Refrigerate until set.
For caramel layer, in a small heavy
Cut caramel candy cubes into fourths; dredge in flour, adding apples, caramel topping and lemon juice.
Mix well.
Pour into uncooked pie crust.
Top with pecan pieces.
Bake on a preheated cookie sheet (to collect spillage) in a 375\u00b0 oven for 30 to 40 minutes or until crust is lightly browned.
In top of double boiler over hot water, heat chocolate caramel candy salt and water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce.
Spoon sauce over apple until it is completely coated.
Insert wooden skewer in stem end.
Remove from sauce and place on waxed paper.
Chill until caramel coating is firm.
Bundt pan.
Melt caramel candy in a small saucepan or
Mix caramel candy in double boiler and add milk.
Melt fully and add pecans.
Spoon onto cookie sheet.
Let cool in refrigerator for 1 hour or overnight.
Melt chocolate in double boiler.
Put each piece of candy in chocolate and place back on wax paper to cool.
Melt caramel candy in top of double boiler.
Add pecans, milk and vanilla.
Mix well. Spoon out in small pieces on greased waxed paper.
Set in freezer until cooled.
Dip in melted Hershey bars and paraffin wax.
Melt caramel candy with milk.
Add pecans.
Roll into bite-size balls.
Melt chocolate chips and paraffin.
Dip balls in melted chocolate.
Place on wax paper to cool.
eaks form.
Fold in caramel topping.
Spoon half of
owder and full can of pumpkin.
Do not add the
If using fresh pumpkin the original recipe states: Bring a large pot
edium bowl, sift together flour, pumpkin pie spice and baking powder
br>Reduce speed and add pumpkin, remove bowl from mixer fold
owl for 2 minutes. Stir caramel topping with cinnamon in small
aper.
Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and
et and then beat in Caramel and pumpkin.
Beat in one
Preheat oven to 350\u00b0F. Grease 2 baking sheets and line with parchment paper. For the dough, beat the butter, sugar and egg in a medium bowl with an electric mixer until just smooth. Sift in flour and cocoa powder, then stir in candy. Drop level tbsps 2 inches apart onto the baking sheets and bake 15 mins. Cool on baking sheets and serve.
eanwhile, combine heavy cream and candy bars over low heat. Cook
Stack on their sides one caramel, chocolate covered caramel candy and candy corn. Use a dab of frosting to hold all together.
Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright.
o Make The Caramel Layer: Place the unwrapped caramel candy, butter and cream
ith 1/4 cup Salted Caramel Sauce. Top with half of