4-6 ounces brie cheese
10 ounces (1/2 a can) apple pie filling
1/4 cup chopped pecans
2 tablespoons caramel ice cream topping
1 sheet crescent roll dough (They now make it in sheets without seams which is great!)
1 tablespoon butter, melted
apple pie spice for garnish
Preheat oven to 350F
Place crescent roll dough on a cookie sheet sprayed with nonstick spray.
Place brie in the middle of the dough.
Top brie with apple pie filling, pecans, and caramel.
Take the ends of the dough fold to cover the brie. Pinch the dough together to seal.
Brush top of dough with melted butter and sprinkle with apple pie spice.
Bake for 15-20 minutes or until the crescent dough has browned and is cooked through.
Remove and serve with apples, crackers, graham crackers, or toasted bread.
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups all-purpose flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup milk or cream
½ teaspoon vanilla
1 tablespoon coarse sea salt
Preheat oven to 325°.
In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Once the caramel is melted add in your ½ tsp vanilla and stir until combined.
Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
Let cool before cutting into squares.
1 box yellow cake mix (eggs, oil water)
1 crushed king size Butterfinger bar
1 small 14oz can sweetened condensed milk
1-12.25 jar caramel syrup
16 oz heavy whipping cream
1/3 cup powdered sugar
Prepare your cake mix as directed on box
Once your cake is cooked, poke several holes in the top of the end of a spoon
Let your cake cool for 30 minutes
Mix together your sweetened condensed milk and your caramel sauce and pour over your cake and into your holes
Now using a hand mixer, beat your heavy whipping cream in a mixing bowl for several minutes until it starts to thicken
Once your heaving whipping cream thickens, add in your powdered sugar and beat for another several minutes
Spread your whipped cream over your cake with a spatula
Top off with your crushed Butterfinger, slice and enjoy!
1 LB Pecans – Chopped
1 LB Caramel(Pack of Caramels 14oz.)
3 Tbsp. Water
1/4 Cup Light Corn Syrup
1/4 Cup Water
1 Tsp. Vanilla
1-1/4 Cups Sugar
1 Egg White
1/8 Tsp. Cream of Tartar
Line a small bread pan with buttered wax paper.
Prepare the Fondant – Mix Water(1/4 cup), Corn Syrup, and Sugar in a saucepan. Heat while stirring until sugar dissolves completely and mixture boils. Insert candy thermometer and continue until mixture reaches 255°F.(Hard Ball).
While mixture boils, blend Egg White and Cream of Tartar until firm in heavy bowl mixer. While blending, pour melted sugar mixture into egg white blend slowly. Add Vanilla and continue high blend until firm. Pour into prepared pan. Allow to cool and cut into thin logs(Approx:1″x4″). Freeze until firm.
Caramel Coating – Add 3 Tbsp. Water to Caramels in a small saucepan over medium heat stirring until melted. Mixture may be re-heated if needed.
Chop Pecans course and place onto waxed paper.
Coating logs – Place log onto wire rack over saucepan. Working quickly with a large mixing spoon, dip melted caramel and coat log, rotating as needed. Move onto chopped pecans and roll to cover with pecans completely.
Wrap in waxed paper to store and keep cool and airtight. Can be frozen. Makes approx. 8 rolls.