CRèME CARAMEL SQUARES
Two favorite flavors come together in this no-bake dessert - a vanilla and butterscotch filling over a buttery graham crumb crust.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Mix graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
- Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP. Spread over crust.
- Beat each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP. Refrigerate 4 hours. Drizzle with caramel topping just before serving.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CARAMEL SQUARES
These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.
Provided by Millereg
Categories Bar Cookie
Time 1h5m
Yield 25 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
- Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
- Press into a greased and lined 7 x 11 shallow cake tin and bake for 25 minutes or until firm.
- To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
- Bring to the boil and simmer for 7 minutes.
- Beat in the sweetened condensed milk and vanilla essence.
- Pour the filling over the base and bake for 20 minutes longer.
- Set aside to cool completely.
- Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
- Store at room temperature in a cookie tin or airtight container.
SMART-CHOICE CRèME CARAMEL SQUARES
From the graham cracker crust and cream cheese filling to the layers of vanilla and butterscotch puddings and caramel, this dessert is anything but square.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Combine graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
- Beat Neufchatel, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP; spread over crust.
- Beat each flavor pudding mix with 1-1/2 cups milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP.
- Refrigerate 4 hrs.
- Drizzle with caramel topping just before serving.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CRèME CARAMEL
Betty Crocker's Heart Healthy Cookbook shares a recipe! Try a heart-smart sweet treat that will appeal to your taste buds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Heat 1/2 cup of the sugar in medium nonstick skillet over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon). Immediately pour sugar mixture into round pan, 8x1 1/2 inches; tilt pan to coat bottom. Place on wire rack to cool.
- Mix remaining 1/2 cup sugar, milk, egg product, salt and vanilla in large bowl. Pour mixture over sugar mixture in pan. Place in rectangular pan, 13x9x2 inches. Pour very hot water into rectangular pan to within 1/2 inch of top of round pan.
- Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate until thoroughly chilled, about 3 hours or overnight. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit.
Nutrition Facts : Calories 150, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 31 g, TransFat 0 g
CRAZY GOOD CARAMEL SQUARES
Make and share this Crazy Good Caramel Squares recipe from Food.com.
Provided by donna in niagara f
Categories Bar Cookie
Time 45m
Yield 1 8x8 pan
Number Of Ingredients 9
Steps:
- For crust: cream butter.
- Add brown sugar.
- Add beaten egg yolks and beat well.
- Add flour and combine thoroughly.
- Spread mixture in bottom of greased 8" square pan.
- For topping: beat 2 egg whites until stiff.
- Blend in lightly packed brown sugar.
- Add vanilla, salt and fold in nuts.
- Spread over crust.
- Bake in preheated 350 degree oven for 30 min.
Nutrition Facts : Calories 3546.7, Fat 178.1, SaturatedFat 68.6, Cholesterol 576, Sodium 1323.6, Carbohydrate 461.1, Fiber 12.1, Sugar 324.9, Protein 47.4
CREME CARAMEL SQUARES
Make and share this Creme Caramel Squares recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix graham crumbs and butter, press onto bottom of 13x9-inch baking dish.
- Refrigerate while preparing filling.
- Beat cream cheese, sugar and 1/4 cup milk in a large bowl with mixer until blended. Gently stir in 1 cup whipped topping; spread onto crust.
- Prepare each pudding mix with 1 1/2 cups milk in separate bowls. Beating with whisk 2 minutes.
- Layer vanilla and butterscotch pudding over cream cheese filling. Top with remaining whipped topping.
- Refrigerate 4 hours. Drizzle with topping before serving.
Nutrition Facts : Calories 460, Fat 29.8, SaturatedFat 17.8, Cholesterol 87.8, Sodium 405.8, Carbohydrate 41.8, Fiber 0.6, Sugar 18.7, Protein 8.3
SMART-CHOICE CARAMEL-PECAN CHEESECAKE BARS
Caramel, pecans and cheesecake...what more could you want from a dessert? Oh yeah-chocolate. We didn't forget: A chocolate drizzle tops the tasty bars.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield Makes 32 servings.
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Reserve 1/2 cup nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of prepared pan. Refrigerate until ready to use.
- Beat Neufchatel and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 min. or until center is almost set. Cool completely.
- Microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CARAMEL SQUARES
Candy or cookie...you decide.
Provided by Daniel C.
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan.
- Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly.
- Press half of mixture into baking pan and bake for 8 minutes.
- Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top.
- Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 36.3 g, Cholesterol 3.2 mg, Fat 14.6 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.5 g, Sodium 207 mg, Sugar 25.9 g
CARAMEL SQUARES
A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 1h6m
Yield Cuts into 16 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
- For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
- For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 358 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
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