CARAMEL PECAN DELIGHT
After one bite of this rich caramel-drizzles dessert, you'll move it to the top of your recipe file. A buttery crust of crushed pecan cookies complements the cheesecake-like filling. "It's a glorious treat," promises Judy Atwell of Aptos, California.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a small bowl, whisk milk and dry pudding mix for 2 minutes. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. , Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.
Nutrition Facts : Calories 408 calories, Fat 24g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 471mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL PECAN DELIGHT PIE! RECIPE - (4.2/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- In a skillet lightly brown the pecans and coconut in the butter. Set aside to cool. With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping. Divide evenly between the two pie crusts. Top each with half of the pecan and coconut mixture. Drizzle the entire jar of caramel ice cream topping over the tops of both pies. Refrigerate or freeze for at least 3 - 4 hours. I think they cut best if you freeze them.
CARAMEL BROWNIE DELIGHT
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
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.
PICCADILLY'S CAFETERIA PECAN DELIGHT RECIPE - (4.4/5)
Provided by WhystleStop
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees fahrenheit. Bake 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. When ready to serve, you may drizzle caramel topping over the pie or by the slice. Meringue's will whip fluffier and be fuller when prepared at low humidity.
PECAN DELIGHTS
A relative visiting from Oklahoma brought these and the recipe with her. Who can resist rich chewy caramel over crunchy pecans drizzled with sweet chocolate? These candies have become a holiday favorite to both make and eat! -Linda Jonsson, Marion, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage). , Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper. , Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.
Nutrition Facts : Calories 255 calories, Fat 17g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 71mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 2g protein.
PHILADELPHIA CARAMEL-PECAN CHEESECAKE
Enhance your cheesecake repertoire with a delicious caramel and pecan twist. This caramel-pecan cheesecake features crushed vanilla wafer crust and tangy sour cream. PHILADELPHIA Caramel-Pecan Cheesecake is great for any holiday table.
Provided by My Food and Family
Categories Nuts
Time 6h
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Chop 1/2 cup nuts finely; mix with wafer crumbs and butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours.
- Drizzle with caramel topping; sprinkle with remaining nuts.
Nutrition Facts : Calories 440, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7896 g, Sugar 0 g, Protein 7 g
PECAN DELIGHT
This is wonderful!
Provided by Sandi
Categories Desserts Pies Pecan Pie Recipes
Time 2h40m
Yield 8
Number Of Ingredients 7
Steps:
- Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
- Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
- Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 41.9 g, Fat 22.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 141.9 mg, Sugar 35.8 g
CARAMEL PECAN BARS
Make and share this Caramel Pecan Bars recipe from Food.com.
Provided by PanNan
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs.
- Pat into an ungreased 9 X 13 glass pan.
- Spread the pecans over the crust.
- Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan.
- Cook over medium heat stirring constantly.
- Bring to a full boil and boil for one minute, stirring constantly.
- Pour over the crust and pecans.
- Bake for 20 minutes and remove from oven- do not overbake.
- Immediately sprinkle the top with 1 - 2 cups of chocolate chips.
- The amount depends on your preference for chocolate.
- Two cups will give a fairly thick layer.
- When the chips have melted, spread evenly over the crust with a spreader or butter knife.
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