For caramel pecans, line a baking pan with
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.
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.
ith 1/4 cup Salted Caramel Sauce. Top with half of
aisins and 3/4 cup pecans evenly over bread. Top another
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
Refrigerate until set.
For caramel layer, in a small heavy
Mix together butter and sugar.
Coat pecans well with mix. Bake on cookie sheet at 350\u00b0 for 10 minutes.
Mix brown sugar, white sugar and sour cream.
Let it come to hard boil and put in pecans and vanilla.
Pour on wax paper, sprayed.
Bring to boil the first 4 ingredients and boil 3 minutes. Remove from stove. Stir in vanilla and pecans. Pour on paper and pull apart when cool.
medium bowl, toss the pecans with 1/2 teaspoon of
an with parchment paper. Place pecans in a sieve, then rinse
ggs.
Add Swirled Chocolate-Caramel chips in the mix with
owl for 2 minutes. Stir caramel topping with cinnamon in small
ugar, butter, milk, dates and pecans in a large bowl. Spread
Set aside 2 tablespoons of chopped pecans for garnish.
Mix remaining pecans with caramel.
Spread in baked pastry shell.
Spread cream cheese mixture over that.
Spread with the mousse.
Top with whipped cream.
Garnish with reserved pecans.
Refrigerate before serving for at least 2 hours.
Mix crumbs, 1/2 cup pecans, granulated sugar and butter.