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Brown Sugar Latte
Drink American

Brown Sugar Latte

5.0

Prep
2 min
Cook
5 min
Total
7 min

Instructions

  1. 1 Combine milk, caramel sauce, and brown sugar in a saucepan over medium heat and bring to a simmer. Froth mixture using a stick blender.
  2. 2 Pour hot milk mixture into a mug, holding back the foam with the back of a spoon. Add coffee and pour foam on top.

By Yoly

Skor Creamy Caramel Dip
Dessert American

Skor Creamy Caramel Dip

4.7

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir cream cheese and brown sugar together in a bowl until smooth. Transfer to a serving dish.
  3. 3 Spread caramel sauce on top of cream cheese mixture.
  4. 4 Sprinkle with toffee bits. Chill in refrigerator for at least 30 minutes.
  5. 5 Serve with apple slices.

By karla

Baked BBQ Chicken Tenders
Dinner American

Baked BBQ Chicken Tenders

4.6

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
  2. 2 Stir together barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish until combined. Reserve 2 tablespoons mixture for basting.
  3. 3 Dip each chicken tender into barbeque sauce mixture; coat thoroughly. Place in the prepared casserole dish.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and bake 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Caramel Apple Dump Cake
Dessert American

Caramel Apple Dump Cake

4.9

Prep
10 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Spread apple pie filling in an even layer in the pan. Drizzle caramel sauce evenly over apples. Sprinkle with cake mix. Drizzle with melted butter. Sprinkle with walnuts.
  3. 3 Bake in the preheated oven until cake is golden and top is bubbling, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

By Pam Lolley

Crescent Roll Apple Turnovers
Dessert American

Crescent Roll Apple Turnovers

4.0

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine apples, flour, brown sugar, water, butter, white sugar, and cinnamon in a bowl; mix to combine.
  3. 3 Separate dough into 8 triangles. Scoop 1 tablespoon apple mixture into center of each triangle; fold into a package, sealing ends. Transfer to the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from the oven and let cool for 10 minutes.
  5. 5 Drizzle caramel sauce over each turnover.

By GreekMuse

Baileys Milkshakes
Drink American

Baileys Milkshakes

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix all milkshake ingredients in a blender and blend until frothy.
  2. 2 Rim a Mason jar with chocolate icing and dip into your choice of toppings from the toppings bar. Pour milkshake from the blender into the jar - and complete with more toppings.

By Rachael Ray Every Day

Pumpkin Cheesecake Enchiladas
Dessert American

Pumpkin Cheesecake Enchiladas

5.0

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
  2. 2 Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
  3. 3 Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
  4. 4 Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
  5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
  6. 6 Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
  7. 7 Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

By Nicole McLaughlin

Caramel Apple Crumble Pie
Dessert American

Caramel Apple Crumble Pie

4.3

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine oats, 1/2 cup brown sugar, slivered almonds, 1/4 cup flour, and 1/4 teaspoon cinnamon; cut in butter using 2 knives or pastry blender until mixture resembles coarse crumbs. Set aside.
  3. 3 Roll pie dough into a circle to fit a 9-inch pie plate; place crust in the pie plate. Trim crust, crimping edges.
  4. 4 Toss apples and lemon juice together in a bowl to prevent browning. Combine 1/2 cup brown sugar, 1 tablespoon flour, and 2 teaspoons cinnamon in a separate bowl; toss with apples to coat. Drizzle 1/4 cup caramel sauce over bottom of pie crust; add apple mixture. Drizzle with remaining 1/4 cup caramel sauce. Sprinkle crumble topping evenly over apples.
  5. 5 Bake in the preheated oven until apples are tender and crust is brown, 50 to 60 minutes,

By jowolf2

Air-Fried Apple Fritters with Salted Caramel Sauce
Dessert American

Air-Fried Apple Fritters with Salted Caramel Sauce

Prep
15 min
Cook
20 min
Total
125 min

Instructions

  1. 1 Stir together warm water, yeast, and 1/2 teaspoon sugar; let stand until foamy, about 5 minutes.
  2. 2 Stir together flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Add yeast mixture, milk, oil, and egg; stir until a soft dough comes together. Turn dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes (dough will be sticky). Pat dough into an 8-inch square.
  3. 3 Toss together apple and cinnamon in a small bowl, and sprinkle over 1/2 of the dough. Fold the side with no apples over the apples and knead until apples are dispersed, about 30 seconds. Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Lightly flour a piece of parchment paper; set aside. Turn dough out onto a lightly floured surface. Cut into 8 pieces. Pat each portion of dough with floured hands into a 3- to 4-inch oval; fritters do not have to be uniformly shaped. Transfer fritters to the prepared parchment paper, cover loosely with plastic wrap, and let stand until doubled in volume, about 30 minutes.
  5. 5 Preheat the air fryer to 360 degrees F (180 degrees C). Preheat the oven to 200 degrees F (95 degrees C). Place a wire rack over a rimmed baking sheet.
  6. 6 Place 2 to 3 fritters in a single layer in the preheated air fryer basket and cook until golden brown, about 5 minutes. Remove cooked fritters to the prepared baking sheet and keep warm in the preheated oven. Repeat with remaining fritters.
  7. 7 Whisk together caramel sauce and 1 tablespoon hot water, adding more water if necessary, to make a smooth drizzling consistency. Drizzle hot fritters with caramel sauce and sprinkle with sea salt, allowing baking sheet to catch caramel drips and excess salt.

By Allrecipes

Caramel-Pumpkin Blondies
Dessert American

Caramel-Pumpkin Blondies

Prep
15 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. 2 Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
  3. 3 Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
  4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
  5. 5 Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
  6. 6 Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.

By smg2972

Frozen Caramel Latte
Drink

Frozen Caramel Latte

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.

By Therapist Todd

Easy-Peezy Caramel Granola
Breakfast

Easy-Peezy Caramel Granola

4.0

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Stir together the oats, brown sugar, and cinnamon in a wok or large skillet over high heat, cook 5 to 10 minutes; remove from heat and add the butter and caramel sauce; stir until evenly coated. Spread the mixture onto a flat platter or baking sheet in a thin layer. Sprinkle the white sugar over the granola. Allow to cool completely before serving.

By Alyssa

Caramel Apple Brie Pretzel Bites
Appetizer

Caramel Apple Brie Pretzel Bites

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Center a round of brie on the prepared baking sheet. Bake in preheated oven until beginning to soften, about 10 minutes.
  3. 3 Place butter and brown sugar in a skillet. Cook over medium heat until butter is melted, 1 or 2 minutes. Add apple slices and continue cooking until apples are soft, about 5 minutes.
  4. 4 Place warm brie on a serving platter. Top with apple mixture and a drizzle of caramel sauce.
  5. 5 Serve with Snack Factory® Original Pretzel Crisps®!

By Jordan Blythe

Maple Caramel Bread Pudding
Dessert

Maple Caramel Bread Pudding

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Cut bread into 3/4 inch cubes. Arrange cubes in a 9x13-inch baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.
  3. 3 Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.
  4. 4 Warm the caramel sauce; drizzle over the bread pudding before serving.

By WebsByMegan

Caramel Coconut Brownies
Dessert

Caramel Coconut Brownies

4.3

Prep
15 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
  3. 3 Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
  4. 4 Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
  5. 5 Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.

By mommylady2010

Halloween Macarons
Dessert

Halloween Macarons

3.5

Prep
30 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Line 2 baking sheets with silicone mats or parchment paper.
  2. 2 Sift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered orange food coloring. Whisk well and set aside.
  3. 3 Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until they begin to foam, 1 to 3 minutes. Add cream of tartar and continue whisking until creamy, 1 to 3 minutes more. When the whisk leaves traces in the egg white mixture, increase speed to medium-high. Add 1/2 the superfine sugar while whisk is in motion. When sugar is fully incorporated, add remaining sugar. Whip until stiff peaks form, another 1 to 3 minutes.
  4. 4 Use a rubber spatula to gently fold in 1/3 the almond flour mixture until incorporated. Fold in remaining flour mixture gently; overmixing will create a runny batter and cookies will not rise. Pour batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, allowing approximately 2 inches between cookies. Lightly rap the baking sheets to release any air bubbles from the batter; cookies will spread slightly, this is normal.
  5. 5 Allow cookies to sit at room temperature for at least 30 minutes; during this time, tops will become opaque and no longer glossy and if you lightly touch them, the batter will give and bounce back.
  6. 6 Preheat the oven to 325 degrees F (165 degrees C).
  7. 7 Bake 1 baking sheet in the preheated oven until cookies rise and bottoms begin to get crinkly and firm, 12 to 15 minutes. Remove from oven and allow to cool. Wait for oven to return to temperature before baking the second batch.
  8. 8 While cookies are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring together until fluffy. Store filling in the refrigerator until needed.
  9. 9 Cool cookies completely before filling. Transfer filling to a clean piping bag and pipe filling onto 1 cookie base and top with another. Use leftover filling to decorate the tops of the macarons if desired. Let cookies rest before enjoying.

By Buckwheat Queen

Sea Salt Caramel Budino
Dessert

Sea Salt Caramel Budino

4.0

Prep
20 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Mix together brown sugar, cornstarch, and salt in a saucepan.
  2. 2 Whisk together egg yolks and milk in a small bowl; gradually whisk into sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6 minutes. Boil, stirring, for 1 minute. Remove from heat. Stir in butter and 1 teaspoon vanilla extract. Pour into another bowl; chill pudding for 20 minutes.
  3. 3 Divide crushed cookies evenly among 6 half-pint Mason jars or parfait glasses. Layer 1/4 cup pudding, 1 tablespoon caramel sauce, and 1/4 cup additional pudding into each jar. Chill for 30 minutes or up to 1 day.
  4. 4 Beat together cream, white sugar, and remaining 1/2 teaspoon vanilla extract with an electric mixer in a chilled bowl until soft peaks form. Cover and chill.
  5. 5 Just before serving, top each jar generously with whipped cream, drizzle with remaining caramel sauce, and sprinkle with sea salt.

By heeds

Vanilla Chai Cheesecake
Dessert

Vanilla Chai Cheesecake

Prep
20 min
Cook
65 min
Total
125 min

Instructions

  1. 1 Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
  4. 4 Bake in the preheated oven until golden, about 12 minutes.
  5. 5 Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
  6. 6 While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
  7. 7 Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
  8. 8 Let cool completely and remove from pan. Serve with caramel sauce.

By LaurasFaves

Pumpkin Caramel Bourbon Poke Cake
Dessert

Pumpkin Caramel Bourbon Poke Cake

4.8

Prep
20 min
Cook
36 min
Total
56 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
  2. 2 Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
  3. 3 Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
  4. 4 Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
  5. 5 Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
  6. 6 Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

By Stasty Cook

Caramel Apple Pie
Dessert

Caramel Apple Pie

4.7

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
  2. 2 Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
  3. 3 Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.

By ARGO, KARO and FLEISCHMANN'S

Bananas Foster Cheesecake
Dessert

Bananas Foster Cheesecake

5.0

Prep
40 min
Cook
95 min
Total
795 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. 2 Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan.
  3. 3 Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on.
  4. 4 Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust.
  5. 5 Place the springform pan in a large roasting pan; add enough water to come halfway up the sides.
  6. 6 Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight.
  7. 7 Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter.
  8. 8 Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum.
  9. 9 Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.

By Evil Mime