Tag Archives: Kraft caramels

Caramel Turtle Bundt Cake

Posted on February 28, 2015 by Ruthanne

Swirls of caramel and chocolate cake, topped with caramel sauce and pecans, make this a beautiful and decadent dessert!

I love bundt cakes. They are just so pretty and fun to serve. This one is a combination of caramel and chocolate in a memorably beautiful and tasty display of yumminess!

This uses cake mixes and Kraft caramels, so it is a quick and easy dessert to put together, and it serves a ton of people, 14-16 at least.

Here’s how we made it: (printable recipe)

INGREDIENTS:

One box of chocolate cake mix (plus water, oil and eggs to make according to box)
One box of caramel cake mix- I use Duncan Hines- (plus water, oil and eggs to make according to box)
32 Kraft Caramels (unwrapped)
1 can (14 oz.) of sweetened condensed milk
1 stick (1/2 cup) of butter
Whole Pecans (as many as you want to sprinkle on top)
Mini chocolate chips (as many as you want to sprinkle on top)
I also added some Kraft caramel bits as sprinkles because I had them and they sounded fun- those are the little round caramel bits you see in my photos.

DIRECTIONS:

Preheat oven to 350F degrees.
Make up both cake mixes according to package.
Alternate pouring them into a well-greased bundt pan. Fill the pan only 3/4 full. You will have a little cake mix left at the end, since both mixes don’t fully fit in the pan.
Place on a cookie sheet (just in case of overflow) and bake for 40-50 minutes. A cake tester or skewer should come out clean when cake is fully baked.
Allow cake to cool for 5-10 minutes in pan, and then tip onto a wire cake rack to finish cooling.
While cake cools, make caramel.
Place unwrapped caramels into a medium saucepan with sweetened condensed milk and butter.
Heat on medium/high, stirring constantly, until caramels are completely melted and smooth.
Place cake on serving plate.
Pour caramel sauce over the bundt cake, allowing it to run down the sides.
Immediately sprinkle with nuts and chocolate chips. If you wait these will not stick to the caramel as it hardens.
Allow topping to cool and firm up before cutting.
Enjoy!

My thoughts: This is such a moist cake, and if you aren’t a big fan of frosting this is perfect- no frosting at all- just a soft caramel. It’s a perfect fancy dessert that is so quick to make, and fun to serve!

One more…

Other yummy caramel desserts you’ll love (just click on photo to be taken to recipe):

14 Comments

Posted in Cakes and tagged best, bundt cake, cake, caramel, caramel bundt cake, caramel cake, caramel sauce, chocolate cake, chocolate cake mix, chocolate chips, dessert, easy, elegant dessert, Kraft caramels, pecans. chocolate, recipe, turtle bundt cake. Bookmark the permalink.

Caramel Oreo Brownie Bars

Posted on March 22, 2014 by Ruthanne

Rich and gooey, these brownies are filled with soft caramel and Oreo cookies. Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are. It is hard to describe the yumminess…You need to try these. I need to make these again, because they are already gone.

I’ve shared this recipe before on Easybaked, a very long time ago. It is a wonderful recipe I called caramel chip bars. This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!! Lol.

These are very versatile brownie bars. I make them all the time with a variety of cake mix flavors and chips. It is a perfect way to use up half-empty bags of chips.

This time….I added Oreos, and the result was too incredibly yummy to not share with you all. So here you go: (printable recipe)

INGREDIENTS:

1 box of chocolate cake mix
1/3c. oil
2 eggs
1 bag of semi sweet chocolate chips
1 bag of white chocolate chips
1 box of Double Stuf Oreos
1/2 cup of butter
32 unwrapped Kraft caramels
1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

Preheat oven to 350 degrees.
Line a 9×13″ cake pan with foil.
Combine cake mix, oil and eggs.
Blend well and stir in all of the chips (mixture will be very thick).
Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).
Bake for 10 minutes.
While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
Cook over low/medium heat until melted and smooth (stir constantly!)
When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Spread caramel over Oreos.
Top with remaining cake/chip mixture.
There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel. Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered. It is ok to have a few gaps.

Bake an additional 25 to 30 minutes.
Remove from oven and cool 20 minutes.
Gently lift from pan and peel foil from edges.
Cool completely before cutting. Makes about 24 bars.

My thoughts: You have to make these!!!!!!! YUM!!!!!

Love caramel? We do too!!! Here’s a few more caramel- filled recipes from Easybaked:

18 Comments

Posted in Bar cookies, Brownies, Candy, Cookies and tagged amazing, baking, bar cookies, best, brownie, cake mix, caramel, chocolate, chocolate chips, decadent, delicious, dessert, Kraft caramels, layered bars, oreo, Oreo dessert, recipe, rich, white chocolate. Bookmark the permalink.

Turtle Brownie Bars

Posted on April 19, 2013 by Ruthanne

Everyone loves a good bar dessert. These are absolutely stuffed full of yummy goodness. Caramel and three kinds of chocolate mixed with chocolate cake….these will certainly satisfy your sweet tooth!!!!

INGREDIENTS:

1 box of chocolate cake mix
1/3c. oil
2 eggs
1c. each of white chips, semi-sweet chips, milk chocolate chips and dark chocolate chips
1/2 c. margarine or butter
32 unwrapped Kraft caramels
1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

Preheat oven to 350 degrees. Grease a 9x13pan.
Combine cake mix, oil and eggs. Blend well and stir in all of the chips (mixture will be very thick).
Press half of the mixture into bottom of pan (it will press into a very thin layer). Bake for 10 minutes and then remove from oven.
While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
Cook over low/medium heat until melted and smooth (stir constantly!)
Spread caramel over partially baked cake mixture.
Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in small sections over the caramel.)
Bake an additional 25 to 30 minutes. Remove from oven and cool 20 minutes.
Run knife around edges. Cool completely before cutting. Makes about 20 bars.

My thoughts: I make this recipe with a variety of cake mix flavors every time I start accumulating odds and ends of chips in my pantry. When you bake a lot, you end up with lots of almost-empty bags of baking chips in all sort of flavors. I just use them all up in this recipe! I’ve made this with yellow, chocolate and caramel cake mix. I’ve used dark, milk, white, swirled, peanut butter, cinnamon and butterscotch chips. Each time I make it there’s a whole new flavor and look. I *love* recipes like that! It’s like having so many recipes all in one. I hope you have fun – both following this recipe AND experimenting with it! Enjoy!! ~r

We love chocolate and caramel here at Easybaked!! Check out some of our other recipes that use this favorite combination. Just click on an image to be taken to the recipe.

*****SPECIAL NOTE****** Ruthanne will be wandering the Amazon Jungle when this recipe posts. If you don’t get replies to your comments or questions it is because I have no internet….I’ll be back soon though!!!!

10 Comments

Posted in Bar cookies, Brownies and tagged baking, brownie, cake mix, caramel, caramel sauce, chocolate, chocolate chips, dessert, dessert bars, easy bar dessert, Kraft caramels, white chocolate. Bookmark the permalink.

Butterscotch Caramel Cheesecake

Posted on November 16, 2012 by Ruthanne

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust . A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving? Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie? This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth. Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
1/4 c. butter

Cheesecake:

2 (8oz.) packages of Philadelphia Cream Cheese (softened)
1/2c. sugar
3 eggs
2 c. butterscotch chips (melted)
1 c. heavy whipping cream
3 tsp. vanilla

Caramel Topping:

32 Kraft caramels (unwrapped)
1/2c. butter
1 can (14oz.) sweetened condensed milk

DIRECTIONS:

Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted butter. Combine well and press into the bottom of a 9-Inch Springform Pan
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan. Remove edge of pan.
Allow to come to room temperature (make caramel topping during this time.)

Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
Pour caramel over the top of the cooled cheesecake, spreading to edges.
Refrigerate overnight
Remove bottom of pan when cheesecake is thoroughly chilled.
Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.

My thoughts: A flavorful creamy cheesecake. I love the gingersnap crust– that adds a lot of the fall spice to this. I ADORE caramel- so there’s a lot of it on this cheesecake. If you want less, simply halve the recipe and be happy!! Have a wonderful Thanksgiving with your family and friends!!!! Enjoy! r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

Shop Amazon – Black Friday Deals Week

36 Comments

Posted in Cheesecakes and tagged baking, butterscotch, butterscotch cheesecake, butterscotch chips, caramel, caramel cheesecake, caramel sauce, cheesecake, cocoa, Cream Cheese, dessert, dessert ideas, fall flavors, food, ginger snap crust, ginger snaps, gingerbread, heavy whipping cream, holiday dessert, Kraft caramels, philadelphia cream cheese, recipe, seasonal flavors, springform pan, thanksgiving, unique dessert, whipped cream. Bookmark the permalink.

Caramel Apple Cupcakes (with Halloween MISfortune cookies!)

Posted on October 13, 2012 by Ruthanne

Caramel cupcakes dipped in gooey caramel cream and topped with tangy green apple frosting~ yum! Add a caramel MISfortune cookie on top to celebrate Halloween with some laughs.

INGREDIENTS:

One box of Duncan Hines Caramel cake mix (plus water, oil and eggs to make according to box)
One bag (14 oz) Kraft Caramels
1/2c. sweetened condensed milk
1/4c. butter or margarine
1 stick (4oz) salted butter
1 stick (4 oz) unsalted butter
2 c. powdered sugar
2 t. clear vanilla flavoring
1 packet of Crystal Light drink mix- Appletini flavor

DIRECTIONS:

Preheat oven to 350F degrees.
Make cake mix according to box and divide into 24 cupcake liners in a cupcake tin.
Bake according to box. Remove from oven and cool completely.
In a small saucepan, combine 16 unwrapped Caramels, 1/2c. sweetened condensed milk and 1/4 c. butter.
Melt (stirring constantly) until creamy and smooth.
Pour warm caramel into a small bowl. Dip tops of cooled cupcakes into caramel to coat the top. Stir caramel occasionally to keep it smooth. (I had to spoon the remaining caramel onto the last few cucpcakes instead of dipping them)

Allow caramel to cool completely.
Make frosting by adding butters, powdered sugar, vanilla and Crystal Light drink mix together in a mixing bowl. Beat together on low until combined and then beat on high until light and fluffy. **note: the apple flavor in the drink mix is strong and tart– I LOVED it, but you might want to add it a little at a time and taste as you go to decide how strong a flavor you want.**
Pipe frosting over the caramel on each cupcake and enjoy!!!

To add fun little misfortune cookies on the top for Halloween party:

Unwrap the rest of your Kraft Caramels and place about 15 in a large ziplock bag. Microwave for about 15 seconds to soften them, remove them from the bag and knead them into a ball.
Place the ball back in the bag and using a rolling pin, roll the caramel out flat and thin.

Carefully remove the flattened caramel from the bag and use a round cookie or fondant cutter to cut circles out of the caramel.

Slide a funny misfortune in the center and fold into a fortune cookie shape (fold lightly in half and then pull the corners back and together).

Need ideas for MISfortunes? Print a free PDF of my favorites here

Place each MISfortune cookie on a cupcake and enjoy!

To give credit where it is due: this GENIUS idea of using Kraft Caramels to make fortune cookies came from a wonderful book called What’s New, Cupcake? I was browsing the cookbook aisle a few weeks ago and came across this book- it is AMAZING. If you click on the title it will take you to Amazon and you can see pictures of some of the cupcakes other people have made using this book…..amazing creativity!

My thoughts: These are such a unique cupcake– the tart green apple frosting is the perfect balance to the sweet caramel and the misfortune cookies just make everyone laugh. The frosting is a tart and strong green apple flavor- a little like Jolly Rancher candies. You can add less drink mix to tone it down if you’d like- just add a little at a time and taste as you go. I loved it exactly the way it turned out!

I want to apologize ahead of time to my international fans. I’m pretty sure you are going to have a hard time finding caramel cake mix and almost positive you won’t be able to get your hands on the Appletini drink mix. A homemade caramel cake would work, and any powdered drink mix with a green apple flavor..? As I said- my apologies!!!

I hope you really enjoy surprising people with these unique cupcakes!! ~r

23 Comments

Posted in Candy, Cupcakes, Seasonal dessert and tagged apple frosting, appletini, baking, butter cream, caramel, caramel cake, caramel cupcake, caramel fortune cookies, crystal light appletini drink mix, cupcake liners, cupcakes, dessert, desserts, food, gooey caramel, green apple butter cream, green apple frosting, Halloween, Kraft caramels, misfortune cookie, misfortune cookies, party recipe. Bookmark the permalink.

Caramel Fudge Brownies

Posted on August 31, 2012 by Ruthanne

Layers of brownie, soft caramel and fudge make this dessert irresistible!!!
If these brownies look familiar to you, it is because they are the very same recipe as my Mint Creme Brownies but with a thick layer of caramel instead of the mint creme. I love these brownies because they hold together so well and are so chocolatey and rich- the sky is the limit as far as different toppings you could layer on top of them, but here’s a recipe for caramel:
INGREDIENTS:
BROWNIE:

1c. butter
2c. sugar
3 eggs
2 tsp. vanilla
1/2c. cocoa
1/2tsp. salt
2 c. flour
1c. milk
1 c. chopped pecans (optional)

CARAMEL:

32 Kraft caramels (unwrapped)
1/2c. butter
1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

12oz. semi-sweet chocolate chips
12 T. butter (do not substitute margarine here!)

DIRECTIONS:
BROWNIE:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between).
Spread evenly in greased jelly roll pan.
Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
Cool.

CARAMEL:

Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
Stir this constantly to prevent scorching (about 6-8 minutes).
Gently pour over cooled brownies and spread to edges.
Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
Pour over cooled caramel and gently spread evenly over top
Chill until top layer is hard and cut into bars.

My thoughts: The mint creme brownies are one of my favorite desserts— add caramel instead and these are just soft gooey sweet amazingness. If you want a harder caramel layer just store these in the fridge until you serve them. Softer caramel? Leave at room temperature and serve with a fork! I wish I didn’t have a plate of them left in my kitchen….they are calling me….do you hear them?? Enjoy!!! r-