Caramel Delight Recipes

CARAMEL DELIGHT

Caramel Delight image

This is a rich creamy drink made of vodka, buttershot and Amarula which is from the marula fruit. Using caramel and chocolate syrup to enhance it's flavor.

Provided by Rita1652

Categories Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces Amarula cream liqueur
2 ounces vodka
2 ounces butterscotch schnapps (Buttershots)
1 teaspoon caramel syrup, to garnish
1 teaspoon chocolate syrup, to garnish
cinnamon-sugar mixture, to garnish

Steps:

Coat the rim of two chilled martini glasses with caramel dip into cinnamon and sugar mixture then drizzle the caramel and chocolate inside the glass.
In a shaker add the first 3 ingredients with a 12 of ice cubes. Give a really good shake.
Pour into prepared glasses with or without ice.
Enjoy!

Nutrition Facts : Calories 80.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 11.1, Carbohydrate 2, Fiber 0.1, Sugar 1, Protein 0.1

OREO CARAMEL DELIGHT RECIPE

Oreo Caramel Delight Recipe image

Turn a classic sandwich cookie into a decadent dessert. Our Oreo Caramel Delight comes with an easy recipe for a savory treat!

Provided by Recipes.net Team

Categories Cookies

Time 2h15m

Yield 10

Number Of Ingredients 8

Ingredients

32 pcs Chocolate Cream Oreo cookies
14 oz caramel
½ cup butter or margarine
1 can 5 oz evaporated milk
1 cup confectioners' sugar
1 tsp vanilla
8 oz 1 pack, softened cream cheese
16 oz 1 tub, divided whipped topping

Steps:

Finely crush the Oreos and spread 3 quarters of the crumbs at the bottom of a 9x13 rectangular pan.
In a saucepan, melt the milk, butter, and caramel together and pour them over the cookies.
Using a hand mixer, beat the confectioners' sugar, vanilla, and cream cheese together. Add in 2 cups of whipped topping and continue mixing.
Spread the mixture over the caramelized cookies.
Place the remaining whipped topping on top of the mixture and sprinkle on the remaining Oreo's.
Decorate the mousse with Oreos and refrigerate for at least 2 hours.
Divide it into 10 pieces and serve. Enjoy your decadent Oreo Caramel dessert and share it with everyone!

Nutrition Facts : Calories 472.00kcal, Carbohydrate 55.00g, Cholesterol 38.00mg, Fat 26.00g, Fiber 1.00g, Protein 7.00g, SaturatedFat 12.00g, ServingSize 10.00pieces, Sodium 346.00mg, Sugar 49.00g

CARAMEL BROWNIE DELIGHT

Caramel Brownie Delight image

This recipe came as an insert in the mail from Family Circle - I haven't made it yet and was surprised it wasn't posted. I am posting here so that I don't lose it until I can make it.

Provided by Ceezie

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

brownie mix
2/3 cup pecans
1/2 cup instant coffee crystals
1 tablespoon cinnamon
1/3 cup heavy cream
1/2 cup brown sugar
6 tablespoons unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
13 ounces chocolate, nut spread (Nutella)
1/3 cup chopped pecans
3 cups pecan halves

Steps:

Heat oven to 350 degrees. Lightly grease 2 9inch round cake pans. Line bottoms of pans with parchement paper set aside.
Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
To serve, use a long serrated knife to cut torte into wedges.

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