Salted Caramel Jello Shots

Salted Caramel Jello Shots

Salted Caramel Jello Shots (Makes 12 shots)

Plastic shot glasses (I buy these from Amazon)
1 envelope Knox gelatin
1/2 cup water
1/2 cup evaporated milk
2-3 drops yellow food coloring
2 teaspoons coarse sea salt
1 envelope Land o Lakes Caramel hot chocolate (Regular would do just fine if you can't find caramel. These come in individual packets and most grocery stores carry them)
1/4 cup sugar
1/2 cup butterscotch schnapps (For a stronger shot use caramel flavored vodka)

For a kid friendly, non-alcoholic version just use cold water instead of butterscotch schnapps or vodka.

1. Mix your 1/2 cup water with your envelope of caramel hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of evaporated milk, whisk again.

2. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.

3. Add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Add 1 teaspoon sea salt. Pour in your 1/2 cup of butterscotch schnapps.

4. Pour caramel jello in shot glasses and let set for at least 2 hours. Top each shot with a pinch of sea salt before serving.

http://www.thatssomichelle.com/2013/11/salted-caramel-jello-shots.html

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as seen on and copied from facebook ☺
 
 
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Caramel Crispix

Great recipe for the upcoming holidays to take and share!!

Caramel Crispix

Ingredients
2 small boxes of Crispix Cereal
2 cups of butter
2 cups of brown sugar
½ cup Light Karo syrup
½ tsp Vanilla
½ tsp Baking Soda

Instructions
Melt butter in a sauce pan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a large bowl then pour mixture over the cereal.

as seen on and copied from facebook ☺
 
 
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Carmelitas

Carmelitas

Carmelitas    (Good recipe for the Holidays)


32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips


Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.

Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off, if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

***To make a 9"x13" version, simply double the amounts.

as seen on and copied from facebook :)
 
 
http://tinajo.origamiowl.com/

Caramel Apple Cheesecake Bars

My jaw dropped when I saw this one!

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.







as seen on and copied from facebook :)

Easy Pecan Caramel Turtles

I have made these at Christmas time.. Favorite NO NO's

 

Easy Pecan Caramel Turtles

4 oz. pecan halves
24 unwrapped Kraft Caramels
1 tsp. shortening
1 cup semisweet chocolate chips

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

as seen on and copied from facebook :)




(Personally, I'd like them if they were cashews or peanuts, instead of pecans) :)

Billion Dollar Bar

The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy,... but this is his favorite.

Bottom Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer
4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow crème
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow crème and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer
1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch.

as seen on and copied from facebook :)

Amazing Caramel Sauce

Amazing Caramel Sauce

Alright everyone, this recipe is too good to keep to myself!
I love a tablespoon of this added to my coffee and nothing more,
or on ice cream, or for dipping apples, the possibliites are endless!
Anyone can make this,...

Recipe yields 1 1/2 cups (although I usually double it but its just
as easy to only make a half batch)

1 cup packed brown suger (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
I remove the pot from the heat, add vanilla and return to
cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the
fridge and VOILA you're done!

 

 

 

 

as seen on and copied from facebook :)  

Caramel Cheesecakes

Caramel Cheesecakes

Ingredients:

• 19 ounces cream cheese
• 3 eggs
• 1/4 cup sugar
• 1 tsp vanilla

Caramel:

• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon butter
• 1/2 cup evaporated milk

Crust:

• 1 cup almond meal
• 1/2 cup slivered almonds
• 1/4 cup sugar
• 1/4 teaspoon fine Sea Salt
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon Baking Soda
• 1/4 cup melted butter 

Directions:

• Preheat oven to 350F.
• Crush your slivered almonds.
• Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
• Line a muffin tin with liners and push the mixture into the bottom of the liners.
• Bake for 10 min.
• Turn oven down to 300°.
• Beat cream cheese, sugar, vanilla and eggs in a separate bowl.
• Spoon mixture into the muffin tins.
• Bake for 40 min.
• Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min.  (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
• Cool caramel to room temperature then cover and put in the fridge for 1 hour.
• Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
• Fill each cheesecake with about 1 tablespoon caramel.
• Serve and Enjoy!

Submitted By: Alicia Torn

as seen in a post on facebook :)

Caramel Pretzel Crunch Brownies

Top fudgy brownies with a warm gooey caramel layer, chocolate chips, toffee bits and a pretzel surprise.

Ingredients

    1  box Betty Crocker® fudge brownie mix
    Water, vegetable oil and eggs as called for on brownie mix box
    1  cup semisweet chocolate chips
    1  bag (14 oz) caramels, unwrapped
    1/4  cup butter or margarine
    1  tablespoon milk
    1  cup pretzels, coarsely crushed
    1/3  cup toffee bits

Directions

1. Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.
2. Make brownie batter as directed on box, using water, oil, and eggs; stir in 1/2 cup chocolate chips (reserve 1/2 cup). Spread into pan. Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool 5 minutes.
3. Meanwhile, in medium microwaveable bowl, microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted. Carefully pour and spread over warm brownies. Sprinkle with pretzels, remaining 1/2 cup chocolate chips and toffee bits. Cool completely.

http://n0m.us/18OJ
 

Turtle Cake:

Turtle Cake:

1 box German chocolate cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans) (or omit)
1 cup milk
1 (14 oz) package caramels

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes. 
 

In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy). Bake about 10 - 12 minutes at 350 degrees.
 

When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 - 30 minutes more, until done.