CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
CHOCOLATE CARAMEL CRACKER BARS
Chocolate Caramel Cracker Bars are the perfect sweet treat made with crunchy crackers, a chocolate topping, and easy, gooey homemade caramel throughout.
Provided by Sabrina Snyder
Categories Dessert
Time 1h10m
Number Of Ingredients 6
Steps:
- Line an 8x8 pan with parchment paper.
- Line a single layer of club crackers.
- Add butter, sweetened condensed milk, brown sugar, and corn syrup to a medium saucepan.
- Stir well and bring to a boil on medium heat.
- Reduce heat to medium-low then cook for 8 minutes, stirring every minute.
- Add 1/3 of the caramel mixture to the crackers gently (don't worry if you miss a spot).
- Add a second layer of crackers (be VERY careful the caramel is very hot).
- Add another 1/3 of the caramel mixture then another layer of crackers and the rest of the caramel mixture.
- Top with your chocolate chips and cover with a dishtowel (this keeps the heat in) for 3 minutes.
- Spread the chocolate in an even layer over the bars.
- Refrigerate for 1 hour until cooled and hardened before cutting into slices.
Nutrition Facts : Calories 300 kcal, Carbohydrate 37 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 32 mg, Sodium 142 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
CARAMEL GRAHAM CRACKERS
A simple but delicious treat. Using both butter and margarine is important.
Provided by Haresj
Categories Desserts Candy Recipes Toffee Recipes
Time 30m
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
- Melt butter and margarine together in a saucepan; stir brown sugar into butter mixture until dissolved; bring to a boil, reduce heat to medium, and cook at a boil until caramelized, about 2 minutes.
- Spread graham crackers in a single layer onto prepared aluminum foil. Pour butter mixture over graham crackers. Sprinkle pecans over the crackers.
- Bake in preheated oven until topping begins to solidify, about 12 minutes. Let crackers cool before breaking into pieces to serve.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6 g, Cholesterol 5.1 mg, Fat 5.8 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 4.1 g
CHOCOLATE CARAMEL CRACKER BARS
Make them on Saturday and they'll be gone by Monday! These chocolate and caramel bars with a cracker crust are just that good. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 27 bars.
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.
Nutrition Facts : Calories 176 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL CRACKLES
These little gems are soooo good! I found this in my Take 5 ingredients book and had to make them for toddler DD's birthday. The recipe says use white marshmallows but I used a mixed pink & white bag & the crackles had a lovely pink tinge. I think using all pink would be great too especially for a little princess party.
Provided by Mandy
Categories Candy
Time 7m
Yield 24-30 cracles
Number Of Ingredients 6
Steps:
- Combine caramels, cream butter & marshmallows in a saucepan, stir over low heat without boiling, until the marshmallows and caramels have melted and the mixture is smooth.
- Combine rice bubbles and coconut in a bowl and stir through the melted mixture.
- Spoon into patty cases and refrigerate several hours until firm.
Nutrition Facts : Calories 123.7, Fat 4.4, SaturatedFat 2.8, Cholesterol 6.8, Sodium 106.3, Carbohydrate 20.6, Fiber 0.2, Sugar 13.4, Protein 1.3
CARAMEL-KISSED CHOCOLATE CRACKLES
Steps:
- Melt chocolate chips. Let cool. Whisk flour, cocoa, baking powder and salt in a large bowl to blend. Beat butter and brown sugar in a large bowl with mixer on mediuim speed until creamy. Beat in eggs, extract and chocolate until blended. On low speed, beat in flour mixture until combined. Stir in nuts. Cover and chill 1 hour until firm. Heat oven to 350*F. Roll level tablespoons dough into 1" balls. Roll balls in confectioners' sugar to coat. Place 1" apart on ungreasaed baking sheets. Bake 12 to 14 min. until cookies set and tops are cracked. Cool 1 minute on sheet on a wire rack. Gently press a chocolate kiss on each. Transfer to rack to cool completely. Refrigerate airtigh in a single layer up to 1 week, or freeze up to 1 month. Redust with confectioner's sugar, if needed. (Makes 50)
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