Tag: CARAMEL

Reese’s and Caramel Stuffed Cookie Bars

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! TRUTH BE TOLD, I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A WINNER! And when dealing with Reese’s, caramel and chocolate chips you can imagine how successful this recipe was, too!!! These bars will NOT disappoint!

Reese’s and Caramel Stuffed Cookie Bars-adapted from That Skinny Chick Can Bake via Lemons for Lulu
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
2/3 cup melted butter

1 cup sugar
1 cup light brown sugar
3 eggs
1 teaspoon vanilla
1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
9 full size peanut butter cups
11 ounces or about 30 caramels
3 tablespoons heavy cream

melted chocolate chips, if desired to drizzle on tops
Instructions

Preheat oven to 350º. Line 9 x 13 pan with nonstick foil. In a mixer, beat both sugars and butter beating until creamy. Add vanilla. Beat in eggs one at a time, beating well after each addition. Mix in peanut butter until smooth. Add the flour, baking powder and salt to peanut butter mixture and gently mix till just combined. Stir in chocolate chips. Press half cookie dough into pan and top with peanut butter cups.
In a microwave safe bowl, melt caramels and heavy cream, stopping and stirring at one minute intervals until completely melted. Stir until smooth. Pour caramel over peanut butter cups. Drop remaining dough on top and carefully spread using your fingers.
Bake for about 30-35 minutes or until a tooth pick inserted in the center comes out clean. Cool completely and chill. Cut into bars and top with drizzled chocolate, if desired.
Yield: 24 bars

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CARAMEL THAT WILL STOP YOU IN YOUR TRACKS!

HOT CARAMEL IN THE WORKS!

Ready to step up the caramel in your world? Try this SECRET INGREDIENT caramel and you will forever snub hot fudge! Move over other toppings, there’s a new caramel in town!

This caramel is quite spectacular! The addition of the secret ingredient-SOUR CREAM- adds an extra wow factor! And yet it is so simple to prepare!

from Baked

Ingredients:
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon Fleur de Sel
1/4 cup sour cream

Directions: Combine the sugar and corn syrup with 1/4 cup
of water in a medium saucepan, stirring carefully. Cook on medium, stirring until sugar has melted. Turn heat to high and cook without stirring for 6-8 minutes until dark amber in color. Remove from the heat, and slowly add the cream, and then the
Fleur de Sel. Whisk in the sour cream and set aside to cool.

CARAMEL BANANA CREAM TIRAMISU

I love tiramisu but often have a hard time locating ladyfingers, the dry cookies generally used in tiramisu. Graham crackers are a simple, inexpensive alternative and the end result is almost cake-like. This dessert comes together so fast and is pretty enough to serve to guests!

Caramel Banana Cream Tiramisu
Simplified from this recipe on Allrecipes.com

1 cup Caramel dip or ice cream topping
1 (3.4 ounce) package instant banana pudding
1 cup cold milk
1/2 cup sour cream
1 8 oz container whipped topping
1 1/2 sleeves of graham crackers
2-4 ripe bananas, peeled and sliced { I ended up using 4 small bananas}
Ground cinnamon, for sprinkling on top

Directions
Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Add in 1/3 cup caramel topping and sour cream and whisk to combine. Fold in the container of whipped topping.

Arrange a layer of graham crackers to the bottom of an 8×11 dish. Top with 1/3 cup of caramel topping.

Layer bananas over the top of the caramel. Then spread 1/2 of the cream mixture on top of the bananas.

Then repeat the layers- graham crackers, caramel, bananas and ending with the cream.

Sprinkle cinnamon on top and put dessert in the fridge for at least 3 hours before serving.

Serve with additional bananas on top, as well as a drizzle of caramel.

To Freeze or Not to Freeze: The dessert is delicious served straight from the fridge after it’s been able to sit for a few hours. However I also loved it when it was partially frozen! I found it easier to serve and loved how it almost tasted like it had ice cream in it. I suggest refrigerating it, then putting it in the freezer for about an hour prior to serving. Then cut and serve with bananas and a drizzle of caramel on top.

If you don’t have an 8×11 dish: You can use an 8×8 square dish, just make 3 layers instead of 2 layers.

ENJOY!