CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
BUTTERSCOTCH CARAMEL DIP
A delicious dip for all to enjoy! Use as dip for fruit, pretzels, or small pieces of angel food cake.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 6
Steps:
- In medium saucepan, heat ingredients over medium heat.
- Cook until mixture thickens, about 10 minutes.
- Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 29.2 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 70.7 mg, Sugar 28.5 g
BUTTERSCOTCH CARAMEL POPSICLES
Make and share this Butterscotch Caramel Popsicles recipe from Food.com.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 5h
Yield 8 popsicles, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You'll know it's done when it becomes a bit darker, more syrupy, and smells toasty.
- Add cornstarch and slowly whisk in milk. Raise heat to medium. Cook mixture, stirring frequently, until it thickens slightly, anywhere from 5 to 10 minutes. Remove from heat and add vanilla and sea salt. Taste mixture and adjust salt, if needed.
- Cool mixture to lukewarm before pouring into popsicle molds. You can hasten this along by setting the pot or bowl with the butterscotch pudding batter in a larger bowl partially filled with ice water, and stirring it for a few minutes.
- Pour into popsicle molds and freeze as manufacturer directs. If using makeshift molds, let popsicles freeze about halfway (30 to 60 minutes, depending on size) before inserting popsicle sticks, then freeze the rest of the way, a minimum of 4 hours and best overnight.
Nutrition Facts : Calories 213.7, Fat 12.6, SaturatedFat 7.8, Cholesterol 42.8, Sodium 107.1, Carbohydrate 24, Sugar 22.4, Protein 2
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- In a 5- to 6-qt. saucepan over medium-low heat, use a heatproof spatula to stir together 3/4 cup butter, the corn syrup, brown sugar, cream, lemon juice, salt, and 1/2 cup water until butter is melted and sugar is completely dissolved (see "Caramelizing Sugar: Watch Closely," below). Increase heat to medium and bring mixture to a simmer. Cook, stirring occasionally, until mixture is golden brown and measures 240° to 245° on a candy thermometer (see "Using a Candy Thermometer", below), 15 to 20 minutes. Remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately pour caramel into prepared pan. Chill until firm enough to cut, about 2 1/2 hours.
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- Combine the sugar, butter and cream in a saucepan. Bring to a simmer over low heat. Simmer for 10-12 minutes*, stirring occasionally. Watch for the mixture to darken and thicken, becoming a dark amber color.
- Once it turns amber, stir in the milk and bring the mixture back up to a simmer, then simmer for 2 minutes. Remove the pan from the heat and stir in the vanilla and salt. Let it sit until room temperature.
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