Caramel-Pecan Apple Pie

Ingredients

7 cups sliced peeled tart apples

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/4 cup finely chopped pecans

1/4 cup packed brown sugar

2 tablespoons sugar

4-1/2 teaspoons ground cinnamon

1 tablespoon cornstarch

1 unbaked pastry shell (9 inches)

TOPPING:

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons cold butter

1/4 cup finely chopped pecans

1/4 cup caramel ice cream topping, room temperature

Directions

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into pastry shell.

In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.

Bake at 350° for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts: 1 piece equals 334 calories, 15 g fat (5 g saturated fat), 13 mg cholesterol, 159 mg sodium, 50 g carbohydrate, 3 g fiber, 2 g protein.

Quick & Easy Caramel Apple Dip

Ingredients

1 package (14 ounces) Werther's® Original Chewy Caramels

20 large marshmallows

1/2 cup butter, melted

1/3 cup heavy whipping cream

Apple slices

Directions

Place caramels in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers. Yield: 2-1/2 cups.

Turtle Brownies

Rich and fudgy chocolate brownies topped with caramel and toasted pecans.

Ingredients

• 1 cup heavy cream
• 1/2 cup water
• 3 1/2 cups sugar
• 4 tablespoons light corn syrup
• 1/2 cup sour cream
• 1 1/2 sticks unsalted butter
• 3 ounces unsweetened chocolate, roughly chopped
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Instructions

1. To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.
2. Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.
3. To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.
4. Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.
5. Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.
6. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.

Millionaire's Bars (Salted Caramel Chocolate Shortbread Bars)

Millionaire's Bars

Makes about 3 dozen bars

Ingredients 

For the shortbread: 

2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup unsalted butter, room temperature

1/2 cup sugar

For the caramel: 

1 cup unsalted butter, cut into pieces

1 cup sugar

4 tbsp light corn syrup

2 (14 oz) cans sweetened condensed milk

For the chocolate: 

8 oz semisweet chocolate, finely chopped

1 tsp light corn syrup

1/2 cup unsalted butter, cut into pieces

fleur de sel or sea salt for sprinkling

Directions

To make the shortbread, preheat the oven to 325.  Line a 9x13-inch baking pan with parchment paper.  In a small bowl, combine the flour, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.  With the mixer on low speed, blend in the flour mix until just incorporated.  Transfer the dough to the prepared baking pan and press into an even layer.  Bake for 15-18 minutes or until golden.  Transfer the pan to a wire rack to cool completely.

For the caramel, combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan over medium heat.  Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to a simmer, stirring constantly.  Continue simmering and stirring until the mix turns an amber color and thickens a bit.  Pour over the shortbread layer as evenly as possible, and allow to cool completely and set by chilling in the fridge for a few hours or overnight.

For the chocolate layer, in a double boiler, combine the chocolate, corn syrup, and butter over simmering water.  Heat, stirring occasionally, until the chocolate is fully melted and the mixture is smooth,  Pour evenly over the caramel layer and use an offset spatula to smooth it out.  Allow to cool for a minute or two and then sprinkle on the fleur de sel.  Chill, covered, until ready to slice or serve.