Caramel Oat Bars

Ingredients

• 3 cups rolled oats
• 2-1/3 cups all-purpose flour
• 1 cup chopped pecans
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3/4 cup caramel ice cream topping
• 1/2 cup chopped pecans
• Coffee Glaze (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

2. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

4. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

Apple Dips

This is the time of year for apple dips. Here are four fantastic ones!!!

Apple Dip
Equal amounts of the following 5 ingredients:
white sugar
brown sugar
butter
Karo Syrup
Sweetened condensed milk

Combine in sauce pan and cook until soft ball stage. (You could eliminate the white sugar and double the brown sugar - that is what is used in Caramel Bugles).

Apple Dip

1 10 oz. tub of soft cream cheese or 1 8 oz. block softened

1/2 C brown sugar

1/4 C white sugar

1 tsp vanilla

2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits

6-9 Granny Smith Apples cut into wedges for dipping

Mix together with a spoon until smooth – cream cheese, sugars and vanilla. Fold in toffee bits just before serving so they don’t get soggy. (soggy is yummy too!) I cut the apples just before serving to prevent them turning brown.

Apple Caramel Dip

1 pkg (8oz) cream cheese
3/4 cup brown sugar
1 container caramel (usually found in the produce section)
1 pkg skor bits
Granny Smith apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving plate.

2. Heat the caramel slightly (about 15 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the package of Skor bits all over the top. Serve with sliced Granny Smith apples for dipping.

yummy pumpkin dip

1 package of cream cheese

1/2 cup brown sugar

1/2 cup powdered sugar

1/2 cup pumpkin pie filling

1 tsp vanilla

mix until creamy and smooth. enjoy!

Brown Butter Caramel Snickerdoodles

Ingredients

Snickerdoodle Dough:

• 1 cup (8 ounces, 16 tablespoons) butter (salted)
• 1 1/4 cups (9.25 ounces) light or dark brown sugar
• 1/2 cup (3.75 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (13.75 ounces) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Caramel + Cinnamon/Sugar:

• 18 square or rectangle soft caramels cut in half
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 375 degrees F. (see note) Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
2. For the browned butter, cut the butter into pieces and add to a stainless skillet or saucepan. Heat on medium-low until the butter melts. Continue cooking, swirling or stirring occasionally; the butter will foam and sizzle as it cooks and golden bits (the butter solids) will settle to the bottom. Cook until the butter has a nutty fragrance and the solids are golden brown. Watch closely; it can burn quickly.
3. Remove from the heat and scrape the butter and all the browned bits into a large bowl. Cool the butter until the texture is thick and sludgy - or at the very least, no longer warm. This cooling step is important so the cookies don't spread while baking!
4. Add the brown sugar, granulated sugar, eggs and vanilla and mix until well combined.
5. Add the flour, cream of tartar, baking soda, cinnamon and salt, and stir until evenly mixed.
6. In a bowl or shallow dish, whisk together the 1/4 cup sugar and 1 teaspoon cinnamon.
7. Scoop out two tablespoons of dough (I use a #40 cookie scoop) for each cookie, flatten into discs, place half a caramel in the center of each, roll up the dough around the caramel and roll the balls until smooth.
8. Roll in the cinnamon and sugar mixture and place the cookie dough balls a couple inches apart on the prepared baking sheets.
9. Bake for 9-11 minutes until flattened and a few cracks form in the top (see note if your cookies are flattening or NOT flattening while baking).

Notes

Caramels: the caramels I use from Trader Joe's are .35 oz/10 gr each and are 1 1/2 inches X 1/2 inch. I cut them in half and use a half for each cookie.

Baking Temp: These cookies are on the thinner side, but they shouldn't flatten and melt all over the pan. To help them hold their shape a) bake on convection bake at 325 degrees OR b) bake on normal bake at 375 degrees (the only exception to this is if you already know your oven bakes hot; if so, bake at 350 degrees F). Conversely, if your cookies are staying puffy while baking, decrease the oven temp by 25 degrees. 

 

Recipe and Picture from Mel's Kitchen Cafe

 

Caramel Apple Crisp

Ingredients

• Filling:
• 8 cups sliced *apples (5-6 large)
• 2 Tbsp sugar
• 1 Tbsp flour
• 1/2 tsp cinnamon
• 14oz caramels (2 1/4 cups)
• 6 Tbsp milk
• Topping:
• 1 1/4 cup flour
• 1 cup brown sugar
• 1 cup oats
• 3/4 cup butter, soft
• 1 tsp cinnamon
• Notes:

Instructions

1. Peel and thinly slice the apples. Toss with the sugar, flour, and cinnamon. Pour into a greased 9x13" pan; set aside.
2. Mix caramels and milk in a glass bowl. Microwave until melted, stirring occasionally. Drizzle about half of the caramel sauce over the apples.
3. Combine topping ingredients in a small bowl till crumbly and spread evenly over apples and caramel.
4. Bake at 350° for about 45 minutes, or till topping is golden brown and apples are tender. Serve with vanilla ice cream and the remaining caramel sauce.

*Granny Smith, Fuji, or Honey Crisp apples are good for this recipe.

Recipe and picture courtesy of Creations By Kara

Caramel Apple Dip

Ingredients

• 1 x8oz brick cream cheese, softened
• 1 container prepared caramel dip (approx. 16 oz)
• ½ - 1 package heath bits
• 8-10 granny smith apples, cored and sliced

Instructions

1. thoroughly combine the softened cream cheese and 2 big spoonfuls of the prepared caramel dip. spread across the bottom of a glass pie plate.
2. spread the remaining prepared caramel dip as the second layer.
3. sprinkle heath bits all over the top. chill in fridge for a couple of hours.
4. serve with sliced granny smith apples
5. Recipe from livecrafteat.com

Caramel, Pretzel, Chocolate Chip Cookies

Ingredients

• 1 C butter flavored shortening or butter
• 3/4 C white sugar
• 3/4 C brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/4 C flour
• 1 tsp baking soda
• 1 tsp salt
• 1 C milk chocolate chips
• 1 C caramel bits
• 1/2 C broken pretzel pieces

Instructions

1. Preheat oven to 350 degrees.
2. In your mixer cream together shortening/butter with brown sugar and white sugar until light and fluffy.
3. Add in the eggs and beat until combine.
4. Add in vanilla.
5. Add flour, baking soda and salt and stir until combined.
6. Do not over mix.
7. Add in chocolate chips, caramel bits and pretzels.
8. Drop by spoonful onto a prepared cookie sheet and bake for 8-10 minutes or until light brown. Cool on sheet for five minutes and then move to a wire rack.
9. Makes 3 dozen.
   Picture and recipes from Your Home Based Mom

Ooey Gooey Turtle Bars

- 1 package refrigerated sugar cookie dough - 16.5 oz. - 2 cups semi-sweet chocolate chips - 3 cups chopped pecans - 1/2 cup butter - 1 jar caramel topping - 12.25 oz - 1/2 cup brown sugar - 1 cup graham cracker crumbs Container: 9 x 13 baking pan Prep Time: 45 minutes Cook Time: 30 minutes

Preheat the oven to 350° F. Press the sugar cookie dough into the bottom of an ungreased 9 x 13 pan. Sprinkle half the chocolate chips and chopped pecans over the sugar cookie dough. Press the chocolate chips and pecans into the dough lightly. Melt the butter over medium-high heat in a heavy saucepan. Add the caramel topping, brown sugar, and graham cracker crumbs to the melted butter and stir to combine. Bring mixture to a boil, stirring continuously. Pour this mixture over the crust and spread out evenly. Sprinkle the remaining chocolate chips and pecans over the top of the caramel topping layer. Bake for 25 to 35. The bars are done when the edges are golden brown and the pecans are slightly toasted. Remove from the oven and place on a cooling rack. Allow the bars to cool for 30 minutes; then loosen them from the sides of the pan only. Leave them in the pan to cool completely before cutting.

Apple Pudding Cake

 

Ingredients

• 1 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large apples, peeled and grated 
• Caramel Sauce
  
• 1/2 cup butter
• 1 cup sugar
• 1 cup whipping cream or evaporated milk
• Pinch of salt
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray.
2. With an electric mixer, cream sugar and butter together until light and fluffy. Add egg and vanilla, mix well. Mix in flour, baking soda, cinnamon, nutmeg and salt until just combined. Stir in grated apples and mix well.
3. Spread batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
4. Meanwhile, make the caramel sauce: in a medium saucepan, melt butter over medium heat. Add  sugar and whisk for 1 minute. Add the salt and milk or cream and bring mixture to a boil, stirring constantly. Boil for 4 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
5. Serve cake warm with dollop of whip cream and
   warm caramel sauce drizzled over the top.

Caramel Shortbread Squares

(I doubled this and put it in a 9 x 13 pan)

Ingredients
•    2/3 cup butter, softened
•    1/4 cup white sugar
•    1 1/4 cups all-purpose flour
•    1/2 cup butter
•    1/2 cup packed light brown sugar
•    2 tablespoons light corn syrup
•    1/2 cup sweetened condensed milk
•    1 1/4 cups milk chocolate chips
Directions
1.    Preheat oven to 350 degrees F (175 C).
2.    In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3.    In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4.    Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares.

Oatmeal Bars

Ingredients

Makes 1 dozen

• Vegetable-oil cooking spray
• 48 soft caramel-candy cubes
• 1/2 cup heavy cream
• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 cup packed light brown sugar
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
2. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
3. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares

Caramel Popcorn

Equal amounts of the following 5 ingredients:

white sugar
brown sugar
butter
Karo Syrup
Sweetened condensed milk

Combine in sauce pan and cook until soft ball stage.  Pop popcorn removing all kernels.  Put in a bowl and pour hot caramel over popcorn.  Let cool and harden.

World's Best Caramel Pecan Pie

1 (14 0z) bag caramels (Kraft brand preferred)
1/4 Cup water
1/4 unsalted butter
3/4 Cup granulated sugar
3 eggs, beaten
1/8 tsp salt
1 tsp vanilla
1 1/2 cups chopped, toasted pecans (reserve 12 pecan halves for decoration)
1 deep dish 9- or 10-inch unbaked pie shell
Heat oven to 350 degrees. Unwrap exactly 36 caramels; save rest for another use.
In a heavy medium-sized saucepan, melt 36 caramels, water and butter together over medium-low heat, stirring often until smooth. Remove from heat. In a separate bowl, mix sugar, eggs, salt and vanilla and stir until well combined. Pour egg mixture into caramel mixture, stirring quickly and constantly so eggs don't scramble until well blended. Stir in chopped nuts and pour into prepared pie shell. If you have saved 12 pecan halves, place them decoratively around the perimeter.
Bake for 45-50 minutes until a knife tip comes out clean when inserted near the center. Remove from oven and cool on a rack. It is best served just slightly warm, or at room temperature.

Cakes

1. Aunt Beatty’s Chocolate Cake by Ina Garten
   

   

   
   

   Ingredients

   		Butter   for greasing the pans
   1 3⁄4	cups	all-purpose flour   plus more for pans
   2	cups	sugar
   3⁄4	cups	good cocoa powder
   2	teaspoons	baking soda
   1	teaspoon	baking powder
   1	teaspoon	kosher salt
   1	cup	buttermilk   shaken
   1⁄2	cup	vegetable oil
   2		extra-large eggs   at room temperature
   1	teaspoon	pure vanilla extract
   1	cup	freshly brewed hot coffee
   		Chocolate Buttercream   recipe follows
   6	ounces	good semisweet chocolate   (recommended: Callebaut)
   1⁄2	pound	(2 sticks) unsalted butter   at room temperature
   1		extra-large egg yolk   at room temperature
   1 1⁄4	cups	sifted confectioners' sugar
   1	tablespoon	instant coffee powder

   Directions

Microwave Caramel Popcorn

 4 Quarts popcorn - popped

1 cube Butter

1 Cup brown sugar

1/4 Cup Karo Syrup

1 TBS vnailla

few shakes salt

Put popped popcorn in brown paper bag that has been sprayed with Pam.  Bring the rest of the ingredients to a boil.  Take off heat and add 1/2 tsp soda.  mix well.  Pour over top of the popcorn.  Roll up the bag and microwave one minute on high.  Shake bag.  Microwave one minute on high - Shake Bag.  Microwave 30 seconds on high - Shake bag.  Microwave 20 seconds on high and Shake bag
.  Pour out onto cookie sheet and let cool. 

Turtle Bars

Crust
1 1/2 Cups flour
1 1/2 Cups oatmeal
1/2 tsp salt
1 tsp baking soda
1 1/4 Cup brown sugar
2 Cubes melted butter
Mix and put 1/2 of the dough in an 8 x 8 pan. Bake at 350 for 10 minutes.
Unwrap 48 caramels and melt them with 7 TBS evaporated milk.
Pour the caramel over the cooked crust, sprinkle with 1 1/2 Cups milk chocolate chips, and nuts if you would like. Drop the rest of the dough on top and bake an additional 15 minutes at 350.
This is Marcie Hoopes' recipe. They are fantastic!!

Candy Bar Meltaways

INGREDIENTS

1	roll (16.5 oz) refrigerated chocolate chip cookies
13	bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices
1/2	cup crushed Golden Grahams cereal
1/2	cup chopped walnuts, pecans or peanuts

DIRECTIONS

1.	Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown.
2.	Arrange candy evenly over crust.
3.	Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts.
4.	With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Rolo Cookies

I have made these several times and they are so so so good. Great surprise in the middle and so easy to make.
2 1/4 c. flour

3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped nuts (your choice)
60 Rolo candies
4 tbsp. sugar

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in 1/2 cup nuts. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. In small bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Press one side of each ball into pecan mixture. Place, nut side up, on ungreased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 60 cookies.

Sweet Pie Fillings

Caramel Pecan Tart

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

How to Make It

Step 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.

Step 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.

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

Step 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.

Step 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.

Can be made into 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.

Twix Bar Cookies

Ingredients

• 2 C plus 2 Tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 12 Tbsp unsalted butter melted and cooled until warm
• 1 C packed brown sugar
• 1/2 C sugar
• 1 large egg plus 1 egg yolk
• 2 tsp vanilla
• 2 C coarsely chopped Twix Bars

Instructions

1. Preheat oven to 325 degrees
2. Chop your Twix bar into 1/4 inch chunks
3. Cut each bar in half lengthwise and then chop into 1/4 inch pieces width wise
4. In a bowl combine flour, soda and salt
5. Set aside
6. In your mixer blend butter and sugars together until combined
7. Beat in egg, egg yolk and vanilla
8. Add in dry ingredients and beat until just combined
9. Fold in Twix Bar chunks
10. Bake for 13-16 minutes until light golden brown and edges start to harden but center is soft
11. Do not over bake
12. Because of the caramel in the Twix they may stick a bit to the cookie sheet so use a spatula to remove (Use Silpat)
    Recipe and picture from Your Home Based Mom

Caramel Popcorn

2 sticks margarine
1 1/8 Cups brown sugar
3 Cups marshmallows
2 bags of popped popcorn

Melt margarine and brown sugar. Add marshmallows. Cook until just melted. Pour over popcorn. Stir until coated.