Caramel Crunch Blondies


Caramel-Crunch-Blondies-3-of-4w

Yield: 24 blondies

Ingredients

  • 2 cups brown sugar
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 2 cups chopped Crunch Bars (about 18 minis), divided
  • 15 caramel squares (such as Kraft), unwrapped and quartered

Instructions

  1. Preheat oven to 350 degrees. Line a 9×13” pan with foil and spray with cooking spray.
  2. Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
  3. Stir in 1 cup of the chopped Crunch Bars and all of the quartered caramel squares.
  4. Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Sprinkle the remaining 1 cup of chopped Crunch bars over the top and press lightly to make them stick to the surface.
  5. Bake at 350 for about 25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.

For more Yummy Fall Desserts CLICK

Join the Playground On Facebook

Advertisements

Pumpkin Cheesecake Bars with Caramel Swirl


These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.

picNU8yWr

 

Ingredients:

Caramel:

 

  • 1/4 cup(s) sugar
  • 2 tablespoon(s) heavy cream
  • 1 tablespoon(s) unsalted butter
  • 1/4 teaspoon(s) pure vanilla extract
  • Salt

 

Crust:

 

  • 13 ounce(s) chocolate wafer cookies, crushed (about 3 cups)
  • 1/4 cup(s) sugar, plus 2 tablespoons
  • Salt
  • 1 stick(s) unsalted butter, softened

 

Cheesecake:

 

  • 1 1/2 pound(s) cream cheese, softened
  • 3/4 cup(s) sugar
  • 1 can(s) (28-ounce) pumpkin puree
  • 1/4 cup(s) sour cream
  • 1 tablespoon(s) pure vanilla extract
  • 4 large eggs
  • Hot water

 


 

Directions

 

  1. In a small saucepan, combine the sugar and 2 tablespoons of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, vanilla and a pinch of salt. Let the caramel cool to room temperature.
  2. Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan. In a food processor, pulse the chocolate wafers with the sugar and a pinch of salt until fine crumbs form. Add the butter and process until the crumbs are evenly moistened. Using your fingers, press the crumbs into the prepared baking pan in an even layer. Bake the crust for about 10 minutes, until set. Let cool completely.
  3. In a large bowl, beat the cream cheese with the sugar at medium speed until blended. Beat in the pumpkin puree, sour cream and vanilla, then beat in the eggs until just incorporated. Transfer 1/3 cup of the cheesecake batter to a small bowl and stir in the caramel sauce.
  4. Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin cheesecake filling over the cookie crust and carefully drizzle the caramel mixture over the top. Using a toothpick, decoratively swirl the caramel sauce. Transfer the roasting pan to the oven and carefully pour in enough hot water to reach halfway up the side of the baking pan. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Transfer the roasting pan to a rack and let the cheesecake cool completely. Remove the baking pan from the water bath and refrigerate the cheesecake overnight. Cut into bars and serve.

 

Homemade Soft Caramels


1374212_522289207862040_1359332008_n

Ingredients

1 c light corn syrup
2 c packed light brown sugar
1 can(s) sweetened condensed milk
1/2 lb butter

Directions

1 Combine corn syrup, brown sugar, milk and butter in a saucepan. Bring to a boil over medium heat. Cook for 20 Minutes stirring constantly. Pour into buttered oblong pan.
2 Cut into squares when cool.

For more Great Deserts CLICK

Join the Playground On Facebook

Caramel Pumpkin Spice Popcorn


Caramel-Pumpkin-Spice-Popcorn-title-3

Prep Time: 20 minutes

Yield: 10 cups

Caramel and white chocolate covered popcorn gets a fall twist from Pumpkin Spice M and M candies.

Ingredients

8 cups popped popcorn
1 cup mini marshmallows
1 1/2 cups Pumpkin Spice M&M candies
9 ounces white melting chocolate, divided (I use CandiQuik)
1 Caramel Duncan Hines Frosting Creation
1/8 teaspoon pumpkin pie spice

Instructions

  1. Combine the popcorn and marshmallows in a large bowl. Break the melting chocolate into 1 ounce pieces and set 1 ounce aside. Melt the 8 ounces according to the package directions. Stir in the caramel packet. Pour over the popcorn in the bowl and stir until completely covered.
  2. Add the M&M’s and toss again. Place all the popcorn on a large tray that has been lined with parchment paper. Let set. Break apart into chunks.
  3. Melt the remaining 1 ounce of melting chocolate and stir in the pumpkin pie spice. Place in a ziplock bag with one tip cut off. Drizzle over the popcorn and let set again. Store in a tightly sealed container on the counter. Makes about 10 cups.

Notes

Feel free to use your favorite flavors of flavor mix ins for the popcorn or use your favorite flavor of M and M’s.

Join the Playground on Facebook

Read more at http://insidebrucrewlife.com/2013/10/caramel-pumpkin-spice-popcorn/#B1cDDcYm1E1ULsk4.99

Salted Pumpkin Caramels


101910F_412.JPG1287676649

Ingredients

  • 2/3 cup unsalted pepitas
  • 1 1/2 cups heavy cream
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 cups white sugar
  • 1/2 cups light corn syrup
  • 1/3 cup good maple syrup
  • 1/4 cup of water
  • 4 tablespoons unsalted butter, cut in chunks
  • 1 teaspoon lemon juice
  • 3/4 teaspoon fleur de sel

Directions

  1. Dry toast the pepitos in a skillet until they start to pop.
  2. Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
  3. In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
  4. In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile — like 30 minutes — but don’t leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
  5. As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
  6. Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.

 

Source