Caramel Pecan Delight Recipes

CARAMEL PECAN DELIGHT PIE

Steps:

• 1. In a skillet, combine pecans, coconut, butter, brown sugar and cinnamon. Cook until the pecans and coconut are toasted or browned. Put aside and allow to cool completely.
• 2. In a large mixing bowl, combine the cream cheese, and condensed milk. Next mix in the cool whip. Divide this mixture into the 2 pie shells.
• 3. Place the pies in the freezer about 30 minutes. Remove from freezer and cover each pie with the pecan/coconut mixture equally.
• 4. Drizzle each pie with 1/2 the jar of caramel ice cream topping. Can drop some extra chopped pecans on top for garnish. Return pies to the freezer for about an hour before slicing and serving.

CARAMEL PECAN BARS

Steps:

• In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

PICCADILLY'S CAFETERIA PECAN DELIGHT RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Bake 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. When ready to serve, you may drizzle caramel topping over the pie or by the slice. Meringue's will whip fluffier and be fuller when prepared at low humidity.

CHOCO-CARAMEL PECAN DELIGHTS

Steps:

• 1. Beat together sugar, butter, egg yolk. milk and vanilla until well blended.
• 2. Stir together flour, cocoa and salt. Blend into butter mixture.
• 3. Chill dough for at least an hour or up to 2 weeks.
• 4. Preheat oven to 350 degrees and either prepare cookie sheets with parchment paper ( which is what I use) or lightly grease them.
• 5. Take reserved egg white and add 3 tablespoons of warm water and beat together.
• 6. Shape dough into 1 inch balls roll in egg whites and then in pecans to coat, and place on prepared cookie sheets about 1 inch apart.
• 7. Press your thumb gently into the center of each cookie.
• 8. Bake 10 to 12 minutes or until set. ( check the bottom of the cookie, if it is lightly brown, you are ok)
• 9. While the cookie is still hot, take a small slice off of your soft caramels and place in the center of each cookie, it will melt while your cookie cools.
• 10. Carefully remove each cookie onto a wire rack until completely cooled.
• 11. Take the 1/2 cup of chocolate chips and put them in a zip top bag and put them in a pot of hot not boiling water for about 10 minutes.
• 12. Take the bag out of the water dry completely. Knead bag to make sure all the chips are melted.
• 13. Cut a small corner off of the end of the bag and pip warm chocolate over the caramel to decorate.
• 14. Wait until chocolate is set, then store in an airtight container for up to 1 month.

CARAMEL PECAN DELIGHT PIE! RECIPE - (4.2/5)

Steps:

• In a skillet lightly brown the pecans and coconut in the butter. Set aside to cool. With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping. Divide evenly between the two pie crusts. Top each with half of the pecan and coconut mixture. Drizzle the entire jar of caramel ice cream topping over the tops of both pies. Refrigerate or freeze for at least 3 - 4 hours. I think they cut best if you freeze them.

CARAMEL-PECAN DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.