Caramel Crunch Recipes

Steps:

• In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. , Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

Steps:

• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
• Microwave caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
• Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Steps:

• Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
• Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
• Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
• Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

Steps:

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
• In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Steps:

• Preheat oven to 350F.
• Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
• In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
• Gradually add sugar and continue beating until meringue is firm and stands in peaks.
• Fold batter gently into meringue until just blended; do not stir.
• Gently spoon batter into ungreased tube pan.
• Cut through batter with a knife to break up bubbles and level mixture.
• Bake in preheated oven for 50-55 minutes or until top springs back when touched.
• Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
• Let stand until cool, then loosen with spatula and place on plate.
• Split cake into four layers.
• While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
• Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
• Immediately pour into ungreased shallow metal pan.
• Do not stir or spread; let cool without moving.
• Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
• Whip cream, sugar and vanilla until stiff.
• Spread half of cream between layers and remainder on top and sides.
• Refrigerate until ready to serve.
• Just before serving, cover cake with crushed caramel candy.

Steps:

• Line a 8-inch pan with foil, with ends extended over the sides of the pan.
• Grease the foil.
• Place graham crackers on bottom of the pan, cutting if needed to fit.
• Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds.
• Pour over graham crackers, top with peanuts, marshmallows and pretzels.
• Drizzle with chocolate.
• Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

Steps:

• In a small bowl, combine whipped topping with a dash of cinnamon. If you like, add more cinnamon, to taste. Stir and spoon mixture over one rice cake.
• Gently place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy!

Steps:

• In a large mixing bowl, beat the cake mix, water and egg whites until blended.
• Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack.
• With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.
• Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.
• Spread with whipped topping; sprinkle with remaining candy bars.
• Refrigerate until serving.

Steps:

• Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

Steps:

• Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
• Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
• In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
• Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
• Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
• This makes a good gift.
• Variation:
• You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Steps:

• In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly., In a large heat-proof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15x10x1-in. baking pan. Bake at 300° for 30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack until slightly firm.

Steps:

• In a medium skillet melt the butter. Add the almonds, cook and stir over medium-low hear for 5 minutes or until the almonds brown.
• Add the corn syrup, brown sugar, and water to the skillet.
• Cook and stir until bubbly and the brown sugar is dissolved, about 4 minutes.
• Stir in the rice cereal and serve immediately over ice cream.

Steps:

• In a greased roasting pan, combine the popcorn, cereals and nuts. In a large saucepan, bring the brown sugar, butter and corn syrup to a boil. Boil until a candy thermometer reads 250° (hard-ball stage), about 5 minutes., Remove from the heat; immediately stir in vanilla and baking soda. Drizzle over popcorn mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers.

Steps:

• In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside., In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. , Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15x10x1-in. pan. , When cool enough to handle, break into pieces. Store in airtight containers.

Steps:

• Cover two rimmed baking sheets completely with foil.
• Cut a piece of parchment paper to fit the bottom of each pan and place it on top of the foil.
• Line the bottom of each cookie sheet evenly with the matzo, breaking extra pieces, as required, to fit any spaces.
• In a 3-quart, heavy-bottomed saucepan, combine butter and brown sugar.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
• Boil for 3 minutes (use a timer; this is important), stirring constantly.
• Remove from heat and pour over the matzo, covering completely.
• Place the baking sheets in a preheated 375-degree oven and immediately reduce the heat to 350 degrees.
• Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325 degrees and replace the pan).
• Remove pans from oven and sprinkle immediately with the chopped chocolate or chips.
• Let stand five minutes, then spread the melted chocolate over the matzo with an offset spatula or knife.
• While still warm, break into squares or odd shapes.
• Place pans in freezer to chill until set.
• Remove and store in airtight container for up to a week.

Steps:

• Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
• In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
• Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.