55 easy caramel cream Recipes

heavy cream, light corn syrup, sugar, unsalted butter , cut into pieces, vanilla extract, sea salt , medium grind, sea salt , coarse grind

pecan halves, caramel candies , such as kraft, unwrapped, rum , bourbon, or whisky (see tip, below), heavy cream, salt, high-quality semisweet chocolate, finely chopped

chocolate wafer pie crust, store bought (i bought oreo), cream cheese, sugar, vanilla, eggs, pecans, toasted and chopped, caramel candies (half of a bag), milk, chocolate chip

chopped pecans (or halves), brown sugar, heavy whipping cream, pillsbury refrigerated buttermilk biscuits

graham cracker crumbs, butter or 1 cup margarine, chocolate chips, caramel ice cream topping, pecan pieces or 1 cup s

graham cracker crumbs, butter, melted, granulated sugar, all-purpose flour, quick cooking oats, brown sugar, butter, melted, chopped pecans, cream cheese, sweetened condensed milk, caramel topping

whole milk, cornstarch, cornstarch, cream cheese, softened, fine sea salt, heavy cream, light corn syrup, sugar, vanilla extract

milk, vanilla, eggs, brown sugar, bisquick baking mix, cream cheese, cut into 16 pieces, softened, chocolate-covered english toffee bars, coarsely chopped (heath bars or skor bars), caramel ice cream topping (optional)

sweetened condensed milk (old fashioned cans; not easy-open type), honey or chocolate graham cracker, cold heavy whipping cream, semisweet chocolate (coarsely grated )

neo-tuscan boule bread, 1 inch thick slices (easy to find at bj s), vegetable oil, butter, softened, cream cheese, garlic cloves, onions, halved and thinly sliced, black pepper, cayenne pepper, salt, poultry seasoning, light brown sugar, bacon, diced, imitation bacon bits (as a vegetarian option)

sheet frozen puff pastry , thawed according to package instructions, sugar, water, unsalted butter, bananas , sliced crosswise on the diagonal 3/4-inch thick, vanilla ice cream , for serving

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.