Creme Caramel Squares Recipes

CRèME CARAMEL SQUARES

Steps:

• Mix graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
• Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP. Spread over crust.
• Beat each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP. Refrigerate 4 hours. Drizzle with caramel topping just before serving.

CRèME CARAMEL SQUARES

Steps:

• 1. Mix graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
• 2. Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP. Spread over crust.
• 3. Beat each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP. Refrigerate 4 hours. Drizzle with caramel topping just before serving.

CRAZY GOOD CARAMEL SQUARES

Steps:

• For crust: cream butter.
• Add brown sugar.
• Add beaten egg yolks and beat well.
• Add flour and combine thoroughly.
• Spread mixture in bottom of greased 8" square pan.
• For topping: beat 2 egg whites until stiff.
• Blend in lightly packed brown sugar.
• Add vanilla, salt and fold in nuts.
• Spread over crust.
• Bake in preheated 350 degree oven for 30 min.

CARAMEL SQUARES

Steps:

• Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
• For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
• For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.

CARAMEL SQUARES

Steps:

• Preheat oven to 350 °F.
• To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
• Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
• Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
• To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
• Bring to the boil and simmer for 7 minutes.
• Beat in the sweetened condensed milk and vanilla essence.
• Pour the filling over the base and bake for 20 minutes longer.
• Set aside to cool completely.
• Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
• Store at room temperature in a cookie tin or airtight container.

CREME CARAMEL SQUARES

Steps:

• Mix graham crumbs and butter, press onto bottom of 13x9-inch baking dish.
• Refrigerate while preparing filling.
• Beat cream cheese, sugar and 1/4 cup milk in a large bowl with mixer until blended. Gently stir in 1 cup whipped topping; spread onto crust.
• Prepare each pudding mix with 1 1/2 cups milk in separate bowls. Beating with whisk 2 minutes.
• Layer vanilla and butterscotch pudding over cream cheese filling. Top with remaining whipped topping.
• Refrigerate 4 hours. Drizzle with topping before serving.