Chocolate Chip Caramel Butter Bars – easy sugar cookie bars filled with chocolate chips and caramel! These gooey bars are the perfect dessert recipe! So…question: is football over yet? I’m asking for a friend. No? Okay then, fine.
In all honesty…I think I’m kind of over football season (before it’s even gotten started) because I haven’t been invited to a party yet. A friend of mine mentioned one but it didn’t happen…so now I’m thinking I need to organize something. Because watching football is way more fun when the husbands watch it in the family room and the wives gossip over wine in the kitchen.
And did I mention football food? I feel like I’ve been training all my life for football party eating. Chips, nachos, dip, cookies and bars: I’ve emptied out one of my legs especially for the occasion. Before you get baking for next weekends games (because I know you all tailgate, right?) you need to print this recipe. These ooey gooey Chocolate Chip Caramel Butter Bars are the dessert that your next party will be talking about for days.
This recipe is a brainchild of so many other recipes. I started thinking about all my favorite gooey bars, especially the chocolate chip ones. But then I thought I’ve been there, done that…so I decided to make my favorite sugar cookie recipe and add chocolate chips. But, still, I wanted to fallifize (remember that word I made up?) the recipe…so I decided to use caramel in the center, like I did with my Caramel Peanut Butter Cookie Bars.
All in all I ruminated about this recipe for DAYS before I finally made it. Seriously, I went back and forth akin to my husband picking his fantasy team for the week.
The result of all my brainstorming resulted in these Chocolate Chip Caramel Butter Bars. They’re a sugar cookie crust, made with my favorite Challenge Butter, stuffed with gooey chocolate chips and layered with caramel sauce. Once they bake they’re gooey to the MAX. As you can tell, I probably cut these a little too soon.
I wanted the gooey to come across in my photos…and they ended up being plate-and-fork bars. But after a few hours of chilling in the refrigerator they were much more manageable finger food.
1 1/2 cups unsalted Challenge butter
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 cups + 1/4 cup all purpose flour, divided
2 cups chocolate chips
1 (11-12 ounce) jar caramel or salted caramel ice cream topping
Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer).
Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt.
Slowly mix in 4 cups flour until the mixture is just combined, then stir in the chocolate chips.
Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan.
Stir the caramel sauce and remaining 1/4 cup flour in a small bowl.
Pour over the top of the dough.
Drop spoonfuls of the remaining dough evenly over the top of the caramel.
You can find complete recipes of this CHOCOLATE CHIP CARAMEL BUTTER BARS in crazyforcrust.com
I’ve taken two of the best desserts out there and combined them into one knock-out recipe!
This Brown Sugar Pecan Pie Cheesecake is rich, decadent and full of that delicious caramel flavor!
You know how much I love cheesecake. Well, this cheesecake recipe is beyond simple to make, and is sure to please everyone.
Unless you’re allergic to pecans…
The cheesecake base is my classic recipe filled with 4 bricks of nutrient rich cream cheese and bone healthy sour cream (you could easily use plain greek yogurt in place of the sour cream), but rather than using regular white sugar to lightly sweeten it, I substituted in a little bit of brown sugar.
It’s the perfect base for a layer of pecan pie.
Obviously I’m all about simple, simple, simple… so when it came to adding that pecan pie layer on top, I went the easy route.
All I did was coarsely chop some pecans and spread them over the cheesecake filling. Then I whisked some eggs and caramel ice cream topping together to create a rich and delicious pecan pie filling. Just pour it over the pecans and bake the cheesecake!
I won’t lie, the filling was really close to the top and I was nervous it might over flow while baking. I placed it on top of a foil lined baking sheet just in case, but nothing spilled out! Success!
For the Crust:
8 large sheets of graham crackers
3 tbsp brown sugar
1/2 cup pecans
5 tbsp melted butter
For the Filling:
4 (8oz) packages cream cheese, softened
1 cup sour cream
1 cup brown sugar
1 tsp vanilla
4 large eggs
For the Pecan Topping:
1 1/2 cups chopped pecans
3 large eggs
1 (12.25 oz) jar caramel ice cream topping
Optional toppings: pecans and more caramel ice cream topping
Preheat oven to 350 degrees F. Place a 9″x13″ pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
To make the crust, use a food processor to combine the graham crackers, pecans and brown sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10″ spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt), brown sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.
You can find complete recipes of this BROWN SUGAR PECAN PIE CHEESECAKE in iwashyoudry.com
Chocolate Turtle Apple Slices are thick slices of Fuji apples covered in melted chocolate, drizzled with caramel and topped with nuts.
Happy Fall y’all! I can’t believe it’s already here. I’m so excited for cooler weather and all the delicious Fall flavors!
That brings me to today’s recipe which is made with one of the best fruits of Fall – APPLES! And what’s better than a candied apple!
Have you ever had a candy apple but wished there was a little more “candy” in each bite? Problem solved! These candy apples are covered with all of the ingredients in my favorite candy – chocolate turtles.
2 very large Fuji apples
3 1/2 cups semi-sweet chocolate chips (I used Nestle)
1 tablespoon coconut oil
1 cup caramels, melted (I used Kraft caramels)
Slice apples into 1/2″ pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.
Melt chips in the microwave on high for about 2 minutes.* Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.
Place caramels in microwave safe bowl and microwave on high for 45-60 seconds.* Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.
These snickers rice krispie treats have marshmallow rice krispie treats topped with salty peanuts, gooey caramel and a rich layer of chocolate. They’re perfectly sweet, salty and so delicious!
It’s always hard for me to choose a favorite candy bar, but I will tell you that Snickers bars are one of my favorites. I recently tried a new bar that they came out with called Snickers Crisper which adds crunchy crisp rice cereal to the traditional Snickers bar and afterwards I knew I had to try making a Snickers Rice Krispie Treat. And let me tell you it was a GOOD decision.
These snickers rice krispie treats start like traditional rice krispies treats, which means butter, marshmallows and crisp rice cereal – so that’s a good start right? You’ll spread a bunch of peanuts all over the top. Then top the rice krispie treats with melted caramel.
The caramel creates a nice layer as well as going down into the rice krispie treats and making the whole bar a gooey caramelly treat. Then lastly you’ll spread melted chocolate all over the top of the whole thing. That’s it. It only takes about 15 minutes of work, but you do have to wait a couple hours until the chocolate hardens to enjoy the delicious bars.
But what could be better than crunchy marshmallowey rice krispie treats with caramel peanuts and chocolate. Seriously these bars are a dream come true. They’re the perfect combination of all things good, with a lot of sweet, a little salty from the peanuts. A littly crunchy, and a little soft and gooey. And caramel, chocolate, peanuts and marshmallows are just a combo that is meant to be I tell ya.
¼ cup butter
5 cups mini marshmallows
5½ cups rice krispie cereal
½ cup salted peanuts
16 oz (1½ 11oz bags) caramels, unwrapped
3 TBS heavy cream
2 cups milk chocolate chips
Melt your butter or margarine over medium low heat in a large sauce pan.
Add in marshmallows, and stir together till marshmallows are completely melted.
Pour in your rice krispie cereal and stir together till cereal is completely coated.
Pour cereal into a 9×13 in pan and press down evenly. (Don’t squish too much!)
Sprinkle peanuts evenly over the top of the rice krispie treats.
In a medium sized sauce pan combine caramels and heavy cream over medium heat.
Stir until caramel is melted and smooth.
Pour caramel evenly over the top of rice krispie treats.
You can find complete recipes of this SNICKERS RICE KRISPIE TREATS in lmld.org
These awesome Caramel Apple Pie Bombs are the easiest dessert recipe (or at least Apple pie recipe) you’ve ever made and they are insanely GOOD! Snickerdoodle crescent rolls loaded with apple pie filling and caramel…WOW !!! I’m sure you are drooling right now over these yummy bombs!
When you take a bite of these flakey snickerdoodle crescent rolls and the mixture of the ooeyest-gooeyest caramel apple pie filling explode in your mouth you will go crazy over these yummy crescent bombs.
You can make these Caramel Apple Pie Bombs as a dessert for any party, potluck or holiday but also this could be a great snack for your kids after school. Your family will love these bombs and bagging for more. As every crescent roll recipe, these Caramel Apple Pie Bombs are ridiculously easy to make. You’ll need just 4 simple ingredients: can of crescent rolls, caramel candy, apple pie filling, and cinnamon sugar mixture.
Just open the can of crescent rolls, separate each rectangle, place some chopped apples from apple pie filling and unwrapped caramel candy on each one, wrap and roll each crescent into the ball, than roll in cinnamon sugar mixture, place on baking sheet and after 15 mins of baking time the yummiest Caramel Apple Pie Bombs are ready to be devoured.
They are the best to eat when they are warm, just be careful, caramel filling inside the bombs are really HOT, so you better wait for a while to cool them or you might burn your tongue.
8 oz. can of refrigerated crescent rolls (8 crescents)
8 unwrapped caramel candies (one for each crescent)
8 Tbsp.chopped apples from apple pie filling (1 Tbsp. for each crescent)
Cinnamon sugar mixture
Preheat the oven to 350 F, line baking sheet with baking paper and set aside.
Unroll crescent roll dough and separate the triangles.
Place one caramel and about 1 Tbsp. chopped apples from apple pie filling on each triangle,
roll the dough tightly, seal the edges, then roll between your palms to form the ball.
Roll each ball into cinnamon sugar mixture and arrange onto baking sheet leaving 2 inch space apart.
Bake for 12-15 minutes until the bombs are golden brown.
Three layers of Salted Caramel Chocolate Cake! So decadent!
Tomorrow is my birthday and I’m currently feeling ALL of the feelings. Also currently in the car, driving to the beach, eating a slice of cake and chasing it with an iced coffee. If today is any indication of what 29 is going to be like, I think this year is going to be pretty great!
Before I embark on my birthday adventure I wanted to pop in and share a slice of cake with YOU. You have been a huge party of what has made this past year so unbelievably amazing and you’re the reason I have so much hope, joy and passion for the year to come.
But enough gushing (because I’m tearing up and don’t have waterproof mascara on right now now): let’s talk about cake!
I bake myself a birthday cake every year and this year I wanted something sinfully decadent. At first I thought it would be chocolate (my favorite)… then I started dreaming of something drenched in salted caramel… finally I decided to full on treat myself and create a cake that featured BOTH.
So, without further ado, meet my 29th birthday cake: Salted Caramel Chocolate Cake. Tips and Tricks for Recipe Success:
This recipe calls for vegetable oil, but you can use an equal amount of melted coconut oil in its place.
I do not recommend substituting oil with butter.
I used store bought salted caramel in this recipe to save me time, but feel free to use homemade if you’d like! I suggest using a salted caramel sauce with a thicker consistency.
You can click here to check out the exact caramel sauce I used.
You might also want to check out my recipe for 6-minute salted caramel sauce.
For best results, make sure your eggs, egg yolks, sour cream, and milk have all come to room temperature before you begin baking.
When you measure your flour, be sure you’re not packing it into the measuring cup.
Packed flour will yield a dense and dry cake.
The cake layers should all be baked on the middle rack of your oven.
If there’s not enough room in your oven to bake them all in an even row at once, simply bake them in two batches.
For the frosting, you’ll want to make sure your butter is VERY soft before creaming it.
The cakes should be completely cool before adding the frosting and salted caramel.
The assembly is a two part process: you’ll place one cake level on a large plate, top it with a thin layer of frosting, then add the caramel,
then add another cake level and repeat.
Once you’ve added the final cake level you’ll want to leave the top bare and place the cake in the fridge to set for one hour.
Once it’s set, you can finish frosting.
For the chocolate cake:
2 cups granulated sugar
1 cup light brown sugar, packed
2 and 3/4 cups all-purpose flour (not packed!)
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 cups full-fat sour cream
1/3 cup whole milk
3/4 cup vegetable oil (you may also sub in melted coconut oil)
2 tablespoons vanilla extract
1 and 1/2 cups hot water
For the salted caramel chocolate frosting:
2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
4 and 1/2 cups confectioners’ sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons heavy cream (more if needed)
2 tablespoons salted caramel sauce
1 and 1/4 cups salted caramel sauce (please see post for more on this)
Flaky sea salt
For the chocolate cake:
Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with.
Spray each pan generously – sides and bottom – with nonstick cooking spray,
then place the parchment paper cut out in the bottom of the pans and spray again.
It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt;
mix on low until dry ingredients are thoroughly combined.
Use your hands to break up any large clumps, if needed. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract;
mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated.
Pour in hot water and continue mixing until completely combined; about 1 minute.
The batter will quite thin. Divide batter evenly among prepared pans.
Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack;
cool cakes completely before frosting.
For the chocolate frosting:
In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl.
Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes.
Increase mixer speed to medium;
add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes.
If your frosting appears a little too thin,
add a little more confectioners’ sugar; If your frosting needs to be thinner,
add additional heavy cream, 1 tablespoon at a time.
Using a serrated knife, carefully trim the raised top of each cake,
making each one an even, level surface.
Transfer 1 layer to a large plate or cake stand.
Spread a thin layer of frosting on top,
then add a 1/2 cup of caramel
You can find complete recipes of this SALTED CARAMEL CHOCOLATE CAKE in bakerbynature.com
Soft Batch Chocolate Fudge Cookies with a gooey pocket of salted caramel inside! Pure decadence.
We’re heading to Paris on Wednesday! The trip was originally just for a quick two-day conference, but after much debate, we’ve decided to stretch it out and stay for a week. I’ve never been to the city of light before, so I’m beyond excited to eat, explore, and eat some more.
Coffee, chocolate, croissants, and cozy sweaters! I cannot wait. Today’s cookie recipe is my go-to cure when I have a chocolate craving that just-won’t-quit. These Soft Batch Salted Caramel Chocolate Fudge Cookies are:
Sweet And simply amazing
The recipe I used to make them is almost the same as my famous soft batch double chocolate fudge cookies. These cookies are made with simple ingredients like flour, cocoa powder, butter, chocolate, baking powder, salt, sugar, milk, and vanilla. ← Proof basic ingredients,when combined properly, can create epic recipes!
12 salted caramels, see post for more information
2 cups semi-sweet chocolate chips
4 tablespoons unsalted butter
2 and 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs, at room temperature
4 tablespoons whole milk
2 teaspoons vanilla extract
2 cups milk chocolate chips
2 teaspoons flaky sea salt
Unwrap the caramels, roll each one into a ball, and place them on a freezer-safe plate.
Place the plate in the freezer for 10 minutes. In the meantime, prep your cookie dough.
Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl.
Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
Set aside. *You may also do this process on the stove top if you don’t own a microwave.
In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
Add the dry ingredients into the wet ingredients, and stir to combine – be sure not to over mix here!
Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.
You can find complete recipes of this SOFT BATCH SALTED CARAMEL CHOCOLATE FUDGE COOKIES in bakerbynature.com
This Caramel Banana Cream Pie recipe from Aimee over at Like Mother Like Daughter has a delicious graham cracker crust, followed by a caramel layer, topped by banana pudding AND whipped cream for a delicious twist on traditional banana cream pie!
I’ve mentioned before that banana cream pie is my favorite ever! So when I knew I needed to make a pie for Pi Day (3.14) I knew that a twist on banana cream pie would be the perfect solution! Adding caramel to the pie takes it to the next level without adding too much difficulty.
I started with my simple banana cream pie recipe. A quick and buttery homemade graham cracker crust, topped with banana slices, caramel, and vanilla banana pudding, and whipped cream for good measure. Drizzle each slice with a little more caramel for decoration if desired.
For the Graham Cracker Crust:
12 graham cracker sheets
¼ cup sugar
¼ cup butter, melted
For the Pie Filling:
1 11oz package caramels, unwrapped
3-4 TBS heavy cream
1 3.5 oz instant vanilla pudding mix
1 3.5 oz instant banana cream pudding mix
2½ cups milk
8 oz cool whip
Crush your graham crackers into a fine crumb. (It should make about 1½ cups).
Mix together your sugar with your graham cracker crumb in a medium sized bowl.
Pour your melted butter over the top of your crumb and mix it all together.
Pour your crust mixture into the bottom of a 9 inch pie crust pan and press down on the bottom and the edges.
Cut your bananas into slices and lay them over your graham cracker crust.
Combine your caramels and heavy cream in a small sauce pan.
Heat over medium until caramels are melted and smooth, stirring throughout.
Pour caramel over banana slices (reserve about ¼ cup if desired for later).
You can find complete recipes of this CARAMEL BANANA CREAM PIE in lmld.org