New Eating Adventures

Posts tagged caramel

2 notes

Turtle Cheesecake Bars

Cheesecake is best when it is dense and creamy, with a perfect crust. This simple recipe is exactly the way I love my cheesecake!

Turtle Cheesecake Bars

Makes 12 bars

(Revised from Dashing Dish)


  • 1 pre-made Oreo pie crust
  • 1 (8 oz.) package reduced fat cream cheese, room temperature
  • 3/4 cup agave nectar
  • 3/4 cup fat free Greek yogurt
  • 1 whole egg & 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 cup caramel ice cream topping
  • 1/4 cup walnuts, chopped


Preheat oven to 375 degrees F. Line 8x8 baking dish with foil to help with removing the bars, and spray with non-stick cooking spray. Remove Oreo crust from pan and press down into your foil-lined pan. Bake pie crust for 8 minutes, remove from oven and let cool.

Cream together the cream cheese, agave, yogurt, eggs and vanilla until smooth. Pour the filling over the baked crust and smooth out with a spatula. 

Bake for 30-35 minutes or until the cheesecake is almost set in the center. Let cool, and chill in the refrigerator for a 4 hours or overnight.

After chilling, use the foil to pull the cheesecake out of the pan. Cut the bars into 12 even bars. Before serving, drizzle with caramel.

Chocolate, caramel, nuts, sweet, rich, nutty, decadent.

Filed under chocolate caramel walnuts cheesecake dessert sweet sugar black white

0 notes

Salty Chocolate Caramel Candies

Sweet. Salty. Nutty. The ultimate treat and dessert sensation. These little lumps of flavor explosion will make you smile and fight that sweet craving that you have had since you first woke up. Or am I the only person who craves sweets when I wake up? I read somewhere the other day that people who don’t get enough sleep crave sweets. But last night I slept for 10 hours and all I have craved today is sugar. I would have been that one subject to mess up the entire study.

Salty Chocolate Caramel Candies

(Revised from She Wears Many Hats)


  • 10 ounces whole walnuts
  • 10 ounces caramels
  • 10 ounces milk chocolate chips
  • course salt for sprinkling (kosher salt or sea salt)


Preheat the oven to 350 degrees. Lightly salt the walnuts pieces and toast on a baking sheet for 8-12 minutes. Be sure to keep an eye on them!

While the walnuts are toasting, melt caramels in a microwave safe bowl in 30 second intervals until smooth. When the walnuts are ready, mix them into the melted caramels.

Drop tablespoon size rounds onto a lined baking sheet (or countertop). If the mixture gets too hard to handle, reheat in the microwave for about 20-30 seconds.

Melt the chocolate chips in a microwave safe bowl in 30 second intervals, until smooth. Top each caramel and walnut lump with about 1 tablespoon of chocolate, and sprinkle with a little bit of salt.

Let them cool and store in an airtight container. This batch made about 32 candies but it all depends on how bug you make the candies.

Happy Sweets!

Filed under chocolate caramel nuts walnuts dessert treat candy snack heaven

1 note

Everything Brownie

There are so many different types of brownies and everyone has their own favorite. I have seen so many personal versions of brownies lately so I decided I was going to try my own, and also because I was craving brownies. I took a good old box of Betty Crocker’s Fudge Brownie mix and doctored it up to my liking.

The Everything Brownie

Clearly I could not pin point my craving so I put it all in. Caramel, peanut butter, milk chocolate, nuts… Sounds like a marriage made in heaven!

I made my brownies in ramekins but these would work great in a normal 9x13 or 8x8 pan.

1. Make the batter as it states on the back of the box. I then placed enough batter to cover the bottom (Don’t forget to spray the dish with non-stick cooking spray!)

2. Make your caramel-peanut butter sauce. Yes, that’s right caramel-peanut butter. I melted caramel in the microwave and added some peanut butter. It is a taste that makes you think “Mmm peanut butter, but wait what is that other flavor in the back?” Oh yeah, it’s caramel!

3. Drizzle the sauce over the bottom layer or the batter, top with chopped toasted walnuts.

4. Add more batter just to cover the caramel-peanut butter-walnut layer. Cover the top layer with more walnuts and chopped milk chocolate.

5. Bake these at 350 degrees until you insert a toothpick into the center and it comes out clean. I checked mine every 15 minutes because I made them in a nontraditional pan. I think it took close to 40 minutes. I do suggest making these in a normal 8x8 pan because mine cooked unevenly and I feel that they would turn out better that way. But they were still yummy and fudge-y just as I hoped.

I had a baking helper today too… Toby!

Filed under chocolate brownies dessert nuts caramel