CHOCOLATE CHIP CARAMEL POKE CAKE RECIPES

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CHOCOLATE CHIP-CARAMEL-PUDDING COOKIE BARS RECIPE ...



Chocolate Chip-Caramel-Pudding Cookie Bars Recipe ... image

We’ve cracked the code for making perfectly soft cookie bars! These treats combine chocolate chip cookie dough with vanilla pudding mix, plus chopped Rolo™ caramels for chocolate-caramel indulgence that everyone will love!

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix
30 Rolo® chewy caramels in milk chocolate, unwrapped, cut into quarters (about 1 cup)

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In large bowl, mix cookie mix, butter, egg and dry pudding mix with spoon until soft dough forms. Stir in chopped chocolates. Press evenly in pan.
  • Bake 28 to 32 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

Nutrition Facts : Calories 260 , CarbohydrateContent 37 g, CholesterolContent 30 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Bar, SodiumContent 280 mg, SugarContent 28 g, TransFatContent 0 g

CARAMEL CAKE I RECIPE | ALLRECIPES



Caramel Cake I Recipe | Allrecipes image

If you want a cake that tastes like caramel, try this cake recipe with a caramel icing.

Provided by Jenn Hall

Categories     Sheet Cake

Yield 1 -9x13 inch cake

Number Of Ingredients 13

1 ¾ cups all-purpose flour
1 cup packed brown sugar
½ cup butter, softened
2 eggs
½ cup milk
½ teaspoon salt
1 ¾ teaspoons baking powder
1 teaspoon vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
3 tablespoons butter
1 teaspoon vanilla extract
¼ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  • Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
  • Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
  • To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.

Nutrition Facts : Calories 236.1 calories, CarbohydrateContent 34.8 g, CholesterolContent 43.5 mg, FatContent 10.4 g, FiberContent 0.4 g, ProteinContent 2 g, SaturatedFatContent 5.9 g, SodiumContent 141.1 mg, SugarContent 27.1 g

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