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Frozen Caramel Coffee
Drink

Frozen Caramel Coffee

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
  2. 2 Serve topped with whipped topping and a drizzle of caramel syrup.

By Paula

Gimme Samoa Frappe
Drink

Gimme Samoa Frappe

4.8

Prep
245 min
Cook
Total
245 min

Instructions

  1. 1 Stir coconut milk until it is uniformly smooth. Pour 1/2 cup portions into paper cups or a muffin tin. Freeze until solid, about 4 hours or overnight.
  2. 2 Place a single 1/2 cup portion of frozen coconut milk in the container of a blender. Add cold brew concentrate, ice cubes, sugar, and salt. (Keep the remaining portions of coconut milk in the freezer for other frappes.)
  3. 3 Blend until smooth and creamy.
  4. 4 Pour into a glass, top with whipped cream. Drizzle chocolate and caramel ice cream toppings over the whipped cream.

By Bibi

Spiked Caramel Apple Cider
Drink American

Spiked Caramel Apple Cider

5.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Combine apple cider and ¼ cup caramel ice cream topping in a 4-quart slow cooker until smooth; cover the slow cooker.
  2. 2 Cook on Low for 3 to 4 hours or on High for 1 hour and 30 minutes to 2 hours.
  3. 3 Combine sugar, salt, and apple pie spice in a small shallow bowl. Add remaining 2 tablespoons caramel ice cream topping to a small saucer.
  4. 4 Moisten rims of 8 mugs or heatproof glasses in caramel topping, then dip into spice mixture.
  5. 5 Ladle hot cider into the prepared mugs; add 3 tablespoons spiced rum to each mug and garnish each with a cinnamon stick.

By Juliana Hale

Heath Bar Pie
Dessert

Heath Bar Pie

4.6

Prep
15 min
Cook
Total
270 min

Instructions

  1. 1 Spread caramel topping into graham crust.
  2. 2 Whisk together milk and pudding mix in a large bowl for 2 minutes; let stand for 5 minutes. Stir in whipped topping and toffee. Spoon over caramel in crust.
  3. 3 Place pie in the freezer until set, about 4 hours.
  4. 4 To serve, let pie sit at room temperature to remove chill before cutting, about 15 minutes. Store any leftovers in the refrigerator.

By Donna

Pecan Caramel Ice Cream
Dessert

Pecan Caramel Ice Cream

4.3

Prep
30 min
Cook
Total
390 min

Instructions

  1. 1 Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
  2. 2 Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
  3. 3 Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
  4. 4 Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
  5. 5 Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

By rlt11_NMC

Heavenly 'Apple of My Thigh' Dessert
Dessert

Heavenly 'Apple of My Thigh' Dessert

4.8

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Mix together the cream cheese, sugar and 1/4 cup of the caramel sauce in a medium bowl. Spread onto a serving tray or a plate. Drizzle the remaining caramel sauce over the top and sprinkle with pieces of chocolate covered toffee. Refrigerate for 30 minutes, then serve with apple slices.

By KIRSTEN_R

Ice Cream Sandwich Dessert
Dessert American

Ice Cream Sandwich Dessert

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Cut 1 ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until the bottom is covered, alternating whole and half sandwiches.
  2. 2 Spread with 1/2 of the whipped topping. Pour caramel on the top. Sprinkle with 3/4 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full.
  3. 3 Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

By HOPEB

Coconut-Apple Cobbler
Dessert

Coconut-Apple Cobbler

4.6

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.
  3. 3 Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.

By CookinginFL

Caramel Apple Mini "Cheesecakes"
Dessert

Caramel Apple Mini "Cheesecakes"

4.5

Prep
15 min
Cook
Total
55 min

Instructions

  1. 1 Heat oven to 425 degrees F.
  2. 2 Bake pastry shells as directed on package; cool.
  3. 3 Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
  4. 4 Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.

By JELL-O

Salted Caramel Coconut Macaroons
Dessert

Salted Caramel Coconut Macaroons

4.1

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
  2. 2 Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
  3. 3 Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
  4. 4 Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

By thehungryscientist

Caramel Pecan Pie Cheesecake
Dessert

Caramel Pecan Pie Cheesecake

Prep
15 min
Cook
35 min
Total
350 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
  3. 3 Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
  4. 4 Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
  5. 5 Bake in the preheated oven until lightly browned, 35 to 40 minutes.
  6. 6 Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

By iowamomteacher

Ice Cream Sandwich Cake
Dessert American

Ice Cream Sandwich Cake

4.9

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping.
  3. 3 Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.
  4. 4 Cover the dish with aluminum foil and freeze until set, about 30 minutes. Slice and serve with your favorite toppings!

By DAYMOMMY

Banana Cream Pie IV
Dessert

Banana Cream Pie IV

4.4

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Place banana slices in bottom of pie crust.
  2. 2 In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
  3. 3 Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
  4. 4 Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

By Filomena

Turtles® Cookies II
Dessert

Turtles® Cookies II

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla, then the flour.
  3. 3 Roll the dough into walnut sized balls, roll the balls in the egg whites, then roll them in the chopped pecans. Place the cookies 1 1/2 inches apart on an unprepared cookie sheet. Using your finger, make an indention in the center of each cookie.
  4. 4 Bake for 12 to 15 minutes in the preheated oven, until bottom of cookies are lightly browned.
  5. 5 When the cookies come out of the oven fill the indentation with the caramel filling, and let cool. Pour about 1 to 1 1/2 teaspoons of chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.

By Jadcock

Toasted Coconut, Pecan, and Caramel Pie
Dessert

Toasted Coconut, Pecan, and Caramel Pie

4.7

Prep
30 min
Cook
10 min
Total
100 min

Instructions

  1. 1 In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
  2. 2 In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  3. 3 Pies may be served chilled or frozen.

By Patrice

PHILLY Caramel Cheesecake Bars
Dessert

PHILLY Caramel Cheesecake Bars

4.7

Prep
15 min
Cook
45 min
Total
330 min

Instructions

  1. 1 Heat oven to 350 degrees F.
  2. 2 Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
  3. 3 Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. 4 Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

By PHILADELPHIA Cream Cheese

Turtle Fudge Skillet Cake
Dessert

Turtle Fudge Skillet Cake

5.0

Prep
15 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
  3. 3 Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  4. 4 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
  5. 5 Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
  6. 6 Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

By mrs redmon

Ice Cream Sundae Taco Delight
Dessert

Ice Cream Sundae Taco Delight

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.
  2. 2 Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.

By tcasa

Ice Cream Lasagna
Dessert American

Ice Cream Lasagna

4.8

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
  2. 2 Open the jar of peanut butter, place into microwave oven and microwave on low power for about 30 seconds at a time, until peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
  3. 3 Mix instant chocolate pudding mix into whipped topping; spread half the mixture over peanut butter layer.
  4. 4 Spread half the peanut butter cups over whipped topping layer.
  5. 5 Remove tops of hot fudge and caramel topping jars and microwave on low power for about 10 seconds at a time, just until toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over peanut butter cups.
  6. 6 Repeat layers, starting with remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
  7. 7 Freeze dessert until solidly frozen, 1 to 2 hours.

By Frauline

Layers Of Love Chocolate Brownies
Dessert

Layers Of Love Chocolate Brownies

4.6

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.
  2. 2 Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
  3. 3 Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

By Nestle Toll House

Chocolate Butterfinger-Caramel Cake
Dessert American

Chocolate Butterfinger-Caramel Cake

4.7

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 13 x 9-inch baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool completely on a wire rack.
  4. 4 Poke holes into cake about 1-inch apart and 1-inch deep using the handle of a wooden spoon; pour sweetened condensed milk over cake. Sprinkle with ½ chopped candy bites; pour caramel topping over top.
  5. 5 Spread whipped cream over cake; sprinkle with remaining ½ chopped candy bites. Refrigerate until ready to serve. Store in the refrigerator.

By Butterfinger

Better Than Sex Cake
Dessert American

Better Than Sex Cake

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.
  3. 3 Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
  5. 5 Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
  6. 6 Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
  7. 7 Refrigerate until chilled through and serve right from the pan. Enjoy!

By Elaine

Apple Pie Ice Cream
Dessert

Apple Pie Ice Cream

4.8

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in the preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
  3. 3 Melt remaining tablespoon of butter in a skillet over medium heat. Stir in apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until apples have lightly browned, and sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
  4. 4 Combine cream, half-and-half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
  5. 5 When ice cream has finished, stir in crumbled cookies, caramelized apples, and walnuts. Add dulce de leche by the teaspoon while stirring to evenly distribute.

By Ritinha

Vanilla Caramel Espresso Frappe Cake
Dessert

Vanilla Caramel Espresso Frappe Cake

5.0

Prep
30 min
Cook
32 min
Total
152 min

Instructions

  1. 1 Dissolve espresso powder in a bowl with 2 tablespoons hot water.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
  3. 3 Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
  4. 4 Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
  5. 5 Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
  6. 6 Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
  7. 7 Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
  8. 8 Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
  9. 9 Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

By Marya Marta Krause

Freezer Caramel Drizzle Pie
Dessert American

Freezer Caramel Drizzle Pie

4.8

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Melt butter in a medium skillet over medium heat. Stir in pecans and coconut until coated, then sauté until both are lightly toasted, about 5 minutes. Remove from the heat.
  2. 2 Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
  3. 3 Spoon 1/4 of the whipped topping mixture into each crust, then top each with 1/4 of the caramel topping. Repeat layers once more, using remaining whipped topping mixture and caramel topping. Sprinkle coconut and pecan mixture over top. Freeze for 8 hours to overnight.

By Karen Neilson

Champagne Funfetti Ice Cream Cake
Dessert

Champagne Funfetti Ice Cream Cake

4.0

Prep
45 min
Cook
20 min
Total
345 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
  2. 2 Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
  3. 3 Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
  4. 4 Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
  5. 5 Cut each cake in half horizontally, creating 10 rounds.
  6. 6 Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
  7. 7 Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
  8. 8 Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
  9. 9 Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
  10. 10 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

By Allrecipes Member

German Chocolate Cupcakes with Ice Cream "Frosting"
Dessert

German Chocolate Cupcakes with Ice Cream "Frosting"

4.7

Prep
25 min
Cook
25 min
Total
350 min

Instructions

  1. 1 Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
  2. 2 Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
  3. 3 In a small bowl stir together flour, baking soda, and salt; set aside.
  4. 4 In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
  5. 5 In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
  6. 6 Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
  7. 7 Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.

By Reynolds KitchensR

Caramel Apple Cheesecake
Dessert American

Caramel Apple Cheesecake

4.7

Prep
15 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Reserve 3/4 cup of apple pie filling and set aside. Spoon remaining pie filling into crust.
  3. 3 Combine cream cheese, sugar, and vanilla in a large bowl; beat until smooth. Add eggs and mix well; pour over apple filling in crust.
  4. 4 Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 35 minutes. Remove cheesecake from oven and let it cool to room temperature.
  5. 5 To make the caramel apple topping: Mix reserved apple filling and caramel sauce in a small saucepan over medium-low heat until warmed through, about 1 minute.
  6. 6 Arrange apple slices around outside edge of cooled cheesecake. Spread caramel sauce evenly on top; decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

By JJ

Toaster Oven Apple Crisp
Dessert American

Toaster Oven Apple Crisp

3.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the toaster oven to 375 degrees F (190 degrees C) according to manufacturer's instructions. Lightly coat a baking tray with cooking spray.
  2. 2 Pile apple slices onto the baking tray. Mix flour, brown sugar, cinnamon, and salt together; sprinkle evenly over apples. Drizzle water over the topping. Arrange butter pieces as uniformly as possible over the topping.
  3. 3 Bake in the preheated toaster oven until apples are tender, about 30 minutes. Drizzle caramel sauce on top and scoop into a bowl.

By jowolf2