Best Caramel Crunch Recipes

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CARAMEL CRUNCH APPLE PIE



Caramel Crunch Apple Pie image

I was raised on a small farm, the youngest of eight children and the only girl. My mom taught me how to make all kinds of pies from scratch, and this is one of my favorites. Caramels and apples are a delicious combination.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

TOPPING:
1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
PIE:
6 cups sliced peeled tart apples
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 unbaked pastry shell (9 inches)
28 caramels
1 can (5 ounces) evaporated milk

Steps:

  • Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

Nutrition Facts : Calories 461 calories, Fat 14g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (57g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE



Chocolate Caramel Toffee Crunch Cake image

Number Of Ingredients 6

1 package German Chocolate cake mix
Ingredients called for on cake mix (eggs, oil, water, etc)
1 (14 oz) can sweetened condensed milk
1 jar caramel ice cream topping
1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
4-6 Heath candy bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)

Steps:

  • Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
  • I keep this cake in the fridge- it's delicious cold!

Nutrition Facts : Servingsize 1 serving, Calories 77 kcal

MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH



My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch image

Provided by Marcy Goldman

Categories     Candy     Chocolate     Dessert     Bake     Passover     Spring     Family Reunion     Kosher     Edible Gift

Number Of Ingredients 4

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate

Steps:

  • Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
  • Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
  • In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
  • Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
  • Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
  • This makes a good gift.
  • Variation:
  • You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

CHOCOLATE CAKE WITH MILK-CHOCOLATE CRUNCH AND CARAMEL SAUCE



Chocolate Cake with Milk-Chocolate Crunch and Caramel Sauce image

Layers of chocolate cake get stacked with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frosting for this fully loaded indulgence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 26

Unsalted butter, for pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 cup crisped-rice cereal
6 ounces milk chocolate, melted
1 cup granulated sugar
1 cup heavy cream
1/2 cup light corn syrup
3 tablespoons unsalted butter
1/4 teaspoon pure vanilla extract
Salt
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons hot water
2 sticks unsalted butter
1/2 cup confectioners' sugar
Salt
1 pound semisweet chocolate, melted and cooled

Steps:

  • Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 teaspoon salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.
  • Pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool completely in pan.
  • Meanwhile, make the milk-chocolate crunch: Fold crisped-rice cereal into melted milk chocolate until completely coated. Spread mixture about 1/4 inch thick onto a baking sheet lined with a nonstick baking mat. Freeze until set, about 45 minutes. Chop into small pieces. Refrigerate until ready to use.
  • Make the caramel sauce: Bring granulated sugar, cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Cook until mixture registers 236 degrees on a candy thermometer. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool.
  • Make the frosting: Place cocoa powder in a small bowl, and stir in hot water to create a thick paste. Beat butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Gradually beat in melted semisweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate for 10 to 12 minutes, whisking every few minutes. Let stand at room temperature until ready to use.
  • Assemble the cake: Turn out cake from pan, and trim top. Slice into 3 even rounds. Place bottom layer on a rotating cake stand or a large plate, and spread 1/2 cup milk-chocolate crunch on top. Gently spread 3/4 cup caramel sauce on top, and cover with another 1/2 cup crunch. Top with middle cake layer, and repeat, finishing with top cake layer.
  • Frost cake with a crumb coat (a thin layer of frosting to seal in stray crumbs): Gently sweep away any loose crumbs with a pastry brush, then use a small offset spatula to cover the top and sides a with a thin layer of frosting. Refrigerate until set, about 1 hour.
  • Let crumb-coated cake stand at room temperature for 45 minutes. Frost entire cake with remaining frosting in a swirling motion using a large offset spatula. Let stand at room temperature until ready to serve (up to 8 hours).

CARAMEL APPLE CRUNCH BARS



Caramel Apple Crunch Bars image

Marzetti® Old Fashioned Caramel Dip and sweet apples take classic oat bars from ordinary to extraordinary!

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 50m

Yield 24

Number Of Ingredients 9

1 (16 ounce) tub Marzetti's® Old Fashioned Caramel Dip
1 ½ cups all-purpose flour
1 ¾ cups quick cooking oats
1 teaspoon salt
½ teaspoon baking soda
½ cup butter, softened
¼ cup shortening
½ cup packed brown sugar
4 ½ cups peeled and chopped favorite apples

Steps:

  • Preheat oven to 400 degrees F.
  • In a mixing bowl, combine flour, oats, salt and baking soda.
  • In a large mixing bowl, blend together butter, shortening and sugar with an electric mixer on medium speed until smooth. Add dry mixture and blend to form a crumbly mixture.
  • Measure and set aside 2 cups crumbs. Press remaining crumbs into a 9x13 inch pan. Spread apples into an even layer over crust.
  • Transfer Marzetti Old Fashioned Caramel Dip to a microwave safe bowl and microwave for 30 to 40 seconds or until warm. Stir until smooth. Pour over apples and sprinkle remaining crumbs over all.
  • Bake on middle rack of oven for 25 to 30 minutes or until top is golden brown and apples are tender. Cut into desired size bars while slightly warm and serve.
  • Store remaining bars covered in refrigerator.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 28.6 g, Cholesterol 12.7 mg, Fat 9.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 189.6 mg, Sugar 15.9 g

CHOCOLATE CHEX® CARAMEL CRUNCH



Chocolate Chex® Caramel Crunch image

Plain brown sugar and butter turns into caramelly goodness that surrounds chocolate cereal squares for a scrumptious crunchy snack.

Provided by Chex

Categories     Trusted Brands: Recipes and Tips     Chex® Party Mix

Time 15m

Yield 16

Number Of Ingredients 6

8 cups Chocolate Chex® cereal
¾ cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
¼ teaspoon baking soda
¼ cup vanilla baking chips

Steps:

  • Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
  • In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
  • In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 32.9 g, Cholesterol 11.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 218.1 mg, Sugar 16.4 g

CARAMEL CRUNCH APPLE PIE



Caramel Crunch Apple Pie image

Prepare a delicious apple pie, including sweet caramels and pecan crunch, for the oven in just 20 minutes. Try our Caramel Crunch Apple Pie today!

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
25 KRAFT Caramels
2 Tbsp. water
3 baking apples, peeled, cored and thinly sliced (about 4 cups)
3/4 cup flour
1/2 cup sugar
1/2 tsp. ground cinnamon
1/2 cup cold butter, cut into cubes
1/2 cup chopped pecans

Steps:

  • Heat oven to 375°F.
  • Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
  • Microwave caramels and water in microwaveable bowl on HIGH 2 to 3 min. or until caramels are melted, stirring every minute. Arrange apples in crust; top with caramel sauce.
  • Mix flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apples.
  • Bake 40 to 45 min. or until apples are tender.

Nutrition Facts : Calories 480, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CARAMEL NUT CRUNCH PIE



Caramel Nut Crunch Pie image

This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 cups Oreo cookie crumbs
1/2 cup honey-roasted peanuts, chopped
1/4 cup butter, melted
6 Snickers candy bars (1.86 ounces each), chopped
6 cups vanilla ice cream, slightly softened
1/4 cup hot caramel ice cream topping
1/4 cup hot fudge ice cream topping, warmed
Additional hot caramel and hot fudge ice cream topping, optional

Steps:

  • Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.

CARAMEL CRUNCH



Caramel Crunch image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes scant 1/2 cup

Number Of Ingredients 1

1/2 cup granulated sugar

Steps:

  • Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
  • Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

CARAMEL APPLE PECAN CRUNCH PIE



Caramel Apple Pecan Crunch Pie image

My family loves this! I have received a lot of compliments on this pie and it even placed at my county fair in 2010. Super yummy just the way it is or you can have it with a scoop of french vanilla ice cream while it is still warm.

Provided by Tina Cox

Categories     Pies

Time 1h25m

Number Of Ingredients 19

PIE CRUST
1 1/2 c all purpose flour
1/2 tsp salt
1/2 c oil
5 Tbsp milk
FILLING
3 pounds medium apples, mcintosh
1 tsp cinnamon
TOPPING
1 1/2 c quick cooking oats
1 1/2 c all purpose flour
1 1/2 c brown sugar, lightly packed
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c + 2 tblps. melted butter
CARAMEL DRIZZLE
7 oz caramels
1/4 c milk
1/2 c chopped pecans

Steps:

  • 1. Pie Crust: Place all ingredients in a 9 inch pie plate, mix well with hands. Spread out in pie plate.
  • 2. Filling: peel and slice apples in to a large bowl Sprinkle 1 teaspoon cinnamon over apple slices and lightly toss. Pour in to your crust.
  • 3. Topping: Mix all ingredients in a bowl until well blended. Heap over top of apples. Bake at 350 degrees for 35-45 minutes depending on your oven. Topping will be golden brown and apples will be soft but not mushy. Cool for 30 minutes.
  • 4. Caramel Drizzle: After pie has cooled for 30 minutes, melt caramels and milk in microwave safe dish, microwave until smooth, keep a close eye on this so you do not over cook, I use 15 second increments, drizzle about half over top of pie, sprinkle with chopped pecans, lightly drizzle remaining caramel over nuts. You can garnish with whole pecans if you like.

CARAMEL APPLE CRUNCH



Caramel Apple Crunch image

I combined ingredients from various apple crisp recipes to create this one. I like to use tart apples because they provide a balance to the sweetness of the caramels. -Melissa Williams, Peoria, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 11

8 cups sliced peeled tart apples
33 caramels, divided
2 tablespoons plus 2 teaspoons 2% milk, divided
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1/8 teaspoon salt
Dash ground cinnamon
1/2 cup cold butter, cubed
Vanilla ice cream, optional

Steps:

  • Place the apples in a greased 13-in. x 9-in. baking dish. In a heavy saucepan, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples. , In a large bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Bake at 375° for 45-50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired.

Nutrition Facts : Calories 261 calories, Fat 10g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 133mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.

PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE



Peanut Brittle and Caramel Crunch Ice Cream Pie image

Sea salt and peanuts up the ante in this salty-sweet treat.

Provided by Sarah Tenaglia

Categories     Dessert     Kid-Friendly     Backyard BBQ     Frozen Dessert     Peanut     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Caramel Sauce:
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
Pie:
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened
5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
1 cup coarsely chopped peanut brittle

Steps:

  • For caramel sauce:
  • Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
  • Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
  • For pie:
  • Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
  • Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
  • Cut pie into wedges. Rewarm sauce and pass separately.

CARAMEL CRUNCH CAKE



Caramel Crunch Cake image

Make and share this Caramel Crunch Cake recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/4 cups cake flour
3/4 cup sugar
1/2 cup egg yolk
1/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup egg white
1 teaspoon cream of tartar
1 teaspoon salt
3/4 cup sugar
1 1/2 cups sugar
1/4 cup brewed coffee
1/4 cup Karo light corn syrup (golden syrup may be used)
3 teaspoons sieved baking soda
2 cups whipping cream
2 tablespoons sugar
2 teaspoons vanilla

Steps:

  • Preheat oven to 350F.
  • Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
  • In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
  • Gradually add sugar and continue beating until meringue is firm and stands in peaks.
  • Fold batter gently into meringue until just blended; do not stir.
  • Gently spoon batter into ungreased tube pan.
  • Cut through batter with a knife to break up bubbles and level mixture.
  • Bake in preheated oven for 50-55 minutes or until top springs back when touched.
  • Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
  • Let stand until cool, then loosen with spatula and place on plate.
  • Split cake into four layers.
  • While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
  • Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
  • Immediately pour into ungreased shallow metal pan.
  • Do not stir or spread; let cool without moving.
  • Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
  • Whip cream, sugar and vanilla until stiff.
  • Spread half of cream between layers and remainder on top and sides.
  • Refrigerate until ready to serve.
  • Just before serving, cover cake with crushed caramel candy.

CARAMEL PECAN CRUNCH PUMPKIN PIE



Caramel Pecan Crunch Pumpkin Pie image

Chilled pumpkin pie layered with yummy caramel and pecans. So simple and always a favorite.

Provided by mistycolleen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 11

1 (9 inch) graham cracker crust
¼ cup caramel ice cream topping, or to taste, divided
¾ cup chopped pecans, divided
1 cup pumpkin puree
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant cheesecake pudding mix
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
  • Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
  • Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 57.3 g, Cholesterol 2.5 mg, Fat 22.1 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 556.2 mg, Sugar 34 g

CARAMEL PRETZEL CRUNCH BROWNIES



Caramel Pretzel Crunch Brownies image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 24

Number Of Ingredients 8

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

Steps:

  • Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.
  • 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.
  • 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.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 27 g, TransFat 0 g

CARAMEL CRUNCH BARS



Caramel Crunch Bars image

From KRAFT; anything caramel I have to try! *Cooking time is the hour needed to chill in the refrigerator.*

Provided by AZPARZYCH

Categories     Dessert

Time 1h10m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 7

4 1/2 honey graham crackers
1 (11 ounce) caramel-flavored bits, KRAFT
2 tablespoons milk
1/2 cup cocktail peanuts
1/2 cup miniature marshmallow
1/2 cup pretzel, coarsely chopped
4 squares semi-sweet baking chocolate, melted

Steps:

  • Line a 8-inch pan with foil, with ends extended over the sides of the pan.
  • Grease the foil.
  • Place graham crackers on bottom of the pan, cutting if needed to fit.
  • Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds.
  • Pour over graham crackers, top with peanuts, marshmallows and pretzels.
  • Drizzle with chocolate.
  • Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.

CARAMEL CRUNCH



Caramel Crunch image

Our whole family has a sweet tooth, so this caramel-drizzled mix of popcorn, almonds and cereal goes quickly. My "off-limits" batches are divided into plastic bags, tied with ribbon and shared with all the snackers on my Christmas list.

Provided by Taste of Home

Categories     Snacks

Time 1h

Yield about 4-1/2 quarts.

Number Of Ingredients 7

9 cups popped popcorn
9 cups Crispix cereal
1 cup slivered almonds
1 cup butter, cubed
1/2 cup light corn syrup
2 cups packed brown sugar
1/2 teaspoon baking soda

Steps:

  • In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

Nutrition Facts : Calories 324 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 312mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CARAMEL CRUNCH PIE



Chocolate Caramel Crunch Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 12

9 whole graham crackers
6 tablespoons unsalted butter, melted
1 tablespoon unsweetened cocoa powder
1/4 teaspoon kosher salt
28 ounces store-bought dulce de leche, preferably Trader Joes
1 1/2 cups chopped toasted walnuts
1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70-percent
1/2 teaspoon grated orange zest
1/2 teaspoon flake salt, such as Maldon
1 cup heavy cream
1 teaspoon pure vanilla extract
Unsweetened chocolate, to grate for garnish

Steps:

  • Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
  • Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
  • Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

CARAMEL NUT CRUNCH



Caramel Nut Crunch image

I discovered this crispy snack recipe on a box of cereal years ago. It's been a Christmas favorite with my friends and family ever since.

Provided by Taste of Home

Categories     Snacks

Time 45m

Yield 8 cups.

Number Of Ingredients 9

1/2 cup packed brown sugar
1/2 cup corn syrup
1/4 cup butter
1/2 teaspoon salt
4 cups Cheerios
1 cup pecan halves
1 cup walnut halves
1 cup salted dry roasted peanuts
1 cup whole unblanched almonds

Steps:

  • In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly., In a large heat-proof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15x10x1-in. baking pan. Bake at 300° for 30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack until slightly firm.

Nutrition Facts : Calories 300 calories, Fat 21g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 228mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein.

CARAMEL CRUNCH CAKE



Caramel Crunch Cake image

I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. -Heather Dollins of Poplar Bluff, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 7

1 package devil's food cake mix (regular size)
1-1/3 cups water
5 large egg whites
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Steps:

  • In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.

Nutrition Facts : Calories 250 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 290mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

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