Caramel Pecan Delights Recipes

Steps:

• In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a small bowl, whisk milk and dry pudding mix for 2 minutes. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. , Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.

Steps:

• In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage). , Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper. , Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.

Steps:

• Preheat oven to 350°F.
• Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs.
• Pat into an ungreased 9 X 13 glass pan.
• Spread the pecans over the crust.
• Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan.
• Cook over medium heat stirring constantly.
• Bring to a full boil and boil for one minute, stirring constantly.
• Pour over the crust and pecans.
• Bake for 20 minutes and remove from oven- do not overbake.
• Immediately sprinkle the top with 1 - 2 cups of chocolate chips.
• The amount depends on your preference for chocolate.
• Two cups will give a fairly thick layer.
• When the chips have melted, spread evenly over the crust with a spreader or butter knife.

Steps:

• Heat oven to 350 degrees. Lightly grease 2 9inch round cake pans. Line bottoms of pans with parchement paper set aside.
• Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
• Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
• Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
• To serve, use a long serrated knife to cut torte into wedges.

Steps:

• In a bowl, combine cookie crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375 degrees F for 10 minutes. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. Cover and refrigerate for at least 6 hours. Cut into squares; drizzle with remaining caramel topping.

Steps:

• In a bowl, combine cookie crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375 degrees F for 10 minutes. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. Cover and refrigerate for at least 6 hours. Cut into squares; drizzle with remaining caramel topping.

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.