Tag Archives: Caramel

Snickers Caramel Apple Dip

30 Dec

I wish my picture did this dessert better service. I had to make do with the remnants of the bottom of the bowl because it got eaten so fast. Remnants don’t ever make for wonderful pictures, but they do say a lot about how well people like your dish! So, I’ll count the fact that I didn’t have much to work with, a definite win. Make this. Hide in a closet. Don’t share. 🙂

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Ingredients:

6 regular sized Snickers candy bars

4 medium apples (I suggest a crispy, more tart apple – I used Granny Smith)

1 (5.1 oz) pkg vanilla instant pudding mix

1/2 cup milk

1 (16 oz) tub of cool whip, thawed to room temperature

1/2 cup caramel ice cream topping

Whisk pudding packet, 1/2 cup milk, and cool whip together until well combined. Chop up apples and Snickers into bite size pieces, and combine with pudding mixture. Place in large serving bowl, and drizzle with caramel topping. Chill for at least 1 hour before serving.

 

 

Eskimo Bars

12 Jul

I had my doubts about these. Homemade magic shell layer? How well can that turn out…really? Turns out, pretty darn great! I opted to go for the no-dip version, because dipping them was a little tricky and a lota messy (I lack a certain coordination apparently – that and my chocolate must have been a little on the warm side because it was melting my ice cream right off the brownie).  So, I drizzled instead. I poured a layer of caramel sauce (I used a jar of caramel ice cream topping) between the brownie and the ice cream layer instead of dipping it as well. This was both good and bad. I liked having everything together without having to worry about double dipping every time I wanted my caramel fix. However, it made the ice cream a little slippery and my layers didn’t want to stay stuck together. I plan on remedying this eventually (I’ll keep you posted if it works…or you try it and let me know ;)). I’m guessing that if I use my thicker homemade caramel instead of the store bought kind, then I think it will serve as a more effective glue between the ice cream and brownies.  Darn. I hate having to remake recipes over and over again until I get them right. Especially when they involve brownies and ice cream and caramel. It’s just torture. But, someone has to do it…and eat it…every time. Darn. 🙂

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INGREDIENTS

 

Brownie Layer:
    • 10 tablespoons butter
    • 1 1/4 cups sugar
    • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pure vanilla extract
    • 2 large eggs
    • 1/2 cup all-purpose flour
Ice Cream Layer:
    • 1 quart good-quality vanilla ice cream (storebought or homemade)
Magic Shell Layer:
    • 3/4 cup coconut oil
    • 2 cups semisweet chocolate chips
Caramel Sauce:
  • 1-2 cups good-quality storebought or homemade caramel sauce

 

DIRECTIONS

 

  1. For the brownies, position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with aluminum foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
  2. Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
  3. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack and then chill in the refrigerator or freezer until thoroughly cold – this will help the brownies hold up well to the ice cream layer that’s coming.
  4. For the ice cream layer, soften the ice cream to spreading consistency (leaving at room temperature for 15-20 minutes should do the trick), then spread an even layer across the chilled brownies. The ice cream layer should be about an inch thick. Put the pan in the freezer until very firm (1-2 hours).
  5. For the magic shell, in a microwave-safe bowl, combine the coconut oil and chocolate chips. It helps if the bowl is more tall than wide so that when you dip the bars, the chocolate mixture is deep and not super shallow. Microwave for one minute intervals at 50% power until the chocolate is melted. Stir the mixture until it is smooth. It will be fairly runny.
  6. Remove the pan of brownies from the freezer. Gently lift the foil handles and remove the ice cream layered brownies from the pan. Cut the browines in half. Then, working with one half at a time (you might want to return the other half to the freezer if your kitchen is overly warm), cut rectangle into long, thin bars, about 1-inch by 4-inches. You should end up with 8 or so bars per half. Repeat with the remaining half. It is best to put all the cut bars onto a tray or plate and keep them in the refrigerator while dipping so they stay as cold as possible.
  7. Place a baking rack over a sheet of parchment paper or waxed paper or even aluminum foil (to help with cleanup). Working one-by-one, gently hold the ice cream bar at the base of the brownie and dip it quickly into the chocolate shell mixture (tilt the bowl to help deepen the chocolate for easier dipping) until completely coated and place on the baking rack. Your hands will get messy but I promise it’s worth it! Repeat the dipping process with each bar. After I dipped about 5-7 bars and the chocolate shell had hardened (it sets up very quickly, especially if your ice cream and brownie is very cold), I gently removed them from the cooling rack and put them in the freezer so the ice cream didn’t melt and kept dipping the other bars that were waiting in the freezer.
  8. Make note that the chocolate shell mixture will want to stick to the baking rack so pry the eskimo bars carefully off the baking rack so the chocolate shell doesn’t crack as you separate them from where the chocolate has hardened to the rack.
  9. When ready to serve, remove the eskimo bars from the freezer and let them sit at room temperature for 5-7 minutes. Warm the caramel sauce until it is runny and slightly warm but not overly hot (you don’t want any burned fingers).
  10. Dip the eskimo bars in the caramel and enjoy!

 

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Original recipe: http://www.melskitchencafe.com/outrageous-eskimo-bars/

 

 

 

 

Snickers Ice Cream Cake

18 Mar

I should be posting about the fabulously Irish dinner we had tonight, but I don’t have the pictures uploaded yet, so instead you get the equally fabulous ice cream cake we made for my husband’s birthday. Holy crap this is a rich cake! Very, very tasty and it gets an A++ for presentation. In all honesty, I think next time I will substitute the peanut butter ice cream for plain vanilla. Not that I didn’t like it, it’s just that I couldn’t even finish an entire slice because of the richness. I was done about half way through. A little less sweet, and I could have eaten half the cake – so maybe it’s a good thing I was forced into moderation. 🙂 But, keep the vanilla ice cream option in mind if you like to tone things down a little.

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Ingredients

1 box brownie mix, plus ingredients required on box
1/4 cup milk
8 oz cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz Cool Whip, thawed
1 20 oz bottle chocolate sundae syrup
1 20 oz bottle caramel sundae syrup
1 11.5 oz bag mini snickers, chopped, divided into three groups

Instructions

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.
Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

 

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Original recipe: http://www.lifeloveandsugar.com/2013/05/28/snickers-peanut-butter-brownie-ice-cream-cake/

 

 

Candy Apple Pie

15 Mar

Happy Pi Day! I had a friend suggest that since this month is 3/14, it should really technically be Pi Month…I do not disagreed.

My husband’s work decided to celebrate Pi Day with, well, a pie party – naturally. Everyone was supposed to bring a pie to share. He sent me a text: “I want to win the ‘this is not a competition’ competition.” Challenge accepted!!! After the verdict was in, I asked how we fared compared to the other pies and he declared ours the unofficial winner, because it was the only one that people kept coming up for seconds of. I actually haven’t even tasted this pie because, even though I requested that he save me a piece, all that came home was an empty pie tin! But, there are three good reasons why I know it must taste pretty darn good. One: It smelled incredible while baking. Two: Mine was the only pie to be completely devoured. Three: My husband ate an entire slice (this is the crowning glory because he doesn’t really like pie in general, and I have never seen him voluntarily eat apple pie). Sounds like a winner to me. Hopefully I have an excuse to make it again soon because I would really like to test my theory. 😉

**UPDATE**

I can now add one more reason to why I know this pie tastes good. Four: I got to taste it! 🙂 I actually made two  pies, one for Hubby’s work, and one for my sweet neighbor who’s family has had a rough week. I mentioned to her that I hoped it tasted good since it was a new recipe, so, when she returned my pie tin today, she included a slice for me to taste-test. Better late than never! And now I know for a fact that this pie is delicious. It is a caramel candied apple. Yum!!

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Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:
5 Granny Smith apples (peeled, cored, sliced very thin) *Or any firm apple that holds up well during baking (I used Honeycrisp)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:

8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
Topping:
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

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Original recipe: http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632

Sticky Pear Crescents

27 Nov

We made these for family night last week. My two year old was in charge of treats, so we tried to pick something easy enough for her to help with. I figured these would end up being tasty, but nothing special – crescent rolls and pears…no big deal…right? Ummmm, wrong!!! These were ridiculous – it must have been the caramel (I used our homemade caramel instead of caramel topping) and the glaze on top. That, and the pear is just different enough from apple that it tastes somehow more special. Plus the pecans…ok, so the whole thing is just really good. The leftovers didn’t last long because I almost liked these better cold and they were too easy to snack on. There is a pear inside, so that makes it ok to eat 4 in a row – that’s the rule.

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Ingredients:
2 large ripe pears, peeled, cored
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/2 cup caramel topping
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cut each pear lengthwise into 8 slices. Unroll both cans of dough on work surface; separate into triangles. Spread about 1 teaspoon caramel topping on each triangle to within 1/4 inch of bottom edge. Place 1 pear slice across wide end of each dough triangle to within 1/4 inch of edge. Roll up, starting with wide end. Place point side down in baking dish.
In 1-quart saucepan, melt butter over medium-high heat; stir in brown sugar and cinnamon. Cook, stirring occasionally, until brown sugar is dissolved. Pour over pears. Sprinkle with pecans. Bake 30 to 35 minutes or until golden brown.

 

Oven Caramel Corn

28 Jul

Just after we got home from church this afternoon, one of the little neighbor girls told my girls all about how they were going to have popcorn and watch a movie as a family. This, of course, brought about the inevitable question: “Can we make popcorn too?!” For the first time in a long time, all three girls managed to make it home with their hair in tact (we don’t usually make it past the first half hour, let alone all three hours) – how can you not reward that? So I said sure – I haven’t made caramel corn in forever, and when I suggested it as an alternative to regular ol’ popcorn, I got a, “Yeah! That actually sounds good!” A vast improvement from, “Mom, why do you always cook yucky things?” Yes, they really said that. Hubby cooked dinner, so I got to do dessert (although, truth be told, we ate dessert first – my excuse being it was done first :)).

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Ingredients:

8-9 qt. popcorn (or 2 bags of the microwave popcorn)

2 cups brown sugar

1 cup butter

1/2 cup corn syrup

1 tsp salt

1 tsp vanilla

1/2 tsp baking soda

Preheat oven to 250^F. Melt butter and brown sugar in saucepan over medium heat. Add corn syrup and salt. Bring to boil and continue boiling for 5 minutes, stirring well. Remove from heat and add vanilla and baking soda, stirring quickly. Caramel will become fluffy. Pour caramel over popcorn and mix well. Tip: Spray the inside of a large bowl and a wooden spoon with cooking spray so the caramel doesn’t stick as much.

Spread caramel corn on a cookie sheet and place in oven. Bake for 15 minutes; stir once, then bake for 15 minutes more. If you prefer sticky caramel corn, bake for less time or don’t bake at all.