CARAMEL MAKING EQUIPMENT RECIPES

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GOOEY CARAMEL MONKEY BREAD RECIPE - BETTYCROCKER.COM



Gooey Caramel Monkey Bread Recipe - BettyCrocker.com image

You’re just a few steps away from the Gooey Caramel Monkey Bread of your dreams! The quick and easy prep of this canned biscuit monkey bread makes it a great introduction to baking with kids, so put on your favorite family tunes and let them shake the biscuit dough in the one-gallon bag in time to the music. Family dance party AND terrific breakfast? Mission for fun accomplished.

Provided by Jessica Walker

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 5

2/3 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
2/3 cup butter
1 cup packed brown sugar

Steps:

  • Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
  • In gallon-size food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each in quarters.
  • Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
  • In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
  • Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutrition Facts : Calories 450 , CarbohydrateContent 64 g, CholesterolContent 25 mg, FatContent 4 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 710 mg, SugarContent 34 g, TransFatContent 0 g

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS RE…



Peanut Butter Caramel Chocolate Chip Cookie Bars Re… image

I think we can all agree one of the sweetest parts of the holiday season is baking! Whether you're making Peanut Butter Caramel Chocolate Chip Cookie Bars for your family as a sweet gift, or as a treat to help fuel Santa, there's no shortage of reasons to fire up the oven this time of year. These mouthwatering chocolate caramel peanut butter bars are sure to add a little jazz to your cookie tray. With only six simple steps, this recipe is perfect for little helpers and fun for the whole family. We're warning you now, with an ingredient list this delicious, it's impossible not to snack on caramels or chocolate chips while whipping up these chocolate caramel peanut butter bars.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 30 minutes

Yield 40

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
Vegetable oil, water and egg called for on peanut butter cookie mix pouch
1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
Butter and egg called for on chocolate chip cookie mix pouch
1 bag (11 oz) caramels, unwrapped
1/4 cup heavy whipping cream
2 cups semisweet chocolate chips (12 oz)

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
  • Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
  • Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
  • Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
  • Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 220 , CarbohydrateContent 31 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Bar, SodiumContent 160 mg, SugarContent 22 g, TransFatContent 0 g

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