nto bottom of 9 inch tart pan with removable bottom.
nutes, set aside.
Line tart shell with parchment paper,
9 1/2 inch tart pan.
In a food
eavy).
Remove lid from caramel topping and microwave for 30
nd pale golden.
Cook caramel, without stirring, swirling pan,
he dough out into a tart pan. Prick all over with
ith 1/4 cup Salted Caramel Sauce. Top with half of
10 1/2-inch tart pan with removable bottom (or
astry to a 10-inch tart pan. Press pastry into fluted
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together crushed cookies, walnuts, and marshmallows. Spread half of mixture into crust. Drizzle evenly with half of caramel sauce and half of chocolate sauce. Top with remaining cookie mixture, and drizzle with remaining caramel and chocolate.
Bake in preheated oven for 10 to 15 minutes, until marshmallows are soft. Allow to cool to room temperature before serving.
combine the coconut water, sugar, caramel sauce, and fish sauce and
Toast pecans and coconut in oven until light brown.
Mix cream cheese and Cool Whip together and pour into crust.
Pour pecans and coconut over pie and top off with as much caramel as you like.
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
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.
>Make the tart: Roll out
andies evenly on top of tart. Prop Caramelized Sugar Spirals against
For caramel pecans, line a baking pan