Tag Archives: caramel


Caramel and Chocolate Covered Marshmallows

Looking for an easy no bake last minute Easter treat?

Then these babies are for you.


It doesn’t get easier than sticking some marshmallows in sticks and dunking them in delicious things.


I started by dipping them in caramel.  (Then I got smart and went and bought some floral form to stick the marshmallows so they could be stored upright and not create a pool of caramel.  Do that first, and don’t be like me.)


Then you could skip this step.  (Using scissors to trim the extra pooled caramel off the marshmallows.)

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Billionaire Bars

My friend’s invited me to dinner the other night (and they let me bring the rug rats!), so one of the best ways I could thank them is by bringing them dessert!


And, man is this dessert killer.


It takes a little time and effort, but boy is it worth it.


See that?  That is a layer of buttery shortbread, then gooey caramel, and finally luscious chocolate.

To die for.


And they don’t last long either!

On a side note, happy birthday Dad!!! You are the best father and opa ever! Muah!

Billionaire Bars
Prep time
Cook time
Total time
Billionaire Bars
Serves: 16
  • For the shortbread:
  • 1 stick cold butter
  • ¾ cup flour
  • ⅓ sugar
  • ¼ cup cornmeal
  • ½ teaspoon salt
  • For the caramel:
  • 1 stick butter
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 tablespoons water
  • For the chocolate layer:
  • 9 oz dark chocolate
  • ¾ cup heavy cream
  1. Preheat oven to 350 degrees.
  2. Line a 8x8 baking dish with foil, leaving an overhang. Spray foil with cooking spray. (I used a 7x11 pan)
  3. For the shortbread: Place all shortbread ingredients in a food processor and pulse until a dough forms.  About 2 minuts. Press the dough evenly into the pan and cook for about 25 minutes or until light golden brown.  Cool completely.
  4. For the caramel: Melt together the butter, cream, and salt in a small saucepan.  Keep warm.  In a medium saucepan combine the sugar and water. Cook over medium high heat, without stirring, until a golden caramel forms. Pour in the warm cream (it will bubble up) continue cooking, stirring constantly, until it reaches 230 degree on a candy thermometer or about 3 minutes.  Pour over cooled shortbread, and let cool completely. About an hour.
  5. For the chocolate layer: Finely chop the chocolate and place in a bowl.  Heat the cream just to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth.  Pour over the caramel layer and spread evenly.  Refrigerate at least 1 hour or until ready to serve.
  6. When ready to serve, lift the bars out of the pan by the foil.  Cut into squares.
  7. Eat!

While the chocolate is still warm try topping with:

-sea salt

-crushed pretzels

-white chocolate chips


-any kind of chopped nuts

Recipe adapted from Food and Wine Magazine March 2014



Chocolate Cupcakes with Salted Caramel Chocolate Frosting

So yeah, these cupcakes.  It really doesn’t get any better than this.  I mean, come on.  A rich and moist chocolate cupcake (filled with dulce de leche I might add) covered with a salted caramel chocolate frosting?  I think I ate three before I had to give them all away!

Start by making the dulce de leche to fill the cupcakes with.


Place one can of sweetened condensed milk in the slow cooker, cover with water and cook on low for 8-9 hours.  You might want to place the cans on a folded paper towel like I did so they won’t leave a rust ring in your slow cooker.  You only need one can for this recipe but you can never have too much dulce de leche so I did two.  Sue me.


You will be rewarded for your patience with this luscious sauce that is delicious, with almost no effort on your part.

Now for the cupcakes!

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