How To make Caramel Crunch Pie
BETTE LELAND CGVH43B:
CRUST:
2 cups Graham cracker crumbs
3 tablespoons Finely chopped peanuts
6 tablespoons Butter melted
2 packages Cream cheese softened (8 oz)
1/3 cup Brown sugar
1/4 cup Corn syrup
2 tablespoons Cornstarch
3 large Eggs
1/3 cup Sour cream
1 1/2 teaspoons Vanilla
6 Snicker candy bars (2.07 oz) :
coarsely chopped
(3 TOPPING:
3/4 cup Milk chocolate chips
1/4 cup + 2 tbl. sour cream
1 tablespoon Brown sugar
1/4 cup Whole peanuts
10 Caramel candies
1. Make crust: Preheat oven to 350. Combine graham cracker crumbs, peanuts and melted butter in med. bowl. Press into bottom and halfway up the sides of 9" springform pan.
2. Beat cream cheese in mixer bowl until smooth. Beat in brown sugar,
corn syrup and cornstarch. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir in chopped candy bars and peanuts. Pour over crust.
3. Bake 15 min. Reduce oven temp. to 300 and bake 1-1/4 hrs. more until
top of cheesecake is no longer wet or glossy. Remove cake from oven; run knife around edge. Turn oven off and return cake to oven for 1 hr. more. Cool completely on wire rack. Cover and refrigerate overnight. 4. Prepare topping: Melt choc. chips in small sauce pan over low heat. Stir in 1/4 c. sour cream and the brown sugar/ Spread over cheesecake and sprinkle peanuts on top. Melt caramels in heavy saucepan over low heat. Remove from heat and stir in 2 tbls. sour cream. Drizzle over cheesecake. Makes 16 servings.
Bette...NM
How To make Caramel Crunch Pie's Videos
Caramel Crunch Bars
Caramel Crunch Bars – A deliciously thick and crunchy layer of Rice Krispies loaded chocolate topped with a generous layer of caramel, and a smooth and creamy layer of chocolate. These no-bake bars are ABSOLUTELY irresistible!
For the FULL RECIPE and instructions, click here:
INGREDIENTS:
For the Crunch Layer
18-oz (525g) chocolate, coarsely chopped
2 cups (50g) Rice Krispies
For the Caramel Layer
10-oz (280g) chewy caramels or toffees
1/8 cup (30ml) evaporated milk
For the Chocolate Layer
8-oz (235g) chocolate, coarsely chopped
1/3 cup (75g) unsalted butter
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Cheat Day Friday: Caramel Apple Crunch Pie from Betty's Pies
A #Minnesota staple: Betty's Pies!!
On Fridays, Colleen and Bradley like to try delicious (or not so delicious) #snacks and #treats! Will they like #Caramel #Apple #Crunch #Pie from Betty's #Pies? Watch to find out! What's your favorite snack to cheat with? Which #food item should they try next?
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Cooking With Rania: Apple Caramel Crunch Pie
Rania Harris, of Rania's Catering, is continuing her fall recipe theme with this delicious pie!
Chunky Chocolate & Caramel Crunch Cookies | Genius Recipes
This week Samantha Seneviratne guest hosts Genius Recipes and shares magical caramel crunch-chocolate chunklet cookies from Dorie Greenspan. While you won’t find caramel in the ingredient list, it's the flavor you catch with the first delicious bite. The addition of chopped walnuts and small chunks of chocolate makes these cookies an alchemical wonder of crisp and tender textures. GET THE RECIPE ►►
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PREP TIME: 2 hours 15 minutes
COOK TIME: 22 minutes
MAKES: 24 cookies
INGREDIENTS
2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
½ cups (100 grams) sugar
½ cups (60 grams) confectioners’ sugar
½ teaspoons fine sea salt
1 teaspoon pure vanilla extract
2 cups (272 grams) all-purpose flour
3 ounces (85 grams) dark or milk chocolate chopped into small chunks
about ½ cups (60 grams) coarsely chopped walnuts, toasted or not (or more chocolate chunks)
Recipe adapted very slightly from Baking With Dorie: Sweet, Salty & Simple (Harvest, October 2021).
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#caramelcookies #caramelcrunchcookies #cookies
4 Levels of Apple Pie: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny from the Institute of Culinary Education - to bake us a fresh apple pie. After each of them had presented their creation, we asked food scientist Rose to review their work. Which pie is the apple of your eye?
Check out the level 3 recipe on the ICE blog:
Emily is on Instagram at @emilyslamduncan
Follow Beth at @bethdimino
Follow Chef Penny at @penny.stankiewicz
Follow the Institute of Culinary Education here! @iceculinary
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Professional Baker Teaches You How To Make APPLE CRISP!
Apple Crisp is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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This apple crisp has browned butter in the crisp topping, giving it a beautiful nutty aroma that complements the apples perfectly.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 cups (900 g) apples (such as Gala, MacIntosh or other sweet, eating apple), peeled and sliced
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ cup (115 g) unsalted butter
1 ¼ cups (115 g) regular rolled oats
1/3 cup (50 g) whole wheat flour
½ cup (100 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
pinch salt
Directions
1. Preheat the oven to 350 F (180 C).
2. Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
3. Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
4. Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.
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