rack.
For the caramel-pecan layer: In a heavy
Prepare Caramel first using 1/2 cup water and 1/2 cup sugar mixed in a small saucepan.
Cook on medium, rinsing the sides of the pan down with a squirt bottle of water when sugar condensed on sides of pan.
Keep cooking water and sugar mixture until it turns an amber color (will take a good 10 minutes or so) and immediately pour into the bottom of custard cups or large round casserole dish.
layers.
To make caramel, in a small saucepan over
dip a few pecans into caramel mixture and set aside to
miniature chocolate chips, and melted caramel. Refrigerate for 8 hours.
Spread over crust.
Combine caramel topping and remaining flour; stir
ith an even layer of caramel sauce, then recover and let
tir every 2 minutes. Pour caramel over the crust and spread
Mix cake as directed on package.
Add in 1/2 cup eagle brand milk.
Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
Let cool 5 minutes.
While cake is baking, melt caramels, butter and remainder of milk in double boiler.
Pour over cool cake and sprinkle with chips and nuts.
Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.
lavored Sauce and/or Creamy Caramel Flavored Sauce.
Sprinkle with
teco #230) with the cooled Recipe #479020.
Fill the donuts
arefully coat the rim in caramel sauce from the squeeze bottle
lightly. Spoon 1 tsp melted caramel onto each cookie and top
Preheat oven to 325 degrees.
Beat cream cheese, sugar and vanilla on medium speed until well blended.
Add eggs; mix just until blended and pour into Oreo pie crust.
Bake for 35-40 minutes until center is about set.
Cool for 45-60 minutes.
While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
Sprinkle chocolate chips and pecans on cake.
Refrigerate for at least two hours.
Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135\u00b0F
Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.)
Slowly pour rum into fondue pot.
Ignite liquor by touching lighted match to edge of pot.
After flame burns, sprinkle nuts over chocolate mixture.
Serve at 120\u00b0F with assorted fruits, marshmallows, cheesecake, brownies and more.
eat. Stir in brown sugar, caramel topping and graham cracker crumbs
Arrange 3 pecan halves into a cluster.
Place clusters 2-inches apart on a Pam sprayed baking sheet.
Top each cluster with one caramel, slightly flattened.
Bake at 300\u00b0 for 8 minutes. Top each cluster with 1/2 square of a 1/2 pound Hershey bar while still warm.
Spread chocolate when melted.
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
ith 1/4 cup Salted Caramel Sauce. Top with half of
MAKE THE CARAMEL: Combine cream and