SALTED CARAMEL TEA BAGS RECIPES

Steps:

• To make the cheesecake, preheat an oven to 400°F (200°C). Coat a 10-inch (25-cm) springform pan with nonstick cooking spray, then line with parchment paper, pressing it up the sides of the pan.
• In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the sugar and beat on medium speed until very smooth, about 2 minutes. Add the eggs one at a time and beat until combined, about 1 minute. Reduce the speed to medium-low, add the cream, vanilla, ginger, cinnamon, cloves and salt and beat until combined, about 30 seconds, scraping down the bowl as needed.
• Remove the bowl from the mixer and sift the flour over the top. Using a rubber spatula, fold in the flour until just combined and no dry streaks remain; be sure to use a light touch so the batter doesn’t deflate. Pour the batter into the prepared pan and spread evenly.
• Bake until the cheesecake is deeply browned but still jiggles in the center, about 1 hour. It will seem underdone but will continue to set as it cools and falls.
• Transfer the pan to a wire rack and let the cheesecake cool in the pan for 20 minutes. Using a small offset spatula or a table knife, loosen the cheesecake from the sides of the pan, then remove the outer ring. Let cool completely at room temperature, or cover and refrigerate for at least 30 minutes or up to overnight.
• Meanwhile, make the salted brandy caramel sauce: In a saucepan over medium heat, combine the sugar, water and corn syrup. Bring to a simmer and cook, without stirring to prevent crystallization, until deep amber in color, about 6 minutes. Watch closely so the mixture doesn’t burn. Remove from the heat.
• While whisking, slowly and carefully add the cream; the mixture will boil vigorously. When the boiling subsides, whisk until smooth. Whisk in the brandy and salt, then set the pan over medium heat and cook, stirring, for 1 minute. Remove from the heat and let cool for 10 minutes.
• Transfer the sauce to a heatproof container and let cool for 30 minutes to thicken. Use immediately, or cover and refrigerate for up to 1 week. If refrigerated, bring the sauce to room temperature or heat in a warm water bath before using.
• To serve, spread the whipped cream over the cheesecake, then pour the caramel sauce over the top. Cut into slices and serve. Serves 10 to 12.
• Williams Sonoma Test Kitchen

Steps:

• Heat oven to 350°F. Line 15x10x1-inch cookie sheet with sides with foil. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack.
• In 2-quart saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling. Sprinkle with sea salt and remaining 1/2 cup toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store at room temperature in airtight container.