You can keep the chocolate! For me, there’s nothing better than a menu full of creamy, dreamy, caramel desserts.
Ok, so caramel and chocolate are actually an amazing combination, and I would never turn it down!
But caramel is also great by itself, or with everything from fruit to cake.
Whether you make it on the stove, throw in some bourbon, prefer it with a spoonful of sea salt, or go weak in the knees when you get that first taste of dulce de leche, caramel is impossible to resist.
You can put it on cheesecake, chocolate cake, brownies, apple pie, ice cream, cookies, coffee cake… I could go on.
In fact, I think I will.
I’ve pulled together 27 of my all-time favorite caramel desserts. So get the stove on, and let’s get cooking!
This might just be the best fall treat out there. If you’re anything like me, then you’ll have an abundance of freshly picked apples lying around, begging to be used.
What better way than to coat them in sweet and sticky caramel?
This recipe is slightly different from your average caramel sauce.
That’s because you’ll want the caramel nice and thick and able to stick to the apple. Anything less, and it will run off and not set right.
If you’ve never made your own caramel sauce at home, this is the recipe to try.
It’s quick and easy (just like the title says), and it can be ready in just 10 minutes.
I highly recommend mixing your sugar and water outside of the pot before pouring it right into the middle.
Try to avoid getting sugar on the sides of the pot where they can burn and crystalize as the caramel boils.
I can’t be the only one to reach for the caramel sauce with my apple pie? I mean, they’re practically made for each other!
With this recipe, you’ll bake the caramel right into the apple filling. As it cooks, it will infuse into the fruit and thicken up so well.
To ensure your pastry cooks all the way through, try blind-baking it before adding in the filling.
Since you’ll add extra moisture from the caramel, you may find it doesn’t finish baking in the same way as your normal recipe.
I always make caramels over the holidays. They make such fantastic little gifts, and they’re such a cinch to make.
Unlike caramel sauce, you’ll want this very thick. It has to be able to set enough to handle, which means keeping the caramel on a nice steady heat.
It will take around 10 minutes before you’ll need to add the milk, so be patient.
Yes, you read that right! Caramel popcorn can be made right in the microwave!
When microwaving your caramel, always do so in one-minute intervals, and always wear oven mitts to avoid any nasty burns.
I like to shake mine in a bag to coat all the popcorn, but you can stir it in a bowl. Just be sure it’s big enough.
Just the title of this recipe has my knees buckling. Caramel cheesecake cookies? Umm, I’ll take a dozen, please!
These cookies are so clever, using cream cheese and crushed graham crackers in the dough to give you that amazing cheesecake flavor in every bite.
But it’s the caramel filling that I crave. Those homemade caramels would make a perfect choice!
I think we can all agree that brownies are as close to perfect as a dessert comes, right? They’re chocolatey, fudgy, sweet, rich, tender, and so naughty!
Now, picture all that with an added layer of caramel and a sprinkling of sea salt. Are you drooling, too?
These also have some lovely crunch from chopped pecans, which you can leave out if you want them nut-free.
When I go to Starbucks, I have my order pretty much set.
The only thing that changes is whether or not I have my drink iced or hot. But when I saw their new range of hot chocolates, my regular order went straight out the window!
How do they get it so tasty? They use whole milk, real chocolate, and lots of creamy salted caramel. Not to mention, the freshly whipped cream!
Things I love about this cake: the look, the taste, the fruit, and the fact that you can’t mess it up. It will look amazing no matter what!
This caramel apple upside-down cake is light, tender, and the caramel and apple juice will soak right into the sponge. It’s so moist; you won’t need frosting.
I like the rustic look of the chopped apples, but you can always make a pretty pattern using apple slices.
Keep in mind that if you cut your apples thick, they won’t be as soft.
Four ingredients and no-bake? How can you not give this recipe a try?
The salty-sweet little bites are made by pouring a generous heap of caramel over pecan halves before coating in chocolate and sprinkling with sea salt.
If you’re looking for something nut-free, try using pretzels instead.
If caramel apple pie is good, you know that caramel apple crisp will be amazing!
As much as I love pastry, I don’t always want to make a batch. Plus, I love the texture of the apple crisp with the crunchy oat mix on top.
This recipe is much like apple pie. Just add some caramel sauce to the apple filling and bake!
Scones have such a unique texture: crisp, firm edges with a light and fluffy middle.
I love them sweet or savory and will have them for breakfast, lunch, and/or dinner any day of the week.
What I love about this recipe is that you get big chunks of apple scattered throughout, keeping it sweet, tart, and perfectly moist.
This makes such a nice change from regular scones, and I love the cinnamon spice with the sweet caramel.
These caramels are perfect as is, but when covered in chocolate? Oh my!
The only downside here is that you have to let the caramels cool completely before dipping them in the chocolate.
It might take an hour, which is an hour you’ll have to hold back on eating the entire batch!
Full disclosure: I buy caramel chips all the time but usually end up snacking on them. They rarely make it into my baking.
But if I’m making a batch of these chewy, chocolatey, caramel cookies, I manage to hold off.
I love this recipe, but you can use your go-to chocolate chip cookie recipe. Or you can make it into a cookie bar for something truly thick and decadent.
I grew up eating millionaire’s shortbread as a treat, and I’m just as in love with it now as I was back then.
The shortbread needs to be pretty thick so that it can hold the dulce de leche and chocolate tops.
Using condensed milk for the caramel layer turns it into a thicker caramel that will hold up to being sliced.
Rice Krispie treats are such a shot of nostalgia, and I love to make (and eat) them even now.
But sometimes, I like to take things up a notch. These chocolate caramel treats are the way to go.
They’re still sticky and sweet, but maybe a little less sticky than their marshmallow cousins.
And if you use Mars bars, you’ll get that fantastic nougat flavor mixed in, too.
I promise: these look way more difficult than they are, and if you use store-bought dough, they practically make themselves.
The only thing you might be hesitant over is the brown butter. If you’ve never made it before, just remember that you need to be patient and let it cook slowly.
It will turn, I swear. Just keep an eye on it and swirl the pan often.
When you think of the perfect sweet treat, is it chocolatey? Sweet, salty, creamy, crunchy? How about all of the above?
As far as pretzel bars go, this recipe is foolproof. Just layer up your pretzels with caramel and chocolate, and try to leave them to cool.
The beauty of a trifle is that you can make it a little messy, and it still looks sensational. The key is to have a few different layers and try to make them contrast in color.
In this case, you have chocolate cake, chocolate pudding contrasting with whipped cream, and caramel sauce.
Feel free to use brownies in place of the cake, and you can even buy brownie bites from the store if you want to speed things up.
Have you ever made a self-saucing dessert? No? Get ready to!
These wonderful desserts are made with a sauce that is typically poured over the cake batter before baking.
In the oven, the sauce will seep through the cake, infusing it with amazing flavor and moisture, before settling on the bottom of the dish.
Due to the sauce, these are served warm, and they won’t need any cream or frosting. That being said, a scoop of ice cream will never be a bad idea.
If you grew up on ice cream floats, then this one’s for you. Though these can be made with regular apple cider, I highly recommend trying it with a boozy cider.
The ginger ale will provide such a nice warmth to the drink, but you may not need it if you use a sparkling apple cider.
But if you think you’ll miss the warmth, try adding some jalapeño simple syrup instead. It’ll blow your mind!
You thought s’mores were just chocolate and marshmallow? Boy, are you in for a treat!
Just be warned that these are dangerous, and you won’t be able to say no!
The key to getting that caramel-chocolate filling without making too much of a mess is to use caramel-filled chocolates.
That way, everything will melt together.
I’m a huge fan of grilled fruit, and I like to serve it up with plenty of sweet extras. For this recipe, try adding a slice of grilled pound cake into the mix!
If you want to make this for the adults only, this rum-infused caramel sauce is to die for.
No matter what the Gordan Ramsays of the world say, dessert does not have to be complicated. In fact, I think it’s better when it’s kept simple.
And it doesn’t come much more simple than this little layered dessert.
Step one: add ready-made dulce de leche to individual glass dishes.
Step two: top with a quick chocolate ganache.
Step three: let it cool and enjoy!
Be warned: these babies can get messy!
I don’t mean making them – that’s as easy as making your favorite brownie recipe in a mini-muffin pan.
These get messy when you dig in, but that’s part of the fun.
Just when you thought banana bread couldn’t get any better, they went and threw in chocolate chips and salted caramel!
I guess the diet starts next
You’ll add a layer of caramel in the middle and then more on top. And when it’s out of the oven and cool, go ahead and drizzle some more.
There’s no such thing as too much caramel in my eyes!
Blondies are essentially thick, chewy cookies. They’re tender, sweet, and the perfect brownie substitute.
This recipe gives the humble blondie an upgrade using caramel-filled chocolates instead of regular chocolate chips, which bake right into the dough.
All that’s missing is a sprinkling of sea salt.
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