Sunday, November 11, 2012

Caramel Apple Cider Cookies

Here's another Pinterest "must try" recipe! I have been on a caramel kick lately and realized I was hoarding 3 bags of Kraft caramels! I needed an excuse to use them and I figured that these would be the perfect fall cookie.
They are super yummy and taste just like a caramel apple! The caramel center is best when slightly warm and gooey, so either eat them warm from the oven, or you may want to pop them in the microwave for about 10 seconds.
Caramel Apple Cider Cookies
Recipe adapted from The Girl Who Ate Everything
1 cup unsalted butter, softened (2 sticks)
1 cup sugar
1/2 teaspoon salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets – found next to hot chocolate mix)
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 (14 ounce) bag of Kraft chewy caramels

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper (you need this so that the caramel doesn’t stick to the bottom of your cookie sheet).
  • In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
  • With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
  • Beat in eggs, one at a time.
  • Add vanilla and mix well.
  • Gradually add flour mixture to butter/egg mixture. Mix until just combined.
  • Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons).
  • Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.
  • Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
  • Bake 11-14 minutes, or until very lightly browned around the edges. Once the cookies are done, carefully slide the parchment off of the baking sheet onto the counter.
  • Eat warm from the oven or slightly warmed in the microwave.

Sunday, November 4, 2012

Butterfinger Caramel Bars

graham crackers. marshmallows. caramel. butterfinger. chocolate. 

Butterfinger Caramel Bars (Recipe adapted from Cookies and Cups)
9 graham crackers
2 cups mini marshmallows
1 (11 oz) bag Caramel bits
2 Tbsp milk
1 (10 oz) bag Butterfinger Bites, coarsely chopped
2 oz semi-sweet chocolate (for drizzle)

  • Line a 9x9 baking pan with foil, allowing foil to hang over the edge for easy removal.
  • Spray foil with cooking spray.
  • Place graham crackers on bottom of the pan, breaking to evenly fit.
  • Sprinkle marshmallows evenly over graham crackers.
  • Melt caramel and milk together in a microwave safe bowl for 1 minute. Stir and continue heating in 30 second intervals until melted.
  • Pour caramel over the marshmallows and gently spread until evenly coated. The marshmallows will melt slightly, which is fine. Make sure to coat evenly so the caramel sticks to the graham crackers.
  • Sprinkle chopped Butterfinger on top and and press the candies into the caramel/marshmallow mix.
  • Melt semi-sweet chocolate in a microwave safe bowl on high power in 30 second intervals until melted.
  • Drizzle semi-sweet chocolate on top of Butterfinger.
  • Chill in refrigerator for 1 hour or until set. Cut into bars when ready to serve.