Marvelous Recipes

Pure decadence in every bite of these delicious, brownie-like squares filled with rich caramel, creamy chocolate and crunchy nuts. Yum! Yum!

1 (14 ounce) package caramels, unwrapped
2/3 cup evaporated milk, divided
1 (18.25 ounce) box chocolate cake mix
1/2 cup (1 stick) butter, melted
1 cup chopped walnuts or pecans
1 cup semi-sweet chocolate chips

1.In a medium microwaveable mixer bowl, combine the caramels and 1/3 cup of the evaporated milk. Microwave on High for 2 to 3 minutes stirring every 30 seconds until the caramels are melted and mixture is smooth; set aside.

2. In a large bowl, combine the dry cake mix, melted butter, remaining 1/3 cup evaporated milk and chopped nuts. Stir together by hand until a soft dough forms; press 1/2 of the dough onto bottom of a greased and floured 9 x 13-inch baking dish.

3. Bake at 350 degrees F. for 6 minutes. Remove from oven and spread caramel mixture over the baked layer; sprinkle chocolate chips over the caramel mixture. Crumble the remaining cake mix dough evenly over the chocolate chips.

4. Bake 15 to 18 minutes longer. Do Not Over Bake. It may appear not to be thoroughly cooked, but once it cools it will be soft and chewy. Cut into squares. Makes 24 squares.

Emily

These turned out delicious. They are very similar to an apple crisp but with the added decadence of rich creamy caramel. We enjoy these best served warm with a scoop of vanilla ice cream.

1-3/4 cups unsifted all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
1 (21-ounce) can apple pie filling

1. Preheat oven to 375 degrees F.

2. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt; cut in the butter until crumbly. Reserve 1-1/2 cups of the crumb mixture; press remainder on bottom of a 13×9-inch baking pan. Bake for 15 minutes.

3. Add the walnuts to the reserved crumb mixture. In a heavy saucepan, over low heat, melt the caramels with the sweetened condensed milk stirring until smooth. Spoon the apple filling over the prepared crust; top with the caramel mixture then the reserved crumb mixture. Bake for 20 minutes. Cool before cutting. Makes 10 to 12 servings.

Emily

Smooth creamy chocolate, rich caramel and crunchy bits of pecans—the perfect combination for a special holiday treat your family and friends will love. It also makes a great gift for that person who seemingly has everything!

3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk (NOT sweetened condensed milk)
1 (12 ounce) package semi-sweet chocolate chips
30 caramels, unwrapped and quartered
1 jar marshmallow creme
1 teaspoon vanilla
1 cup chopped pecans

In a large heavy saucepan over medium-low heat, stir together the sugar, butter and evaporated milk; bring to a full rolling boil, stirring constantly. Boil, uncovered for 5 minutes, stirring constantly.

Remove saucepan from the heat; stir in the chocolate chips until melted. Stir in the remaining ingredients and beat by hand until well blended and smooth. Spread into a 9×13-inch pan sprayed with cooking spray; cool to room temperature. Chill in refrigerator until set; cut into squares. Makes about 3-1/2 pounds.

Emily

This rich, decadent, make-ahead dessert from Betty Crocker will wow your family and guests alike!

CARAMEL BASE
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup maple syrup
1 tablespoon instant espresso powder
1/2 cup chopped pecans
10 slices (1/2-inch thick) French Bread

CARAMEL LAYER
1/4 cup butter, melted
1/2 cup packed brown sugar
1/2 cup chopped pecans
10 slices (1/2-inch thick) French bread

CUSTARD
6 eggs
2 teaspoons vanilla
3/4 cup whipping cream
3/4 cup milk
1/4 cup granulated sugar

WHIPPED TOPPING
1/2 cup whipping cream
1 tablespoon sugar

1. Heat oven to 350 degrees F. Spray a 13×9-inch (3-quart) baking dish with nonstick cooking spray.

2. In a 2-quart saucepan, combine 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth; pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.

3. Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans; top with 10 slices French bread.

4. In a large bowl, beat custard ingredients with wire whisk; slowly pour mixture over French bread. Press down on bread with spatula so all of the bread absorbs egg mixture. Cover and refrigerate 8 to 24 hours.

5. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.

6. Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped cream. Makes 8 servings.

Emily

This rich, creamy and delicious dessert is requested often at my house, especially for birthdays instead of the traditional birthday cake.

CRUST:
4 tablespoons melted butter
1-1/2 cups graham cracker crumbs

CARAMEL:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy whipping cream

CHEESECAKE:
4 (8 oz) packages cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
4 large eggs  (at room temperature)

1. In a small bowl, combine the melted butter and graham cracker crumbs; blend well. Press mixture into the bottom of a 9-inch spring form pan; set aside.

2. In a medium heavy saucepan, combine the sugar and water; stir well. Stir over medium high heat until it comes to a boil. Cover and cook until the sugar turns a medium amber color; about 3-1/2 minutes after the mixture comes to a boil. Remove from the heat; stir 30 seconds. Slowly stir in the cream, being careful to avoid splatters. Set aside.

3. Beat the cream cheese and both sugars at medium speed of mixer until soft and fluffy. Add the vanilla and salt. Add the eggs one at a time on lowest speed of mixer until incorporated. Pour 2/3 of the batter over the crust in pan. Beat the caramel mixture into the remaining batter; pour over the batter in the pan. Swirl the mixture with a rubber spatula.

4. Bake at 350 degrees F. for 50 minutes or until the edges are firm but the middle still wiggles. Remove from the oven; cool and then chill in refrigerator until set. Makes 16 servings.

Emily

Creamy caramel and chocolate with crunchy bits of pecans, surrounded by moist melt-in-your-mouth chocolate cake!

1 package German Chocolate cake mix
1 (11 oz) package caramels
3/4 cup butter or margarine
1/2 cup evaporated milk
2 cups chopped pecans, divided
1 cup semi-sweet chocolate chips

1. Prepare cake mix according to package directions. Pour 1/2 the batter into a greased and floured 13×9-inch baking pan. Bake at 350 degrees F for 15 minutes.

2. Unwrap caramels and combine with the butter and evaporated milk in a medium saucepan. Stir over low heat until caramels are melted and mixture is smooth; pour over baked cake layer.

3. Sprinkle 1-1/2 cups of the chopped pecans and the 1 cup chocolate chips over caramel layer. Spread the remaining cake batter evenly over pecan layer. Sprinkle the remaining 1/2 cup chopped pecans over the batter.

4. Bake an additional 20 minutes. Cool; cut into squares to serve. Makes 24 squares.

Emily

A delightful dessert served warm all by itself or topped with vanilla ice cream. Either way, it is totally delicious!

3/4 cup vegetable shortening
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
2-1/2 cups sifted self-rising flour*
1 cup milk
3 cups pared chopped apples
1 cup walnuts or pecans
Caramel Topping (recipe below)

1. Preheat oven to 300 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large mixer bowl, cream the shortening, sugar and vanilla until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

2. Add the flour and milk alternately to the creamed mixture; beat just until blended. Stir in the chopped apples and nuts. Pour into prepared baking pan. Bake 1 hour and 10 minutes or until a toothpick inserted in center of cake comes out clean.

3. Remove from the oven and pour hot Caramel Topping over the hot cake. Cool in the pan.

* If using all-purpose flour, sift 3 teaspoons baking powder and 3/4 teaspoon salt with the flour.

Caramel Topping

1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/4 cup milk

In a small saucepan, combine all the ingredients. Heat and stir until blended. Bring to a boil; boil 2 minutes. Pour evenly over hot cake. Makes 24 servings.

Emily