Mix 2/3 cup butter, 1/4 cup sugar& 1 1/4 cups flour until the mixture is crumbly.
Pat into a 9\" pan.
Bake at 350F for 20 minutes.
Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over the shortbread base.
Cool.
Melt chocolate in a double boiler and pour over the cooled caramel shortbread Cool- cut into small squares.
he center.
For the shortbread, sift the flour, salt and
our carmel filling over the shortbread crust and return to oven
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
ith 1/4 cup Salted Caramel Sauce. Top with half of
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. \"If too much is eaten, you will soon have a change of waist line.\"
combine the coconut water, sugar, caramel sauce, and fish sauce and
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
ool and serve with hot caramel sauce (recipe follows).
To make
ompletely.
Drizzle with Caramel frosting.
Caramel Frosting:
Bring first
Preheat oven to 350\u00b0F.
In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
Spread caramel over the top of the Alouette Baby Brie.
Sprinkle pecans on top.
Serve at room temperature.
Refrigerate until set.
For caramel layer, in a small heavy
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Bake as directed on the box in a 9 x 13-inch pan.
Let cool slightly and poke holes in the top of the cake with a pencil or wooden spoon.
Mix caramel sauce and condensed milk
and dribble over cake.
Let stand for 1 hour.
Frost with Cool Whip and sprinkle with crushed candy bars.
Refrigerate.
you're making the shortbread from scratch then start here
n pan to cool thoroughly. (Shortbread will not be crisp until
ver low heat. Place the shortbread cookies side by side on
issolves. To make a golden caramel, add the condensed milk, stirring
esembles peas.
Press the shortbread mixture into prepared pans and