Caramel Cream Pie

Last Updated August 13, 2024

Caramel cream pie is a pie that you should be adding to your pie repertoire ASAP. A homemade buttery pie crust, with a light, creamy, caramel-y filling, topped with more whipped cream and more caramel. Decadent and oh so worth it.

Homemade pies can sometimes feel intimidating, but this one really is not hard to make! You can make your own homemade caramel (I have a recipe for that here, also linked below), or you can rely on a good ol’ can of dulce de leche for absolute ease. I’ve made this pie with both options and it’s absolutely delicious either way.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Shugary Sweets

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Caramel Cream Pie

Serves 8-12

Ingredients:

For the Crust

• 1 1/3 cup / 160g all-purpose flour

• 1/2 tsp / 2.5g salt

• 4 Tbsp / 56g butter, cold, cut into small pieces

• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce

• 8 oz / 225g cream cheese, room temperature

• 2 1/2 cups / 605g heavy whipping cream

• 1/4 cup / 50g sugar

Directions:

Make the Crust

Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish. 

1. In a medium bowl whisk together flour and salt.  Blend in cold butter using a pastry cutter, fork, or your hands.  You want the butter to end up in small pieces, like peas. 

2. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible.  The dough should be able to hold together in a ball, without being too dry and shaggy or too wet.  Add more water if necessary, 1 tablespoon at a time.  

3. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly.  Place in the fridge for 1 - 48 hours.  

4. After the crust has rested, roll into a circle on a lightly floured surface or silpat.  Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls.  Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.  

5. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork.  Prick the bottom of the crust with a fork.  The crust can also be refrigerated at this point, if needed.  

6. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown.  Cool completely.  

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel.  Set aside.

2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form.  Reserve 1/2 cup for the topping.  Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.  

3. Reserve 1-2 tablespoons of the remaining caramel for the topping.  Spread the rest into the bottom of the crust.  Spread cream cheese mixture over caramel.  

4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Jenny's Notes:

• For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency.  Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough.  You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be.  The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax.  

• If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking.  

• I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter.  If you live in a really dry climate, you might need up to 7.  Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.   

Yield 8-12 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

12 Min

Total time

1 H & 12 M

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Caramel Cream Pie

Flaky, buttery crust, whipped caramel filling, and fresh whipped cream with caramel drizzled on top.

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 1/3 cup / 160g all-purpose flour
• 1/2 tsp / 2.5g salt
• 4 Tbsp / 56g butter, cold, cut into small pieces
• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce
• 8 oz / 225g cream cheese, room temperature
• 2 1/2 cups / 605g heavy whipping cream
• 1/4 cup / 50g sugar

Instructions

Make the Crust

1. Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish.
2. In a medium bowl whisk together flour and salt. Blend in cold butter using a pastry cutter, fork, or your hands. You want the butter to end up in small pieces, like peas.
3. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible. The dough should be able to hold together in a ball, without being too dry and shaggy or too wet. Add more water if necessary, 1 tablespoon at a time.
4. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly. Place in the fridge for 1 - 48 hours.
5. After the crust has rested, roll into a circle on a lightly floured surface or silpat. Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls. Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.
6. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork. Prick the bottom of the crust with a fork. The crust can also be refrigerated at this point, if needed.
7. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown. Cool completely.

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel. Set aside.
2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form. Reserve 1/2 cup for the topping. Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.
3. Reserve 1-2 tablespoons of the remaining caramel for the topping. Spread the rest into the bottom of the crust. Spread cream cheese mixture over caramel.
4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Notes

For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency. Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough. You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be. The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax. If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking. I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter. If you live in a really dry climate, you might need up to 7. Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.

Nutrition Facts

Calories

652.74

Fat

42.84 g

Sat. Fat

26.73 g

Carbs

56.39 g

Fiber

0.54 g

Net carbs

55.85 g

Sugar

40.81 g

Protein

6.75 g

Sodium

437.41 mg

Cholesterol

128.91 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/1/2/caramel-cream-pie

caramel cream pie, butter crust, fresh whipped cream, dulche de leche

Dessert, Pie

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

And yet, for as many times as I've made this pie, I've yet to get a photo of it sliced. Oh well, there's butter, caramel, and whipped cream, what more do you need to know?

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Salted Chocolate Caramel Pretzel Bark

Last Updated August 6, 2024

Pretzels. Homemade caramel. Chocolate. And salted. This bark has only 5 ingredients, it’s super easy to make, and you keep going back for more.

Oh yes.  For the sugar lovers, sweets devotees, and when you want to whip up something delicious with precious little effort, this bark is it.  Some people even refer to it as crack bark. Maybe because you break, or crack it, at the end?  (Just kidding everyone, I know what they mean when they call it that.)  Plus all 5 ingredients are pretty easy to have on hand. 

Now, if this were Pinterest, you could call it "5 Ingredient Crack Bark."  Remember my thing with Pinterest names?  Yep.  Still there.  Keep it classy, people, keep it classy.  It already bothers me that this recipe has as many words in its title as it does ingredients.  If you have any better and more concise ideas for the title, please, let me know!

Slightly adapted from Where the Cookies Are

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Salted Chocolate Caramel Pretzel Bark

Makes approximately one 11x17in / 28x43cm sheet of bark

Ingredients:

• Enough mini pretzels to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag / 200g.

• 1 cup / 226g butter

• 1 cup / 200g brown sugar

• 2 cups / 340g semi-sweet chocolate chips

• coarse salt

Directions:

Oven 375°F / 190°C.  Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil. 

1. Cover pan with an even layer of pretzels.

2. In a medium saucepan over medium-low heat, combine butter and brown sugar.  Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown.  This should take 3-5 minutes after the mixture has started to simmer. 

3. Remove mixture from heat and immediately pour evenly over pretzels. 

4. Place in the oven and bake for 6 minutes. 

5. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel. 

6. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels.  Sprinkle with salt. 

7. Allow to cool completely before breaking into pieces.  You can place your pan in the fridge or freezer to speed up the process. 

Jenny's Notes:

• Don't have tinfoil?  You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. 

• Want to go crazy?  Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! 

• Once you have spread the melted chocolate, feel free to add some extra toppings if you wish.  Coconut, chopped peanuts, finely chopped coffee beans...

Yield 12-15 servings

Author Jennyblogs

Prep time

25 Min

Cook time

6 Min

Total time

31 Min

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Salted Chocolate Caramel Pretzel Bark

Salty, crunchy, chocolatey, caramelly, and only 5 ingredients to whip up this addicting bark!

Cook modePrevent screen from turning off

Ingredients

• mini pretzels, enough to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag or 200g
• 1 cup / 226g butter
• 1 cup / 200g brown sugar
• 2 cups / 340g semi-sweet chocolate chips
• coarse salt

Instructions

1. Oven 375°F / 190°C. Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil.
2. Cover pan with an even layer of pretzels.
3. In a medium saucepan over medium-low heat, combine butter and brown sugar. Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown. This should take 3-5 minutes after the mixture has started to simmer.
4. Remove mixture from heat and immediately pour evenly over pretzels.
5. Place in the oven and bake for 6 minutes.
6. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel.
7. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels. Sprinkle with salt.
8. Allow to cool completely before breaking into pieces. You can place your pan in the fridge or freezer to speed up the process.

Notes

If you’re wondering what a jelly-roll pan is, it’s merely a baking sheet with about a 1in side around it, which in this case keeps the bark contained. Don't have tinfoil? You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. Want to go crazy? Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! Once you have spread the melted chocolate, feel free to add some extra toppings if you wish. Coconut, chopped peanuts, finely chopped coffee beans...

Nutrition Facts

Calories

398.37

Fat

24.26 g

Sat. Fat

14.77 g

Carbs

47.86 g

Fiber

2.24 g

Net carbs

45.63 g

Sugar

31.99 g

Protein

3.04 g

Sodium

384.00 mg

Cholesterol

40.49 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/2/3/salted-chocolate-caramel-pretzel-bark

salted caramel, salted chocolate, bark, butter, toffee, caramel, chocolate chips, crack bark

dessert, snack

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Homemade Snickers Bars

Last Updated October 25, 2024

Let’s make Snickers! 

If you just thought, "Why would I want to make Snickers when I can just buy them and save a whole lot of time?" I'm actually with you on that one. While I (and my famiy) are known for making just about anything homemade, I'm not normally the first one to jump on making things homemade that have already been perfected. Homemade Reese's?  Samoas? Oreos? Nah, I'll let Nabisco and the Girl Scout Foundation of America do that. I did make homemade Oreos once, but after a couple hours of work and ending up with less cookies than a package of Oreos that didn't even taste like an Oreo, I decided to be more discerning with such recipes in the future. They tasted good...but they were saving neither time nor money. The exception is, if you can make something that tastes like the original or better, even if it takes longer, because homemade means less chemicals and preservatives! Yay. 

That's where these Snickers come in. Delicious layers of milk chocolate, homemade nougat with marshmallow fluff, salty peanuts, and that decadent caramel layer.

And you know what? They’re not even as hard to make as you might think.

You can melt some chocolate in a pan? Yes you can. Boil a few ingredients together for a few minutes, without even needing a candy thermometer? Sure. Chop up some peanuts? Yep, just watch your fingers! And for the caramel layer, you have your pick between making a homemade caramel (also linked in the recipe), or simply unwrapping a bag of caramel squares and melting them with a bit of heavy cream. Then melt more chocolate, at which you will already be a pro. There you have it, homemade, can’t-keep-your-hands-off-of-them, Snickers bars.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to mall businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Brown Eyed Baker

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Homemade Snickers Bars

Makes 42-48 small bars

Ingredients:

For the Top and Bottom Chocolate Layer

• 2 1/2 cups / 425g milk chocolate chips (about 1 1/4 bags or 15oz)

For the Nougat Layer

• 1/4 cup / 56g butter

• 3/4 cup / 150g sugar

• 1/4 cup / 59g milk

• 1 1/2 cups / 128g marshmallow fluff

• 1/4 cup / 65g creamy peanut butter

• 1 tsp vanilla extract

• 1 1/2 cups / 233g salted peanuts, roughly chopped

For the Caramel Layer

• 1/2 batch caramel sauce, recipe found here

or

• 14 oz / 396g caramel squares, unwrapped

• 1/4 cup / 59g heavy whipping cream

Directions:

Lightly grease a 9x13in / 23x33cm pan and line with parchment paper.  Grease the parchment paper. 

Make the Bottom Chocolate Layer

1. Place 1 1/4 cups / 213g of the milk chocolate chips in a small saucepan over low heat, stirring until melted.  Spread evenly in the bottom of the 9x13 pan.  Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

1. Melt butter in a medium saucepan over medium-low heat.  Add sugar and milk, stirring until dissolved.  Bring to a boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally. 

2. Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth.  Fold in peanuts.  Spread evenly over cooled chocolate in pan and return to fridge or freezer. 

Make the Caramel Layer

1. Make a half batch of the caramel sauce as directed. 

or

1. Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth.  Once melted, cook for 4 more minutes, stirring frequently. 

2. Pour caramel over cooled nougat layer and return to fridge or freezer.

Make the Top Chocolate Layer

1. Melt the remaining 1 1/4 cups / 212g of milk chocolate chips in a small saucepan over low heat, stirring often.  Spread evenly over cooled caramel layer. 

2. Place back in fridge or freezer until completely set, 10-30 minutes.

3. Keep in pan or remove using parchment paper; slice and serve.

4. Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer. 

Jenny's Notes:

• Really like peanut butter?  You can add 1/4 cup / 65g smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate.  Or, use part peanut butter chips instead of all milk chocolate chips.  

• Don't need a whole 9x13 pan of Snickers?  You can always halve this recipe and put everything in an 8x8 pan.  But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away.   

• The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such.  Ironic, though, isn't it?  Usually you grease something to help it move, not keep it in place.

Yield 42-48 small bars

Author Jennyblogs

Prep time

30 Min

Cook time

45 Min

Total time

1 H & 15 M

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Snickers Bars

Possibly better than the real thing, these homemade Snickers Bars are made with glorious layers of caramel, marshmallow-y nougat, and salty peanuts sandwiched between two layers of milk chocolate.

Cook modePrevent screen from turning off

Ingredients

For the Top and Bottom Chocolate Layer

• 2 1/2 cups / 425g milk chocolate chips (about 1 1/4 bags or 15oz)

For the Nougat Layer

• 1/4 cup / 56g butter
• 3/4 cup / 150g sugar
• 1/4 cup / 59g milk
• 1 1/2 cups / 128g marshmallow fluff
• 1/4 cup / 65g creamy peanut butter
• 1 tsp vanilla extract
• 1 1/2 cups / 233g salted peanuts, roughly chopped

For the Caramel Layer

• 1 cups sugar
• 1 Tbsp light corn syrup
• 1 Tbsp water
• 1/2 cup heavy cream
• 1/8 tsp coarse salt
• 1/4 cup cold, unsalted butter cut into tablespoons
• OR
• 14 oz / 396g caramel squares, unwrapped
• 1/4 cup / 59g heavy whipping cream

Instructions

Make the Bottom Chocolate Layer

1. Lightly grease a 9x13in / 23x33cm pan and line with parchment paper. Grease the parchment paper.
2. Place 1 1/4 cups / 213g of the milk chocolate chips in a small saucepan over low heat, stirring until melted. Spread evenly in the bottom of the 9x13 pan. Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

1. Melt butter in a medium saucepan over medium-low heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
2. Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in peanuts. Spread evenly over cooled chocolate in pan and return to fridge or freezer.

Make the Caramel Layer

1. Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
3. Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238 degrees Fahrenheit, about 2-5 minutes.
4. Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Spread over cooled nougat layer and return to fridge or freezer.
5. OR
6. Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth. Once melted, cook for 4 more minutes, stirring frequently.
7. Pour caramel over cooled nougat layer and return to fridge or freezer.

Make the Top Chocolate Layer

1. Melt the remaining 1 1/4 cups / 212g of milk chocolate chips in a small saucepan over low heat, stirring often. Spread evenly over cooled caramel layer.
2. Place back in fridge or freezer until completely set, 10-30 minutes.
3. Keep in pan or remove using parchment paper; slice and serve.
4. Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer.

Notes

Really like peanut butter? You can add 1/4 cup / 65g smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate. Or, use part peanut butter chips instead of all milk chocolate chips. Don't need a whole 9x13 pan of Snickers? You can always halve this recipe and put everything in an 8x8 pan. But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away. The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such. Ironic, though, isn't it? Usually you grease something to help it move, not keep it in place.

Nutrition Facts

Calories

169.11

Fat

9.76 g

Sat. Fat

4.49 g

Carbs

18.93 g

Fiber

0.90 g

Net carbs

18.03 g

Sugar

16.15 g

Protein

2.67 g

Sodium

57.84 mg

Cholesterol

11.41 mg

Nutritional information is approximate. Based on 42 servings using the homemade caramel recipe.

https://jennyblogs.com/blog/2016/12/31/snickers-bars

homemade Snickers bars, nougat, homemade caramel, peanuts, Snickers

dessert, cookies and bars

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Caramel Toffee Cheesecake

Last Updated: August 4, 2024

Happy Thanksgiving!  I am thankful for so many things.  One of those things is cheesecake. 

Especially a caramel cheesecake with a layer of chocolate between the crust and cheesecake, toffee bits, whipped cream, and more caramel drizzled on top. Yep, especially that.

I love the graham cracker crust because it stays together so well! The secret is to use toffee bits in the crust. Toffee is sticky and while the crust is baking all the little pieces melt a bit, fusing the graham cracker crust together into a beautiful, slightly crunchy mass. No crumbling graham cracker crusts today! I mean, I even pressed the crust all the way up the sides of the pan and it stayed even after taking off the spring form pan. Success.

You know how they say actions speak louder than words?  Well, instead of talking about how much I love cheesecake and how great this crust is, I'm going to share the recipe with you...that's an action, right?  Then in turn you can make it, and then you acted on your thankfulness too.  This is such a great plan, let's go! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Yammie’s Noshery

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Caramel Toffee Cheesecake

Serves about 16-20

Ingredients:

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets

• 1/2 cup / 85g toffee bits, plain or with chocolate (Heath Bits O Brickle)

• 1/2 cup / 100g brown sugar

• 1 cup / 226g butter, melted

• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature

• 1 cup / 245g sour cream

• 1 cup / 200g sugar

• 1 Tbsp / 15g vanilla extract

• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)

• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream

• 2 Tbsp / 40g maple syrup or sugar

• 1/4 cup / 75g caramel sauce

• 1/4 cup / 43g toffee bits

Directions:

Oven 300°F / 149°C.  10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. Combine graham crackers, toffee, brown sugar, and butter.  Press firmly into the prepared spring-form pan, pressing all the way up the sides.  Sprinkle chopped chocolate evenly over bottom of crust. 

2. Bake for 5 minutes or until chocolate is melted.  Remove from oven and spread chocolate evenly with a spatula.  Place crust in freezer while you make the filling.

Make the Filling

1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes.  Add vanilla and caramel.  Beat in the eggs, one at a time, until just combined. 

2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken. 

3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes.  Remove from oven and allow to cool for a further 30 minutes.

4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form.  Add maple syrup and beat until stiff peaks form. 

2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula. 

3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula.  Sprinkle with toffee and chill until ready to serve.

Jenny's Notes:

• Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. 

• You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Yield 16-20 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

1 H & 55 M

Total time

2 H & 55 M

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Caramel Toffee Cheesecake

Toffee graham gracker crust, a layer of dark chocolate, caramel cheesecake filling, and whipped cream, caramel, and more toffee bits on top.

Cook modePrevent screen from turning off

Ingredients

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets
• 1/2 cup / 85g toffee bits, plain or with chocolate
• 1/2 cup / 100g brown sugar
• 1 cup / 226g butter, melted
• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature
• 1 cup / 245g sour cream
• 1 cup / 200g sugar
• 1 Tbsp / 15g vanilla extract
• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)
• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream
• 2 Tbsp / 40g maple syrup or sugar
• 1/4 cup / 75g caramel sauce
• 1/4 cup / 43g toffee bits

Instructions

1. Oven 300°F / 149°C. 10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. Combine graham crackers, toffee, brown sugar, and butter. Press firmly into the prepared spring-form pan, pressing all the way up the sides. Sprinkle chopped chocolate evenly over bottom of crust.
2. Bake for 5 minutes or until chocolate is melted. Remove from oven and spread chocolate evenly with a spatula. Place crust in freezer while you make the filling.

Make the Filling

1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes. Add vanilla and caramel. Beat in the eggs, one at a time, until just combined.
2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken.
3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes. Remove from oven and allow to cool for a further 30 minutes.
4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form. Add maple syrup and beat until stiff peaks form.
2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula.
3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula. Sprinkle with toffee and chill until ready to serve.

Notes

Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Nutrition Facts

Calories

619.24

Fat

42.95 g

Sat. Fat

25.01 g

Carbs

53.18 g

Fiber

0.90 g

Net carbs

52.27 g

Sugar

42.62 g

Protein

7.17 g

Sodium

376.36 mg

Cholesterol

156.01 mg

Nutritional information is approximate and based on 16 servings.

https://jennyblogs.com/blog/2016/11/24/235s5sno40u8k76ro7k5m6fq2466gw

caramel, toffee crunch, Heath, Bits O Brickle, cheesecake, homemade caramel, chocolate, graham cracker crust

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Salted Caramel Thumbprint Cookies

I'm not sure where August went off to, but happy September!  Sometimes when I think too much about time, and how fast it goes by (and I'm still young by most people's standards!!) I get a little nostalgic.  I'm sorry future self, I hear it only gets worse!  However, when that happens, sometimes it's best to make cookies.  And eat a few.  A recipe for success! Sorry couldn't resist...

Now, if you followed my lead and made lots of caramel last week, (then I left you hanging and didn't blog for a while, so sorry.  It's called: Apartment hunting in Italy) then you were probably wondering what to do with all of it.  A little on ice cream, a little in coffee, a little for dipping, a little in the freezer for emergency situations, and some left over for....these salted caramel thumbprint cookies! Or if you opted for the eating by spoonful, no worries, the recipe is still up and you can just go make some more, fret not!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from The Busty Baker

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Salted Caramel Thumbprint Cookies

Makes about 18 Cookies

Ingredients:

• 3/4 cup / 90g all-purpose flour

• 1/4 cup / 25g cocoa powder

• 1/4 tsp salt

• Scant 1/2 cup / 100g oil

• 1/4 cup / 50g sugar, plus more for rolling

• 1 egg yolk

• 1/2 tsp vanilla extract

• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled

• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Directions:

Oven 350°F / 177°C.  Line a baking sheet with parchment paper or silicone.

1. In a medium bowl, whisk together flour, cocoa, and salt. 

2. In a separate bowl, combine sugar and oil.  Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed.  Add flour mixture and stir until just combined.  Dough will be soft.

3. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls.  Alternately, place in the freezer to speed up the process. 

4. Place some sugar in a small bowl.  Roll dough into about 1-inch balls, then roll in sugar.  Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes.  If centers have puffed up, remove from oven and press down again.  Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft.  Remove from baking sheet and allow to cool. 

5. When cookies are almost cool, spoon caramel into centers.  Sprinkle with coarse sea salt. 

Jenny’s Notes:

• Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Yield 18

Author Jennyblogs

Prep time

15 Min

Cook time

15 Min

Inactive time

20 Min

Total time

50 Min

Print

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Salted Caramel Thumbprint Cookies

Decadent chocolate cookies with a pool of salted caramel in the middle.

Ingredients

• 3/4 cup / 90g all-purpose flour
• 1/4 cup / 25g cocoa powder
• 1/4 tsp salt
• Scant 1/2 cup / 100g oil
• 1/4 cup / 50g sugar, plus more for rolling
• 1 egg yolk
• 1/2 tsp vanilla extract
• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled
• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Instructions

1. Oven 350°F / 177°C. Line a baking sheet with parchment paper or silicone.
2. In a medium bowl, whisk together flour, cocoa, and salt.
3. In a separate bowl, combine sugar and oil. Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed. Add flour mixture and stir until just combined. Dough will be soft.
4. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls. Alternately, place in the freezer to speed up the process.
5. Place some sugar in a small bowl. Roll dough into about 1-inch balls, then roll in sugar. Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes. If centers have puffed up, remove from oven and press down again. Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft. Remove from baking sheet and allow to cool.
6. When cookies are almost cool, spoon caramel into centers. Sprinkle with coarse sea salt.

Notes

Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Nutrition Facts

Calories

194.68

Fat

11.94 g

Sat. Fat

4.17 g

Carbs

21.83 g

Fiber

0.61 g

Net carbs

21.23 g

Sugar

16.84 g

Protein

1.30 g

Sodium

51.79 mg

Cholesterol

24.50 mg

Nutritional information is approximate. Based on 1 cookie from a batch of 18, using Jenny's homemade caramel sauce.

https://jennyblogs.com/blog/2016/9/10/chocolate-caramel-thumbprint-cookies

chocolate thumbprint cookies, salted caramel, homemade caramel, caramel sauce

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Caramel Sauce

Everyone should have a good caramel sauce on hand, in my mind it's an essential tool in the baker's repertoire.  It's simple to make and not too time consuming, the only special item you will need is a candy thermometer, and you can find those pretty cheaply.  Everyone will love you for making it.  Take it one step further to make salted caramel, and everyone and their brother will love you, too. 

So get your thermometers ready, let's get cracking!  Actually, we will not be going to the soft-crack nor hard-crack stages like on your thermometer, so calm down.  If we did, our caramel would not be soft and pour-able but capable of cracking teeth.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Martha Stewart

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Caramel Sauce

Makes 2+ cups

Ingredients:

• 2 cups / 400g sugar

• 2 Tbsp / 40g light corn syrup

• 2 Tbsp / 28g water

• 1 cup / 237g heavy whipping cream

• 1/4 tsp coarse salt

• 1/2 cup / 113g cold, unsalted butter

Directions:

1. Combine sugar, corn syrup, and water in a medium sauce over high heat.  Allow to cook without stirring until the mixture turns a beautiful amber color.  (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.)  This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks.  Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.  

2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you.  Stir until all the cream is mixed in. 

3. Attach a candy thermometer to the pan and return to the heat.  Cook until mixture reaches 238°F / 114°C, about 2-5 minutes. 

4. Remove from heat and stir in salt.  Stir in butter, one tablespoon at a time, until completely smooth.  Transfer to a bowl and allow to cool completely before using.  Store in the refrigerator. 

Jenny's Notes:

• Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup.  Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment!

• To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

• This is great in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, and anything else you like to use caramel sauce for!  Get creative and may the streams of caramel forever be abundant in your life.   

Yield 16

Author Jennyblogs

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Print

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Caramel Sauce

A reliable and versatile caramel sauce you can use on most anything! Think in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, or by the spoonful!

Cook modePrevent screen from turning off

Ingredients

• 2 cups / 400g sugar
• 2 Tbsp / 40g light corn syrup
• 2 Tbsp / 28g water
• 1 cup / 237g heavy whipping cream
• 1/4 tsp coarse salt
• 1/2 cup / 113g cold, unsalted butter

Instructions

1. Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
3. Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238°F / 114°C, about 2-5 minutes.
4. Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Store in the refrigerator.

Notes

Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup. Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment! To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

Nutrition Facts

Calories

204.83

Fat

11.08 g

Sat. Fat

6.98 g

Carbs

27.32 g

Fiber

0.00 g

Net carbs

27.32 g

Sugar

27.31 g

Protein

0.48 g

Sodium

42.98 mg

Cholesterol

31.92 mg

Nutritional information is approximate; based on roughly 16 servings of 2 Tbsp each.

https://jennyblogs.com/blog/2016/8/30/caramel-sauce

Homemade Caramel, Caramel Sauce, Caramel fruit dip, Caramel recipe

Dessert

French

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

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