CARAMEL CRUNCH
Our whole family has a sweet tooth, so this caramel-drizzled mix of popcorn, almonds and cereal goes quickly. My "off-limits" batches are divided into plastic bags, tied with ribbon and shared with all the snackers on my Christmas list.
Provided by Taste of Home
Categories Snacks
Time 1h
Yield about 4-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.
Nutrition Facts : Calories 324 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 312mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL CRUNCH BARS
Make Caramel Crunch Bars that are creamy, crunchy, melty, salty, sweet. And as if that weren't enough to make Caramel Crunch Bars the most mouthwatering bar you'll ever eat, there's the chocolate drizzle. Yum.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
- Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 3 g
CARAMEL APPLE CRUNCH BARS
Marzetti® Old Fashioned Caramel Dip and sweet apples take classic oat bars from ordinary to extraordinary!
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a mixing bowl, combine flour, oats, salt and baking soda.
- In a large mixing bowl, blend together butter, shortening and sugar with an electric mixer on medium speed until smooth. Add dry mixture and blend to form a crumbly mixture.
- Measure and set aside 2 cups crumbs. Press remaining crumbs into a 9x13 inch pan. Spread apples into an even layer over crust.
- Transfer Marzetti Old Fashioned Caramel Dip to a microwave safe bowl and microwave for 30 to 40 seconds or until warm. Stir until smooth. Pour over apples and sprinkle remaining crumbs over all.
- Bake on middle rack of oven for 25 to 30 minutes or until top is golden brown and apples are tender. Cut into desired size bars while slightly warm and serve.
- Store remaining bars covered in refrigerator.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 28.6 g, Cholesterol 12.7 mg, Fat 9.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 189.6 mg, Sugar 15.9 g
CHOCOLATE CHEX® CARAMEL CRUNCH
Plain brown sugar and butter turns into caramelly goodness that surrounds chocolate cereal squares for a scrumptious crunchy snack.
Provided by Chex
Categories Trusted Brands: Recipes and Tips Chex® Party Mix
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
- In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
- In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 32.9 g, Cholesterol 11.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 218.1 mg, Sugar 16.4 g
CARAMEL CRUNCH CAKE
Make and share this Caramel Crunch Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350F.
- Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
- In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
- Gradually add sugar and continue beating until meringue is firm and stands in peaks.
- Fold batter gently into meringue until just blended; do not stir.
- Gently spoon batter into ungreased tube pan.
- Cut through batter with a knife to break up bubbles and level mixture.
- Bake in preheated oven for 50-55 minutes or until top springs back when touched.
- Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
- Let stand until cool, then loosen with spatula and place on plate.
- Split cake into four layers.
- While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
- Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
- Immediately pour into ungreased shallow metal pan.
- Do not stir or spread; let cool without moving.
- Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
- Whip cream, sugar and vanilla until stiff.
- Spread half of cream between layers and remainder on top and sides.
- Refrigerate until ready to serve.
- Just before serving, cover cake with crushed caramel candy.
CARAMEL CRUNCH
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes scant 1/2 cup
Number Of Ingredients 1
Steps:
- Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
- Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.
CARAMEL MATZOH CRUNCH
Make and share this Caramel Matzoh Crunch recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Cover two rimmed baking sheets completely with foil.
- Cut a piece of parchment paper to fit the bottom of each pan and place it on top of the foil.
- Line the bottom of each cookie sheet evenly with the matzo, breaking extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine butter and brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
- Boil for 3 minutes (use a timer; this is important), stirring constantly.
- Remove from heat and pour over the matzo, covering completely.
- Place the baking sheets in a preheated 375-degree oven and immediately reduce the heat to 350 degrees.
- Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325 degrees and replace the pan).
- Remove pans from oven and sprinkle immediately with the chopped chocolate or chips.
- Let stand five minutes, then spread the melted chocolate over the matzo with an offset spatula or knife.
- While still warm, break into squares or odd shapes.
- Place pans in freezer to chill until set.
- Remove and store in airtight container for up to a week.
Nutrition Facts : Calories 2716.5, Fat 159.9, SaturatedFat 99.5, Cholesterol 325.4, Sodium 93.5, Carbohydrate 321, Fiber 16.6, Sugar 142.3, Protein 28.7
MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH
Provided by Marcy Goldman
Categories Candy Chocolate Dessert Bake Passover Spring Family Reunion Kosher Edible Gift
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
- This makes a good gift.
- Variation:
- You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
CARAMEL CRUNCH CAKE
I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. -Heather Dollins of Poplar Bluff, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.
Nutrition Facts : Calories 250 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 290mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL-PEANUT CRUNCH
Combine homemade caramel, which you can make in about the time it takes to soften a pint of vanilla ice cream, with butter, peanuts and popcorn to make this caramel crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Put popcorn (popped from 1/2 cup kernels) and peanuts in a large buttered bowl; set aside. Follow recipe for basic caramel, reducing sugar to 1 1/4 cups (do not reduce water). Remove caramel from heat, and use a clean wooden spoon to gently stir in butter and salt (caramel will bubble); stir until smooth. Pour caramel over popcorn, stirring to coat. Stir mixture every few minutes until cool. Store in an airtight container up to 1 week.
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