Honey Caramel Cashew Bars

For those of us who love to bake (and eat our baking, like me), do you ever get that craving for something? Yeah, me too. I don’t know why but this particular night I had a craving for those cafe style Pecan Pie bars that are oh so sweet and nutty. Trouble was, I only had a handful of pecans and was missing a couple other ingredients. I looked at what I did have and I had heaps of cashews. That’ll do. That’s how these Honey Caramel Cashew Bars came about.

Even though I limit my grocery shopping to $150 per fortnight, when I’ve got a bit leftover, I like to buy a few less common ingredients like nuts, just in case I get the urge for something baked, adding to a stir fry or adding a crunch to a salad. Cashews are my favourite but then again I do love most varieties of nuts. No need to really chop them up. Just a bit of a rough chop will do. I also found that this recipe all came together by prepping everything in the microwave and then finished off baking in the oven. It was really quick to put together.

I baked a base which was a lovely buttery, shortbread type base but you could just use biscuit crumbs with added melted butter.

Next make the honey caramel filling. I did this all in the microwave. I could’ve used maple or golden syrup but I thought the honey would go well with the cashews, which it did.

Add the chopped cashews to the caramel mix.

Then pour onto the partially baked shortbread crust.

Bake until golden brown and bubbly on top. You’ll need to let it cool down completely before eating. It will solidify upon cooling.

 

The caramel oozes down into the base and then solidifies with the cashews. It truly is delicious, although very sweet. It definitely curbed my craving. You could use pecans or any kind of nuts. I can’t wait to try it with macadamia nuts, walnuts, peanuts or, eventually I hope, pecans. 

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Honey Caramel Cashew Bars

A smooth honey caramel smothering cashews on a buttery shortbread base.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 18

Author Anne

Ingredients

Shortbread base

• 250 gm butter
• 2/3 cup brown sugar
• 2.2/3 cups plain flour
• 1/2 teaspoon salt

Honey Caramel topping

• 100 gm butter
• 1 cup brown sugar
• 1/3 cup honey
• 2 cups cashews roughly chopped

Instructions

1. Preheat oven to 170 deg C and prepare a 20x25cm slice pan with baking paper.
2. In a microwave proof bowl, melt butter.
3. Add brown sugar and stir until dissolved.
4. Mix in flour and salt.
5. Press into slice pan and bake until just pale.
6. For the topping, melt butter in a microwave proof bowl.
7. Mix in brown sugar until dissolved.
8. Stir through honey and cashews.
9. Pour onto shortbread base and bake until golden and bubbly (approx 20 mins).
10. Allow to cool completely before cutting.

Recipe Notes

Other nuts can be substituted, eg macadamias, walnuts, pecans, peanuts.
Honey can be substituted with maple or golden syrup.
Drizzle with melted chocolate once cooled.

Adapted from Pecan Pie Bars by Just a Taste

 

Baked Caramel Cheesecake Squares

My baking mojo is back. Well it never really left. It was just a waste of time (and extra calories for me). My son loves my baking and will eat anything. So does my husband, when I put it on a plate for him and hand it to him. He just forgets it’s there and doesn’t it eat. My daughter? Well, no worry about her eating anything I bake. She’ll think I’m trying to poison her with hidden fruit or vegetables, bless her. I’m working at my children’s school canteen now and we like to stop for a cuppa in the morning and what better way to enjoy a cuppa then with a baked Caramel Cheesecake Square. 

I think from not baking so much now, I’ve lost track of exactly what’s in my pantry and I thought I had powdered gelatin in the cupboard, but oh no. No running down the shop to buy it. I just thought how am I going to get this ‘supposedly’ no bake cheesecake to set. I had eggs so decided to bake it instead. Oh, and I only had a little bit of cream cheese but I did have Greek yoghurt, which I substituted for the cream cheese. It turned out really lovely and not so sweet. 

The base was made http://dolphin70.aqbsoft.com/Paulsen_75 with us Aussie’s favourite cheesecake base cookie, the Butternut Snap and melted butter. Once the biscuit crumbs and melted butter has been combined, I pressed into a slice pan and set in the fridge until the filling was prepared. I find if I make a cheesecake in a pan instead of a springform pan, I can cut it into smaller squares. (That doesn’t stop me from having a couple of portions though!)

This recipe uses the ready made caramel Top’n’Fill, which, heaven forbid, I did happen to have in the pantry plus cream cheese, Greek yoghurt and only a little bit of sugar.

Mix all the filling ingredients well and pour onto the set base and bake in a moderate oven for 30 to 40 minutes. Allow to cool and cut into squares. This was well received by the girls in the school canteen, my husband, my son and surprise, surprise, my daughter too. No fruit or vegetables were harmed in the making of this cheesecake so she was happy. You could top these with whipped cream as well for a bit of extra decadence but I don’t think it needs it. Oh, and cut into small squares (but you’re entitled to have at least a couple at a time).

 

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Baked Caramel Cheesecake Squares

A baked caramel cheesecake, made into squares substituting some of the cream cheese with Greek yoghurt.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 24

Author Anne

Ingredients

• 250 gm packet of biscuits blitzed into crumbs (I used Butternut Snap Cookies)
• 125 gm butter melted
• 395 gm can Caramel Top'n'Go
• 250 gm cream cheese
• 250 ml Greek yoghurt
• 2 tsp vanilla extract
• 1/4 cup sugar
• 1 egg beaten
• 3 tbs plain flour

Instructions

1. Mix the biscuit crumbs and melted butter and press into a slice pan, approx 20x25cm.
2. Place in the refrigerator to set.
3. Mix well together caramel Top'n'Go, cream cheese, Greek yoghurt, vanilla, sugar, beaten egg and flour.
4. Pour onto set biscuit base.
5. Bake in a 160 deg C oven for approx 30 minutes, checking if just set. If not, return to oven for 10 minutes at a time until just set.
6. Allow to cool and cut into small squares.

Recipe Notes

Can be topped with whipped cream to serve.
Can also be topped with sliced banana and whipped cream for a Banoffee Pie style Cheesecake.

No Bake Triple Chocolate Millionaire Bars

Whether you call them Millionaire Bars, copycat Twix Bars or plain old Chocolate Caramel Slice, this recipe for a no bake version will blow your mind. I kind’ve just stumbled across an ingredient and just knew it had to be made into something decadent like this.

I saw a tin of chocolate condensed milk at the supermarket one week, the same kind of ingredient that you use when making the caramel for this kind of dessert so I grabbed it and set to work on my no bake bars.

A traditional Millionaire Bar has a baked shortbread base but using biscuit crumbs, as you would say with a cheesecake, this no bake version can be made and set within an hour. I use a traditional Aussie favourite, the Choc Ripple biscuit but you can use any kind of biscuit/cookie for the base.

Mix the blitzed crumbs with melted butter and press into a slice pan and refrigerate while you make the chocolate caramel filling.

Mix together in a small saucepan, the contents of the chocolate condensed milk, brown sugar, butter and golden syrup. Slowly melt together over a medium heat until all ingredients are combined well.

The chocolate caramel filling will thicken slightly and be glossy and thick.

Spread the chocolate caramel filling onto the chilled biscuit base and return to the refrigerator while you prepare the chocolate topping.

Lucky no one was around so I had the spoon to lick all on my own!

Spread over melted chocolate and chill until ready to serve. Cut into squares and enjoy. I took this to all of my workmates who absolutely loved it. The kids loved it too as did the husband. Definitely a keeper but one to be enjoyed on special occasions. The calorie count would be horrendous!

 

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No Bake Triple Chocolate Millionaire Bars

Very similar to a traditional Millionaire Bar but this version is triple chocolate and no bake. It will be ready in an hour for you to enjoy.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 18

Author Anne

Ingredients

• 1 packet of Chocolate Ripple biscuits blitzed into crumbs (any plain chocolate biscuits will do)
• 125 gm butter melted
• 1 395 gm can chocolate condensed milk
• 2 tbs golden syrup
• 60 gm butter
• 1/2 cup brown sugar
• 200 gm block of chocolate milk or dark
• 30 gm butter

Instructions

1. Mix together the blitzed biscuit crumbs and melted butter.
2. Press into a lined slice pan and chill in the refrigerator until required.
3. Melt together in a small sauce pan, chocolate condensed milk, golden syrup, butter and brown sugar.
4. Slowly bring to the boil, continuously stirring until well combined and slightly thicker.
5. Allow to cool slightly and spread over the chilled biscuit base.
6. Return to the refrigerator while you prepare the chocolate topping.
7. In a microwave, slowly melt together the chocolate and butter.
8. Allow to cool slightly and spread over the chocolate caramel layer.
9. Return to the refrigerator until required.
10. Slice into bars and serve.

Recipe Notes

Can be made with plain biscuit crumbs and regular condensed milk for a traditional Chocolate Caramel Slice.

Easy Caramel Filled Muffins

I find that muffins are the best thing to add to my children’s lunch boxes. The recipe I use only has half a cup of sugar and a quarter cup of oil. I find a muffin is a lot firmer than a cake so it holds well up to the rough and tumble action my children’s lunchboxes take, in particular with my son. I’m always trying new muffin recipes to change it up from the usual chocolate chip or apple cinnamon.

My sweet tooth has been copping it a bit lately, especially with help from my sweet loving husband. (Yes, he is sweet and loving but he has a love of sweets and lollies but doesn’t put on any weight. Yes, I know, one of those people.) We’ve been going back to the retro sweets of our childhood and I saw these Jersey Caramels in the shop. I decided to use them in the baking of the muffin and it worked perfectly.

This is just my basic muffin recipe except I used brown sugar instead of white. It comes together so easily and quickly. If I’ve missed baking on the weekend, I usually whip these up while I’m cooking dinner on a Monday night.

Once you’ve scooped the muffin batter into the cupcake papers, press a Jersey caramel into the centre of the batter and bake.

The result was delicious. While warm, the caramel was ooey and gooey. After we all had a ‘taste’, I popped them straight into the freezer so the caramel firmed up again. I’m not sure if I preferred them with the runny caramel or the firmer kind. Both were delicious. I wouldn’t suggest going out to buy a packet of caramels just for this recipe but rather change up your recipes with the odd packet of sweets you have lying around (if that’s the case at your place). It’s not often the case at our place as they don’t last too long.

Easy Caramel Filled Muffins

• 2 cups Self Raising flour
• 1/4 cup oil (I used Canola)
• 1/2 cup brown sugar
• store bought Jersey Caramels, or similar
• 1 cup milk
• 1 egg

1. Add all ingredients, mix lightly and pour into cupcake papers and bake in a 180 deg C oven for 15 minutes.
2. Makes a dozen large sized muffins, 18 cupcake sized muffins or 24 mini muffins.

Caramel Mudcake with Caramel Ganache

Every year, for the last 10 years at least, I make my ’40 something’ sister a birthday cake. It’s only been since my kids were born that I’ve done it and it’s usually been a quick, throw together cake with a bit of plain icing, just for the sake of putting a candle in to blow for the amusement of the kids. This year I thought I’d do something a little more and opted for this Caramel Mudcake.

It’s based on this really easy recipe by Weekend Mummy and it was just what I needed to get in the oven before I picked the kids up from school. Trouble was, I didn’t read the whole recipe and it required over 2 hours cooking in a slow oven. Normally, I wouldn’t have minded but I had a million things on this particular day. Crisis averted. It eventually got baked but it was a little overcooked on the ends but still nice and moist inside like a mudcake should be. Its such an easy cake to mix together and very delicious.

I wasn’t sure what to top it with but I thought a caramel ganache would suit it best so found the best recipe here which consisted of white chocolate, cream and half a tin of caramel Top’N’Fill. It was easy to make and absolutely delicious and could be used for a million other uses. (Stay tuned for what I did with the other half of the tin of caramel and no, I didn’t eat it from the can although I was tempted!) I drizzled the top with a ‘little’ melted dark chocolate to finish.

The cake was received well, the kids got to blow out the birthday candle and my sister turned another year older with a few extra calories added on for good measure.

 

 

2 ingredient Caramel Fudge

If you absolutely, positively have to get a last minute homemade gift ready in a jiffy, you can’t go past this 2 ingredient caramel fudge. I actually bought the ingredients months ago because I’d wondered if it would work.

When it came down to the crunch on the weekend before Christmas when I had to get a few homemade Christmas gifts organised, I gave it a go and it worked. It isn’t quite like a firm, hard fudge but more like a soft caramel. I would suggest spreading it out in a larger dish to set better.

Take a can of already prepared caramel top’n’fill and a 375gm packet of white chocolate melts. Pop them in a microwave proof bowl and blast for 1 minute then 30 second increments until all melted. Mix well and pour into a heatproof dish and pop in the fridge. Cut into squares and enjoy.

Caramel Apple Crumble Slice

I had heaps of leathery old apples in the fridge which definitely needed using up so I’m grateful for apples to make this Caramel Apple Crumble Slice.

This is your basic Apple Crumble (or Crisp as they call it in the USA) Slice with the addition of a thin layer of caramel under the apple. It’s just delicious. It can be served warm as a dessert with cream or ice cream or eaten cold for morning or afternoon tea. I had it for lunch, afternoon tea and dessert. Naughty, I know. I justified it by cutting smaller slices (sometimes).

Caramel Apple Crumble Slice

4-5 apples (any sort) peeled and chopped

Base & topping:
185gm (6.1/2 oz) butter, melted
1 cup brown sugar
1.1/2 cups plain (all purpose) flour
1/2 tsp bicarbonate soda
1.1/2 cups rolled oats (oatmeal)
1/2 cup shredded coconut

Caramel layer:
400gm can condensed milk
2 tbs golden syrup
60gm (2oz) butter

1. For the apples, peel and chop apples and stir in a saucepan over heat until just softened. No need to add any more liquid or spices.
2. For the biscuit base, melt butter and add brown sugar, stir. 
3. Add other ingredients and combine. Place half of the mixture into a slice pan, 16x26cm (6″x10″), press down into pan and bake in a 180 deg C (360 deg F) oven for approx 10 minutes or until just golden.
4. For the caramel, combine all ingredients and stir over medium heat until slightly thicker and golden (approx 10 mins).
5. Spread caramel over biscuit base. Spread cooked apples over caramel. Crumble remaining biscuit base mixture over the top of the apple.
6. Return to oven for approx 10 minutes or until golden on top.
7. Serve warm with ice cream or cream for dessert or allow to cool and cut into bars.

 

 

Check out some of the other lovely caramel and apple creations.

 

 

 

 

Easy Sticky Date Pudding with Caramel Sauce

Sunday nights are usually easy dinner nights and tonight was no exception. A Ceasar Salad sandwich followed by Sticky Date Pudding with Caramel Sauce. I can’t even remember if I’ve ever made a Sticky Date Pudding. Plenty of cakes and muffins with dates but not ever a pudding. The Sticky Date made a huge comeback there a couple years ago, appearing on menus everywhere but it wasn’t something that I usually went for. This recipe is from my Country Women’s Association (CWA) Cookbook “Country Classics” and it’s as easy as to throw together at the last minute.

Easy Sticky Date Pudding with Caramel Sauce

1 cup chopped dates
1.1/4 cups water
1 tsp bicarbonate of soda
60g butter
3/4 cup caster sugar
1/4 tsp vanilla
2 eggs
1 cup self raising flour

Sauce:
1 cup soft brown sugar
125g butter
150ml cream
1/2 tsp vanilla

1. Preheat oven to 180 deg C and grease an ovenproof pan or dish.
2. Cook dates in water, until combined.
3. Beat in remaining ingredients and mix well.
4. Pour into prepared tin and bake for 25 mins or until cooked.
5. For sauce, combine all ingredients in a saucepan and boil for 5 minutes.
6. Pour over pudding to serve. Serve with cream or ice cream.

 

Mini Caramel Mudcake Cupcakes with Caramel Icing

What a day! You’d think the lead up to Mother’s Day would be pretty low key. No, not in this house. It started off with helping out in my daughter’s classroom, calling into the shops and electronic banking was down with my bank so a trip to the bank and a queue 20 deep. Then it was home to make some cupcakes for my daughter’s Girl Guides “Mother’s Day” afternoon tea and to attack the stench that was in my daughter’s room (refer previous post). Then it was back up to my daughter’s school church for a Mother’s Day Liturgy, a snake slithering past me while I waited to pick her up, ice the cupcakes, Guide’s afternoon tea and then a Mother’s Day craft evening at the local hardware store (Bunnings for the Aussies) and then home. Kids were asleep in about 5 minutes and I won’t be far behind them.

I don’t know why I went down the ‘caramel’ road. Maybe it had something to do with a friend of mine mentioning a caramel icing recipe she found. I get these thoughts in my mind and I can think of nothing else. (Don’t mention peanut butter to me. Oh damn it! Now I’ll have to have some.)

I found this recipe here for Caramel Mudcake Cupcakes and it was so damn easy. Just melt the butter, sugar, white chocolate etc etc. Mix into the flour and that was it.

The caramel icing was just as easy and the recipe is here. They went like ‘hotcakes’ at the Guide meeting and everyone raved about them. I think this might be a new favourite recipe and it is inevitable that it will no doubt be turned into a chocolate version (or peanut butter).

Caramel Mudcake Cupcakes with Caramel Frosting

3.5 oz (100g) white chocolate buttons
4.5 oz (125g) butter, chopped
2/3 cup brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 cup self raising flour
1 egg, lightly beaten

Preheat the oven to 170 deg C. Combine the chocolate, butter, sugar, syrup and milk in a saucepan. Stir over a low heat until melted and combined. Allow to cool for about 15 mins. Sift the flours. Mix flours into the caramel mixture. Stir in the egg. Bake for 30 mins.

Caramel Icing:
125g butter, chopped
1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1½ cups (240g) icing sugar mixture

Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.

Note: I nearly always make mini sized cupcakes for kids as they usually only eat the icing and leave the cake.

No Bake Chocolate Caramel Slice

What started out as a Honey Nut Bar then a Marbled Marshmallow Slice today, turned into a No Bake Chocolate Caramel Slice. I found I couldn’t substitute enough ingredients for the Honey Nut bar and my marshmallow wouldn’t whip up so it finished up down the sink. I had already made the base and had a can of condensed milk in the cupboard so a No Bake Chocolate Caramel Slice it was.

You can make the traditional shortbread base but I prefer the biscuit crumb and butter base for the No Bake element.

No Bake Chocolate Caramel Slice

• 1 packet Arnotts Chocolate Ripple Biscuits, crushed (or 1.3/4 cups of biscuit crumbs)
• 125gm butter, melted
• 1 tbs walnuts, chopped

Caramel Topping:

• 2 tbs golden syrup
• 60gm butter
• 395gm can condensed milk
• melted chocolate to top

1. Crush biscuits into fine crumbs, add melted butter and press into a slice tin. Refrigerate.
2. Mix caramel topping ingredients into a saucepan and stir on a medium heat for approx 8 minutes or until caramel has turned a golden colour. Allow to cool and pour onto refrigerated biscuit base. Drizzle with melted chocolate and store in fridge.

Maybe I’ll get back to that Honey Nut Bar and Marbled Marshmallow Slice next time.