layered dessert

The ultimate in richness, these 3 layer Caramel Millionaire Bars are like no other dessert! Perfect for those who have a big sweet tooth.

Caramel Millionaire Bars

¼ cups unbleached all purpose flour

salted butter ((room temperature))

vanilla extract

sugar

condensed milk

salted butter

brown sugar

corn syrup

salt

milk chocolate chips

heavy cream

salt ((to sprinkle on top))

Preheat the oven to 350º Fahrenheit.

Grease an 8x8 baking pan with cooking spray. Then line with parchment paper, making sure the parchment paper goes up the sides of the pan so you can easily remove the bars. Spray the parchment paper again lightly.

Cream together the butter, vanilla and sugar, for about 3 minutes, until ultra light and fluffy then slowly mix in the flour until combined. It will be a little crumbly, but that&#039;s ok.

Press the dough into your parchment paper lined baking dish.

Use a fork to poke holes all over the surface of the dough. This will prevent the dough from doming while it bakes, helping to make sure you have one flat and even layer for the base.

Bake for about 25 minutes or just until it starts to show a hint of being golden brown.

When done, lift the parchment paper &amp; cookie layer out of the baking dish and let everything cool on wire racks while you make the caramel layer.

To make the cookie layer:

Heat a medium saucepan over medium heat and start whisking everything but the vanilla extract together.

Keep whisking and be patient while the caramel mixture starts to come to a slow boil.

Turn down the heat to a simmer and continue to cook, whisking the entire time. I stirred this for about 20 minutes until it was visibly thickened and had darkened to a perfect caramel color. The temperature should be between 220-225 degrees Fahrenheit.

Remove the pan from the heat and mix in the vanilla extract.

Place the shortbread back into the baking dish, making sure the parchment paper is positioned correctly.

Carefully pour the hot caramel over the cookie layer in one smooth motion.

Allow this to cool on on the counter for about 10 minutes, then place in the fridge to cool for about an hour.

To make the caramel layer:

Place the chocolate chips in a medium size bowl.

Heat the heavy cream in the microwave until it is very hot, but not necessarily boiling.

Pour the hot cream over the chocolate chips, then cover the bowl with a plate. Allow this to sit for 5 minutes.

Then whisk until the chocolate is completely smooth. If it isn&#039;t 100% smooth, microwave in 15 second intervals until it is smooth. Then stir in the vanilla extract.

Allow the chocolate to cool for a few minutes before pouring over the caramel layer.

Smooth out with an offset spatula if needed.

Allow the chocolate layer to cool on the counter for 5 to 10 minutes before sprinkling with the finishing salt. If you put the salt on too soon, the salt will dissolve.

Let everything cool on the counter for about 1 hour and then cover tightly and refrigerate, ideally for a minimum of 5 hours but for best results overnight.

When you are ready to serve, remove the bars from the pan and gently pull away the parchment paper from the sides of the bars.

Use a very sharp long knife to slice. Clean the knife off after each slice for perfectly clean cuts.

Store in an airtight container.

To make the final chocolate layer:

Make this rich strawberry banana trifle using fresh strawberries, bananas, pudding and frozen pound cake. This is strawberry banana pudding layered dessert.

Strawberry Banana Trifle

14 oz can sweetened condensed milk

water

vanilla pudding mix

whipping cream

strawberries (sliced)

bananas (sliced and dipped

16 oz frozen loaf pound cake

Pour whipping cream into a cold bowl and beat with mixer until stiffly whipped, place in the fridge.

Combine milk and water, add the pudding mix and beat well in a large bowl, place in fridge to chill for 5 minutes

Gently fold in whipped cream and all the fruit, reserving a few pieces of banana and strawberry to decorate the top

Slice the pound cake into 1-inch slices. Line your trifle dish or any clear bowl with the cake slices and spoon in the pudding mix

Cover and chill until ready to serve

Just before serving garnish with the extra strawberries and bananas.

This no bake Turtle Dessert is so easy to make, filled with the all flavors of the classic candy and served as squares. An Oreo cookie crust is layered with a cream cheese mixture, vanilla pudding, whipped topping, drizzles of chocolate and caramel, and pieces of candy and peanuts.

Turtle Lasagna Dessert

salted sweet cream butter (softened)

chocolate

salted sweet cream butter

(2 8-ounce packages) cream cheese (room temperature)

(2 8-ounce) whipped topping (thawed)

whole milk

(2 3.4-ounce) instant vanilla pudding mix (3.4-ounce)

caramel flavoring

peanuts (divided)

turtle candies (divided)

Chocolate syrup (optional garnish)

Caramel sundae syrup (optional garnish)

Use either a pastry brush or your hands to butter a 9x9-inch baking dish with the 2 tablespoons of butter. Set it aside.

Add the crushed cookies and the melted butter to a medium-sized mixing bowl. Stir to combine. Press the buttered cookie mixture into the bottom and up the sides of the baking dish. Chill the cookie crust in the refrigerator while you prepare the cream cheese layer.

Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and vanilla for 1-1½ minutes until smooth.

Add the powdered sugar and 1 cup of whipped topping. Continue mixing for another 1-1½ minutes until smooth.

Evenly spread the cream cheese layer on top of the cookie crust, and return the baking dish to the refrigerator.

Add the cold milk to a medium-sized mixing bowl. Sprinkle the pudding mixes and caramel flavoring over the cold milk. Use a handheld mixer on medium-low speed and mix just until the mixture begins to thicken (this usually only takes about 1 minute).

Add 1 cup of the whipped topping and continue mixing until the pudding mixture thickens.

Evenly sprinkle ½ cup of the chopped peanuts and 1 cup of the chopped turtle candies over the cream cheese layer.

Drizzle 1-2 tablespoons of the chocolate syrup and caramel syrup over the candy layer.

Spread the pudding mixture over the candy layer. Cover and chill for 2 hours.

Just before serving, spread the remaining whipped topping over the pudding layer.

Sprinkle the remaining ½ cup of chopped peanuts and the remaining 1½ cups of the chopped turtle candies over the whipped topping.

Drizzle the chocolate syrup and caramel syrup over the candies. Slice into 3-inch x 3-inch pieces.

This Coconut Cream Lush recipe is light, creamy and filled with coconut deliciousness. It's a one-pan dessert that feeds a crowd and even has a no-bake crust option for those hot weather days.

Coconut Cream Lush

graham crackers (finely ground)

unsalted butter (melted and cooled)

all-purpose flour

unsalted butter

pecans (finely chopped or food processor processed)

white sugar

cream cheese (softened to room temperature)

lemon juice

instant coconut cream pudding mix ((2 3.4-ounce packages))

milk (you can also do 3 1/2,

unsweetened coconut flakes (toasted)

Sprinkle pecans

Graham Cracker Crust: In a medium-large bowl, mix melted and cooled unsalted butter with processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.

FOR NO BAKE CRUST

Bottom Pecan Crust Layer (for baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.

BAKED CRUST

Cream Cheese Layer: Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.

Coconut Cream Pudding Layer: In a large mixing bowl, whisk milk and instant coconut cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.

Whipped Topping &amp; Toasted Coconut Garnish Layer: Spread thawed whipped topping on top of the pudding layer. Toast the unsweetened coconut flakes on a foil-lined baking sheet in the toaster oven or oven (350 degrees F) for 5 minutes; you should toss the flakes halfway to ensure even toasting. Be careful not to burn the coconut flakes and toast them until they are golden light brown. When the coconut flakes are cool, sprinkle them all over the Coconut Cream Lush and reserve more for sprinkling on slices. Optionally, you can freeze the Coconut Cream Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!

LAYERS

https://mediavine-res.cloudinary.com/video/upload/t_original/v1510347808/yeaka4hr3o6iikaj2eib.mp4

This Coconut Cream Lush recipe is light, creamy and filled with coconut deliciousness.

Strawberry Delight is a layered dessert consisting of a buttery Graham cracker crust, freshly sliced strawberries, cheesecake filling, whipped cream, and a sprinkle of freeze-dried strawberry dust!

No-Bake Strawberry Delight Dessert

graham cracker crumbs (240 grams)

unsalted butter (113 grams)

strawberries (32 ounces. washed and dried)

cream cheese (452 grams. full-fat cheese

sugar (48 grams)

vanilla extract (5 milliliters)

heavy whipping cream (236 milliliters)

sugar (65 grams)

strawberry Jello mix

Grind the graham crackers into a fine crumb using a food process or blender. Combine with melted butter and stir until the crackers are coated. Press into a 9×9 pan. Refrigerate the crust while you prepare the remaining ingredients.

For the crust:

Thoroughly wash and dry all the strawberries, and remove the stems. First, dice enough strawberries (about the size of a dime) to fill 1 cup. Set aside. Then chop all the remaining strawberries lengthwise and pat dry with a paper towel. Set aside.

Prepare a batch of whipped cream. Chill a mixing bowl in the freezer for 5-10 minutes. With an electric mixer, beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside.

In another mixing bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth and free of lumps. Then mix in the prepared whipped cream and stir with a spatula until well mixed.

Divide the cheesecake mixture in half. To one half, add the strawberry jello and 1 cup of finely chopped berries, and stir until combined.

For the filling:

Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.

Spread the plain cheesecake filling over the top of the strawberries, followed by the strawberry cheesecake filling.

Prepare the second batch of whipped cream as instructed above. Decorate using a 1M piping tip fitted in a large piping bag or spread evenly over the top. If desired, sprinkle with the crushed dried strawberries. Cover with plastic wrap and chill for 4-6 hours until serving.

To assemble:

Top 5 layered dessert recipes from across the web

The most viewed layered dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramel Millionaire Bars

Strawberry Banana Trifle

Turtle Lasagna Dessert

Coconut Cream Lush

No-Bake Strawberry Delight Dessert

Top 5 layered dessert recipes from across the web

The most viewed layered dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Millionaire Bars

Strawberry Banana Trifle

Turtle Lasagna Dessert

Coconut Cream Lush

No-Bake Strawberry Delight Dessert

The most viewed layered dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine