Salted caramel things are pretty fashionable right now, and I wanna be cool, so I’ve finally gotten around to making something with this flavor combo. 

But really though, it’s a pretty great flavor combination, and if you haven’t had the salted caramel hot chocolate at Starbucks, you gotta get that. 

Homemade Brownies

 

This time around, I decided to re-do my old brownie recipe. While it was always tasty, I thought it needed a bit of a texture revamp. Then, I topped it with a caramel sauce and coarse sea salt that popular flavor combo. Still, this new recipe is even better than the last, and it’s a great brownie all on its own. 

Salted Caramel Brownies

 

I added chocolate chips to the brownies just to add an extra kick of chocolate and sweetness, and you could also add nuts if you prefer. I prefer just straight chocolate because… well because nuts take up room for more chocolate. 

Salted Caramel Brownies

 

It’s a super easy recipe, and you can use any caramel sauce that you prefer, or you can make your own. 

Salted Caramel Brownies

Ingredients

  • 1 cup soft butter
  • 1 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1 tsp. vanilla
  • 3 eggs
  • 1/2 cup water
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 cup chocolate chips
  • Caramel sauce for drizzling
  • Coarse sea salt for the top

Instructions

  1. In a large bowl beat together the butter and sugar.
  2. Add in the cocoa and vanilla. Beat in the eggs one at a time. Beat in the water.
  3. Mix together the flour, baking powder, and salt.
  4. Slowly mix the flour mixture into the butter mixture. Fold in chocolate chips.
  5. Grease a 9x13 pan or an 11x7 pan for thicker brownies.
  6. Bake at 350 degrees for 45-50 minutes, until set.
  7. Cool, and then drizzle your caramel and sprinkle your salt. Enjoy!

Rice crispy treats are probably my most frequently made dessert item. Why? Because they’re super easy, duh! I mean come on, regular rice crispy treats are only three ingredients, and they take ten minutes start to finish. Start to eating time. That’s an ideal situation in my book.

I once sat with my friends around a table and we thought of every interesting and possible variation of rice crispy treats we could. Because they’re great. In all forms, easy and complicated, whoever thought of rice crispy treats is a genius in my book (Malitta Jensen and Mildred Day, to be exact).

This time I decided to spruce up the old crispy favs with some brown butter and caramel sauce. They’re kind of incredible, and really don’t take a whole lot more effort on the whole, which is great!

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To make brown butter, add the butter to your large saucepan, like you normally would for the treats. Bring the butter to a boil, then begin to stir constantly for 3-4 minutes until you start to see the butter really change in color. Don’t burn it, remove it from the heat once it starts to brown, and then add your marshmallows and put it back on the heat. 

The brown butter really just adds a touch of depth to the traditional flavor, and brings out the caramel sauce flavor too. I used a store-bought caramel sauce, and you can use whatever brand you like, or even make your own. I didn’t make mine because, well, rice crispy treats are supposed to be easy, and caramel is less than easy. 

Enjoy!

Brown Butter Caramel Rice Crispy Treats

Ingredients

  • 5 tbs. butter
  • 1 pkg marshmallows
  • 6 or so cups of rice crispy cereal I tend to eyeball this and then add more as needed
  • Caramel sauce

Instructions

  1. In a large pot, brown your butter. Remove from the heat to prevent burning. Then, add your marshmallows and put back onto the heat.
  2. Stir until marshmallows are completely melted.
  3. Add in your cereal and stir until combined.
  4. Pour about half of the mixture into a buttered cake pan.
  5. Drizzle caramel sauce on top of this layer. Pour in the rest, and press everything down firmly into the pan.
  6. Drizzle more caramel sauce on top. Cool and enjoy!

I’m a huge fan of key lime pie, as is one of my best friends Gabby, so, I’ve made several traditional key lime pies over the last couple of years. That being said, I’ve also eaten a great deal of the stuff. For me, there’s just nothing like a really tart dessert, and key limes provide the perfect balance of tart and sweet. 

Once, I actually made a pie with fresh key lime juice. Bought myself a whole bag of key limes from the store, and it was a horrible decision. Seriously, those things are so flippin small, I must have squeezed at least 35 of them. My wrists and hands were killing me and honestly, it’s just not worth it. 

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Here’s the good news though- most grocery stores sell key lime juice in a bottle and it’s awesome. Super easy, not even expensive, and I swear you won’t notice any difference in taste. Don’t sacrifice your wrists for the love of limes. 

This time around I decided to combine two of my favorite loves- key lime pie and cheesecake. The result is something more rich and creamy than traditional key lime pie, but it still carries a great lime flavor. I also added pecans to the crust for a different texture and flavor. I love these bars, and if you cut them small, it’s a great bit-size treat. I added whipped cream to calm down the tartness and it’s a great mix. Enjoy!

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Key Lime Cheesecake Bars

Ingredients

For the crust

  • 9-10 graham crackers
  • 1/2 cup whole pecans
  • 2 tbs. melted butter
  • 1 tsp. almond extract

For the filling

  • 2 8 oz. packages of cream cheese softened
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 cup key lime juice or lime juice
  • 1/4 flour

Instructions

  1. Use a food processor to pulse together the graham crackers and pecans into crumbs.
  2. Add in the butter and almond extract.
  3. Pour crust into an 8x8 pan lined with parchment paper, and press down firmly.
  4. In a large bowl, beat together the cream cheese, sugar, and vanilla.
  5. Beat in eggs one at a time. Then add the juice and flour alternating in two parts each, starting with the flour.
  6. Pour the filling over the crust. Bake at 350 degrees for 40-50 minutes, until the top starts to brown.
  7. Cool completely and chill before serving!

I tried to make blondies once before but they somehow ended up with some odd flavor that I could not identify. 

Yes, I’m one of those people who becomes obsessed with pumpkin around this time of the year, and if I could be, I would do it all year round. But I will admit there’s something special about having something only at certain times during the year. It’s what makes fall so fall-like, just like there’s always something for summer and for winter along the same lines. 

So here’s the thing: I do not love cheesecake as much as the next guy. I love cheesecake WAY MORE THAN THE NEXT GUY. As a side note, if I actually know you and you don’t like cheesecake, I’m going to have to reconsider our friendship.

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