Milky Way Blondies

These Blondies are.... Decadent. Divine. and Dangerous. ;) You won't want just one. And, as her recipe states, they're flexible with what you can put into them. I make a great caramelita. These kind of remind me of them except without the oatmeal. I also thought they'd be good using leftover Halloween candybars like in Heidi's candybar cookies. SO many possibilities with this blondie recipe. I had to include it on my blog for that reason. The purpose of my blog has *always* been to have it be an external recipe box of nearly all my favorite recipes.... whether they are tried-and-true recipes passed down within our own family, ones I've received from others and made my own, ones I tweaked to my preferences from other websites, or even recipes from other bloggers. I so appreciate good food and the time that goes into making a recipe. I always link back to the original recipe and indicate any changes made. With that in mind, here is the recipe for Milky Way Blondies!

2 cups brown sugar, packed

1/2 cup butter, softened

2 eggs

1 Tbsp pure vanilla extract

1 tsp baking powder

1/2 tsp salt

2 cups flour

1/2 cup Caramel Bits (or chop caramel squares into fourths)

3/4 cup mini chocolate chips

15 Fun Size Milky Way Candy Bars, chopped 

I used my Bosch for this recipe with the paddles. If using an electric mixer, use a large bowl!

Cream brown sugar and butter. Add eggs and vanilla. Combine and then sift in flour, baking powder, and salt. I mix the flour in only until incorporated. You'll be mixing it more when you add the caramel bits, chocolate chips, and candy bars. I prefer not to overmix. Add in your bits, chips, and bars! 

Spray a 9x13 pan with cooking sprain over anyone... especially someone who LOVES chocolate and caramel! y. If desired, line the pan with parchment and spray with cooking spray. The original recipe calls for foil. Myself, I do not prefer foil when baking these kinds of things. I'm kind of a parchment gal. When using parchment, use one section going long ways in the pan and another section going the width of the pan. Leave some hanging over the edge on all sides. Just be sure to use spray! ;) Spread the blondie mixture into the pan and bake at 350 degrees for 22-24 minutes.  Err on the side of looking not done-ish on these. You don't want hard, dry blondies on the outer edge. Mine took about 23 minutes. But every oven is different. They will continue to cook and set up as they cool. Cool completely before cutting. I did these bars the night before like I do for my caramelitas and they were perfect to cut with a good, sharp knife. I cut them to get 15 bars. 

The result is a delectable dessert that will win over anyone.... especially someone that loves chocolate and caramel! ;)

Refer to original recipe for other mix in ideas.

Rolo Pretzel Turtles

My kids LOVED helping with this recipe. It was super easy and they taste great.

I'm not going to lie. This isn't a new concept. The recipe is all over the internet and on the back of the Rolo bag. But, since I use this blog as my portable recipe box, it needs to be on here!

Pretzels (we used the Snyders snaps, they are square and not butter flavored)

1 bag of Rolos, unwrapped

Pecan halves (or you can use almonds, cashews, red & green m&ms)

Recipe makes about 50 turtles, depending on how many Rolos are in the bag.

First, you need to toast the pecans. At 350, toast the pecans on a cookie sheet for 4 minutes. Stir them around and toast another 4 minutes.

Meanwhile, place all the pretzels -salt side down is my preference (it's prettier)- on a cookie sheet lined with parchment. Kids loved this part, too. Then place all the Rolos, fat side down, in the center of each pretzel. Bake at 350 for 3 minutes. Remove and immediately place a pecan in the center and press down gently. Not too hard or the caramel oozes out. If you don't like pecans, use an M&M, almond, cashew, even Reese's pieces candy. Let cool.

Rolo Cookies

There are many recipes for these cookies floating around. These are my own version and I think they're the most moist and easy to make. You'll just have to make sure you don't eat all the Rolos before you make the cookies. :)

2 ¼ cup flour
1 tsp baking soda
1 cup butter/margarine softened
¼ cup sugar
¾ cup light brown sugar
1 tsp vanilla
1 small pkg instant chocolate pudding
2 eggs
Approximately 36 Rolo pieces, unwrapped

Mix flour with baking soda in separate bowl. In large bowl, combine butter, sugars, vanilla, and pudding. Beat until smooth and creamy. Add eggs. Gradually add flour mixture. Let chill in refrigerator for at least an hour. Roll medium to small amount of cookie dough around each Rolo. Place on greased cookie sheet. Bake 10 minutes at 350. Let sit on cookie sheet for a couple of minutes to let the caramel set up. Then place on wire rack to cool.

Makes about 3 dozen.

Sinful Chocolate Turtle Cheesecake

from Stephanie

(Note: I posted this recipe last October. It's super naughty and delicious. I finally found time to make it with step-by-step pictures. So I am reposting it. Hope you enjoy!)

Ingredients:
2 cups Vanilla wafer crumbs (About 40 wafers if just crushing them)
2 Tbsp butter, melted
14 oz wrapped caramels (a 14oz Kraft bag works well since they melt down easier than Brachs. Don’t use Farleys or a generic brand.)
1 (5 oz) can evaporated milk
1 cup chopped pecans Note: (I used ½ cup pecans. It was plenty. I think 1 cup would be too much.)
½ cup white sugar
1 tsp vanilla extract
2 eggs
½ cup semi-sweet chocolate chips
2 pkgs (8 oz each) cream cheese, softened

Directions:
1. Crush Nilla Wafers. (I like mine so they're not super fine, with a few chunks.)

Melt butter, combine with cookie crumbs.

Press into bottom of 9-inch springform pan.I very lightly sprayed the inside rim of the pan with Pam after I put the crust down so that the caramel and chocolate mixture didn’t stick. It makes for a prettier, more presentable cheesecake.

2. Melt caramels with the evaporated milk in a 1 ½ qt heavy saucepan over low heat. (Medium low works better.)Stir frequently until smooth. Pour caramel sauce into crust.Top with pecans. At this point, allow caramel to cool and set up. I usually let it sit for at least 30 minutes. If it doesn't set up, you will have a mess on your hands when you put the chocolate batter over it.3. In a large bowl, combine cream cheese, sugar, and vanilla.Add eggs one at a time, mixing well after each addition. Melt the chocolate (slowly in microwave -in 30 second increments), then blend into cream cheese mixture. Pour chocolate batter over pecans.4. Bake at 350 for 40 minutes. Carefully loosen sides of cake from rim with knife, but do not remove rim until cheesecake is completely cool. Cool completely on wire rack. Chill completely before serving.

5. Enjoy each sinful slice!

J.'s Carmelitas

from Jill

There are several recipes of this floating out there. But I think mine is the best! I kind of combined all the recipes I've found and made it.

Hope you enjoy. They're great because you usually have almost all of these ingredients on hand.
Crust and Topping
1 1/2 cups quick oats
1 1/2 cups flour
1 1/4 cups brown sugar
3/4 tsp soda
1/4 tsp salt
3/4 tsp vanilla
1 cup butter, softened but not melted

Filling:
1/2 to 1 cup mini semi-sweet chocolate chips (depending on if you want it more caramel-ish or more half caramel/half chocolate)--I like them more caramel-ish :)
1 (14oz) bag of Kraft Caramels (about 40 caramels), unwrapped
1 small (5 oz) can of evaporated milk

In very large bowl, mix quick oats, flour, brown sugar, soda, and salt. Add butter and vanilla. Mix with hands until butter is mixed into the flour/oat mixture.
Press just a tiny bit over half of the mixture into a 9x13 pan. Bake at 350 for 10 minutes.

Meanwhile, in a medium-large bowl, melt all caramels and evaporated milk at 1 minute increments in the microwave, stirring after each until caramels are smooth.

Sprinkle the chocolate chips over the crust immediately after it comes out of the oven. Spread caramel over the chocolate chips. Keeping the topping in chunks, place the remaining topping over the caramel. Bake for an additional 20-30 minutes. Careful not to overcook. You want the tops of the chunks to be just slightly golden brown. Remove and let cool completely.

This is delicious with a scoop of ice cream on top.

Note: If desired you could put your choice of chopped nuts in the layers as well. I kind of like it without even though I LOVE nuts. It's plenty rich without anything extra.

Caramels

from the Lion House Cookbook

1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup Karo Syrup
1 can sweetened condensed milk
Dash of salt
Nuts (optional)

Combine ingredients in heavy pan. Cook over medium heat, stirring constantly with wooden spoon. Keep at rolling boil and cook until it reaches soft ball stage. Pour into buttered pan. Cool then cut into squares and wrap each piece in waxed paper. We like to make the waxed paper pieces big enough to twist the sides so they look nice.

Makes about 75 pieces of candy.

Note: For extra fun, divide the caramel and add nuts. Once cooled, chill in fridge and then roll in melting chocolate. Great for Christmas or Valentine's treats for the neighbors.

Candy Bar Balls

I made caramel popcorn today and decided to take a bit of the caramel and make a treat for myself. And I came up with something yummy and fun. I listed the caramel I used but I think the caramel from the Lion House Recipe would be even better.....
Caramel:
Use this recipe below or for another option, click here.
1 cube butter
2 cups brown sugar
1 cup Karo Syrup
1 can sweetened condensed milk

Filling:
Nuts
or anything else you think would taste good with caramel and chocolate!

Coating:
melting chocolate

In a saucepan, over medium heat, cook all ingredients, stirring constantly, until it reaches softball stage. Remove from heat. You can either use half of it for caramel corn or you can make a really BIG batch of turtles.

Have your desired nuts (or other filling) in a medium-sized bowl. I chose to use chopped almonds because that is what I had on hand. However you could use anything. Stir in amount of desired caramel to the consistency that you'd like. You don't want it overly gooey, but you want enough that it is caramel-y. Let set up for a bit so that it is easier to handle.

Once set up, make balls and set them on waxed paper. Chill in freezer for a few minutes while you melt the chocolate. I use the melting chocolate that is are the discs... not the big bars.

Remove balls from freezer and roll carefully in chocolate and set on waxed paper.

Let chocolate set up and then enjoy!!!

Caramel Cake

(Just a note.. the picture above doesn't do these cake bars justice)

from mom

1 Milk Chocolate or German Chocolate Cake mix
40 (14 oz bag) Kraft caramels (no off brands, but Brachs brand works well, too, they just take longer to melt down)
1 cup chopped pecans, optional
1 can evaporated milk
3/4 cup melted butter
6 oz mini chocolate chips

Mix cake mix, 3/4 cup melted butter, and 3/4 cup of the evaporated milk. Mix by hand. Spread 1/2 of the batter into a greased pan.

Bake at 350 for 10 minutes. Let cool completely.
Unwrap caramels.Melt caramels and 1/3 cup of the evaporated milk in the microwave. Cook in 1 minute increments until smooth. Pour over cake. Let cool completely. Then, sprinkle chocolate chips over caramel. Add rest of the evaporated milk and chopped pecans to the remaining cake batter. Spoon over caramel and very carefully smooth out over entire pan.Bake 20 minutes at 350. Let cool completely and serve.It does not need frosting. This cake is more like bars than cake. It is great served under a scoop of vanilla ice cream.

Note: If you don't let the layers cool completely before adding the next layer, it will be a big mess. Take it from me. Once, I poured the caramel over the bottom chocolate layer and the bottom bubbled up into the caramel and then I put the top layer on and it sunk into the caramel and was super hard to spread. It turned out kind of okay but it was a mess and wasn't exactly as it should have been. Also, I omit the pecans when I make it for people that I know are allergic to nuts. It is great with nuts, but it also tastes great without. I just serve them on the side when I serve the ice cream so that those that want nuts, can add it to the top.