Double Chocolate Caramel Coffee Cups

 

Double Chocolate Caramel Coffee Cups

Wow guests with elegant and easy cookies, thanks to Betty Crocker cookie mix and frosting.

Prep Time: 30 min
Total Time: 1 hour 10 min
Makes: 3 dozen cookies

Cookie Cups
1 teaspoon instant espresso coffee granules
1 tablespoon water
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
3 tablespoons vegetable oil
1 egg
Topping
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
2 tablespoons caramel-flavored liqueur
1/2 cup marshmallow crème
2 tablespoons caramel topping

Heat oven to 375F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.

In large bowl, dissolve espresso granules in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.

Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
In small bowl, stir frosting and liqueur until well blended. Gently stir in marshmallow crème. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping.

This recipe was awarded honorable mention in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.

High Altitude (3500-6500 ft): Bake 10 to 11 minutes.
Source: Betty Crocker

Caramel Apple Bars

Caramel Apple Bars

2 1/4  cups  all-purpose flour -- divided
2 cups  quick cooking oats
1 1/2 cups  firmly packed brown sugar
1 teaspoon  baking soda
1/2 teaspoon  salt
1 cup  butter -- softened
4 cups  Granny Smith apple -- peeled, cored, and chopped
1 jar (12.25-ounce)  caramel ice-cream topping

Preheat oven to 350º.  Spray a 13 x 9-inch baking pan with nonstick cooking spray.

In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and salt.  Using a pastry blender, cut in butter until mixture is crumbly, set aside 2 cups of mixture.  Press remaining crumb mixture into bottom of prepared pan.  Top evenly with chopped apples.

In a small bowl, combine caramel and remaining 1/4 cup flour.  Pour evenly over apples.  Top with reserved crumb mixture.  Bake for 33 to 36 minutes, or until golden brown.  Cool completely.  chill for at least 2 hours before cutting into bars to serve.

Description: "Sally Frazier of Montgomery,  Alabama, says these treats are reminiscent of caramel apples.  She makes them for her family year-round"

Source: "Cooking with Paula Deen Nov./Dec. 2008 pg 30"

Yield: "2 dozen bars"
                                   

Per Serving (excluding unknown items): 4711 Calories; 197g Fat (37.1% calories from fat); 58g Protein; 695g Carbohydrate; 33g Dietary Fiber; 497mg Cholesterol; 4347mg Sodium.  Exchanges: 21 Grain(Starch); 3 1/2 Fruit; 38 1/2 Fat; 21 Other Carbohydrates.

NOTES : Caramel Apple Bars are best served the day they are made.  Do not Freeze.

Dulce de Leche Bars

Dulce De Leche Bars

50 min | 20 min prep

32 bars

 

1 1/2 cups flour

1 1/2 cups oatmeal

1 cup packed brown sugar

1/2 teaspoon salt

1 cup butter, soft

1 (13 1/2 ounce) can nestle dulce de leche (if you can't find the nestle dulce de leche can I have substituted regular sweetened condensed milk)

1 cup toffee pieces

 

Preheat over to 350.

In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly.

Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan. Bake 10 minutes.

Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.

Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes. Run a knife around the edge of pan to loosen. Cool completely another 30 minutes.

Makes 32 bars.

Brownie Caramel Pecan Bars

Brownie Caramel Pecan Bars

1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons water
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or
HERSHEY'S Semi-Sweet Chocolate Chips, divided
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
CARAMEL TOPPING(recipe follows)
1 cup pecan pieces

1. Heat oven to 350°F. Line 9-inch square baking pan with foil,
extending foil over edges of pan; grease and flour foil.

2. Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat;
immediately add 1 cup chocolate chips, stirring until melted. Beat in
eggs and vanilla until well blended. Stir together flour, baking soda
and salt; stir into chocolate mixture. Spread batter in prepared pan.

3. Bake 15 to 20 minutes or until brownies begin to pull away from
sides of pan. Meanwhile, prepare CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread with caramel topping.  Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars.

About 16 bars.

CARAMEL TOPPING:
Remove wrappers from 25 caramel candies. Combine 2 tablespoons butter or margarine, caramels and 1 tablespoon milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

Double Fudge Cream Cheese Brownies

Double Fudge Cream Cheese Brownies

1 cup butter
4 1-oz squares unsweetened baking chocolate
2 cups sugar
1 1/2 cups all-purpose flour
4 eggs, slightly beaten
1 tsp baking powder
1 tsp salt
2 tsp vanilla
1 cup real semi-sweet chocolate chips
FOR FILLING:
1/4 cup sugar
2 tbsp butter, softened
1 3-oz pkg cream cheese, softened
1 egg
1 tbsp all-purpose flour
1/2 tsp vanilla

Heat oven to 350°F

Melt 1 cup butter and unsweetened chocolate in a 2-quart saucepan
over medium heat, stirring occasionally, until smooth (4 to 6
minutes).

Stir in all remaining brownie ingredients except chocolate
chips; mix well. Gently stir in chocolate chips. Spread half of the
batter into greased 13x9-inch baking pan.

Combine all filling ingredients in a small bowl. Beat at medium
speed, scraping bowl often, until creamy. Spread over brownie batter
in baking pan.

Spoon remaining batter over cream cheese mixture.  (Some cream cheese mixture may show through batter.) Bake for 30 to 35 minutes or until brownie begins to pull away from sides of pan.

Cool completely; cut into bars.  Store refrigerated.