Chill.
To make the caramel fudge sauce- combine the brown sugar
ixture. Fold in flours, then caramel fudge and remaining chocolate until just
ilk and mix well; spread caramel mixture evenly over cake; spread
Prepare cake batter according to pkg directions.
Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
Immediately poke holes in the cake with a meat fork or skewer.
Spread caramel and fudge toppings over cake.
Cool on a wire rack.
Frost with Cool Whip.
Sprinkle with toffee bits and remaining chocolate chips.
Store in fridge.
Mix all ingredients except chocolate chips and caramel sauce. Pat 1/2 or 3/4 in a 9 x 13 pan.
Bake at 350 degrees about 10 minutes.
Spread jar of butterscotch caramel fudge sauce on base, Sprinkle with chocolate chips, them top with remaining dough, crumbled.
Bake at 350 degrees for about 20 minutes.
Chill and cut into bars.
repared muffin pan. Press 3 caramel halves into the center of
fold in the chocolate-covered caramel pieces; spread the batter evenly
ith 1/4 cup Salted Caramel Sauce. Top with half of
Prepare cake mix as directed.
Bake in 9 x 13-inch pan.
Let cool 15 minutes.
Poke with large fork.
Pour a jar of heated caramel sauce over cake.
Let cool.
Frost with chocolate fudge frosting.
Whip the whipping cream with powdered sugar.
Spread over frosting.
Crush Heath bars and sprinkle over whipped cream. Cover and freeze overnight.
Leave out several hours to defrost and enjoy.
While brownies are baking, mix in small saucepan over low heat 20 caramels with milk.
Stir until smooth and caramels are melted.
Immediately after removing brownies from oven, sprinkle with chocolate chips and pecans.
Drizzle with caramel.
Cool completely before cutting.
Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350\u00b0 for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12 to 15 servings.
Prepare cake according to package.
Stir in 3/4 cup chocolate chips.
Pour into greased 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Immediately poke holes in cake with meat fork. Spread warmed caramel and fudge toppings over cake.
Cool.
Frost with whipped topping.
Sprinkle with toffee bits and remaining chocolate chips.
Store in refrigerator.
Prepare and bake care as directed.
While cake is in the oven, make the pudding as directed.
When the cake is done, poke holes all over it.
Then pour hot pudding over the hot cake.
Cool ten to fifteen minutes.
Then pour caramel topping over all this. Refrigerate.
Serve with whipped topping.
Bake cake according to directions on package.
Poke holes into warm cake with handle of small wooden spoon.
Pour sweetened condensed milk over cake, pour caramel sauce over cake.
Cool. Spread cool whip over the top of cake and sprinkle with chopped snickers.
Refrigerate until served.
combine the coconut water, sugar, caramel sauce, and fish sauce and
0 minute.
Create the caramel fudge by bringing the cream, syrup
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
Melt cream cheese and spread in a small pan.
Top with a layer of butterscotch, caramel, fudge topping; sprinkle top with nuts. Serve with sliced apples for dipping.
Spread cream cheese on a plate.
Top with the caramel fudge and cover with chopped nuts.
Core and slice apples in orange or lemon juice to prevent browning.
Arrange apple slices around edge of plate containing the cream cheese, topping and nuts.
Dip apples and enjoy.
Beat cream cheese and condensed milk together with mixer until lumps are gone.
Fold in Cool Whip and pour into 2 butter crust pie shells.
In a skillet, toast the coconut and pecans in melted margarine until brown.
Sprinkle toasted coconut and pecans over the 2 pies.
Drizzle 1/2 of Mrs. Richardson's butterscotch-caramel fudge topping on top of pies.
Freeze.
Remove from freezer 10 minutes before serving.