caramel dessert

These Salted Caramel Stuffed Chocolate Cookies are to die for! A dark chocolate cookie is stuffed with a Milky Way bar and sprinkled with sea salt. They're ultra gooey and delicious!

Salted Caramel Stuffed Chocolate Cookies

salted butter, room temperature

brown sugar,

sugar

tsp vanilla extract

all purpose flour

cocoa (I use Hershey’s Special Dark)

tsp baking soda

Fun Size Simply Caramel Milky Ways Bars, cut in half

2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

4. Add flour, cocoa and baking soda and mix until well incorporated and thick.

5. Make balls of cook dough about 2 tbsp in size.

6. Break balls of dough in half, add candy bar to the middle, then press dough halves back together and seal edges.

7. Place cookies on a parchment or silicone baking mat lined cookie sheet and sprinkle with sea salt.

8. Bake for 8-10 minutes. Center might look a little undercooked, but edges should be done.

9. Remove cookies from oven and allow to cool for 2-3 minutes, the remove to cooling rack to cool completely.

Extremely delicious! I love the gooey center.

I've made these multiple times now, and every time people RAVE about them! They are so delicious!

Thank you. I made these for my apartment complex and people LOVED them. Thank you for a delicious recipe. 
Those who are wondering if they should make it, just do it. 
I refrigerated the dough after I made it and just before putting the dough balls in the oven (if stuffing them softened the dough). 

Caramel Apple Cheese Pastry is loaded with everything you love about autumn on a flaky crust. It's packed with apples, cinnamon, cream cheese and pecans, then topped with homemade caramel sauce for a sweet fall treat!

Caramel Apple Cheese Pastry

(21 ounces) apple pie filling

puff pastry sheet (I use Wewalka)

(8 ounce) pkg. cream cheese

Tablespoons sugar

cinnamon

pecans

brown sugar

butter

half and half cream

vanilla

Empty can of apple pie filling into a bowl and chop it into smaller pieces.

Roll puff pastry on parchment paper onto a sheet pan or cookie sheet. Roll edges all the way around. Spread apple pie filling on top of puff pastry.

With a mixer, blend cream cheese, sugar and egg together. Add cinnamon and mix well. Add tablespoons of cream cheese mixture on top of apples.

Swirl cream cheese mixture into apple pie filling with a knife. Sprinkle with a dusting of cinnamon.

Spread chopped pecans over cream cheese mixture.

Bake puff pastry at 400 degrees for 20 to 25 minutes until crust is puffy and golden brown. Cool 30 minutes and slice into rectangles.

Mix brown sugar, butter, and cream in a saucepan over medium heat. Whisk for 5 minutes until it begins to thicken. Add vanilla and stir. Cool for 10 minutes, then drizzle over slices of apple pastry. Keep leftover caramel sauce in the refrigerator in a mason jar or sealed container.

Caramel with cream cheese and apples and pecans? I think I'm in heaven.

What is not to love in this recipe?  It just says fall to me. I can’t wait to taste this scrumptious recipe!

Carmel Corn! So simple and delicious. The perfect holiday treat that everyone will love!

Caramel Corn

corn syrup

baking soda

bags Puff Corn popcorn

Preheat the oven to 250°F. Place Puff Corn in a deep roasting pan.

Bring the butter, brown sugar, and corn syrup to a boil. Add the baking soda &#8211; the mixture will foam. Stir well and remove from heat.

Pour over Puff Corn in roasting pan, stir, and transfer to the oven. Bake for 45 minutes, stirring every 15 minutes.

Spread on wax paper or foil until the caramel corn is cool and crispy.

A much-loved dessert favourite with a delicious banana twist!

Golden syrup banana bread dumplings

180.00 gm firmly packed brown sugar

golden syrup

butter, chopped

water

199.50 gm self-raising flour

golden

milk

banana,

bananas, extra, sliced diagonally

Canola oil cooking spray

Vanilla ice-cream, to serve

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate! I'm in love!

No Bake Salted Caramel Coconut Macaroons

tbsp (45 milliliters) milk

tbsp (84 grams) salted butter

11 oz bag Kraft caramels*, wrappers removed

(288 grams-360 grams) shredded sweetened coconut

oz melting chocolate,

Sea salt

Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.

. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey.
3. S

oop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
4. A

a small bowl, melt the chocolate according to the package directions.
6. D

p the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
7. A

low cookies to firm completely, then serve. Store at room temperature in an airtight container.


* Should be 40 caramels.

I make these every year for my cookie exchange! They are so super easy! I use chocate chips for the chocolate bottom and drizzle and they turn out just fine with that! They are a huge hit every year!! Thank you!!

This was A miracle! My long time boyfriend is from Colombia and all the desserts he loves have either caramel or coconut but were too hard to make (forme.) I made these,instructions wonderful, and he gobbled them up😋 He asks for them every time he's here. THANK YOU!

https://www.youtube.com/watch?v=NRuFkdeu4MA

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate in a fun little treat that's completely addictive! 

Recipe: https://www.lifeloveandsugar.com/no-bake-salted-caramel-coconut-macaroons/

Salted Caramel Coconut Macaroons

These Salted Caramel Pinwheel Cookies are as pretty as they are delicious! They're buttery cookies rolled with rich caramel and topped with flaked sea salt.

Salted Caramel Pinwheel Cookies

butter, room temperature

cream cheese, room temperature

vanilla extract

salt

soft caramels, unwrapped

In the bowl of your stand mixer, fitted with the paddle attachment cream together the butter, cream cheese, and sugar for 2 minutes on medium speed, until light and fluffy.

Add in the yolk, vanilla, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.

Turn the mixer to low speed and add in the flour, mixing until just combined. Cover the dough and chill for at least 2 hours.

When the dough is chilled, melt the caramels on low heat in a medium saucepan, stirring frequently. Once melted, immediately add in the cream cheese and stir until smooth. Remove from the heat and set aside.

Remove the dough from the refrigerator and divide it into 2 equal portions. On a lightly floured surface, roll both the doughs into a rectangular shape, 1/4- inch in thickness.

Spread the caramel mixture evenly on top of both doughs, leaving 1/2- inch at the edges.

Staring at the long side of the dough, roll it tightly, but be careful not to squeeze the caramel out.

Wrap each dough log in plastic wrap and refrigerate for an additional 4 hours, or overnight.

When you&#8217;re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Remove the dough from the refrigerator, unwrap, and cut the dough into round slices, about 1/3- inch thick. Place on the baking sheet 1- inch apart and bake for 10-12 minutes, or until the edges are lightly golden. As soon as the cookies come out of the oven, sprinkle with sea salt.

Transfer the cookies to a wire rack to cool completely.

I made this recipe for my cookie boxes this year and it was fantastic - thank you! Just wondering...what would you think about using this same recipe, but instead  of pinwheels making dough balls stuffed with the caramel/cream cheese mixture? Based on your experience with this dough, do you think that would work?

I would love to try this recipe, but I have my own caramel sauce recipe.  Do you think it might work instead of the candies, still mixed with the cream cheese?  Thanks!

Buttery shortbread crust layered with thick, chewy, rich caramel and topped with sea salt!

Salted Caramel Shortbread

flour

sweetened condensed milk

coarse sea salt

Preheat oven to 350 and line an 8x8 inch pan with parchment paper or lightly greased nonstick foil.

First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.

While crust is cooling, prepare the caramel layer.

In a medium sauce pan melt 1 1/2 sticks of butter with 1/2 cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note)

Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.

I’ve made this a few times, but as others have posted the shortbread crust needs a full cup of butter and an additional tablespoon of milk.  I also bake it for 25 minutes in order to get a really golden shortbread.  It’s important to not begin the caramel step until the crust is out of the oven cooking.  I never achieve a “peanut butter” brown color, mine looks more like a very light brown, think tea with cream.  Making these adjustments results in a delicious treat!

So do you share your mothers recipe for carmels that is so amazing?  I couldn't find it on amount your recipes.

Won’t make again. As others have said the shortbread doesn’t have enough butter and it is so crumbly it just falls apart and is very bland tasting. The directions say to cook until the caramel reaches a deep amber - that will result in toffee. Mine was no where near a deep amber and is still way to hard and chewy.

This caramel recipe separates, the recipe needs to have a temperature setting. I wish I could find my stand by recipe as it is much better.

Worst recipe ever!!!   Don't make this
!!!

This was my first time making caramel, it was so easy! The bars are delicious, i had to make two batches because I ate them all...

Hi! Thanks for the recipe. I made it and reviewed it on my blog:

Top 7 caramel dessert recipes from across the web

The most viewed caramel dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salted Caramel Stuffed Chocolate Co...

Caramel Apple Cheese Pastry

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Golden syrup banana bread dumplings

No Bake Salted Caramel Coconut Maca...

Salted Caramel Pinwheel Cookies

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Top 7 caramel dessert recipes from across the web

The most viewed caramel dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Caramel Stuffed Chocolate Co...

Caramel Apple Cheese Pastry

Caramel Corn

Golden syrup banana bread dumplings

No Bake Salted Caramel Coconut Maca...

Salted Caramel Pinwheel Cookies

Salted Caramel Shortbread

The most viewed caramel dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine