Caramel Pecan Delights Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• 1. In a skillet, combine pecans, coconut, butter, brown sugar and cinnamon. Cook until the pecans and coconut are toasted or browned. Put aside and allow to cool completely.
• 2. In a large mixing bowl, combine the cream cheese, and condensed milk. Next mix in the cool whip. Divide this mixture into the 2 pie shells.
• 3. Place the pies in the freezer about 30 minutes. Remove from freezer and cover each pie with the pecan/coconut mixture equally.
• 4. Drizzle each pie with 1/2 the jar of caramel ice cream topping. Can drop some extra chopped pecans on top for garnish. Return pies to the freezer for about an hour before slicing and serving.

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Steps:

• 1. Beat together sugar, butter, egg yolk. milk and vanilla until well blended.
• 2. Stir together flour, cocoa and salt. Blend into butter mixture.
• 3. Chill dough for at least an hour or up to 2 weeks.
• 4. Preheat oven to 350 degrees and either prepare cookie sheets with parchment paper ( which is what I use) or lightly grease them.
• 5. Take reserved egg white and add 3 tablespoons of warm water and beat together.
• 6. Shape dough into 1 inch balls roll in egg whites and then in pecans to coat, and place on prepared cookie sheets about 1 inch apart.
• 7. Press your thumb gently into the center of each cookie.
• 8. Bake 10 to 12 minutes or until set. ( check the bottom of the cookie, if it is lightly brown, you are ok)
• 9. While the cookie is still hot, take a small slice off of your soft caramels and place in the center of each cookie, it will melt while your cookie cools.
• 10. Carefully remove each cookie onto a wire rack until completely cooled.
• 11. Take the 1/2 cup of chocolate chips and put them in a zip top bag and put them in a pot of hot not boiling water for about 10 minutes.
• 12. Take the bag out of the water dry completely. Knead bag to make sure all the chips are melted.
• 13. Cut a small corner off of the end of the bag and pip warm chocolate over the caramel to decorate.
• 14. Wait until chocolate is set, then store in an airtight container for up to 1 month.

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Steps:

• Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
• Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
• Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.

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.

Steps:

• In a skillet lightly brown the pecans and coconut in the butter. Set aside to cool. With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping. Divide evenly between the two pie crusts. Top each with half of the pecan and coconut mixture. Drizzle the entire jar of caramel ice cream topping over the tops of both pies. Refrigerate or freeze for at least 3 - 4 hours. I think they cut best if you freeze them.

Steps:

• Preheat oven to 350 degrees F. Combine vanilla wafer crumbs and butter. Press into 9 X 13 inch baking dish. Place caramels in microwave safe dish, pour sweetened condensed milk over caramels. Microwave on medium heat about two minutes or until caramels soften. Stir to mix. Add rum flavoring and pecans. Stir to mix. Pour over crumb crust. Bake 25 to 30 minutes or until lightly browned. Cool and cut into squares.