Caramel Hot Chocolate Fudge

January 20, 2013 50 Comments

Caramel Hot Chocolate Fudge

Procrastination is something that I have become very good at.

Last month Aimee (from Shugary Sweets) and I decided to share a caramel hot chocolate treat with you on the same day in late January.  So, I have actually had this caramel hot chocolate fudge made and sitting on my computer since the beginning of December.  You would think that with that much time I would have the pictures edited and in a draft just waiting to post.  Of course not!  That would be too much planning ahead for me.  Last night I sat down and edited the pictures, and that’s where I stopped.  I mean I had all Sunday afternoon to finish it ;-)

So this morning I got up and went to uploaded the pictures into my draft before church, and it wasn’t working.  The internet was down!  I tried again after church and still nothing.  So here I am at Starbucks with my handy little laptop that my husband got me for Christmas and  a USB drive.  Thank goodness for free wifi, so I can still post on time.

I would like to think this will teach me to plan ahead a little better….but I know myself, and I know that I will probably still wait until the last possible minute again.

Caramel Hot Chocolate Fudge

One thing that I love about the winter is all the hot chocolate.  Of course we drink iced hot chocolate during the summer, so it isn’t much of a change.   We buy a big container of hot chocolate mix because our kids go through it way too fast to buy those little boxes with 10 packets in them.    Although the big container encourages them to use big scoops of the mix, so I don’t know if we are really saving anything.

Caramel Hot Chocolate Fudge

So, when I saw the big container sitting in the cupboard, I knew that I wanted to make a whole bunch of yummy hot chocolate flavored treats for you.  I hope you are prepared for lots of hot chocolate goodness.  Haha!  That sounds like I have so many things to share…in reality it is just 4 recipes.  I was going to share them all in one week, but I haven’t decided if I’m going to do that.  Maybe I will space them out.  I guess you will just have to come back every day to see what I decide to do.  I actually have 2 real food items I want to share too…decisions, decisions.  #lifeofablogger

This fudge looks really complicated with all the swirls but it is so easy to make.  The easiest thing to do is start with the hot chocolate layer.  Once that is all melted and creamy, you turn the heat on low so it doesn’t set up in the pan.  Get another pan out and get the caramel layer started.  After you have both layers all ready, you can start swirling.  I like to line my pan with parchment paper.  The paper lifts right out of the pan and peels off so easily.  I tried wax paper one time.  Not a good idea to pour hot fudge onto a wax paper!  I had to get creative and use a blow dryer to melt the bottom of the fudge just enough to peel off the wax paper.  Just an FYI for you to remember.

Start by pouring half of the hot chocolate fudge into the pan.  Drop half of the caramel fudge by spoonfuls onto the top of the hot chocolate layer.  Take a knife and gently swirl the caramel fudge through.  Don’t swirl too much or you will start to loose your colors.  I think the contrast of this fudge makes it so pretty!!!   Repeat the layers and swirling with the rest of the fudge.

Caramel Hot Chocolate Fudge

Now this is where you have to have patience.  Place the dish in the refrigerator and wait a few hours.  I know…this is tough.  I like to make the fudge up late at night, so it can set up overnight.  Then when I get up the next morning I can pull the pan out of the refrigerator first thing.  This gives it time to come to room temperature while I am getting ready for the day.  This fudge is easier to cut if you let it come to room temperature.  I run the knife under very hot water and it cuts right through it like butter.  You will also want to clean the knife off between cuts.  That isn’t necessary but it will keep your fudge clean looking.  This is also a soft fudge, but don’t worry it will hold it’s shape very well.  Just keep it in a sealed container on your counter.

My youngest absolutely loved this fudge.  He came in the office last night when I was editing these pictures and he got really excited.  He said, “Mom, that was the best fudge you ever made.” If that doesn’t convince you to make it, I don’t know what will.

I still have half a container of hot chocolate mix left, I think I need to surprise my little guy with another batch of this caramel hot chocolate fudge.    I can’t wait to see his smile when he sees it in the kitchen again!!!

 

***Now go check out these yummy Salted Caramel Hot Cocoa Bars that Aimee has for you today!!!  I really think we should have mailed each other samples…it isn’t fair that I have to drool over her pictures and not get to eat one!

 

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Print
Caramel Hot Chocolate Fudge

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 48 squares of fudge

Caramel Hot Chocolate Fudge

Soft hot chocolate fudge swirled with a caramel fudge

Ingredients

Hot Chocolate Layer
2 cups chocolate chips
1 Tablespoon butter
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 cup marshmallow cream
1/3 cup hot chocolate mix
For the Caramel Layer
1 cup white chocolate chips
1/2 Tablespoon butter
pinch salt
1/3 cup sweetened condensed milk
1/2 cup marshmallow cream
1 packet Duncan Hines Caramel Mix In (for the frosting)
1/2 cup miniature marshmallow bits

Instructions

  1. In a large saucepan, combine the chocolate chips, butter, salt, and sweetened condensed milk for the hot chocolate layer. Stir until melted and smooth. Add the marshmallow cream and the hot chocolate mix. Stir until melted and creamy. Turn heat to low.
  2. In another saucepan, combine the white chocolate chips, butter, salt, and sweetened condensed milk for the caramel layer. Stir until melted and smooth. Add the marshmallow cream and caramel mix in. Stir until melted and creamy.
  3. Pour 1/2 of the hot chocolate fudge into a 8x8 pan that has been lined with parchment paper. Drop 1/2 of the caramel fudge by spoonfuls onto the hot chocolate layer. Swirl gently with a knife. Repeat with the rest of the fudge. Sprinkle the top with the marshmallow bits. Refrigerate until set. Remove the parchment paper and let come to room temperature before cutting. Cut into 48 squares.
http://insidebrucrewlife.com/2013/01/caramel-hot-chocolate-fudge/

Do you need more fudge for your Valentine sweetie?
Check out a few others that disappeared quickly in our house.
Click the picture to get to the link!!!

mint brownie swirl fudge

Mint Brownie Swirl Fudge

Red Hot Oreo Fudge

Red Hot Oreo Fudge

chocolate fudge, mint fudge, cookie fudge, sweet recipes, dessert recipes, fudge recipes

Mint Chocolate Cookies and Cream Fudge

Shared with: Time Out, Open Call, Tasteful Tuesday, Two Cup, Talent Show, Lil Luna, Whimsy, What’s In Your Kitchen, What’s Cooking, 52 Mantels, Treasures, Party Time, Chic & Crafty, Inspiration Gallery, Kitchen Fun, I’m Lovin It, Weekend Potluck, Weekend Wrap Up, Seasonal Inspiration,

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Caramel Coconut Cookies and 75% off Holiday Cards

December 6, 2012

It is no surprise that I love to bake just about every single day.  Now most days I bake in the evening when my kids are home and they can help me.  My youngest will actually ask me if I have anything to bake, just so he can help.  He loves to break the eggs and of course lick the spatula.  It can be a little stressful with little helpers because sometimes flour ends up everywhere and egg shells end up in the batter.  But I love spending that time in the kitchen with them teaching them how to bake.  Some of our favorite cookies that we have come up with over the years are  Caramel Corn Pretzel Cookies and Moose Tracks Cookies.

[Read more...]

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Easy Turtle Cheesecake Fudge

November 25, 2012 78 Comments

Turtle Cheesecake Fudge

The holidays are ahead of us.  That means one thing…I want to eat cookies, fudge, popcorn and cheesecake every single day until Christmas.  Who’s with me?  :-)

It would seem that I have a huge sugar problem.

My jeans are starting to realize this addiction and are starting to protest a little bit.  I’m pretty sure sweets for dinner isn’t the best idea…especially when it happens on a regular basis.  Given the choice of soup or some sweet yummy dessert, I will choose the dessert every.single.time.  Don’t judge my sweet loving problem.  I can’t be the only one with this affliction.  Please tell me you have been there, done that too:-)  [Read more...]

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Salted Caramel Brownies

October 10, 2012 43 Comments
I feel like I am leading you astray from the pumpkin craze with today’s post.

I am just as pumpkin crazy as everyone else out there,
but can I confess something?

Lean in a little closer…I don’t want anyone else to hear this.

I might be on my downward slope of pumpkin baking!
Sssshhhhh! Do not repeat that!!!

This is apparently one of the hazards of posting pumpkin recipes in August.
I guess this is how magazine editors start to feel when they are proofing
Christmas photos, and it is 90* outside.

[Read more...]

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Caramel Apple Milky Way Cheesecake Bars and a Hop

September 21, 2012 51 Comments
These Caramel Apple Milky Way Cheesecake Bars almost didn’t make it into apple week…

cheesecake cookie bars

Do you ever have one of those days?
Just kind of an off kind of a day where you have no idea what you did all day.
That was my yesterday.  I honestly only did about 2 hours of email catching up and surfing,
and then I went for a run.
But what happened to the other 3 hours of my childless day?

Part of the day was fighting with caramel and underdone cheesecake bars.
And trying to take pictures without it looking like a mess… [Read more...]

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Caramel Apple Granola Bars

September 19, 2012 33 Comments
I have a small confession to make…
apple oatmeal bars
I’m a lazy shopper.
You know the one who parks at one store, goes in, comes back out,
gets back in the car, and drives to the next store….
you know, the store that is only 2 stores over!
I must say, I do have good intentions of walking to the next store.
After all, when I am exercising and running outside, I run at least 3 miles.
So, what makes me get back in the car for such a short distance?
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Salted Caramel Pumpkin Latte – SRC

August 27, 2012 57 Comments
It’s Monday.
It’s the fourth Monday of the month.

That only means something to you if you are in the Secret Recipe Club.
The club where you are assigned a random blog to read…or stalk in my case.
My blog assignment this month was Farmgirl Gourmet.
A true farm girl at heart, Heather shares fun and easy recipe from her kitchen.
She also is a big fan of buying local and grows many things in her own garden.
Those are two things that I would like to do more of here.
She was a true inspiration to me as I read through many of her great recipes.

I always have the hardest time narrowing down my SRC choice,
and again this month I had a list to choose from.
A few of my favorites that I wanted to try were Mexican Lasagna,
Cinnamon Yogurt Scones, and Pumpkin Challah Pudding.

But then I saw her most viewed recipe from her blog was the Pumpkin Spice Latte.
Just the other day, I opened my first can of pumpkin to make these donuts,
and I had the leftover pumpkin in my fridge just waiting for the right recipe.
Since I am now on a true pumpkin kick,
and I love to have a good cup of coffee by my side in the morning when I do some reading,
I knew this would be the recipe for my reveal.

It was so easy to throw everything into a pan and bring it to a slight boil.
I like that you can use whatever milk you normally drink in this.
We drink fat free, so this is even a slightly skinny drink…
well, it was until I substituted caramel ice cream topping for the sugar:-)
At least I tried to get rid of some calories for you, right?
That has to count somehow!

To froth the milk mixture, you use your blender.  That just made frothing so much easier.
Even fat free milk can get a good froth going on that way.
I divided the mixture into two cups, just like Heather said, and poured the coffee right on top.
(One other thing I slightly changed was how much coffee I added.
I wanted a slightly stronger coffee taste, so I double the amount.)

Since I was putting cool whip and extra caramel on top, I didn’t worry about
messing up my cool frothed milk look by pouring the coffee in.
(yes, I know…I completely destroyed the so called skinny factor of this drink now)

Then I sat outside with my new favorite drink and a few books.
Pumpkin Latte, quiet time, good books to study…
now if only the weather would cooperate and get cool!

Salted Caramel Pumpkin Latte

by Inside BruCrew Life
Prep Time: 5 minutes
Cook Time: 2 minutes
6031489
Ingredients
  • 2 c. fat free milk
  • 4 Tbsp. canned pumpkin
  • 2 Tbsp. caramel ice cream topping
  • 2 Tbsp. vanilla
  • 1/2 tsp. pumpkin pie spice
  • 1 c. strong coffee
  • 1/2 c. cool whip
  • 1/4 tsp. sea salt
Instructions
In a small saucepan, combine the milk, pumpkin, caramel, vanilla, and spice. Stir until the mixture comes to a very small boil. Remove from the heat immediately and place into a blender. Pulse for about 2 minutes or until very frothy. Divide the milk into 2 large mugs. Pour 1/2 c. coffee into each mug. Top with cool whip, caramel drizzle, and sea salt if you desire.
(recipe slightly adapted from Farmgirl Gourmet)

Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)
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Carrot Cake Cookies

August 19, 2012 51 Comments
Cookies are like beds.

Did I get your attention with that comment?

Ok, well, really cookies are nothing like beds,
but it got you over here reading didn’t it?

Here is my big philosophical reason on beds and cookies…
I like big cookies and I have discovered that I like big beds.
The more the merrier, right?
See, in my mind, cookies are like beds.
The more cookies I have the merrier I am,
and the bigger the bed, more merriment I get from all that space!
Yes, I have strange ways of looking at things:-)

Last week we spent a week at the beach with my family.
The room we stayed in had a king sized bed.
I am more than ready to upgrade to one that size for my room at home.
You could do “snow angels” and not bump into the other person.

I have to admit something…
I kind of like my own space when I am sleeping.
Now don’t get me wrong, I like to cuddle.
But when it is time to sleep, lots of space is nice!!!

Well, unless it is freezing cold out, then I “steal” my hubby’s body heat.
So that King sized bed wouldn’t be as practical in the middle of winter, I guess.

Want to know something else I like to “steal”?
Cookies from the kitchen when no one is looking.
It’s a problem, I know!

Lately I have been all about making cake mix cookies,
so making a carrot cake version was bound to happen sooner than later.
I just love how quick and easy they are to make up!! (and to eat)

A few weeks ago my husband and I went on our church staff retreat.
Guess who was in charge of making sure we had enough sweet stuff to munch on?
Silly question to ask, huh?   Me of course:-)

I made these cookies, some fudge, and some oreo balls.
These cookies disappeared at an alarming rate.
In fact, I do believe the last cookie got hidden, so it could be enjoyed later.
(and no, not by me:-)

The cinnamon and spice really stood out in these,
and the warm rich flavor just made them melt in your mouth.
These cookies have the perfect Fall feeling to them.
Caramel, cinnamon, spice…
Yup, I totally can’t wait for Fall to get here!!!
Carrot Cake Cookies

by Inside BruCrew Life
Prep Time: 40 minutes
Cook Time: 10-11 minutes
6030936
Ingredients
  • 1 carrot cake mix
  • 1/2 c. butter, melted
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 c. white chocolate chips
  • 1/2 c. Kraft caramel bits
Instructions
In a large mixing bowl, combine the cake mix, butter, eggs, vanilla, and cinnamon. Beat until combined. Stir in the white chips and caramel bits by hand. Chill dough in refrigerator for at least 30 minutes. For dough into 1- 1 1/2 inch balls and place on baking sheet. Bake at 350* for 10-11 minutes. Let cool on pan 2-3 minutes. Gently remove from pan to cooling rack. Cool completely. Store in air tight container.
Note: Use a metal spatula to remove the cookies from the baking sheet. The caramel will start to stick to the pan if you leave it cool too much.
Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)
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100 Grand Rice Krispie Treats

July 22, 2012 39 Comments
Ok, so I did something a little out of the ordinary…
for a shy person that is.
I know that most of you here would never have guessed that I am actually really a shy person.

It’s true…I am really truly shy and find it hard to talk to people in real life.
Thank goodness I talk to most of you through my computer.
Otherwise I would be stuttering and turning red…
and then quite possibly it would all end in tears and embarrassment.

I am much better one on one…most of the time.

So, for the past 5-6 months Aimee (from Shugary Sweets) and I
have been scheming when and where we could meet up since we only live 3 hours apart.
Finally I offered to drive out there and visit…she lives near IKEA after all.
Duh, super no brainer.  Meet up with the most awesome bloggy friend…and shop IKEA!

Now that puts me totally outside of my comfort zone…
going out on a branch and driving to meet someone you have never met before.  Yikes!!!
I was a little bit nervous that morning.

But Aimee and I have been commenting on each others blogs and emailing
for about a year and a half…so I totally felt like I knew her.
We have so much in common we are practically twins:-)

Let me tell you what…she is 100 times more awesome in person:-)
We had THE best time that day…going through IKEA first.
Then she took me to this huge grocery store thingy called Jungle Jim’s…
such a way cool place.  You could find anything and everything food related there.

And then we just went back to her house, so our kids could play while we chatted…
oh, and we ate yummy snacks:-)  Boy! Were they yummy!
She had cupcakes, cake, and fudge…oh, the cinnabon fudge.
Totally to die for…seriously THE.BEST.FUDGE.EVER!!!
and I have had a lot of fudge in my life:-)

(Guess what?  She posted the recipe for it today,
so head HERE for the yummy stuff and a way to win some cinnabon goodness )

Now as a good foodie friend, I had to bring her some yummy treats too.
I had some of these Caramel Pretzel Brownie Cheesecakes still in my fridge,
so those came with me to get rid of them share.

But I also wanted to take something else too…
not just something that was in my fridge from the day before.
I knew that Aimee’s favorite treat is the all mighty rice krispie treat…
so that was what was going along for the drive too.

And to top it all off I made the krispies based off her favorite candy bar too…the 100 Grand bar.
Loads of caramel, crisp rice, and all topped with a milk chocolate layer…
oh and sprinkles,  because they just make it look so much cuter:-)

I had such a fun day hanging with Aimee and getting to know her even better.
Our kids had a blast hanging out…helps that they are all the same age.
And they can’t wait for us to do “hang” again.
So, I definitely see us meeting up again very soon.
Next time though, the kids will be in school and we are headed on a bakery crawl.
Totally can’t wait for that!!!

Yup, best blog buds for sure!!!!!

 

100 Grand Rice Krispie Treats

by Inside BruCrew Life
Prep Time: 5 minutes
Cook Time: 5 minutes
6029262
Ingredients
  • 1 c. Kraft caramel cubes (about 26 unwrapped)
  • 3 Tbsp. butter
  • 1 (10 oz.) bag miniature marshmallows
  • 6 c. rice krispie cereal
  • 1 1/2 c. milk chocolate chips
  • 1 Tbsp. shortening
Instructions
In a large saucepan, combine the caramel and butter. Stir until melted. Add the marshmallows and stir until melted again. Add the cereal, and mix until all is coated. Press into a 9×13 pan that has been lightly buttered. Let sit and cool for 30 minutes.
In a microwave safe bowl, combine the chocolate chips and the shortening. Heat for 30 seconds and stir. Continue heating another 30 seconds and stirring until melted. Spread over the top of the krispies and let set. Cut into squares.
Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)
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Caramel Pretzel Cheesecake Brownies…Olympic Style

July 20, 2012 48 Comments
The summer Olympics are just around the corner…
There is something so fun in waiting every 4 years for the summer Olympics to come back around.
My favorite sport to watch has always been the gymnastics.
When I was younger I always dreamed of being a world famous gymnast…
it didn’t help that I watched Nadia over and over and over.
Has anyone seen that movie recently?
I would love to watch it with my daughter after the Olympics are over,
but I can’t seem to locate it.

It’s a good thing I decided to pursue my baking dream instead.
That one has worked out much better:-)

Especially since I never even took gymnastics.
So, since I need to get prepared for hours of Olympic watching,
I made some brownies.
Oh, but not just any brownies.
These got a little bit more fun added to them.
Fun…like being sandwiched between a salty pretzel crust 
and a caramel cheesecake.  
That’s the kind of fun stuff that happens in my kitchen.
Just one bite of this and you might be doing flips down the hall…
even if you have never done them before.
Want to know my favorite part?
The salty pretzel bottom.
And the best part is that it stayed crunchy and salty even after a few days in the fridge.
Gotta love it when that happens.
What are you still doing here? 
You have some baking to do before the Olympics officially start:-)
(don’t let the recipe length scare you…these really are super easy to do)
Caramel Pretzel Cheesecake Brownies

by Inside BruCrew Life
Prep Time: 20 minutes
Cook Time: 53 minutes
6029176
Ingredients

    For the Crust

    • 2 c. coarsely crushed pretzels
    • 1/2 c. butter
    • 1/4 c. sugar

    For the Brownies

    • 1 box brownie mix
    • 1 Tbsp. instant coffee

    For the Cheesecake

    • 2 (8 oz. each) cream cheese
    • 1/2 c. sugar
    • 2 eggs
    • 2 Tbsp. sour cream
    • 1 tsp. vanilla
    • 1/4 c. caramel ice cream topping

    For the Topping

    • 1/2 c. caramel candies (about 12 squares)
    • 2 Tbsp. heavy whipping cream
    • 1/4 c. chocolate chips
    • 1 tsp. shortening

    For the Pretzel rings

    • 2 c. pretzel rings
    • 1 1/4 c. vanilla Candiquik coating, melted
    • blue, black, red, yellow, and green gel food coloring
    • 5 tsp. shortening
    Instructions

    For the Crust

    Stir together the crushed pretzels, sugar, and melted butter. Press into the bottom of a 9×13 pan that has been sprayed with non stick spray. Bake at 350* for 8 minutes. Remove from the oven and let cool.

    For the Brownies

    Prepare the brownie mix according to the directions on the back. Add the instant coffee in with the liquids. Spoon 2/3 of the brownie batter on top of the cooled pretzel crust. Set aside.

    For the Cheesecake

    In a mixing bowl, beat the cream cheese and sugar until creamy. Add the eggs, sour cream, vanilla, and caramel ice cream topping and mix until incorporated. Gently spoon the cheesecake on the brownie batter in the pan. Drop the rest of the brownie batter by spoonfuls onto the cheesecake. Swirl very carefully with a knife. Bake at 350* for 45 minutes. Remove from the oven and let cool completely. Cut into squares or circles. Keep refrigerated.

    For the Topping

    In a saucepan over medium heat, stir together the caramel squares and the heavy whipping cream until melted. Drizzle over the cheesecake pieces and let set. In a microwave safe bowl, heat the chocolate chips and shortening for 30 seconds. Stir and continue to heat 20 seconds at a time, stirring in between each time. Drizzle over the caramel.

    For the Pretzel Rings

    In a sauce pan over low heat, melt the vanilla Candiquik coating. Divide it into 5 bowls and stir a little bit of gel color into each bowl. Stir in 1 tsp. shortening per bowl and heat in the microwave for about 15-20 seconds. Stir. With a fork dip the pretzel rings in the colored coating. Let set on wax paper.

    Note

    Top with cool whip and candy coated pretzel rings right before serving. The color from the rings comes off on the cool whip when they are refrigerated.
    Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)
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    Filed Under: caramel, cheesecake, chocolate, coffee Tagged With: , , , ,

    White Chocolate Goo Goo Cluster Brownies

    May 16, 2012 35 Comments
    I have a serious brownie problem.
    I can’t say no to them….especially these White Chocolate Goo Goo Cluster Brownies.
    White Chocolate Goo Goo Cluster Brownies, white chocolate fudge
    I have been trying to eat healthy…eeerrr healthier at least.
    Usually I buy the veggies and then they sit in the fridge drawers
    until they mold and I have to throw them away.
    But for the last month we have actually eaten all the veggies we bought.
    My sweet tooth has even died off to some degree…
    and that makes me so sad!
    There have been a couple desserts that I have tried
    and they were good, but I didn’t want any more after a bite or two.
    Shoot! I had 4 Reeses peanut butter eggs hidden…
    and I didn’t even want those.
    Who am I now???
    At least it has been good for the thighs:-)
    But then I made these brownies for a dinner we went to.
    They were my downfall yesterday.
    Veggies?
    Who wants veggies when you can have chocolate goodness in melted form.
    Soft marshmallows, crunchy peanuts, chewy caramel…
    you can see why it was such a problem.
    I ate spoonfuls of the topping.
    I even licked the bowl clean.
    Then I ate at least 3 of the brownies. (I think it was only 3)
    I’m so glad I took all of them to the dinner…
    it could have been very dangerous today if there were any left.
    White Chocolate Goo Goo Cluster Brownies, white chocolate fudge
    Stop drooling and go make some…
    you know you want to live on the dangerous side!
    Print
    White Chocolate Goo Goo Cluster Brownies

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Serving Size: 24 brownies

    White Chocolate Goo Goo Cluster Brownies

    Brownies topped with a white fudge that has peanuts and marshmallows.

    Ingredients

    1 box brownie mix
    1 (14 oz.) can condensed milk
    2 c. white chocolate chips
    2 c. peanuts
    5 c. mini marshmallows
    1 c. caramel bits

    Instructions

    1. Prepare brownies according to back of box. Spread in a greased 9×13 pan. Bake at 350 for 25 minutes or until done. Let cool completely.
    2. In a saucepan combine the milk and white chips over medium heat. Stir until completely melted. Let cool about 2-3 minutes. Add the marshmallows, peanuts, and caramel bits and stir until all the ingredients are coated. Spoon onto top of baked brownies and spread out. Let set before cutting and serving.
    http://insidebrucrewlife.com/2012/05/white-chocolate-goo-goo-cluster-brownies/
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    Salted Caramel White Chocolate Mocha Scones

    May 6, 2012 22 Comments

    Hello, Salted Caramel White Chocolate Mocha Scone goodness!

    Salted Caramel White Chocolate Mocha Scones
     
    It has been a while since I used caramel and salt together.
    Last weekend I made lots of cupcakes and made these
    I could eat the whole bowl of frosting by myself with a spoon…
    yup, it’s that good:-)
    Ever since last weekend I have been wanting
    to make something else with caramel and salt.
    Fast forward to earlier today, when my husband asks for scones.
    Now he is usually a very picky baked good eater.
    (that translates into boring eater:-)
    I love to add all sorts of things and make something different each time
    and he likes to have plain stuff.
    So, I started giving him some options of ones
    that I have on my many lists.
    It was a NO to everything I suggested.
    Salted Caramel White Chocolate Mocha Scones
    All of a sudden he surprises me by saying how about salted caramel mocha scones?
    Really??? I wanted to say,
    “Who are you? And what did you do with my boring treat husband?”
    But instead I zipped my lips and quickly made these
    yummy scones before he changed his mind and requested vanilla.
    These scones were the perfect thing to quench my caramel and salt cravings.
    And I absolutely love anything with coffee in it.
    (if you don’t like coffee, just leave it out and enjoy the caramel and salt flavor.
    The white chocolate drizzle and sea salt gives it
    just the perfect sweet and salty mix.
    Salted Caramel White Chocolate Mocha Scones
    These are a sure thing to make the beginning of your week more doable.
    If you like caramel and salt that is!
    Print
    Salted Caramel White Chocolate Mocha Scones

    Prep Time: 15 minutes

    Cook Time: 18 minutes

    Yield: 12 scones

    Salted Caramel White Chocolate Mocha Scones

    Mocha scones with caramel bits are topped with a white chocolate drizzle and sea salt...you won't be able to say no.

    Ingredients

    2/3 c. heavy cream
    2 Tbsp. instant coffee
    2 c. flour
    1/4 tsp. salt
    1 1/2 tsp. baking powder
    6 Tbsp. butter, chilled
    1 tsp. vanilla
    1 egg
    1 c. caramel bits
    1/2 white chocolate chips, melted
    2 tsp. sea salt

    Instructions

    1. In a glass mug, heat the cream for 1 minute in the microwave. Stir in the instant coffee and set aside. Whisk together the flour, salt, and baking powder. With a fork, cut in the butter until it creates small pea like pieces. Make a hole in the center of the flour and pour in the egg, vanilla and coffee cream. Stir until mixed thoroughly. Stir in caramel bits gently.
    2. The dough will be very sticky, so use a spoon to scoop out 12 scones. Press the dough rounds down until they are about 3 inches wide. Bake at 400* for 18 minutes. The caramel melts all over,so immediately transfer to wire racks to cool. Drizzle with melted white chocolate and sprinkle with a little sea salt. Store in a sealed container.
    http://insidebrucrewlife.com/2012/05/salted-caramel-white-chocolate-mocha-scones/
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    Filed Under: Muffins, Scones, & Donuts, scones Tagged With: , , , ,
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