an. Cover with half of caramel topping, chocolate chunks and almonds
Combine brownie mix with the oil, water, and eggs.
Pour into a greased 13x9 inch pan and bake for 25-35 minutes or until cake tester comes out clean.
Cool completely.
Combine softened cream cheese with 1/4 cup of the caramel dessert topping.
Spread cream cheese/caramel mixture over cooled brownies.
Sprinkle chopped apples, peanut butter cups, and peanuts over the cream cheese/caramel mixture.
Drizzle remaining caramel dessert topping over the dessert.
Slice into squares.
Refridgerate left-overs.
Spread caramel dessert topping on bottom of crust.
Pour milk in a large mixing bowl.
Add pudding mix.
Beat with wire whisk for 2 minutes.
Let stand 5 minutes.
Stir in Cool Whip and Heath bars.
Spoon into crust.
Freeze 4 hours or until set.
Let stand at room temperature for 15 minutes before serving.
Garnish as desired.
Store leftovers in freezer.
Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
ontainer. Pour half of the caramel sauce over the top, then
Spread caramel dessert topping on bottom of crust.
Pour milk in a large bowl with pudding mix.
Beat for 2 minutes, then let stand for 5 minutes.
Stir in Cool Whip and chopped toffee bars, then spoon into crust.
Freeze for 4 hours.
Let stand at room temperature for 15 minutes before serving.
Store leftover pie in freeze.
Makes 8 servings.
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust. Top with pecans. Bake on preheated baking sheet at 375\u00b0 for 40 to 45 minutes until crust has browned. Cool.
ix 6-ounce ramekins. Divide caramel topping evenly over apples. Ladle
ool completely before topping with caramel.
Caramel:
In a heavy
rumbs with half of the caramel sauce. Next spread the ice
Combine first 3 ingredients and press into 9 x 13-inch pan, lightly brown.
Cool completely.
Melt 1/4 cup butter.
Add coconut and 1/2 cup chopped pecans.
Cook over low heat, stirring often until coconut is golden brown.
Cool completely.
Combine cream cheese and condensed milk, beat at medium speed with an electric mixer until smooth.
Fold in whipped topping.
Layer 1/3 each of cream mixture, caramel sauce and coconut mixture over crust.
Repeat process twice.
Cover and freeze until firm.
Pour caramel into a bowl.
Slice apples.
Dip apples in caramel and enjoy.
Cut caramel candies into 4 pieces, combine with flour. Add chopped apples, ice cream topping and lemon juice; mix well.
Preheat oven and baking sheet to 375\u00b0.
In a medium bowl, combine caramel pieces and flour.
Add apples, caramel topping and lemon juice.
Mix well.
Pour mixture into crust; top with pecans. Bake in preheated baking sheet for 40 to 45 minutes until crust has browned.
Serve warm topped with ice cream or cooled.
orm.
Fold in the caramel topping.
Spoon HALF of
In medium bowl combine caramel pieces and flour.
Add apples, caramel topping and lemon juice; mix well.
Pour mixture into unbaked crust.
Top with pecan pieces.
Put on cookie sheet.
Bake in preheated oven at 375\u00b0 for 40 to 45 minutes until crust is brown.
Cool.
Combine caramel pieces and flour in a milium bowl.
Add apples, caramel topping and lemon juice.
Mix well.
Pour into pie crust.
Top with pecans.
Cut the remaining pie crust into strips.
Place strips on top of pie in criss cross fashion.
Use a fork and crimp to filled pie crust.
Bake on a baking sheet at 375 degrees for 40 - 45 minutes or until crust is brown.
Cool and serve.
too.
Meanwhile, make caramel sauce.
Caramel sauce:
Melt butter
ver yogurt mixture.
Drizzle caramel topping over top.
Cut
Go to your local Target Store and get Act II microwave caramel popcorn.
It consists of a bag of popcorn and pouch of caramel. until it is 2 to 3 seconds between pops. up, then spread out on cookie sheet.