Sentences with phrase «cup caramel»

For this caramel pecan cheesecake dip add 1/4 cup chopped pecans to the top and drizzle 1/4 cup caramel sauce over the nuts.

Remove; pour 1/2 cup caramel topping over the bottom of the warm crust.

Stir 1 cup miniature marshmallows, 1/2 cup caramel bits *, and 1 1/2 tsp.

Pour 1/2 cup caramel sauce over the top and use a spatula to spread it all over and into the holes.

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

cream cheese 1 teaspoon vanilla 1 egg 1 tablespoon lemon juice 1/4 cup sugar Topping: 3/4 cup heavy cream, whipped 2 tablespoons sugar 1/2 cup caramel ice cream topping 1/4 cup chopped pecans

Make the caramel cheesecake filling by pulsing coconut cream, cashews, and 1/4 cup caramel dip in a food processor.

Then add 3/4 - 1 cup Caramel Almonds Nutchello.

Whole Wheat Caramel Oatmeal Bars Makes 9 × 13 inch tray 1 cup all - purpose flour 1 cup whole wheat flour 1/4 cup shredded coconut 2 cups rolled oats 1 1/2 cup brown sugar 1 tsp baking soda 1/2 tsp salt 1 1/4 cup butter, melted 1 1/4 cup caramel sundae topping / sauce OR 32 individually wrapped caramels melted with 6 tbsp heavy... Read more»

That's how the Peanut Butter Cup Caramel Bars and Midnight Craving Cupcakes came into existence.

Pour 1/3 cup caramel sauce over batter, then use a thin knife to swirl the caramel into the batter.

almond extract * 1/2 cup semi-sweet chocolate chips 1/2 cup caramel bits 1/2 cup chopped pecans

Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon cinnamon 1/3 cup butter, melted 3/4 cup caramel ice cream topping 1 cup chopped pecans

Place the 2 / 3rds of the apple chunks evenly over the batter, then spoon 1/2 cup caramel dip over the apples (warm up in microwave makes it easier) then sprinkle 1 cup of the crumbles over the caramel and apples.

If you don't want to take the time to make your own caramel, you can easily just take about 1/2 cup caramel topping that has been heated up and stir in the cookie butter until smooth.

1 cup unsalted butter 1/4 cup unsweetened cocoa powder 1/2 cup caramel sauce (I used Fran's because it's awesome) 4 ounces semisweet chocolate, melted 4 - 5 cups powdered sugar

Drizzle 1/4 cup caramel sauce over whipped topping.

Drizzle with 1/2 cup caramel sauce.

8 tablespoons (1 stick) unsalted butter 6 ounces (1 cup) semisweet chocolate chips 1/2 cup caramel sauce (caramel ice cream topping will also work) 1/2 teaspoon salt 10 ounces (1 bag) mini marshmallows 6 cups crispy rice cereal

For the caramel syrup you need: 2 cups water, 2 cups sugar and 1/2 cup caramel (store bought or make your own).

The measurements are a 9x18 inch cake as boxed mixed typically yield, half a can sweetened c.milk (little over half a cup), half a cup caramel or so, an 8 oz tub Cool Whip, and a cup or so of Heath bits.

Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top.

Whisk in 1/4 cup caramel sauce and remaining 1/2 cup cream.

Once fully churned, layer in a freezer - proof container with the remaining 1/4 cup caramel sauce.

The second layer you want a caramel color so add about 1/3 cup caramel to the batter, then turn into the pan.

This recipe yields 1 1/3 cups caramel, which can be stored up to a week in the refrigerator.

1 Tbsp salted butter 2 cups of caramel candies Large pot (I used medium - sized pot for 1 cup caramels) Wood spoon Measuring cup Milk, cream or sugar (optional) Favorite toppings (e.g., slivered almonds, coconut, toffee, m & m's, cinnamon, etc..)