Salted Carmelitas


Salted Carmelitas

Yield: 8″ x 8″


32 caramels, unwrapped (such as Kraft)

1/2 cup (120ml) heavy cream

1 cup (140g) all-purpose flour

1 cup (98g) old fashioned rolled oats

3/4 cup (170g) packed light-brown sugar

1/2 tsp baking soda

1/4 tsp table salt

10 Tbsp (5 oz) unsalted butter

1 tsp vanilla extract

1/2 cup (92g) milk chocolate chips

1/2 cup (92g) semi-sweet chocolate chips

Flaky sea salt, such as Maldon



  • Preheat oven to 350 degrees. Pour cream over caramels in a microwave safe bowl, heat mixture on HIGH power in 30 second intervals, stirring well after each interval until melted and smooth (alternately you can combine
  • the two ingredients in a saucepan and melt over low heat), set aside.
  • In a mixing bowl whisk together flour, oats, brown sugar, baking soda and 1/4 tsp table salt. Place butter in a microwave safe bowl and heat butter in microwave until melted. Stir vanilla extract into melted butter then pour mixture over dry ingredients. Using a fork, stir well to evenly coat. Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish (layer will be thin) then bake in preheated oven for 10 minutes. Remove from oven and sprinkle milk chocolate and semi-sweet chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer. Sprinkle a scant 1/2 tsp flaky sea salt evenly over caramel layer (or you can sprinkle it over the top of the last crumble layer before baking), then sprinkle top evenly with remaining oat mixture. Bake in preheated oven 16 – 20 minutes until lightly golden. Cool completely on a wire rack (it will take a few hours. To speed up the cooling you can chill in refrigerator). Store in an airtight container in a single layer.






source:  cookingclassy




Salted Caramel Sauce


Salted Caramel Sauce


2 cups granulated sugar

12 tbsp unsalted butter, diced

1 cup heavy cream

3tbsp salt


  1.  In a semi-deep non-stick pot, heat sugar over medium high heat stirring often
  2. The sugar will soon start to clump together. This is ok
  3. The sugar will soon start to break down into a liquid so switch to a whisk to get rid of the clumps
  4. Once the sugar is in liquid form, you’ll want to continue stirring and heating it up to 350degrees Fahrenheit on your candy thermometer
  5. Once it hits 350degrees Fahrenheit, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
  6. Once the butter has melted, add the heavy cream.  Since the heavy cream is cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes
  7. Remove from heat, stir in the salt, and let it completely cool down before pouring it into any jars.
  8. Store in the refrigerator and warm up slightly to drizzle or use ofr desserts.

source:  tablefortwoblog

Salted Caramel Chocolate Chip Cheesecakes


Salted Caramel Chocolate Chip Cheesecakes


Oreo Cookie Crust

18 whole Oreos (Double Stuf or regular)

1/4 cup (60g) unsalted butter, melted

Cheesecake Filling

16 oz (448g) full-fat cream cheese, softened to room temperature

3/4 cup (150g) granulated sugar

1/4 cup (60g) yogurt*

2 large eggs

1 teaspoon vanilla extract

1 cup (180g) mini semi-sweet chocolate chips (or regular size)

homemade salted caramel sauce (step-by-step photos included)



Preheat oven to 350F degrees. Line two 12-count cupcake pans with 18 liners.

For the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press 1 heaping Tablespoon of mixture into the bottom of each liner, see picture above for a visual. You should have enough for 16-18 cups. Bake in batches for 5 minutes and allow to slightly cool as you prepare the filling.

For the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.

Spoon batter into the crusts until nearly full. Bake each pan for 20-23 minutes. The centers will still be slightly jiggly, that’s OK.  The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.

Right before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover cheesecakes tightly and store in the refrigerator for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight.

Additional Notes:

*Sour cream OR nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.

source: sallysbakingaddiction

Salted Caramel Sauce


Salted Caramel Sauce


1 cup granulated sugar
1/4 cup water
1 teaspoon light-colored corn syrup (can be omitted but helps reduce crystallization)
1/2 cup whipping or heavy cream
1 tablespoon vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier, or a favorite liqueur)
1/2 to 1 teaspoon salt, optional and to taste (for a true ‘salted caramel’ sauce, I use 1 teaspoon)


  1. Tie up your hair, put your phone down, get small children out of the kitchen. Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You’re working with boiling sugar and your full attention on the recipe is necessary.
  2. In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
  3. Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
  4. As soon as the sauce has turned caramel-colored, reduce the heat to low.
  5. Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.
  6. Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.
  7. Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
  8. Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.

source:  averiecooks

Salted Caramel Chocolate Mousse


Salted Caramel Chocolate Mousse


  • 1/2 cup granulated sugar
  • 3 tablespoons butter (salted or unsalted), cut into cubes
  • 3/4 cup heavy cream
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 large eggs*, separated
  • 1/4 teaspoon flaky sea salt
  • red currants or raspberries, for garnish



  1. Spread the sugar evenly over the bottom of a wide saucepan and set over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
  2. When the caramel is a deep amber color and smell just slightly burnt, remove from heat and quickly whisk the butter cubes, whisking until melted. Slowly whisk in the cream until smooth and no bits of hardened caramel remain (be sure you scrape the edges of the pan to incorporate any stubborn bits). Add the chopped chocolate and gently stir until melted and smooth. Transfer to a large heatproof bowl and let cool to room temperature (about 15 to 20 minutes).
  3. When chocolate mixture is no longer warm to the touch, whisk in the egg yolks until smooth.
  4. In a clean bowl, whip the egg whites until they hold stiff peaks. Using a large rubber spatula, fold one-third of the whipped whites into the chocolate mixture to lighten it along with flaky sea salt. Then gently fold in the remaining egg whites until just incorporated (do not overmix). Divide among serving glasses and chill for at least 8 hours until set. Serve with fresh berries if desired.

*This recipe contains raw/uncooked eggs. We always recommend seeking out fresh, local eggs from a trusted source. However, you can also purchase whole pasteurized eggs if you’re worried.

source : loveandoliveoil

Salted Caramel and Chocolate Pecan Pie Bars


Salted Caramel and Chocolate Pecan Pie Bars

Yield: 8×8 or 9×9 pan


1/2 cup unsalted butter, very soft (1 stick)
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1 tablespoon cornstarch
pinch salt, optional and to taste

Salted Caramel Filling
8 ounces roasted salted pecans, halves or pieces okay; about 2 cups (I used Trader Joe’s roasted salted halves)
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter (1 stick)
1 cup light brown sugar, packed
1/3 cup whipping cream or heavy cream
1 tablespoon vanilla extract
1/2 teaspoon salt, or to taste



  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
  2. Crust – In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
  3. Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
  4. Filling – Evenly sprinkle the pecans.
  5. Evenly sprinkle with the chocolate chips; set pan aside.
  6. In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt.
  7. Remove bowl from micro, and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.
  8. Return bowl to microwave and heat for 1 minute on high power.
  9. Remove bowl from micro, and whisk until mixture is smooth.
  10. Whisk in the vanilla and salt.
  11. Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
  12. Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center. Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

source: averiecooks

Monkey Bread with Salted Caramel Sauce

monkey bread DY

Monkey Bread with Salted Caramel Sauce

Yields:  12 servings


For the Dough

1 package (2 1/4 teaspoons) active dry yeast

1/4 cup warm water

1 1/4 cups warm 2% milk

1/3 cup unsalted butter, melted

1/4 cup sugar

2 large eggs

1 teaspoon salt

5 cups all-purpose flour, divided

For the Cinnamon-Sugar Coating

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups sugar

2 tablespoons ground cinnamon

For the Salted Caramel Sauce

1/2 cup (1 stick) unsalted butter

1 cup brown sugar

1 teaspoon sea salt

1/4 cup heavy cream

monkey bread DY2 monkey bread DY3


  1. In the bowl of your stand mixer, combine yeast and water. Give it a gentle stir and let stand for 10 minutes. Attach the dough hook and slowly mix in warm milk, butter, sugar and eggs (one at-a-time). When combined, add salt and 3 1/2 cups flour. Continue to mix until dough forms (it will be slightly sticky), about 2 minutes.
  2. 2. Turn off mixer and place dough on a floured surface. Continue kneading the dough with your hands and incorporate remaining 1 1/2 cups of flour, about 5-7 minutes. Dough should not stick to your hands. Lightly oil a bowl (I used nonstick spray) and place dough inside. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  3. 3. Thoroughly oil a bundt pan and set aside. Prepare the cinnamon-sugar coating. Melt stick of butter in a shallow bowl. In another shallow bowl, combine 1 1/2 cups of sugar and ground cinnamon. Set aside.
  4. 4. Remove dough from fridge and form into 40-45 dough balls, about 1 1/2 – 2 inches in diameter each (I ended up with 42). Roll each dough ball in the melted butter and then in the cinnamon-sugar until evenly coated. Place into bundt pan. Cover pan with a clean kitchen towel and let rise at room temperature for 1 hour.
  5. 5. Meanwhile, prepare Salted Caramel Sauce. In a small saucepan, melt butter. Add brown sugar, sea salt and heavy cream. Bring to a boil and then turn heat down to medium-low. Continue cooking for 3-4 minutes, until sugar is completely dissolved. Salted Caramel Sauce can be made in advance. Simply microwave sauce for 30 seconds to get it back to its original consistency and use as directed.
  6. 6. Preheat oven to 350 degrees F. Pour half of the Salted Caramel Sauce evenly over the Monkey Bread and place in the oven. Bake for 35-38 minutes or until top is caramelized and golden brown. Remove bundt pan from oven and let rest for 5 minutes. Invert pan onto a serving platter and drizzle remaining caramel sauce over the top. Serve and enjoy!


  1. Monkey Bread is best when enjoyed on the same day. Alternatively, you can store it in an airtight container for up to 3 days.

source: deliciouslyyum

Salted Caramel Oreo Icebox Cake


Salted Caramel Oreo Icebox Cake

Yield:  8″ x 8″

No bake salted caramel cheesecake layered with coffee dipped Oreo cookies is a delicious and easy dessert to make any time of year


1 – 8 ounce package cream cheese, softened
1/2 cup caramel ice cream topping
1/2 teaspoon coarse ground sea salt
32 Oreo cookies
6 ounces strong brewed coffee, cooled
4 cups Cool Whip, divided
caramel and chocolate syrups
sea salt


  1. Stir together the caramel topping and sea salt. (You can adjust the salt to your liking if your sea salt is coarse or fine.) Beat the cream cheese and caramel until creamy. Fold in 2 cups of Cool Whip.
  2. Dip 16 Oreo cookies in the cooled coffee and place in the bottom of an 8×8 pan. Spread half the caramel cheesecake mixture over the Oreo cookies.
  3. Repeat the layers with the remaining cookies and caramel cheesecake.
  4. Spread 1 cup of Cool Whip over the top. Refrigerate until set.
  5. Top with extra Cool Whip, caramel and chocolate syrups, and extra sea salt if desired. Cut into 16 squares. Store in a tightly sealed container in the refrigerator.

Notes : Adjust the sea salt to your liking depending on how coarse or fine your grinder makes your salt. If it comes out coarse, you can use more. If the sea salt is finer, it will dissolve and be saltier.

source : insidebrucrewlife

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting

 Brown Butter Pumpkin Cupcakes

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting


Yield:  15 regular or ~48 mini cupcakes

Brown Butter Pumpkin Cupcakes:
3/4 cup unsalted butter, at room temperature
1 2/3 cups all-purpose Gold Medal flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup fresh or canned pumpkin puree (not pie filling!)
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs

Salted Caramel Frosting:

Salted Caramel Sauce (see caramel recipes)
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

3/4 cup butter, at room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce


  • To make the brown butter pumpkin cupcakes preheat your oven to 325º F. Line muffin cups with paper liners and set aside.In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown. Remove from heat and pour into a bowl to stop the cooking, skim foam from top.In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, sugars, eggs, vanilla extract, and brown butter. Add the flour mixture, and whisk until just combined.

    Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, start checking at about 20 minutes for regular sized or ~12 minutes for minis. Transfer pans to a wire cooling rack and cool completely before removing cupcakes.

    While the cupcakes are cooling, make the salted caramel frosting. Start by getting your ingredients ready, when you start you have to pay close attention so you don’t burn the caramel. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking it. The sugar will clump up, but keep whisking as it continues to melt. When the sugar is melted, stop whisking and simply swirl the pan to move the sugar around.

    Continue cooking the sugar until it reaches a deep amber color. Watch the pan very closely, this is where it is easy to burn the caramel. You want the caramel to reach 350º F (if you are new to making caramel, you’ll want a thermometer).

    As soon as the sugar reaches the dark amber color, carefully add the butter (it will bubble up). Whisk until butter is melted. Once melted, remove the pan from the heat and slowly pour in the heavy cream. The caramel will bubble up a lot as you add the cream so make sure you add it slow. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or sea salt flakes.

    Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Reserve 1/2 cup (plus more to drizzle if you wish) for the icing and store the rest in the refrigerator (it will keep for about a month).

    Now it’s time to make the frosting. Start by beating the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy (about 3 minutes). Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add the salted caramel sauce. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed (about 2 minutes).

    Frost the cooled pumpkin cupcakes with the salted caramel frosting and and drizzle cupcakes with extra salted caramel sauce, if desired..

source: seebrookecook

Salted Caramel


Salted Caramel



1 cup granulated sugar

1/4 cup + 2 Tbsp water

1/4 cup salted butter, diced into 1 Tbsp pieces

1/2 cup heavy cream

1/2 tsp fine sea salt or 3/4 tsp Maldon, more to taste if desired


Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 2 – 3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (this will take time, so be patient. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for). Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Stir in sea salt. Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.


source:  cookingclassy