caramels – Cookies Cakes Pies Oh My

Not your everyday brownies…but should be!

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at allfood.recipes.

One Year Ago: Soft & Thick Snickerdoodles

Two Years Ago: Dark Chocolate Snack Cake

Three Years Ago: Chocolate Cupcakes with Strawberry Buttercream

Four Years Ago: Date Nut Pinwheel Cookies

It is the holiday season, time for celebration and family. Decorating traditions, homemade delights, and heavenly aromas. Here is an old fashioned recipe to get things rolling.

1/2 cup butter
1 cup sugar
1/2 cup brown sugar
1/2 cup milk
1/2 cup heavy whipping cream
1/2 cup light corn syrup
1/2 tsp vanilla
1/2 cup chopped pecans (can substitute other nuts)

Butter 9″x9″ square pan; set aside. Combine butter, sugar, brown sugar, milk, whipping cream, and corn syrup in heavy saucepan. Cook over low heat, stirring occasionally, until butter is melted. Raise heat by slow increments to medium and bring mixture slowly to boil. This is the patience part, do not rush, you do not want mixture to heat too fast and burn on bottom of pan. Continue cooking until candy thermometer reaches 242°F, process may take 25-30 minutes. Remove from heat; stir in vanilla and nuts. Pour into prepared pan. Cool completely. Cut with sharp knife into 1½”x1″ pieces (or how you want), wrap in wax paper.

One Year Ago: Pumpkin Doughnut Muffins