OOEY GOOEY CARAMEL CAKE
Love caramels? Make a rich, gooey caramel cake without the fuss of unwrapping candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
- Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
- Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. In small microwavable bowl, microwave reserved dulce de leche on High 10 to 15 seconds or until softened; spread evenly over top of cake. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
Nutrition Facts : Calories 340, Carbohydrate 51 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 37 g, TransFat 0 g
GOOEY CHOCOLATE CARAMEL BARS
These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. -Betty Hagerty, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.
Nutrition Facts : Calories 156 calories, Fat 9g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
~ OOEY GOOEY CARAMEL TOPPING ~
I make this delicious caramel all the time for hubby. He's gotta have it on his ice cream. Easy, just make sure you don't burn the sugar on the first step! Recipe can easily be doubled. Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Other Sauces
Number Of Ingredients 5
Steps:
- In a heavy bottom 2 quart sauce pan, add sugar. Cook over medium high heat and when sugar starts melting, start whisking sugar. You will notice some lumping up of sugar, just keep whisking until sugar becomes an amber color. Be very careful not to burn.
- Add butter and whisk until melted and combined, it will bubble up some.
- Turn off burner and whisk in the cream, thoroughly. Stir in 1/2 tsp vanilla and salt. Cool for 10 - 15 minutes, then pour into a hair or lidded container. Refrigerate, will keep for 3 weeks.
- Delicious over ice cream or cheesecake!
GOOEY CARAMEL SAUCE
This caramel is very rich and gooey. It can be thinned with a little water to make a sauce for ice cream or it can be used as-is for a gooey candy filling. Great with apples too! Recipe can be doubled. Because the sugar can turn from caramel to burned rather quickly it is best to have all ingredients measured before starting.
Provided by Catfish Charlie
Categories Sauces
Time 30m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
- Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
- When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
- Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
- Stir together well.
- The caramel will thicken as it cools.
- If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.
GOOEY CARAMEL-TOPPED GINGERSNAPS
Making these cookies is therapeutic for me. I often watch a movie while I put them together. I take a lot of cookies to fundraisers, and these gingersnaps are quite popular. If you'd like, you can make variations by changing the cookie base or varying the nuts. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon caramel mixture over each cookie; refrigerate until set., Dip each cookie halfway into candy coating; allow excess to drip off. Return to baking sheet; sprinkle with sprinkls or finely chopped peanuts. Refrigerate until set.
Nutrition Facts : Calories 128 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 70mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
OOEY GOOEY CARAMEL CAKE
Make and share this Ooey Gooey Caramel Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
- Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
Nutrition Facts : Calories 286.5, Fat 13.5, SaturatedFat 4.6, Cholesterol 50.3, Sodium 290.9, Carbohydrate 38.7, Fiber 0.2, Sugar 24.1, Protein 3.2
EASY OVERNIGHT OOEY-GOOEY PULL-APART CARAMEL ROLLS
These should be illegal they are so darn delicious! --- for 16 rolls I suggest to use only a tube pan and do not use one with a removable middle, you could use a bundt pan but you will need to reduce the amount of yeast rolls to about 12 or they will rise over your bundt pan --- make certain to generously grease your pan, I use my recipe#78579 nothing will stick with this! --- start this the night before there is an overnight rising time -- do not use instant pudding for this :)
Provided by Kittencalrecipezazz
Categories Breads
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
- If using the cinnamon mix with the melted butter.
- Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
- Place the frozen rolls into the pan around and on top of each other over the nuts.
- Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
- Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
- Drizzle the melted butter over all.
- To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
- Allow to rise overnight at room temperature or about 8-10 hours.
- Set oven to 350 degrees F.
- Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
- Remove the pan from oven and allow to cool for 5 minutes.
- Turn the pan over and invert onto a serving plate.
- Serve by pulling apart chunks with a fork.
Nutrition Facts : Calories 295.2, Fat 26.2, SaturatedFat 8.6, Cholesterol 30.5, Sodium 105.2, Carbohydrate 16.3, Fiber 2, Sugar 14.2, Protein 2
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