Caramel Cream Pie With Crispy Rice Topping Recipes

ICE CREAM PIE WITH EASY CARAMEL SAUCE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

CARAMEL CREAM PIE

Steps:

• Boil the cans of sweetened condensed milk (labels off, unopened) in a large pot for 3 hours. Make sure the water stays above the cans.
• Let cool 1 hour.
• CAREFULLY open the cans and pour into large bowl.
• Fold in marshmallow cream.
• Pour into pie shell.
• Chill in refrigerator overnight.
• Top with whipped topping and enjoy!

CRISPY RICE CARAMEL ICE CREAM DESSERT

Steps:

• In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
• Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.

CREAM CHEESE CARAMEL PIE

Steps:

• Preheat oven to 350º.
• In bowl, combine flour, sugar, peanut butter, and butter.
• Mix thoroughly.
• Press onto bottom and sides of 9-inch pie plate to form crust.
• Bake for 15-20 minutes or until set and edges start to brown.
• Cool completely on wire rack.
• In medium bowl, stir together cream cheese, powdered sugar, and vanilla until smooth.
• Spread evenly in pie shell.
• Top with 1/3 cup caramel ice cream topping.
• Refrigerate at least 2 hours before serving.
• Garnish with whipped cream, peanuts and additional caramel ice cream topping if desired.

SALTY CARAMEL RICE CRISPY TREATS RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
• In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
• Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
• Add the rice cereal to the pot and stir to combine. Let cool slightly.
• Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
• Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
• Enjoy!

FLUFFY CARAMEL PIE

Steps:

• In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add caramels, milk and salt. Heat over low heat, stirring until gelatin is completely dissolved and caramels are melted. Refrigerate for 1-2 hours or until mixture mounds when stirred with a spoon. , Stir pecans and vanilla into caramel mixture. Fold in whipped cream. Pour into crust. Refrigerate for 6 hours or overnight. Garnish with ice cream topping and pecans if desired. Store in the refrigerator.