CARAMEL GRAHAM CRACKERS
A simple but delicious treat. Using both butter and margarine is important.
Provided by Haresj
Categories Desserts Candy Recipes Toffee Recipes
Time 30m
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
- Melt butter and margarine together in a saucepan; stir brown sugar into butter mixture until dissolved; bring to a boil, reduce heat to medium, and cook at a boil until caramelized, about 2 minutes.
- Spread graham crackers in a single layer onto prepared aluminum foil. Pour butter mixture over graham crackers. Sprinkle pecans over the crackers.
- Bake in preheated oven until topping begins to solidify, about 12 minutes. Let crackers cool before breaking into pieces to serve.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6 g, Cholesterol 5.1 mg, Fat 5.8 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 4.1 g
CHOCOLATE CARAMEL GRAHAM CRACKERS
Steps:
- Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, leaving a 2-inch overhang at each end.
- Line bottom of pan with graham crackers (it will be a tight fit).
- Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
- Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Freeze until chocolate is firm, 10 to 15 minutes.
- Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces.
CHOCOLATE CARAMEL CRACKER BARS
Make them on Saturday and they'll be gone by Monday! These chocolate and caramel bars with a cracker crust are just that good. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 27 bars.
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.
Nutrition Facts : Calories 176 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CARAMEL CHEESECAKE
This recipe proves that you can bake terrific tasting cheesecakes with less fat. I call it the "Skinny Turtle" because layers of caramel and nuts top the graham cracker crust, complementing the chocolate cheesecake. -Tamara Trouten of Fort Wayne, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 5-10 minutes or until set. Cool on a wire rack. , In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. Pour over caramel layer. Place pan on baking sheet. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 284 calories, Fat 17g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 270mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
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