Posts Tagged ‘caramel’


Caramel Nut Flakies

December 7, 2011

Elegant! Simple! Versatile! Did I forget addictively delicious? I have made no secret that I love amything made with puff pastry or phyllo.This is no exception.the combination of the  flakey pastry, the sweet caramel and the salty nuts are the perfect marriage.Whether with a steaming hot cup of coffee or a cold glass of milk, for breakfast, an afternoon snack or a tempting dessert these are a must for holiday company … or a quick sweet treat anytime.

  • 1 sheet puff pastry,defrosted according to directions
  • 1 C.Marzetti Caramel Dip, room temperature
  • 1 T. Sugar in the Raw
  • 1 C. nuts, your choice (we  use sunflower seeds or toasted pumpkin seeds due to allergies)


Pre heat your oven,with rack in the middle, to 350 degrees.If the nuts you are using are not toasted now is the time to do that. In the oven it takes about 8-10 minutes. Cool and chop them and set aside.

Increase oven temp to 400 degrees. Line a baking sheet with parchment paper.

Unfold the puff pastry.You will see the lines  which “divide”  it into three “panels” Use these as your guidelines.

 Spread one half of the caramel over the center section of the pastry. Sprinkle one third of the toasted nuts over the caramel.

Carefully fold an outer third over the caramel and nuts.

 Spread the renaining caramel over that top center layer, and then another third of the nuts.

Fold the last section over,covering the caramel layer completely. Sprinkle with the tablespoon of raw sugar.

Put on middle rack in oven.Check at 15 minutes to see if it is done. Ours usually need the full 20 minutes to rise and brown evenly. Remove from the oven.

This is perfectly delicious as is,especially with the crunchy raw sugar on top. Adding a light  powdered sugar glaze makes a fancier presentation. To make the glaze you will need:

  • 1/2 C. powdered sugar
  • 1 T. cream or milk
  • 1/4 t. vanilla (or kahlua,vanilla vodka or Bailey’s!)
  • dash of salt

Mix together adding wee amounts of liquid if it is too thick.

Over cooled pastry,drizzle your icing and top with the reamaining nuts. If you don’t use the glaze just sprinkle the nuts on top and around the plate.

Slice with a sharp knife, and serve.These are served with  my Chocolate Mousse Clouds.


Billionaire Bars

December 19, 2010

Another one from Missy in the kitchen! These came in my box…they are…a billion times better than I can describe. Make them-you’ll see what I’m talking about!

Spray a 9×13 pan,or use quick release foil to line pan.

  • 14 oz. bag of caramels
  • 3-4 T. water
  • 1 1/2 C. peanuts,pulsed to rough chop in processor
  • 1C. rice krispie cereal
  • 3 C. good chocolate chips for dipping balls or bars
  • 2 t. shortening

Melt caramels with 3-4 tablespoons of water,until quite warm.

Add nuts and cereal.Mix fast to incorporate as mixture gets stiffer it makes it hard to incorporate evenly.

At this point you have a choice: you can roll them into one inch ish balls, or put them in the pan in one layer to cut into bars after cooled. Missy did bars,which is easier and faster than making the balls. Dump the mixture into the prepared pan, spray or butter your hands and press into pan as evenly as possible.

When set,cut into rectangles about one inch by two inches.

Melt chocolate chips with the shortening.Adding shortening to the chocolate makes it smoother and easier to work with and gives the chocolate a nice shine when it dries.

To dip the chocolate: Place a bar in the melted chocolate. Pick it up with a fork and allow excess to drip off or scrape it gently to make an even coating with a second fork.Transfer it back to fork one and place on waxed paper to cool.

I am going to have to make these-as ours from Missy- are gone!


Pumpkin Cake w/Caramel Drizzle

November 27, 2010

This cake did not come out as I expected but it was very good anyway. It was even better the next day, so I would recommend making it the day or night before. I was looking for more of a chewy browny texture and this was more cake like. Nonetheless- very tasty and being pumpkin, seasonal! This was in my recipe box from many years ago,the handwriting looks like my aunt’s but I’m not sure.

  • 1 stick unsalted butter
  • 1 1/4 C. brown sugar,packed
  • 1 C. pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1 t. vanilla
  • 2 C. all purpose flour
  • 1 1/2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1 t. ground ginger
  • 1/2 t. freshly grated nutmeg
  • 1/4 t. ground cloves
  • 1 C. mini chocolate chips (can substitute raisins or dried cranberries)

Caramel Drizzle

  • 1/2 stick unsalted butter
  • 1/3 C. brown sugar
  • 1 T. vanilla
  • 1 C. sifted powdered sugar
  • 3  T. cream or half and half or as needed

Pre-heat oven to 350. Butter  10 x 15 pan for thinner bars, or 9×13 for thicker, layer cake size squares.Line with parchment and butter parchment. (I did this but I think it’s an unecessary step. Butter and flour pan, or use parchment)

Combine your dry ingerdients and set aside.

Beat butter and sugar until creamed together well. Blend in the pumpkin puree first,then add your eggs one at a time.

Slowly add the dry ingredients,beating until just blended. Stir in the chips.

Spread batter evenly into prepared pan. Bake 30 minutes for 9×13, 20-25 for 10×15. Check with toothpick 5 minutes before. If it comes out clean remove the cake!! Let cool completely before drizzling topping on.

For drizzle,melt butter in saucepan over low heat. Add brown sugar and stir until dissolved looking.It will look separated, but comes together when you add sugar and cream.Whis in vanilla,powdered sugar and cream or half and half. Add a little more cream if too thick or powdered sugar if too thin. I had to add a little less than a tablespoon more of cream.

Using whisk drizzle over top of cake. When I make this again I will poke holes in it with a toothpick to allow caramel into cake.

Serve with some freshly whipped cream.Mmmmm!