt 3 oz of chocolate at 50% in microwave. Drizzle over cookies.

Source:   artandthekitchen

Hot Caramel-Pecan Topping

Spruce up your ice cream with this surprisingly easy caramel topping.

Ingredients:

• 1 (19-oz.) jar butterscotch-caramel topping
• 1 1/2 cups chopped toasted pecans
• 2 tablespoons whipping cream
• 2 tablespoons maple syrup
• 1/2 teaspoon kosher salt

Direction:

1. Cook butterscotch-caramel topping, pecans, whipping cream, maple syrup, and kosher salt in a saucepan, stirring occasionally, 3 to 5 minutes or until thoroughly heated. Serve warm.

Southern Living
NOVEMBER 2009

Turtle Bark Candy

Ingredients:

• 1 package chocolate almond bark or candy melts
• 1 tablespoon shortening (if needed)
• 1 package Caramel bits
• 1 1/2 cups Fried pecans (or plain pecans will work too)

Directions:

1. Line a large cookie sheet with parchment paper or waxed paper. Melt chocolate in a double boiler or microwave, according to package directions add shortening if chocolate seems thick. Add in caramel bits and pecans, stir just to coat. Pour out onto cookie sheet, spread to desired thickness. Let chocolate set at room temperature or to speed it up, place in refrigerator until set. Cut to desired size bars. Store in airtight container.

 Source ChocolateChocolateandmore.com

Pecan Pie Caramel Cheesecake

Ingredients:

Crust:

3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling:

3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:

1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Directions:

Preheat oven to 325 degrees. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.

Arrange pecan halves over top entire cheesecake a circle. Cover with plastic wrap and refrigerate until ready to serve. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

*Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. 

Source:  laurenslatest.com

Soft Caramel Corn

Ingredients:

3 bags microwave popcorn, popped
1 stick salted butter
1 cup light brown sugar
1 cup light corn syrup
1 (14-oz.) can sweetened condensed milk

Directions: 


1. Pop popcorn according to package directions and make sure you get rid of any unpopped kernels. Kim prefers the movie theater popcorn but it's good with really any kind of popcorn. This seems like a lot of popcorn but trust me it will get eaten! Place popcorn in a large bowl...larger than you think you will need.
2. In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil. Once it comes to a boil, reduce to medium heat and add the can of sweetened condensed milk. With the rubber spatula, stir constantly for 5 minutes scraping the sides and especially the bottom of the pan to
3. prevent any burning. The longer you cook it the firmer the caramel will be. I like mine a little on the soft side so I like to cook it shy of 5 minutes...around 4 minutes and 30 seconds.
4. Pour caramel over popcorn and stir until coated. This will take a lot of stirring to get it all incorporated. It's great warm or at room temperature. Feel free to add in M&Ms, nuts, or drizzle it with chocolate. I like it plain and classic. 

Source: thegirlwhoateeverything

Cheesecake Caramel Chocolate Chip Cookie Bars

Ingredients:

 For the Cookie Dough Portion

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
2/3 cup chocolate chips (mine were mini chips)
1/3 cup caramel bits
1/3 cup toffee bits

For the Cheesecake Portion

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees

 Prep a 9 x 13 pan by lining it with parchment paper.  Set aside.

Cream together the butter, sugars, salt and vanilla.  Beat in the egg, then the baking soda and flour.

Stir in the chocolate chips, caramel bits and toffee pieces.

Divide mixture in half.  Spread half of the dough evenly into the prepared pan.  I use my fingers to do this.  Set aside.

In a medium bowl, cream together the cream cheese and white sugar until fully blended.  Beat in the egg and vanilla.  Mix until completely smooth.

Pour and spread cheesecake layer over the pressed cookie dough layer.

Using your hands, press pieces of the remaining dough into flat discs.  Lay on top of the cheesecake layer.  You don't have to have the entire cheesecake layer totally covered.  In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.

Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.

Allow to cool completely before removing from pan by way of the parchment paper.

Once cooled and removed from pan, cut into twelve equal bars.

Store in refrigerator.

NOTE:  If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving.  The caramel bits harden up a bit in the fridge.

Source:  joyouslydomestic

Gluten -Free Caramel Cheesecakes

Ingredients:

19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla

Caramel:

1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

Crust:

1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter


Directions:

Pre-heat the oven to 350 degrees F.

Crush your slivered almonds.

In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.

Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.

Bake for 10 minutes to set.

Turn oven down to 300°.

In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.

While cakes are cooking, start on the caramel.

Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.

Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake