Caramel Pecan Cups Recipes

PECAN CARAMEL CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

CARAMEL PECAN COOKIES

Steps:

• Make crust:
• Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
• Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
• While crust chills, put oven rack in middle position and preheat oven to 375°F.
• Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)
• Make topping while crust cools:
• Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
• Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
• Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.

PECAN CARAMEL CHEESECAKE COOKIE CUPS RECIPE - (4.3/5)

Steps:

• Preheat oven to 325*. Paper line 24 muffin cups. Cut each square of dough in half. Place one piece of dough into each muffin cup. Bake for 10-12 minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, eggs and vanilla in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15-18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top with caramel topping, pecans and morsels.

CARAMEL-PECAN CUPCAKES

Steps:

• Heat oven to 350°F degrees.
• Grease 12-cup muffin pan or line with baking cups.
• Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
• Pulse until finely ground and fluffy, being careful not to make paste.
• In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in 1 teaspoon vanilla.
• In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
• At low speed, beat sour cream into sugar mixture alternately with flour mixture.
• Spoon into muffin cups, filling two-thirds full.
• Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
• Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
• Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
• Remove from heat; carefully add remaining 3 tablespoons water.
• Return to heat; cook, stirring, until sugar is dissolved.
• Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
• Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
• Beat until smooth.
• Spread each cupcake with thick layer of frosting.
• Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
• TIP: To toast pecans, spread on baking sheet; bake at 375°F.
• for 7 to 10 minutes or until light golden brown.

PECAN BLONDIE CARAMEL CUPS (PILLSBURY)

Steps:

• Heat oven to 350°F Line 16 muffin tins with baking cups.
• Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
• Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
• Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
• Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.

CARAMEL CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
• In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
• To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

PECAN GOODY CUPS

Steps:

• In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter., Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
• In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
• Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

CARAMEL PECAN TARTS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
• In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
• Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.