\nSalted Caramel Chocolate Tart Recipe<\/p>\n
Indulge in the rich, buttery goodness of caramel with these 20 irresistible desserts that will satisfy your sweet tooth. From classic cheesecakes and tarts to innovative cupcakes and truffles, every bite is a masterclass in textures and flavors. Whether you’re a fan of salty-sweet combinations or velvety-smooth sauces, there’s something for everyone on this list. Let the caramel obsession begin with Salted Caramel Chocolate Tart, a heavenly union of gooey caramel, rich chocolate, and flaky pastry. Or, try your hand at Caramel Apple Cheesecake Bars, a sweet and tangy twist on the classic dessert.<\/p>\n
\nSalted Caramel Chocolate Tart Recipe<\/p>\n
A rich and decadent dessert that combines the smoothness of caramel with the deep flavors of dark chocolate, all wrapped up in a buttery pastry crust.<\/p>\n
Ingredients:<\/p>\n
– 1 sheet puff pastry, thawed
\n– 1 cup (200g) granulated sugar
\n– 1\/2 cup (120ml) heavy cream
\n– 1\/4 cup (60g) unsalted butter, melted
\n– 1 teaspoon vanilla extract
\n– 1 cup (250g) dark chocolate chips (at least 70% cocoa)
\n– Flaky sea salt, to taste<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper.
\n2. Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch. Transfer to the prepared baking sheet.
\n3. In a small saucepan, combine sugar, cream, and melted butter. Cook over medium heat, stirring occasionally, until caramel is golden brown (about 5 minutes).
\n4. Remove from heat and stir in vanilla extract. Pour onto pastry, leaving a 1-inch border around edges.
\n5. Bake for 20-25 minutes or until pastry is golden brown and caramel is bubbly.
\n6. Melt chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.
\n7. Drizzle melted chocolate over warm tart and sprinkle with flaky sea salt.<\/p>\n
Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups graham cracker crumbs Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Line an 8-inch square baking dish with parchment paper. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup brown sugar Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Sticky Toffee Sauce:<\/strong><\/p>\n – 1 cup light corn syrup Combine ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes or until thickened.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 and 1\/2 sticks of unsalted butter, plus more for greasing the pan Instructions:<\/strong><\/p>\n 1. Preheat the oven to 350\u00b0F (180\u00b0C). Grease an 8-inch square baking pan with butter. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Buttercream Frosting:<\/strong><\/p>\n – 1\/2 cup unsalted butter, softened Beat butter and powdered sugar together until smooth. Add vanilla extract; mix well.<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a 9-inch (23cm) springform pan with parchment paper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups heavy cream Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine heavy cream, whole milk, sugar, and corn syrup. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Cooking Time:<\/strong> 20-25 minutes (includes chilling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups graham cracker crumbs Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 1 hour 5 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 40-45 minutes<\/p>\n These chewy macaroons are infused with the richness of caramel and toasted coconut, making them a decadent dessert perfect for any occasion.<\/p>\n Ingredients:<\/p>\n – 1 1\/2 cups almond flour Instructions:<\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups stale bread, cut into 1-inch cubes Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9×13-inch baking dish. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 and 1\/2 sticks unsalted butter, at room temperature Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line an 8-inch square baking pan with parchment paper. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease two 9-inch (23cm) round cake pans. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) hazelnuts, chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 10-12 minutes (baking hazelnuts) + 30 minutes (refrigerating truffles)<\/p>\n Ingredients:<\/strong><\/p>\n – 12-16 ladyfingers Instructions:<\/strong><\/p>\n 1. In a large bowl, combine espresso and sugar; stir until dissolved. Cooking Time:<\/strong> 3-4 hours (including chilling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) white chocolate chips Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Line an 8-inch square baking dish with parchment paper. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Indulge in the sweetest of treats with these 20 decadent caramel dessert recipes. From classic desserts like salted caramel chocolate tart and sticky toffee pudding with caramel sauce, to creative twists like caramel-stuffed chocolate chip cookies and caramelized white chocolate mousse, there’s something for everyone. Try your hand at making dulce de leche flan or caramel swirl cheesecake, or satisfy your sweet tooth with treats like caramel popcorn crunch cupcakes and caramel pecan brownies. These irresistible desserts are sure to delight anyone with a taste for the rich and indulgent.<\/p>\n","protected":false},"excerpt":{"rendered":"Caramel Apple Cheesecake Bars<\/h2>\n
\nThese gooey, indulgent bars combine the perfect blend of caramelized apples and creamy cheesecake on a buttery shortbread crust. Perfect for fall gatherings or as a unique dessert for any occasion.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup unsalted butter, melted
\n– 16 oz cream cheese, softened
\n– 1\/2 cup granulated sugar
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1 cup diced apples (about 2-3 medium-sized)
\n– 1\/4 cup caramel sauce<\/p>\n
\n2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into prepared pan.
\n3. In a separate bowl, beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract; mix well.
\n4. Pour cheesecake batter over crust. Top with diced apples and drizzle with caramel sauce.
\n5. Bake for 35-40 minutes or until edges are set and center is slightly jiggly. Let cool completely before refrigerating for at least 4 hours.<\/p>\nSticky Toffee Pudding with Caramel Sauce<\/h2>\n
\nA rich and indulgent dessert that combines the comfort of a warm pudding with the sweetness of sticky toffee and caramel sauce. This recipe is perfect for satisfying your sweet tooth.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1 cup heavy cream
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– Sticky toffee sauce (see below for recipe)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt.
\n3. In a large mixing bowl, combine brown sugar, melted butter, heavy cream, eggs, and vanilla extract. Whisk until smooth.
\n4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
\n5. Pour batter into 6 (1-cup) ramekins or small cups.
\n6. Bake for 20-25 minutes or until puffed and golden brown.<\/p>\n
\n– 1\/2 cup heavy cream
\n– 1\/4 cup unsalted butter, melted
\n– 1 teaspoon vanilla extract<\/p>\nCaramel Pecan Brownies<\/h2>\n
\nSatisfy your sweet tooth with these fudgy brownies packed with gooey caramel and crunchy pecans. A perfect treat for any occasion!<\/p>\n
\n– 2 cups of sugar
\n– 4 large eggs
\n– 1\/2 cup of all-purpose flour
\n– 1 teaspoon of baking powder
\n– 1 teaspoon of salt
\n– 1 cup of semi-sweet chocolate chips
\n– 1 cup of caramel sauce
\n– 1\/2 cup of chopped pecans<\/p>\n
\n2. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
\n3. Whisk together sugar, eggs, and melted chocolate.
\n4. Add flour, baking powder, and salt; stir until combined.
\n5. Pour in caramel sauce and stir until smooth.
\n6. Fold in chopped pecans.
\n7. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.<\/p>\nDulce de Leche Flan<\/h2>\n
\nThis classic Latin American dessert is elevated by the deep caramel flavor of dulce de leche, making it a perfect treat for any occasion. With just a few simple ingredients, you can create a silky-smooth flan that’s sure to impress.<\/p>\n
\n– 1\/2 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 1\/4 cup dulce de leche (homemade or store-bought)
\n– 3 large egg yolks
\n– 1\/2 teaspoon vanilla extract<\/p>\n
\n2. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until sugar has dissolved.
\n3. Remove from heat and stir in dulce de leche until well combined.
\n4. In a separate bowl, whisk together egg yolks and vanilla extract.
\n5. Gradually pour warm caramel mixture into egg yolks, whisking constantly.
\n6. Pour mixture into 6 (1\/2 cup) ramekins or custard cups.
\n7. Place ramekins in a large baking dish and add hot water to come halfway up the sides.
\n8. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
\n9. Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.<\/p>\nCaramel Popcorn Crunch Cupcakes<\/h2>\n
\nTransform your snack time into a sweet treat with these Caramel Popcorn Crunch Cupcakes! Moist vanilla cake is filled with crunchy caramel popcorn and topped with a creamy buttercream frosting.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 1 large egg
\n– 1 teaspoon vanilla extract
\n– 1 cup caramel popcorn (homemade or store-bought)
\n– Buttercream frosting (recipe below)<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, beat butter until creamy. Add egg and vanilla extract; mix well.
\n4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
\n5. Fold in caramel popcorn.
\n6. Divide batter evenly among cupcake liners.
\n7. Bake for 18-20 minutes or until a toothpick comes out clean.<\/p>\n
\n– 1 1\/2 cups powdered sugar
\n– 1 teaspoon vanilla extract<\/p>\nBanoffee Pie with Homemade Caramel<\/h2>\n
\nRich, buttery shortbread crust, velvety homemade caramel, and sweet bananas come together to create a show-stopping dessert. This classic British treat is sure to satisfy any sweet tooth.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, softened
\n– 2 large ripe bananas, sliced
\n– 1 cup heavy cream
\n– 1\/2 cup granulated sugar
\n– 1\/4 teaspoon sea salt
\n– 1\/2 cup unsalted butter, cut into small pieces<\/p>\n
\n2. Prepare the crust: Whisk together flour and confectioners’ sugar. Add softened butter; mix until crumbly. Press into prepared pan.
\n3. Bake crust for 18-20 minutes or until lightly golden.
\n4. Prepare caramel: Combine heavy cream, granulated sugar, and sea salt in a saucepan. Bring to a boil over medium heat; reduce heat to low and simmer for 10-12 minutes or until thickened.
\n5. Assemble pie: Arrange banana slices on top of cooled crust. Pour warm caramel over bananas.<\/p>\nCaramel-Stuffed Chocolate Chip Cookies<\/h2>\n
\nThese chewy cookies are packed with gooey caramel and dark chocolate chips, making them the perfect treat for any sweet tooth.<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, at room temperature
\n– 3\/4 cup white granulated sugar
\n– 1 cup brown sugar
\n– 2 large eggs
\n– 2 tsp vanilla extract
\n– 1 cup semi-sweet chocolate chips
\n– 1\/2 cup caramel sauce (homemade or store-bought)
\n– Optional: chopped nuts or sea salt for topping<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
\n3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
\n4. Stir in flour mixture until just combined, being careful not to overmix.
\n5. Fold in chocolate chips.
\n6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
\n7. Drizzle a small amount of caramel sauce into the center of each cookie.
\n8. Bake for 12-14 minutes or until edges are lightly golden.
\n9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.<\/p>\nSea Salt Caramel Ice Cream<\/h2>\n
\nElevate your ice cream game with this rich and creamy Sea Salt Caramel recipe, featuring a perfect balance of sweet and salty flavors.<\/p>\n
\n– 1 cup whole milk
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup light corn syrup
\n– 1\/4 cup unsalted butter, melted
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon flaky sea salt
\n– 1 cup caramel sauce (homemade or store-bought)<\/p>\n
\n2. Remove from heat and stir in melted butter and vanilla extract. Let it cool to room temperature.
\n3. Cover and refrigerate for at least 2 hours or overnight.
\n4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
\n5. During the last 2 minutes of churning, add the caramel sauce and flaky sea salt.
\n6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.<\/p>\nCaramel Swirl Cheesecake<\/h2>\n
\nA rich and creamy cheesecake with a gooey caramel swirl throughout, perfect for satisfying your sweet tooth.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup unsalted butter, melted
\n– 16 oz cream cheese, softened
\n– 1\/2 cup granulated sugar
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1 cup caramel sauce (homemade or store-bought)<\/p>\n
\n2. Mix crust ingredients and press into a 9-inch springform pan.
\n3. Beat cream cheese until smooth, then add sugar, eggs, and vanilla extract. Mix well.
\n4. Pour cheesecake batter into the prepared pan.
\n5. Drizzle caramel sauce over the batter in a zigzag pattern.
\n6. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
\n7. Let cool completely before refrigerating for at least 4 hours.<\/p>\nCaramel Pear Upside-Down Cake<\/h2>\n
\nSweet and savory, this moist cake features tender pears caramelized in a rich brown sugar syrup, perfectly balanced with the sweetness of golden cake. A perfect dessert for any occasion.<\/p>\n
\n– 1 cup (200g) unsalted butter, softened
\n– 3\/4 cup (180g) white granulated sugar
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 2 cups (250g) all-purpose flour
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1 cup (120g) pears, sliced (Bartlett or Anjou work well)
\n– 1\/2 cup (100g) brown sugar<\/p>\n
\n1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
\n2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
\n3. Whisk together flour, baking powder, and salt. Add dry mixture to wet ingredients; mix until just combined.
\n4. Arrange pear slices on the prepared pan. Pour batter over pears.
\n5. Bake for 40-45 minutes or until toothpick inserted comes out clean.
\n6. Remove from oven and let cool in pan for 10 minutes. Invert onto a wire rack to cool completely.<\/p>\nCaramel Coconut Macaroons<\/h2>\n
\nSweet Treats: Caramel Coconut Macaroons Recipe<\/p>\n
\n– 1\/4 cup unsweetened shredded coconut
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 3 large egg whites
\n– 1\/2 cup caramel sauce (homemade or store-bought)
\n– Toasted coconut flakes for garnish<\/p>\n
\n2. In a medium bowl, whisk together almond flour, unsweetened shredded coconut, sugar, and salt.
\n3. In a separate bowl, whip egg whites until stiff peaks form. Fold into the dry ingredients until well combined.
\n4. Spoon rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving about 1 inch of space between each macaroon.
\n5. Bake for 18-20 minutes or until firm to the touch and lightly golden.
\n6. Remove from oven and let cool completely on a wire rack.
\n7. Once cooled, drizzle with caramel sauce and garnish with toasted coconut flakes.<\/p>\nCaramel Drizzle Bread Pudding<\/h2>\n
\nElevate your dessert game with this rich and indulgent bread pudding, topped with a sticky caramel drizzle. Perfect for special occasions or cozy nights in.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup heavy cream
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/4 teaspoon salt
\n– 1\/2 cup caramel sauce (store-bought or homemade)<\/p>\n
\n2. In a large bowl, whisk together sugar, cream, eggs, vanilla extract, and salt.
\n3. Add bread cubes and stir until evenly coated.
\n4. Pour mixture into prepared baking dish and let it sit for 10 minutes to allow bread to absorb liquid.
\n5. Bake for 35-40 minutes or until golden brown and set.
\n6. Remove from oven and let cool slightly.
\n7. Drizzle caramel sauce over warm pudding and serve.<\/p>\nCaramel Pretzel Blondies<\/h2>\n
\nThese gooey blondies are packed with the perfect combination of salty pretzels, rich caramel, and sweet vanilla.<\/p>\n
\n– 1 cup white granulated sugar
\n– 1\/2 cup light brown sugar
\n– 2 large eggs
\n– 2 teaspoons pure vanilla extract
\n– 1\/4 teaspoon salt
\n– 1 and 1\/4 cups all-purpose flour
\n– 1 cup pretzel rods, crushed
\n– 1\/2 cup caramel sauce (homemade or store-bought)
\n– Chopped pretzels and sea salt for garnish (optional)<\/p>\n
\n2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time.
\n3. Whisk in vanilla extract and salt. Gradually mix in flour, then fold in crushed pretzels.
\n4. Pour batter into prepared pan and smooth top.
\n5. Drizzle caramel sauce over the batter, using as much or as little as desired.
\n6. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely before cutting.<\/p>\nCaramel Pumpkin Spice Cake<\/h2>\n
\nA moist and aromatic cake that combines the warmth of pumpkin spice with the rich flavor of caramel, perfect for fall celebrations or a cozy afternoon treat.<\/p>\n
\n– 1 teaspoon baking powder
\n– 1 teaspoon salt
\n– 1 cup granulated sugar
\n– 1\/2 cup canned pumpkin puree
\n– 1\/4 cup unsalted butter, melted
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger
\n– 1\/4 cup caramel sauce (homemade or store-bought)
\n– Chopped walnuts or pecans for garnish (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt.
\n3. In a large bowl, combine sugar, pumpkin puree, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Whisk until smooth.
\n4. Gradually add the dry ingredients to the wet mixture, whisking until just combined.
\n5. Pour in the caramel sauce and whisk until fully incorporated.
\n6. Divide the batter evenly between the prepared pans.
\n7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.<\/p>\nCaramel Hazelnut Truffles<\/h2>\n
\nRich and buttery caramel meets the nutty flavor of hazelnuts in these decadent truffles. Perfect for a special occasion or as a sweet treat any time.<\/p>\n
\n– 1\/2 cup (100g) unsalted butter, softened
\n– 1\/4 cup (50g) granulated sugar
\n– 2 tablespoons light corn syrup
\n– 1 teaspoon vanilla extract
\n– 1 cup (250ml) heavy cream
\n– 1 cup (120g) milk chocolate chips or chopped dark chocolate<\/p>\n
\n2. In a bowl, whisk together sugar, corn syrup, and vanilla extract. Add hazelnuts and stir until coated.
\n3. Spread the mixture onto the prepared baking sheet and bake for 10-12 minutes or until fragrant and lightly toasted.
\n4. Remove from oven and let cool completely.
\n5. In a separate bowl, whip heavy cream until stiff peaks form. Fold in cooled hazelnut mixture.
\n6. Roll tablespoon-sized balls of the mixture and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
\n7. Melt chocolate chips or chopped dark chocolate in a double boiler or microwave-safe bowl. Dip each truffle into melted chocolate, coating completely.
\n8. Place coated truffles on a parchment-lined baking sheet and refrigerate until firm, about 1 hour.<\/p>\nCaramel Mocha Tiramisu<\/h2>\n
\nElevate your coffee game with this decadent Caramel Mocha Tiramisu recipe, featuring espresso-soaked ladyfingers, rich caramel sauce, and creamy mocha-infused mascarpone cheese.<\/p>\n
\n– 1 cup strong brewed espresso or coffee
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup unsalted butter, softened
\n– 8 oz mascarpone cheese
\n– 1 tsp vanilla extract
\n– 1\/4 cup caramel sauce (homemade or store-bought)
\n– 1\/4 cup heavy cream
\n– Powdered sugar, for dusting<\/p>\n
\n2. Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side; they should be soft and pliable.
\n3. In a separate bowl, whisk mascarpone cheese, vanilla extract, and heavy cream until smooth.
\n4. To assemble: Begin with a layer of ladyfingers in a serving dish. Spread half the mascarpone mixture over the ladyfingers. Drizzle with caramel sauce. Repeat the layers.
\n5. Chill for at least 3 hours or overnight. Dust with powdered sugar before serving.<\/p>\nCaramelized White Chocolate Mousse<\/h2>\n
\nElevate your dessert game with this rich and creamy mousse, featuring the deep flavor of caramelized white chocolate.<\/p>\n
\n– 1\/2 cup (120ml) heavy cream
\n– 1 tablespoon unsalted butter
\n– 2 tablespoons granulated sugar
\n– 1 teaspoon vanilla extract<\/p>\n
\n2. In a medium saucepan, melt white chocolate chips over low heat.
\n3. Add butter, sugar, and vanilla extract; whisk until smooth.
\n4. Pour mixture into a heatproof bowl and let cool slightly.
\n5. Whisk in heavy cream until stiff peaks form.
\n6. Spoon mousse into individual serving cups or a large serving dish.
\n7. Chill in the refrigerator for at least 2 hours or overnight.<\/p>\nCaramel Apple Cinnamon Rolls<\/h2>\n
\nThese caramel apple cinnamon rolls are a delicious twist on the classic treat. The combination of soft, fluffy dough, crunchy caramelized apples, and sweet caramel glaze will be a hit with anyone who tries them.<\/p>\n
\n– 1 teaspoon active dry yeast
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup warm water
\n– 1\/4 cup unsalted butter, melted
\n– 1 egg, beaten
\n– 1\/2 cup diced apples (Granny Smith or other sweet variety)
\n– Caramel glaze (store-bought or homemade)<\/p>\n
\n2. In a large mixing bowl, combine flour, yeast, sugar, and warm water. Mix until dough forms.
\n3. Knead the dough for 5-7 minutes until smooth.
\n4. Roll out the dough to a thickness of about 1\/4 inch.
\n5. Arrange diced apples on one half of the dough, leaving a 1-inch border.
\n6. Fold the other half of the dough over the apples and press edges together.
\n7. Brush with melted butter and bake for 20-25 minutes or until golden brown.
\n8. Drizzle with caramel glaze while still warm.<\/p>\nCaramel Pecan Pie Bars<\/h2>\n
\nThese gooey bars combine the classic flavors of caramel and pecans with a shortbread crust, perfect for satisfying your sweet tooth.<\/p>\n
\n– 1\/4 cup packed brown sugar
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 1 cup chopped pecans
\n– 1\/2 cup caramel sauce (homemade or store-bought)
\n– 1 teaspoon vanilla extract<\/p>\n
\n2. In a medium bowl, whisk together flour and brown sugar. Add softened butter; mix until a crumbly dough forms.
\n3. Press the dough into the prepared baking dish.
\n4. Top with chopped pecans and drizzle with caramel sauce.
\n5. Bake for 25-30 minutes or until the edges are lightly golden.
\n6. Remove from oven and let cool completely before cutting into bars.<\/p>\nSummary<\/h2>\n