caramel

E…LEV…EN…

It took me from 9pm on Thursday night to 4pm Friday afternoon to get them done, but I got them done. And boy were they yummy!

I will share the links with you for three of the recipes:

Peanut Butter Sheet Cake

Pumpkin Bars with Cream Cheese Frosting

Caramel Mallow Brownies

I altered my original recipe by melting the caramel bits with a little milk, poured it over the brownie base and then added the mallow and frosting. It was the BEST idea I have had yet!

I LOVE to bake, as long as it isn’t cookies. Those little bastards take forever. But, after almost 24 hours of baking, my Kitchen Aid Mixer was happy to see me go.

For now. 🙂

Wishing you and yours a Very Merry Christmas!

My gift to you is the recipe for my most requested treat, Caramel Chex! I only make it one time a year for a very specific reason: It’s ridiculously addicting. Consider yourself warned.

Step 1: Preheat oven to 325*. In a saucepan, heat sugar, Karo Syrup and butter over medium heat until butter is melted and sugar is dissolved. On a prepared (large) baking sheet spread out cereal, nuts and coconut.

*I have found 350 temp is perfect in an electric oven, but 325 works best in a gas oven.

Step 2: Pour caramel mixture over cereal mix. Coat cereal mixture well. Try not to drool.

Step 3: Stir well, place in oven for 24 minutes, stirring every eight minutes to assure every cereal bit gets equally coated.

Step 4: After the 24 minute baking time spread mixture out on lightly greased parchment paper making sure to create an even layer. Feel free to leave some small clumps for extra gooey pieces after it cools.

Step 5: Try to keep your significant other out of it. It’s dangerously good.

Step 6: Store as desired. I typically place mine in either snack size bags, decorated with cute ribbon, or in zip lock bags for ease of access. I always add M&M’s when bagging up. Note: as the Chex settles it will stick together, creating clumps, so keeping it stored in baggies allows you to gently massage the chex mix to break it up.