Best White Chocolate Caramel Recipes

SKINNY WHITE CHOCOLATE CARAMEL ICED COFFEE

Steps:

• Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours.
• Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.

WHITE CHOCOLATE PECAN CARAMEL BREAD PUDDING

Steps:

• 1. Grease 13x9 inch oblong pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F. Place bread cubes in large bowl.
• 2. In medium saucepan whisk milk and sweetened condensed milk combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth.
• 3. In small bowl, whisk vanilla and eggs to combine. Slowly whisk 1/2 cup warm milk mixture into egg mixture to combine. Whisk this mixture back into milk mixture. Pour 1/2 mixture over bread cubes and let soak into bread, stir gently. Pour into pan. Sprinkle pecans over top.
• 4. Combine cream and sugar for caramel sauce. Heat milk and sugar until sugar melts. Stir in remaining ingredients. Drizzle over pudding. Pour remaining milk mixture over caramel.
• 5. Cover with foil and bake approximately 1 hour. Remove foil and continue to bake until slightly brown, about 15 min.
• 6. While pudding cools slightly, make rum sauce.
• 7. Combine powered sugar and rum. Drizzle over warm pudding. Serve warm.

CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL

Steps:

• For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
• In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
• Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
• For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
• For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
• For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
• To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.

WHITE-CHOCOLATE CARAMEL CORN WITH CASHEWS

Steps:

• Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat, and stir in baking soda.
• Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
• Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn. Refrigerate until chocolate is set, about 10 minutes, before breaking up.

WHITE CHOCOLATE CARAMEL APPLES

Steps:

• Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.
• Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.
• Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.
• Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.

SALTED CARAMEL WHITE CHOCOLATE CHIP COOKIES

Steps:

• 1. 12.2019 NOTE: I found some Caramel Chips this year and used them and they do not stick like the bits do, so if you use those instead no need so the paper cups, I just used my silpats and they can right up like any other cookie.
• 2. NOTE: It is advisable to have several cupcake tins to work with, these must cool about 10-15 min before removing from tin. BEFORE YOU BEGIN: Cut out the bottom of the muffin paper liners leaving a slight edge up the side. Place them in your cupcake tin. I highly suggest you use ONLY white parchment paper line liners, Wilton makes them and I have found other brands. For some reason the colored cupcake papers will stick to the cookies. Another alternative that I did not have when I first started making these is to use Silpats, you can eliminate the muffin tins and liners and bake on a cookie sheet with silpat instead.
• 3. Mix together butter, sugars, baking soda and salt till well combined. Add vanilla and egg and mix for 1 min. on med speed. Add flour a little at a time and mix on low, scraping sides of bowl as you go. If dough seems a little too dry just add a few drops of water to dough and mix.
• 4. Once well combined I found that if I change from my ladle to my my dough hook it works better. Add both chips and pecans in by sprinkling them all around your mixing bowl. Turn mixer on lowest speed and mix together for about 30 sec. Scrap sides and repeat.
• 5. Scoop dough out with a Tablespoon scoop and place on liners in cupcake tin or on silpat lined cookie sheet.
• 6. Bake 375° for 9-10 minutes. (Baking time may vary from oven to oven). Remove from oven and immediately sprinkle a little coarse sea salt on top and VERY GENTLY place your fingers on top of the salt to make sure it adheres to the cookie, otherwise the salt tends to fall off when removing the cookie from the liner. IMPORTANT: Leave cookies in cupcake tin for at least 10 min, cookie should be cool when removing from tin. Leave cookie in liner for another 10-15 min then gently remove liner.

WHITE CHOCOLATE CARAMEL

Steps:

• Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
• To reheat, warm the jar in a pot of simmering water.

CHOCOLATE CINNAMON CARAMEL ICE CREAM WITH WHITE AND DARK CHOCOLATE CHIPS

Steps:

• Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes.
• Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours.
• You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.

WHITE CHOCOLATE CHEESECAKE WITH CARAMEL GLAZE

Steps:

• Pre-heat the oven to 375°F Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
• Bake for 10 minutes and then allow to cool completely on a wire rack.
• Reduce the heat to 325°F and prepare the cheesecake batter.
• Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, swirling the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
• In a stand mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
• On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
• Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
• Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. The outer ring of the cheesecake for about 3" should be set.
• Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
• To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and serve.
• To make the Caramel Sauce: In a medium sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
• Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.
• When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
• Pour into a heat safe container and chill until ready to use.

CARAMEL, WHITE CHOCOLATE AND RUM BREAD PUDDING

Steps:

• Preheat oven to 325°F. Arrange bread on large baking sheet; bake until dry, about 10 minutes. Transfer bread to large bowl. Increase temperature to 350°F.
• Stir sugar, syrup and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Add cider and butter. Return to low heat; stir until sauce comes to simmer. Cover pan and simmer until caramel bits dissolve, stirring occasionally, about 5 minutes. Set pan over ice; stir until caramel cools to lukewarm, about 5 minutes.
• Mix raisins, spices, eggs, then rum into caramel. Add to bread. Mix in white chocolate. Let stand about 10 minutes, stirring occasionally.
• Butter eight 3/4-cup custard cups. Divide pudding among cups. Place in large baking pan. Pour hot water into pan to come halfway up sides of cups.
• Bake puddings until set in center, about 30 minutes. Cool 10 minutes.

CRANBERRY AND WHITE CHOCOLATE CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
• In 3-quart heavy saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in baking soda.
• Pour caramel mixture over popcorn; stir until well coated. Add 1 cup cranberries and 3/4 cup baking chips to each pan; toss until well coated. Bake 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE WITH CARAMEL AND RASPBE

Steps:

• Raspberry sauce:.
• 1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• 2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• 3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two wehttp://www.food.com/members/subm/editr2eks.
• Caramel Sauce:.
• 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
• 2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
• 3.Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
• Crust:
• 1. Grind 1/4 cup macadamia nuts in a blender.
• 2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
• 3. Mix and press over bottom of 8 inch pan.
• Filling:.
• 1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
• 2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
• 3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
• 4. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
• 5. Cover with foil and chill until cold 2 hours to 1 day or overnight.

CARAMEL WHITE CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• You can caramelize the milk any way you like.
• There are several recipes on this site.
• I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
• Cook on high setting 3-4 hours.
• Mine cooks hot and was done in 3 hours.
• LET COOL COMPLETELY!
• In a small microwaveable bowl melt the White Chocolate Chips.
• Mix the caramel into the melted White Chocolate, add salt.
• Whip the cream in a large chilled bowl with chilled beater until very thick.
• Don't allow it to Break.
• Stir in Vanilla.
• Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
• Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
• Fill and frost layer cake.
• I am sure this would be good on almost any cake variety.

LAYERED BROWNIES WITH WHITE-CHOCOLATE CARAMEL AND COCOA NIB GELATO

Steps:

• For candied pecans:
• Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
• For brownies:
• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.
• For white-chocolate caramel:
• Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
• For bittersweet-chocolate ganache:
• Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.

WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA CARAMEL SAUCE

Steps:

• Preheat oven to 325ºF.
• Lightly butter 9-inch springform pan.
• Tightly wrap bottom of pan with heavy duty aluminum foil.
• Mix together graham cracker crumbs, sugar and melted butter in bowl.
• Press mixture in bottom of prepared pan.
• Refrigerate crust while preparing filling.
• MAKE THE FILLING:.
• Place solid ivory, butter and cream in small microwave-safe bowl.
• Microwave on medium(50% power) for 1 minutes.
• Stir.
• Microwave 30 seconds more or until chocolate is softened.
• Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
• Add sugar and beat until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla and cooled solid ivory mixture, using low speed.
• Pour mixture over crust.
• Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
• Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
• Cool in pan on wire rack.
• Cover with aluminum foil and refrigerate overnight.
• MAKE CARAMEL SAUCE:.
• To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
• Combine sugar, water and lemon juice in saucepan.
• Cook over medium heat, stirring frequently, until mixture turns light golden brown.
• Remove from heat.
• Heat heavy cream in another saucepan until it comes to a gentle boil.
• Gradually add hot cream to sugar mixture, stirring until blended.
• Cool completely.
• ASSEMBLE THE DESSERTS:.
• Loosen edge of cheesecake with a knife.
• Remove sides of springform pan.
• Cut into wedges.
• Add macadamia nuts to caramel sauce.
• Heat sauce over low heat and stir until sauce thins.
• Spoon over cheesecake wedges and serve immediately.
• Enjoy, you've earned it!

CHOCOLATE CAKE WITH SALTED CARAMEL AND WHITE CHOCOLATE BUTTERCREAM

Steps:

• Preheat a convection oven to 350 degrees F. Whisk the vinegar into the milk in a medium bowl and set it aside to curdle for 5 minutes.
• Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy.
• Sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk attachment until no lumps.
• Grease three 6-inch cake pans with nonstick cooking spray. Divide the batter among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes
• Let cool slightly, then remove the cakes from the pans. Cool the cakes in the refrigerator for 30 minutes. Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake. To build: Spread the White Chocolate Buttercream on one soaked cake round, then add a heavy drizzle of Caramel Sauce. Add a second layer and repeat. Add the last layer and frost the whole cake with White Chocolate Buttercream.
• Add the sugar to a small saucepan fitted with a lid. Pour in the coffee and stir. Bring the mixture to a rolling boil over medium heat, stirring constantly, until sugar completely dissolves. Turn off the heat. Cover immediately and let cool for 15 minutes.
• Put the white chocolate chips in a metal bowl. Bring the granulated sugar and 3 cups water to a boil in a large saucepan. Reduce the heat. Mix the cornstarch with 1 cup of water in a small bowl to combine. Stir it into the sugar mixture. Bring to a boil. Pour the sugar mixture over the white chocolate. Stir by hand with a whisk to combine. As mixture cools, stir 2 more times over the next 40 minutes. Let cool to room temperature.
• Transfer to the bowl of an electric mixer fitted with a whisk attachment, add the butter and vanilla and mix until light and fluffy.
• Combine the light brown sugar, butter, evaporated milk, vanilla and salt in a small saucepan over medium heat. Cook, stirring, until thickened.

PUMPKIN, WHITE CHOCOLATE BREAD PUDDING W/ WALNUT CARAMEL SAUCE

Steps:

• To make pudding: Whisk half-and-half, eggs, pumpkin, dark brown sugar, pumpkin pie spice, cinnamon and vanilla extract in large bowl until well blended.
• Fold in bread cubes.
• Stir in white chocolate chips.
• Transfer mixture to 2 (7-by-11-inch) glass baking dishes.
• Let stand 20 minutes.
• Preheat oven to 350 degrees and bake 40 minutes until set.
• To make sauce: Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
• Stir in cream slowly, whisking 4 minutes until sugar dissolves and sauce is smooth.
• Add walnuts and stir to combine.
• To serve: Sift confectioners' sugar over bread pudding.
• Serve bread pudding warm with cinnamon ice cream and sauce.

PART I: BACARDI PINEAPPLE CAKE WITH WHITE CHOCOLATE AND CARAMEL BUTTERCREAM

Steps:

• To prepare cake: Mix flour, graham crumbs, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk and rum. Add vanilla. Mix until blended; add remaining flour, milk and rum, and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans. Bake at 350 degrees for 25 to 35 minutes, or until cake springs back when lightly touched near center. For the pineapple rum syrup: In a 1-cup measuring cup, combine rum, hazelnut or vanilla syrup and reserved pineapple juice (from the crushed pineapple used in the pineapple filling). Set aside. For the pineapple filling: In a small saucepan, over medium to medium-low heat, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1 tablespoon butter and 1 1/2 cups drained crushed pineapple (reserving juice for rum syrup), dash salt. Cook, stirring constantly, until thick and clear. Cool before using. For instructions for caramel sauce, buttercream frosting base and cake assembly, see PART II.

SNICKERDOODLE WHITE CHOCOLATE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cookie mixes, 1 packet of the cinnamon-sugar mixture (from cookie mix), the flour, melted butter and eggs. Spread in pan. (Save other packet for another use.)
• Bake 30 to 35 minutes or until edges are golden and center is set. Cool completely, about 1 hour, or refrigerate 30 minutes.
• In small bowl, beat 1/2 cup whipping cream with electric mixer on high speed to soft peaks; set aside.
• In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and smooth. Add melted chips; stir until combined. Carefully fold in whipped cream in 2 additions, until smooth. Spread on bars. Refrigerate 30 minutes.
• In 1-quart saucepan, heat Caramel Topping ingredients over low heat about 10 minutes or until melted and smooth. Pour over bars. Refrigerate 30 minutes. Cut into 6 rows by 4 rows.

WHITE CHOCOLATE FRENCH BREAD PUDDING W/CARAMEL SAUCE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. Beat the eggs and add the half and half. Add sugar and vanilla, beat until smooth. Add bread and white chocolate chips. Stir. Pour into greased baking dish. Make sure the dish you are using will fit into a larger dish. You'll need to bake the bread pudding in a water bath. Sit the dish with the pudding into the larger pan. Place both pans onto the top rack of the oven. Pour warm water into the larger dish until it reaches approximately 3/4 the way up the smaller pudding dish. Bake at 350 degrees for one hour. Allow to sit in the oven for 10 additional minutes after turning the heat off. Carefully remove the dishes from the oven. Remove the pudding from the water bath and discard the water. Add the caramel sauce to the pudding or serve it one the side. For the caramel sauce: Melt the butter in a sauce pan. Add the brown sugar, maple syrup and vanilla. Stir constantly until the sugar has melted. Continue cooking over medium heat for five minutes, stirring constantly. Add the cream. Cook for an additional 3 minutes, stirring constantly. Remove pan from heat...