Type what you have

Ingredients

• ✓ caramel
• apple
• apple cider
• lemon juice
• white sugar
• brown sugar
• graham cracker crumb
• all-purpose flour
• brown sugar
• oat
• all-purpose flour
• cinnamon
• nutmeg
• pumpkin pie spice
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place apples in a 9x13-inch glass baking dish. Mix in apple cider and lemon juice.
3. 3 Mix together sugar, brown sugar, graham cracker crumbs, and 1/2 cup flour in a bowl. Sprinkle sugar mixture over sliced apples and top with evenly spaced caramel squares.
4. 4 Mix together brown sugar, oats, 1/2 cup flour, cinnamon, nutmeg, and pumpkin pie spice for the topping in a large bowl. Cut in butter cubes with 2 knives or pastry blender until the mixture resembles coarse crumbs. Sprinkle topping over apples in the baking dish.
5. 5 Bake, uncovered, in the preheated oven until filling is bubbly and topping is golden brown, about 50 minutes. Let cool before serving.

By lellis

Ingredients

• ✓ caramel
• water
• cream cheese
• brown sugar

Instructions

1. 1 Melt caramels with water in a medium saucepan over medium-low heat or in the microwave, stirring frequently. Remove from heat and cool to room temperature.
2. 2 Beat cream cheese and sugar together in a medium bowl until fluffy; fold in caramel mixture. Serve immediately.

By Lori

Ingredients

• ✓ caramel
• evaporated milk
• chocolate cake mix
• butter
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish.
2. 2 Combine caramels and 1/3 cup evaporated milk in a heavy saucepan, Cook over low heat, stirring constantly until smooth; set aside.
3. 3 Stir together cake mix, melted butter, and remaining 1/3 cup evaporated milk in a large bowl by hand until dough comes together. Press 1/2 of the dough into the prepared dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over crust and pour caramel mixture evenly over chips. Crumble remaining dough over caramel layer and return to the oven.
5. 5 Continue baking for 15 to 18 minutes more. Cool in the refrigerator to set caramel before cutting into bars.

By Mary Lewno

Ingredients

• ✓ caramel
• butter
• water
• pecan
• dark chocolate

Instructions

1. 1 Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
2. 2 Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
3. 3 Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

By Barbara

Ingredients

• ✓ caramel
• crispy rice cereal
• sweetened condensed milk
• margarine
• marshmallow

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Pour crispy rice cereal into a large bowl.
3. 3 Combine condensed milk, caramels, and margarine in the top of a double boiler. Cook over lightly simmering water, stirring constantly, until melted and combined, about 5 minutes.
4. 4 Working one at a time, use a wooden skewer to dip each marshmallow in hot caramel mixture. Immediately roll caramel-coated marshmallow in crispy rice cereal. Remove from the skewer and place on the prepared baking sheet.

By Lisa

Ingredients

• ✓ caramel
• apple
• wooden stick
• water
• vanilla extract

Instructions

1. 1 Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. 2 Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

By Allrecipes

Ingredients

• ✓ caramel
• cooking spray
• pecan
• semisweet chocolate chip
• shortening

Instructions

1. 1 Gather ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with aluminum foil and spray with nonstick spray.
2. 2 Arrange 3 pecan halves in a "Y" shape on the prepared cookie sheet. Place 1 caramel candy in the center of the "Y". Repeat with remaining pecans and caramels.
3. 3 Bake in the preheated oven just until caramel is melted, about 8 to 10 minutes.
4. 4 Meanwhile, heat chocolate chips and shortening in a saucepan over low heat until chocolate is melted.
5. 5 Spoon chocolate over candies and refrigerate until set, about 30 minutes.

By MARBALET

Ingredients

• ✓ caramel
• apple
• wooden craft stick
• cooking spray
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Remove the stem from each apple and press a craft stick into the top. Spray a baking sheet with cooking spray.
3. 3 Place caramels and milk in a microwave-safe bowl; microwave for 2 minutes, stirring once. Set aside to cool briefly.
4. 4 Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
5. 5 Enjoy!

By Suzie

Ingredients

• ✓ caramel
• pecan
• chocolate chip
• water
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet.
3. 3 Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
5. 5 Line a baking sheet with aluminum foil; grease with butter.
6. 6 Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
7. 7 Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
8. 8 Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

By AnastasiaLS1

Ingredients

• ✓ caramel
• apple
• water
• chocolate candy bar
• shortening
• candy coating melt

Instructions

1. 1 Bring a large pot of water to a boil; add apples briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry; cool. Insert sticks into apples through cores.
2. 2 Place unwrapped caramels and 2 tablespoons water into a microwave-safe medium bowl. Microwave on high for 2 minutes; stir. Continue microwaving and stirring, at 1 minute intervals, until caramel is melted and smooth.
3. 3 Line a baking sheet with waxed paper; coat with cooking spray. Hold apples by sticks; dip into caramel to coat. Set on waxed paper; refrigerate to set, about 15 minutes.
4. 4 Microwave chocolate and 1 tablespoon shortening in a microwave-safe bowl until melted and smooth. Dip apples into chocolate to cover caramel layer; return to waxed paper to set.
5. 5 Place candy melts and remaining 1 tablespoon shortening in a micro-wave safe bowl; microwave until smooth, stirring every 30 seconds. Drizzle melted candy melt in a colorful design onto coated apples using a fork or wooden stick. Refrigerate until set, overnight is better.

By happiness05

Ingredients

• ✓ caramel
• chocolate cake mix
• evaporated milk
• butter
• pecan
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make cake mix according to package directions. Pour a little less than 1/2 of the batter into the prepared dish.
3. 3 Bake in the preheated oven for 15 minutes. Remove cake from the oven.
4. 4 Place caramels, milk, and butter in a microwave-safe bowl and cook on high, stirring occasionally, until melted and smooth, about 10 minutes. Pour melted caramel mixture over cake and sprinkle with pecans and chocolate chips. Pour remaining cake batter over the top.
5. 5 Bake in the preheated oven until the center of cake bounces back when gently pressed, 20 to 35 minutes.

By Debbie

Ingredients

• ✓ caramel
• sweetened condensed milk
• chocolate cake mix
• butter
• sweetened condensed milk
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Place caramels and 1/3 cup condensed milk in a microwave-safe bowl. Microwave until caramels melted, stirring every 30 seconds. Set aside.
3. 3 Combine cake mix, melted butter, and 1/2 cup condensed milk in a large bowl; stir well. Pour 1/2 the batter into the prepared pan.
4. 4 Bake in the preheated oven for 6 to 8 minutes.
5. 5 Remove cake from oven; cover with caramel mixture, chocolate chips, and walnuts. Pour remaining batter on top. Bake 10 minutes more.

By R Staffel

Ingredients

• ✓ caramel
• apple
• wooden stick
• water
• vanilla extract
• trail mix
• semisweet chocolate chip

Instructions

1. 1 Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. 2 Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. 3 Spread the trail mix out on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
4. 4 Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

By Allrecipes

Ingredients

• ✓ caramel
• coconut
• sweetened condensed milk
• butter
• miniature marshmallow
• crispy rice cereal
• sea salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
2. 2 Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
3. 3 Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
4. 4 Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
5. 5 Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
6. 6 Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

By JennyJen2009

Ingredients

• ✓ caramel
• apple
• brown sugar
• cinnamon
• allspice
• salt
• clove

Instructions

1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
2. 2 Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Purée apple mixture with an immersion blender until smooth.
3. 3 Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
4. 4 Inspect ten ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack apple butter into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Darla Elizabeth

Ingredients

• ✓ caramel
• butterscotch pudding mix
• milk
• whipped cream topping
• chocolate
• peanut
• nougat
• candy bar
• apple

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk butterscotch pudding mix into milk in a bowl until dissolved.
3. 3 Stir whipped cream topping into pudding mixture.
4. 4 Fold the candy bar pieces into the pudding mixture.
5. 5 Fold the apples into the pudding mixture.
6. 6 Serve and enjoy.

By lojoyner

Ingredients

• ✓ caramel
• pie crust
• butter
• milk
• white sugar
• egg
• vanilla extract
• salt
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C.)
2. 2 Combine caramels, butter, and milk in a saucepan over low heat. Cook, stirring frequently, until caramels are melted and mixture is smooth, 10 to 15 minutes. Remove from the heat and set aside.
3. 3 Mix together sugar, eggs, vanilla, and salt in a large bowl. Gradually mix in the melted caramel mixture, then stir in pecans. Pour filling into unbaked pie crust.
4. 4 Bake in the preheated oven until pastry is golden brown, 45 to 50 minutes. Remove from the oven and let set on a wire rack until filling is firm, about 15 minutes.
5. 5 Serve and enjoy!

By CORWYNN DARKHOLME

Ingredients

• ✓ caramel
• heavy cream
• all-purpose flour
• rolled oat
• brown sugar
• baking soda
• salt
• butter
• semisweet chocolate chip
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make sauce: Melt together caramels and heavy cream in a medium saucepan over low heat; stir occasionally until smooth. Set sauce aside.
3. 3 Make bars: Mix together flour, oats, brown sugar, baking soda, and salt in a medium bowl.
4. 4 Stir in melted butter until well blended.
5. 5 Press 1/2 of the oat mixture into the bottom of a 9x13-inch baking dish.
6. 6 Bake crust in the preheated oven for 8 minutes. Remove from the oven.
7. 7 Sprinkle crust with chocolate chips and walnuts.
8. 8 Drizzle with sauce and crumble remaining oat mixture on top.
9. 9 Continue baking until the top is lightly toasted, about 12 more minutes. Cut into squares while still warm.

By Jordanna Novak

Ingredients

• ✓ caramel
• confectioners' sugar
• butter
• apple juice concentrate
• all-purpose flour
• salt
• toothpick
• water
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat confectioners' sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
3. 3 Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
4. 4 Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
5. 5 Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.

By Poppy127

Ingredients

• ✓ caramel
• vanilla sandwich cookie
• cream cheese
• pumpkin puree
• pumpkin spice
• salt
• white chocolate chip
• dark chocolate
• pumpkin pie spice
• candy eyes

Instructions

1. 1 Pulse sandwich cookies in a food processor until they reach a fine, sand-like consistency. Add in cream cheese, pumpkin puree, pumpkin pie spice, and salt. Continue pulsing, scraping down the sides when needed, until a smooth, loose dough is formed.
2. 2 Using a spoon or cookie scoop, measure out about 20 even portions of the dough (about 1 tablespoon a piece) onto a parchment-lined baking sheet. Move to the freezer for 10 to 12 minutes. When the dough is firm enough, roll each portion into a ball shape. Move back to the freezer to harden slightly for 8 to 10 more minutes.
3. 3 In a large, microwave-safe bowl, melt white chocolate chips in the microwave in 30-intervals second, stirring in between, until the chocolate is fully melted and smooth. Drop each pumpkin spice ball into the chocolate. Using two forks, fully coat the dough in chocolate, let it drain, then place it back on the parchment-lined baking sheet.
4. 4 Allow the truffles to cool to room temperature before topping with melted chocolate, caramel, or more pumpkin pie spice. Keep in the refrigerator until just before serving.

By Annie Campbell

Ingredients

• ✓ caramel
• vanilla wafer crumb
• butter
• evaporated milk
• pecan
• cream cheese
• white sugar
• vanilla extract
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
2. 2 Toast the pecans in the preheated oven for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
3. 3 Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
4. 4 In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
5. 5 In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
6. 6 Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

By Kevin Ryan

Ingredients

• ✓ caramel
• oreo cookie
• butter
• margarine
• milk
• pecan
• cream cheese
• sugar
• vanilla extract
• egg
• baking chocolate

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix crushed Oreos and butter together until well combined; press onto the bottom and 2 inches up the sides of a 9-inch springform pan.
3. 3 Microwave caramels and milk in a microwave-safe bowl on high until caramels are completely melted and mixture is well blended, about 3 minutes, stirring after each minute. Stir in nuts. Pour 1/2 of the mixture into the crust and refrigerate for 10 minutes. Refrigerate the remaining mixture separately.
4. 4 Beat cream cheese, sugar, and vanilla with an electric mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust over caramel layer.
5. 5 Bake in the preheated oven until the center is almost set, 65 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours.
6. 6 Microwave reserved caramel mixture for 1 minute, then stir. Pour over cheesecake, then drizzle melted chocolate over top.

By Oreo

Ingredients

• ✓ caramel
• brown sugar
• butter
• shortening
• all-purpose flour
• oat
• salt
• baking soda
• apple
• lemon juice
• all-purpose flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 To make the crust: Beat brown sugar, butter, and shortening together in a large bowl until smooth. Combine 1 ¾ cups flour, oats, baking soda and salt; stir into creamed mixture until well blended. Set aside 2 cups of this mixture. Press the remaining mixture into the bottom of an ungreased 9x13-inch baking pan.
3. 3 Toss apples with lemon juice in a medium bowl, then toss them with 3 tablespoons of flour. Spread apple mixture evenly over prepared crust. Melt caramels in a small saucepan over medium heat, stirring frequently until smooth. Pour melted caramels evenly over apples. Sprinkle reserved oat mixture over top of apples; press down lightly.
4. 4 Bake in the preheated oven until the top is golden brown and apples are tender, about 25 to 30 minutes. Cut while slightly warm and refrigerate any leftover bars.

By prairiegirl

Ingredients

• ✓ caramel
• butter
• milk chocolate
• all-purpose flour
• baking soda
• baking powder
• salt
• brown sugar
• white sugar
• egg
• vanilla extract
• sea salt

Instructions

1. 1 Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
2. 2 Place unwrapped chocolate kisses in the freezer.
3. 3 Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
4. 4 Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
6. 6 Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
7. 7 Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
8. 8 Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

By squeeziebrb

Ingredients

• ✓ caramel
• granny smith apple
• white sugar
• flour
• cinnamon
• lemon juice
• water
• all-purpose flour
• brown sugar
• oat
• butter
• evaporated milk

Instructions

1. 1 Preheat the oven to 350 F (175 degree C).
2. 2 Toss apples in a medium size bowl with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8-inch pan.
3. 3 Mix flour, brown sugar, oats, and butter together in another bowl; spoon mixture evenly over apples.
4. 4 To make the caramel sauce: Place caramels and evaporated milk in a heavy sauce pan over low heat; cook, stirring frequently, until caramels have melted and sauce is smooth; drizzle over crisp topping.
5. 5 Bake in the preheated oven until apple mixture bubbles and topping is golden brown, about 45 minutes.

By St Matthew First Graders

Ingredients

• ✓ caramel
• cooking spray
• chocolate sandwich cookie
• white sugar
• butter
• cream cheese
• sweetened condensed milk
• egg
• chocolate
• peanut
• nougat
• candy bar
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. Spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.
2. 2 Mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.
3. 3 Beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. Stir candy bars and vanilla extract into cream cheese mixture; pour over crust.
4. 4 Bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. Turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. Run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

By luv2bake

Ingredients

• ✓ caramel
• sea salt
• vanilla ice cream
• water
• butter
• lemon extract
• apple
• sea salt
• ginger
• allspice
• nutmeg
• cinnamon
• all-purpose flour
• granulated sugar
• water
• sea salt
• shortening
• all-purpose flour

Instructions

1. 1 Blend flour and 1 teaspoon Diamond Crystal Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
2. 2 Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
5. 5 Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
6. 6 Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
7. 7 Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
8. 8 Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal Coarse Sea Salt over the caramel sauce.

By Diamond Crystal Salt

Ingredients

• ✓ caramel
• chocolate chip
• whipped cream
• candy bar
• nougat
• peanut
• chocolate
• all-purpose flour
• vanilla extract
• sour cream
• egg
• milk
• white sugar
• cream cheese
• peanut
• caramel chip
• sugar
• butter
• chocolate wafer cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
3. 3 Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
4. 4 Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
5. 5 Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
6. 6 Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

By Kara

Ingredients

• ✓ caramel
• peanut

Instructions

1. 1 Coat a cookie sheet with nonstick cooking spray. Set aside.
2. 2 Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

By HONEYBEEMELISSA

Ingredients

• ✓ caramel
• evaporated milk
• chocolate cake mix
• butter
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
2. 2 Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
3. 3 In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
4. 4 Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

By Jessi