Caramel Drizzled Spoons Recipes

Steps:

• In a microwave-safe bowl, melt two ounces of white chocolate; stir until smooth. Dip six spoons into chocolate; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; let stand until set. Repeat with remaining chocolate and spoons., In a microwave-safe bowl, melt caramels and cream; stir until smooth. Drizzle over spoons. Let stand until set.

Steps:

• Bring 1 cup sugar and 2 teaspoons lemon juice to a boil in a saucepan over medium-high heat, stirring to dissolve the sugar. Continue to cook, swirling the pan but not stirring, until amber. Remove from the heat and carefully stir in 3/4 cup heavy cream and 2 tablespoons bourbon. Return to the heat and whisk until smooth; swirl in 2 tablespoons butter. Put 2 scoops vanilla ice cream in each glass and fill with root beer; drizzle with the caramel sauce.

Steps:

• Heat oven to 350 (325 for dark or nonstick pan). Grease or spray bottom of 13x9" pan.
• In a large pan, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on low speed until moistened.
• Beat 2 minutes on medium speed. Pour into pan.
• Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
• Immediately poke cake with handle of wooden spoon halfway into cake.
• Drizzle condensed milk evenly over top of cake and let stand until milk has been absorbed into cake (about 5 minutes).
• Meanwhile, place hot fudge in medium microwavable bowl.
• Microwave uncovered on high 15 to 30 seconds or until smooth.
• Spoon and spread over cake, pressing slightly into holes.
• Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread frosting over top of cake. Sprinkle with pecans.
• Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

Steps:

• Preheat oven to 300°F.
• Place the caramels, butter, and water in a heavy saucepan. Cook on low heat until the caramels are completely melted, stirring frequently.
• Combine the popcorn and peanuts in a large bowl. Make sure to remove all unpopped kernels. Drizzle with the caramel mixture; toss to evenly coat. Spread onto a large greased baking sheet.
• Bake for 20 minutes, stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto a sheet of waxed paper; cool completely.
• Break apart until small clusters or individual pieces. Store in a tightly covered container at room temperature for up to one week.

Steps:

• Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
• Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
• To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
• Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
• Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
• When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.