Easy Homemade Chocolate Flan Cake

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Flan is such an underrated dessert! Most people may be intimidated by this Mexican classic, but not anymore! This Easy Homemade Chocolate Flan Cake combines moist, rich chocolate cake and a light and sweet scratch-made flan on top!

I am so excited to be bringing you this recipe today!

Okay, so confession time: I’ve only had flan twice in my life, because generally speaking, I have a thing with texture. The first flan I experienced was only so-so, which gave it a bad rap in my eyes.

The second flan was at Red Iguana in Salt Lake City, Utah and it was INCREDIBLE. My friend Kalyn ordered a round of flan for the table and while at first I declined (from my prior not-so-fab-flan experience), a friend let me try a bite of hers and I was hooked. It was so delicious.

Ever since trying their heavenly, light-as-a-feather flan, I have been having flan thoughts on my mind. So this cake was a no brainer.

So, if you were like me and were once scorned by flan, give this a try and I promise you’ll be singing its praises in no time.

For everyone else: hi. I made you a Homemade Chocolate Flan Cake.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! It’s perfect for those times when you can’t decide if you want rich, moist chocolate cake, or caramel-soaked vanilla flan. WHY NOT BOTH? I’m basically a magician, and any day, Vegas will be calling me for my own cooking show at the Hard Rock Hotel. I’M WAITING, VEGAS.

The cool thing about this cake is that it does something magical in the oven… by completely flipping the script – literally – going upside down. An acrobatic cake? Well, it is 2017 – what did you expect cakes to do in this new age?

After greasing the pan and pouring in your caramel sauce, you’ll make your chocolate cake batter and spread it all over the caramel sauce layer in the bottom of the Bundt pan (which, would be the top of the pan once flipped). Then you pour your flan liquid all over the chocolate cake layer, so the flan is on the bottom of the pan when flipped. Still with me? Good.

The cake bakes in a water bath which helps contribute to the flan’s silky-smooth texture. And during this baking process, the cake will float to the top of the pan (so, the bottom of the pan once flipped) and the flan will sink to the bottom of the pan (AKA, the top when flipped). PHEW. You with me?

So basically, when you bake and cool the flan and flip it out of the Bundt pan, it’ll look like this in all its mighty glory. Caramel, flan, chocolate cake. IT’S MAGIC.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Two things that make this magical Flan Cake extra special? Rodelle Pure Vanilla Extract and Rodelle Gourmet Baking Cocoa. As their newest brand ambassador, I am thrilled to use Rodelle’s products because I love them so much! The flavor is superior, the quality is unprecedented, and the company’s values are awesome. Win, win, win!

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! The flan gets its impeccable flavor from Rodelle’s Pure Vanilla Extract, which imparts such a wonderful, pure, unadulterated vanilla flavor to the dessert. And the Gourmet Baking Cocoa offers such a complex richness since it’s a European Dutch Process cocoa.

Am I making you hungry yet?

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! *cake adapted from Cook’s Country

Easy Homemade Chocolate Flan Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This Chocolate Flan Cake is an impressive dessert, boasting a rich chocolate cake bottom and a fluffy, silky-smooth vanilla flan on top!
Ingredients
  • FOR THE CAKE:
  • ¾ cup caramel sauce or ice cream topping
  • ½ cup all-purpose flour
  • ⅓ cup Rodelle Gourmet Baking Cocoa or other cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 oz bittersweet chocolate, finely chopped
  • 6 Tbsp unsalted butter
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp Rodelle Pure Vanilla Extract
  • FOR THE FLAN:
  • 2 (14 oz) cans sweetened condensed milk (NOT evaporated milk)
  • 2 & ½ cups whole milk
  • 6 ounces cream cheese
  • 6 large eggs
  • 4 large egg yolks
  • 1 Tbsp Rodelle Pure Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 12-cup Bundt pan with cooking spray. Pour the caramel sauce in the bottom of the Bundt pan evenly. Set aside briefly.
  2. In the bowl of a stand mixer, whisk together the flour, cocoa powder, baking soda, and salt until blended. Meanwhile, in a microwave-safe medium-size bowl, heat the chopped chocolate bar and butter together on HIGH power for 30 seconds. Stir, then heat again for another 30 seconds or until melted and smooth.
  3. Whisk the sugar into the melted chocolate mixture, and pour the melted chocolate mixture into the stand mixer bowl with the dry ingredients. Beat slowly, then stream in the whole milk. Beat until combined, followed by adding the eggs, one at a time, and the vanilla. Pour the chocolate cake batter into the prepared pan in an even layer.
  4. In a large blender, add the flan ingredients and process for 1 minute or until thin and combined. Pour the flan mixture evenly over the chocolate cake batter in the pan; the pan will be very full. Carefully transfer the Bundt pan to a larger roasting pan and nestle it inside. Pour hot water into the roasting pan until it hits about halfway up the Bundt pan.
  5. Bake for approx. 75-90 minutes or until a toothpick or cake tester inserted into the cake and through the flan comes out clean. Cool completely, then refrigerate for at LEAST 8 hours, preferably overnight. This is MANDATORY.
  6. Just before serving, put the Bundt pan back into the roasting pan and add about 1-2 inches of hot tap water. Let sit in the water for about 1-2 minutes. Take a platter or cake stand and flip it upside down on top of the Bundt pan. Working quickly and carefully, invert the Bundt pan onto the cake stand/platter (whichever you're using) and let set for a second so all the caramel drips onto the flan cake. Remove the Bundt pan.
  7. Serve while cold and store leftovers covered in the fridge. Spoon any extra caramel in the Bundt pan over the top of the flan.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! This Homemade Chocolate Flan Cake would be excellent for a summer potluck or BBQ! The cold, smooth flan atop the moist and fluffy chocolate cake would be extra delish with a scoop of ice cream served with it!

For more information on Rodelle, be sure to visit their website, and check the #madewithrodelle hashtag on social media accounts to get tips, recipes, and more!

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am the newest brand ambassador for Rodelle. All opinions are 100% my own and I was compensated for this post. Thank you to the brands that help keep my website afloat! 

Sweet & Salty Potato Chip Caramel Snowball Cookies

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! These Sweet & Salty Snowball Cookies are such a unique, fantastic cookie! Flavored with ground potato chips and stuffed with caramel candies, they’re perfect for any sweet & salty lover.

So I’m in trouble.

Okay, not real trouble. Not trouble-trouble. But basically, it’s been raining like hell lately and I have no recipes left to schedule after this one. Eek!

Normally I’m a batch-baker, meaning I’ll bake like 4-6 things in one day, photograph them all the next day, and schedule them out throughout the next couple weeks as I see fit. But with my move, plus settling in, plus a pizza and quiche mishap (I’ll explain later), and now rain, I have had no chance to whip something up!

Side note: Pizza mishap happens when you’re tired as all hell and bake the pizza on the cardboard round that it sits on in the package, resulting in a gooey, severely underdone, doughy and inedible crust… which meant I only ate the cheese & tomato topping for dinner. 

Side note #2: The quiche mishap happens when you’re tired as all hell and hangry as all hell and make a quiche from your vague memories of making quiche a bajillion years ago, resulting in you using DOUBLE the liquid in comparison with the eggs, leaving you with basically scrambled egg soup in a soggy pie crust for dinner. 

Side note #3: I promise I actually know how to cook and am not an impostor in disguise. I just am really tired, k?

ANYWAY. So if it’s lights-out around here for the rest of the week, it’s because I’m scrambling to bake something and make it look halfway edible and appetizing in my dreary photos due to the terrible natural light happening ’round these parts. Please forgive me?

In the meantime, I’m glad I remembered about these babies which I made a few weeks prior to my move. They are phenomenal!

I want to make an amendment right here and now that Snowball Cookies should be a year-round thing and not exclusive to Christmastime. There’s nothing especially Christmas-y about them, minus the snowball-ish appearance. But it doesn’t snow in California, really, so like, snowballs never equated to Christmas for me, so… is it really a Christmas cookie? Sorry, rambling.

ANYWAY. So basically, my snowball recipe requires flour and ground pecans, which give it that wonderful nuttiness. But for this version, I remixed it up with flour, ground pecans AND GROUND POTATO CHIPS Y’ALL.

Dude.

Life-changing.

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! And I didn’t stop there, because minimalism isn’t my jam. I stuffed each snowball with a Rolo because potato chips and caramel work surprisingly well together.

The result is pure sweet & salty perfection, and I guarantee if you’re a fan of a sweet & salty flavor combination, you’ll flip for these bad boys!

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind!

Sweet & Salty Potato Chip Caramel Snowball Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 22-25
 
These sweet & salty cookies are total perfection! Ground potato chips and caramel candy filling make them extra special.
Ingredients
  • 2 sticks (1 cup) unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup ground pecans
  • 1 cup finely crushed ruffled potato chips
  • 2 cups all-purpose flour
  • 22-25 Rolo candies, unwrapped
  • 1 & ½ cups confectioners' sugar, for dusting
Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until fluffy, about 1 minute. Beat in the vanilla until combined. Lastly, beat in the ground pecans, finely crushed potato chips and the flour and gently mix until it just about comes together. The dough may be slightly crumbly at first, but it will be moist enough to hold together if you knead it with your hands.
  3. Using a 2 oz cookie dough scoop, scoop out a ball of dough and gently press your thumb into the center to create an indentation. Place the Rolo candy in the indentation and gently roll the cookie dough around the candy to cover it completely. Place 1" apart on the baking sheets.
  4. Bake for approx. 10-12 minutes, rotating pans halfway through baking time to ensure even baking. Cool on the pans for about 10 minutes, then gently coat with the confectioners' sugar. Let stand until cool, then coat again with confectioners' sugar.

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! Sweet, salty, tender little nuggets of heaven in your mouth! I just love that the potato chips give it a nice salty bite in contrast to the sweet, buttery and gooey caramel center. So good!

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! Have a super sweet day!

xo, Hayley

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites: bite-sized morsels of heaven filled with crispy, smoky bacon, sweet brown sugar and sticky, syrupy maple syrup. Only four easy ingredients and it makes a TON. Easily doubled or tripled! A must-make! Just like the original, but in BITE-SIZED portions, these Maple Caramel Bacon Crack Bites will be the first to go anywhere you take them! Sweet, salty, smoky and sticky two-bite morsels of heaven!

Now that the holidays are here (!!!), I bet you all are super popular and have lots of parties to attend.

I moved five years ago and forgot to thank the mailman once, so I’m just thinking my invitations got lost in the mail somewhere.

BUT, since normal people have friends (right?), I’m assuming you all have lots of commitments nowadays. And most of those require you bring some kind of appetizer or dessert to share, because that’s what normal people do, yeah? Chips & salsa’s old news, and sometimes you just don’t have time to whip up something super fancy, like a quiche or tarte tatin or whatever fancy people who read Cooks Illustrated eat.

Enter: these Maple Caramel Bacon Crack Bites. Easy to prepare, totally unique and the perfect balance of sweet, salty and smoky. Is there anything better!?

This is a riff off of a recipe I made a few years back – Maple Caramel Bacon Crack. It’s become a huge hit and I figured I should update it with my own Rebel twist, which is why I used mini phyllo cups in place of the crescent rolls to make perfect two-bite treats. This treat is great to bring to parties because it can easily be doubled – or tripled – if need be, but it already makes 30 (which, if you’ve had the original, may not be enough for even two people!).

And I guarantee it will be the first to disappear. Is there anyone who would deny bacon slathered in a maple caramel sauce? If so, you shouldn’t be friends with them. Unless they’re vegetarian. In which case, hi, veggie friends – I love you and don’t judge you for not swooning over swine. 🙂

To make these bad boys, simply fry up some bacon – a pound to be precise. I used whatever was on sale, but I know some people have bacon preferences so use what you like: hickory-smoked, applewood-smoked, peppered, or even turkey bacon. *The only thing I will say is you should use regular-cut bacon, not thick-cut bacon, as thick-cut pieces will be too big and heavy for the delicate phyllo cups.*

Maple Caramel Bacon Crack Bites: bite-sized morsels of heaven filled with crispy, smoky bacon, sweet brown sugar and sticky, syrupy maple syrup. Only four easy ingredients and it makes a TON. Easily doubled or tripled! A must-make! Fry the bacon until it’s just about done but not quite crispy yet – you want it a little more on the chewy side since it will be baking some more in the oven. After you chop it into tiny little bits, put it into the phyllo cups with some brown sugar and maple syrup. Sprinkle a little extra brown sugar on top and bake it until the phyllo and bacon are crispy and the maple caramel is bubbly and glossy.

Maple Caramel Bacon Crack Bites: bite-sized morsels of heaven filled with crispy, smoky bacon, sweet brown sugar and sticky, syrupy maple syrup. Only four easy ingredients and it makes a TON. Easily doubled or tripled! A must-make! Then try to resist groaning and scarfing down the whole batch. I speak from experience.

Happy Holidays!

Maple Caramel Bacon Crack Bites: bite-sized morsels of heaven filled with crispy, smoky bacon, sweet brown sugar and sticky, syrupy maple syrup. Only four easy ingredients and it makes a TON. Easily doubled or tripled! A must-make!

4.8 from 4 reviews
Maple Caramel Bacon Crack Bites
Author: 
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
These Maple Caramel Bacon Crack Bites are bite-sized bits of heaven! Only 4 ingredients and SUPER easy to make. You can easily double or triple this recipe!
Ingredients
  • 2 (15 count) pkgs frozen phyllo cups (30 total)
  • 1 lb regular-cut bacon (any flavor/smoke preference, such as peppered, hickory-smoked, maple flavored, etc, but I would recommend not using thick-cut as it will be too heavy and big for the delicate phyllo cups), cut in half cross-wise
  • ¾ cup brown sugar
  • ½ cup maple syrup (I used pancake maple syrup, but real deal syrup will work)
Instructions
  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray. Place the phyllo cups onto the baking sheet and set aside briefly.
  2. Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. The bacon should be on the chewier side, as it will continue to cook more as you bake it. Drain the bacon onto a paper towel-lined plate and let cool briefly before chopping into tiny bits.
  3. Scoop a ½ tsp of brown sugar into each phyllo cup and add a small squirt of maple syrup on top. Fill past the brim of the phyllo cup with bacon, mounding it into the cup. Sprinkle with the remaining brown sugar.
  4. Bake for approx. 12-15 minutes or until the phyllo cups and bacon are crisp and the maple caramel is bubbly and caramelized. Cool for about 5 minutes before serving.

Maple Caramel Bacon Crack Bites: bite-sized morsels of heaven filled with crispy, smoky bacon, sweet brown sugar and sticky, syrupy maple syrup. Only four easy ingredients and it makes a TON. Easily doubled or tripled! A must-make! Sweet, salty, sticky and smoky, these bite-sized poppables are so delectable!

Maple Caramel Bacon Crack Bites: bite-sized morsels of heaven filled with crispy, smoky bacon, sweet brown sugar and sticky, syrupy maple syrup. Only four easy ingredients and it makes a TON. Easily doubled or tripled! A must-make! Have a super sweet day!

xo, Hayley

 

Salted Caramel Macaroons

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Coconut fans will love these Salted Caramel Macaroons! Tender, gooey and bursting with toasted coconut and salted caramel flavors. So easy to make, too!

I am a huge coconut lover. If there’s coconut in it, chances are I will flip for it.

I also am a lover of coconut macaroons. They are, quite possibly, one of the easiest cookies to prepare. You don’t need to chill them, you don’t need to let them rest, you don’t need to massage them gently, put cucumbers over their eyes and whisper “it’s going to be okay” to them. You seriously just mix the ingredients all at once in one single bowl, portion them out, bake and… eat!

So why don’t I make macaroons more often? BECAUSE I AM LAME, THAT’S WHY. But seriously, I think it’s because I maybe subconsciously think that because they’re so easy, like maybe the recipe is a cop-out? I don’t want y’all to think I’m pulling a fast one on ya or anything.

But truthfully, I need to make more iterations of coconut macaroons because they will definitely be the star of your holiday cookie trays. So, ya know, you can finally be the one with the best-tasting cookies at Milly’s annual cookie party this year. (Watch your back, Milly).

And another thing – the idea of these macaroons came to me suddenly when I realized you can (and should!) use dulce de leche in place of the sweetened condensed milk in my macaroon recipe. WHY HAVEN’T I THOUGHT OF THIS BEFORE?! To be frank, it’s kinda genius.

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! If you can’t find dulce de leche, Borden/Eagle Brand now makes CARAMEL sweetened condensed milk, so use that! They also make a chocolate condensed milk, but for today’s recipe, salted caramel steals the show.

Enjoy!

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving!

Salted Caramel Macaroons
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Salted Caramel Macaroons are a simple, stunning cookie that takes no time at all! No chilling, no mixer required, one bowl. Easy peasy! If you cannot find dulce de leche, you can find caramel-flavored sweetened condensed milk that can be used in its place.
Ingredients
  • 5 & ½ cups shredded coconut
  • ⅔ cup all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 (13 oz) can dulce de leche (or caramel-flavored sweetened condensed milk)
  • Sea salt
Instructions
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
  2. In a large bowl, combine the coconut, flour, vanilla and almond extracts and dulce de leche. Stir together with a rubber spatula until combined and moistened.
  3. Drop heaping Tablespoonfuls of the coconut mixture onto the baking sheets, about 1" apart. Using wet fingers, gently push any wonky edges into the cookie so it's perfectly round; this will prevent those wonky edges from browning too quickly or burning. Sprinkle the tops of the cookies with sea salt.
  4. Bake for approx. 12-15 minutes or until golden and lightly toasted. Allow to cool to room temperature before serving.

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Pure, unadulterated caramel flavor is what you’ll get in these tender, buttery, gooey and chewy macaroons!

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Have a super sweet day!

xo, Hayley

Caramel Apple Butter Gooey Bars

These Caramel Apple Butter Gooey Bars are so delicious and GREAT for fall! A spice cake base, cinnamon & apple pie-spiced apple butter filling and buttery caramel complete these gooey, chewy, perfect bars. Caramel apple fans, rejoice! These Caramel Apple Butter Gooey Bars are utterly delicious! A spice cake base with a gooey apple butter filling and a drizzling of caramel finishes these outrageously awesome bars.

So because I need new friends, I joined that site Meet-Up.

If you don’t know, it’s kinda like a dating site but for finding hobby groups and making new friends. Totally low-pressure, easygoing stuff.

I joined a group that focuses around making new girlfriends because I desperately need more of those. (And my ‘more’, I mean any).

And you know what? It went well, even according to me, perpetual pessimist of all things.

We met at a lovely local lady’s house and played card games for a few hours, had some wine, and just chatted. I couldn’t have asked for a better, more laid-back first time hanging out with complete strangers. So if any of y’all are reading this, thanks for the good time, ladies!

Honestly? I was just glad I didn’t gravitate toward the host’s cat like I normally do at places where I don’t know anyone. I used to have this ex-boyfriend who loved to go to parties. At every party, there were throngs of people I went to high school with, but they were people I didn’t really hang out with in high school, either, so it was awkward making small talk with someone who sat behind me in math class second period for 6 months.

Anyway, whenever I’d be at these parties – and I’m not a big drinker anyway, so I’d be nursing a water bottle – I’d hang out in the corner and stalk the animal that lived there. I’d pet it and scratch it and telepathically beg said animal to stay with me and never leave my side… only to have said animal bolt the second it sensed a stage-five clinger in its presence.

But I’m happy to report I did not scare away any animals at this Meet-Up. #Firsts

These Caramel Apple Butter Gooey Bars are so delicious and GREAT for fall! A spice cake base, cinnamon & apple pie-spiced apple butter filling and buttery caramel complete these gooey, chewy, perfect bars. should have brought these Caramel Apple Butter Gooey Bars with me to the game night, but instead I brought chocolate chip cookies. The cookies were fine, of course – but there’s something so warm and fall-like about these bars. Maybe it’s the apple butter loaded inside each bite, or the buttery caramel that reminds me of apple-picking and falling leaves.

Caramel Apple Butter Gooey Bars. They make a good impression!

These Caramel Apple Butter Gooey Bars are so delicious and GREAT for fall! A spice cake base, cinnamon & apple pie-spiced apple butter filling and buttery caramel complete these gooey, chewy, perfect bars.

Caramel Apple Butter Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Caramel Apple Butter Gooey Bars are fantastically gooey, rich and easy to make with an irresistible apple butter filling and a buttery caramel drizzle.
Ingredients
  • FOR CRUST:
  • 1 box spice cake mix
  • 1 egg
  • ½ cup (1 stick) butter, melted
  • FOR FILLING & DRIZZLE:
  • 1 (8 oz) pkg cream cheese, at room temperature
  • 1 cup apple butter (homemade or prepared)
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 2 tsp apple pie spice
  • 3 eggs
  • 1 (16 oz) box powdered sugar
  • ½ cup (1 stick) butter, melted
  • Caramel sauce or dulce de leche for drizzling, recommended
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. In a large bowl, combine the spice cake mix, egg and melted butter until a thick dough forms. Press the dough evenly into the prepared pan; set aside.
  3. In the bowl of a stand mixer, cream together the cream cheese, apple butter and brown sugar until smooth, about 1 minute. Add in the vanilla extract, apple pie spice and eggs, one at a time, mixing well after each addition. Add in the box of powdered sugar, mixing well, followed by the melted butter. Beat until mixed together.
  4. Pour the apple butter filling on top of the crust and bake for approximately 35-45 minutes or until just about set. The center will be slightly jiggly - that's okay as it will continue to set up as it cools. If the center is sloshing around, bake it for a little longer using 5-minute increments.
  5. Cool the bars completely, then refrigerate for at least 2-3 hours or until set. Cut into bars and drizzle with caramel sauce or dulce de leche before serving.

These Caramel Apple Butter Gooey Bars are so delicious and GREAT for fall! A spice cake base, cinnamon & apple pie-spiced apple butter filling and buttery caramel complete these gooey, chewy, perfect bars. Gooey, chewy, thick and perfectly spiced for fall! I can’t wait for you guys to give these a try!

These Caramel Apple Butter Gooey Bars are so delicious and GREAT for fall! A spice cake base, cinnamon & apple pie-spiced apple butter filling and buttery caramel complete these gooey, chewy, perfect bars. Have a super sweet day!

xo, Hayley

Pecan Praline Pie Bark

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!This Pecan Praline Pie Bark is fantastic for any pecan pie lover! Easy to whip up and makes a big batch that’s great for gifts… or for snacking by yourself 🙂

I’m gonna keep this short and sweet… much like this fantastic bark.

I posted something like this before, but to be honest… the pictures are terrible. Like, unbelievably bad. I was just starting out as a food blogger and thought a brown paper lunch sack was an appropriate staging item.

Spoiler alert: it is not.

SO, I figured I’d better update that recipe because frankly, this bark is too good not to make.

It’s almost freaky how much it tastes like pecan pie crossed with Southern pralines. It’s got the melt-in-your-mouth praline feel but with a crunch and brown sugary gooeyness of pecan pie. In a word: marvelous.

And you will not BELIEVE how easy it is to make. Like, totally foolproof. Way easier than making pralines, so much better than making a whole pecan pie.

But do beware, because this bark is incredibly addictive. Save yourself a square and donate the rest immediately… or reap the consequences of eating the entire pan, like I did. Oops. #sorrynotsorry

Basically, you line a rimmed baking sheet with foil and cover the surface area with graham crackers. I used regular ol’ honey grahams, but cinnamon or even chocolate grahams would be awesome! Set it aside, and make your filling which is simply butter and brown sugar boiled together until it’s thick and caramel-y. Mix in some pecans, pour the whole shebang on top and bake that mishegas until bubbly and set.

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!Then simply break into pieces and consume immediately. Thank me later.

Psst: this would be awesome for holiday gift giving!

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!

5.0 from 2 reviews
Pecan Praline Pie Bark
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Pecan Praline Pie Bark tastes like a cross between gooey pecan pie and melt-in-your-mouth pralines. So easy, so delicious!
Ingredients
  • 2 sleeves (about 20 or so) honey graham crackers
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 & ½ cups chopped pecans
Instructions
  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and mist the foil with cooking spray. Place the graham crackers all over the surface area of the pan, breaking them apart if necessary to fill in the gaps. Set aside.
  2. In a medium saucepan, mix together the butter and brown sugar. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Stir in the vanilla extract and chopped pecans and evenly pour the hot bubbly mixture over the graham cracker sheets. Working quickly, use a spoon or offset spatula to spread the mixture around to evenly coat the graham cracker sheets.
  3. Bake for approximately 10 minutes or until the mixture is bubbly. Allow the bark to cool to room temperature before breaking into pieces. Store any leftovers in an airtight container.

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!Crispy, crunchy, a little chewy and loaded with butter, brown sugar and caramel flavors, this Pecan Praline Pie Bark is a real winner! Try it and you’ll see 🙂

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks! Have a super sweet day!

xo, Hayley

Pecan Praline Cheesecake Bars

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! If you love the taste of Southern pralines, you’ll flip for these Pecan Praline Cheesecake Bars! Buttery smooth with a pecan sandie cookie crust, a brown sugar cheesecake layer and topped with a rich and gooey praline sauce.

So I need to start working on trusting my gut again.

I used to be super good with my female intuition. We were BFFs, always judging situations together and making snap decisions like Thelma and Louise. We were tight. Sisters from another mister. Soul sisters. I could tell her anything and she would listen patiently and NOT TALK BACK BECAUSE I DO NOT TALK TO THE VOICES IN MY HEAD. Sorry, just had to leave that there in case my doctor reads this. Moving on…

But lately we’ve had some kind of falling out.

And now I can’t make proper snap decisions to save my life.

Snap decisions like, should I get behind that red Toyota in the left lane, or stay where I am behind the Mercedes in the right lane? (Spoiler: always go behind any other car than a Mercedes. I swear, Mercedes drivers are the slowest in all the land. Sorry to Mercedes drivers, but like, can y’all pick up the pace?)

This post should also be titled: I need to work on my patience. So spare me the comments telling me I’m impatient. KNOW, DANGIT.

But seriously, how do you hone in on your intuition and choose the fastest lane in the McDonald’s drive-thru just by sight and car type alone? I’m asking for… uh, research purposes.

ANYWAY, my intuition is still awesome for tasting delicious food because I definitely knew when I saw these Pecan Praline Cheesecake Bars that they would taste phenomenal. It’s hard not to when you have a pecan Sandie cookie crust, a brown sugar cheesecake and a silky, buttery praline sauce. I meaaan…

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! And this sauce? HONEY, do not let this sauce only grace these cheesecake bars. I demand that you use your whip-smart intuition and slather this sauce on EVERYTHING. Waffles, pancakes, French toast, pound cake, flipflops… I literally do not care, but don’t let this liquid gold go to waste once the cheesecake bars are done for.

And that, my friends, is how you do cheesecake. Mic drop.

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS!

5.0 from 2 reviews
Pecan Praline Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Pecan Praline Cheesecake Bars are silky smooth and utterly divine! A must-make!
Ingredients
  • FOR CRUST:
  • 1 (11.3 oz) pkg Pecan Sandie Cookies, finely ground
  • ⅓ cup melted butter
  • ¼ cup brown sugar
  • FOR CHEESECAKE:
  • 2 (8 oz) pkgs cream cheese, at room temperature
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • FOR PRALINE SAUCE:
  • 1 cup brown sugar
  • ¼ cup butter
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. In a large bowl, combine the pecan Sandie cookie grounds, melted butter and brown sugar together until moistened. Press into the prepared pan in an even layer. Bake for approx. 10-12 minutes. Remove from oven and keep oven on.
  3. While crust bakes: In the bowl of a stand mixer, cream together the cream cheese and brown sugar together until smooth, about 1 minute. Add in the eggs, one at a time, and the vanilla, beating well after each addition. Lastly, beat in the sour cream until just combined. Pour the cheesecake filling over the still-hot crust and place into the oven.
  4. Bake for approx. 35-40 minutes or until the center is just about set. If it's slightly jiggly, that's okay - but it should not be sloshing around in the pan. Cool completely, then refrigerate for at least 2 hours to set.
  5. While cheesecake chills, make your praline sauce. In a medium saucepan, add the brown sugar and butter and bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat and add in the cream and vanilla, taking care as the mixture may violently bubble up. Stir until combined, then cool to room temperature. Stir in the pecans just before serving.

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! Buttery, creamy brown sugar cheesecake, brown sugar-y pecan cookie crust and that heavenly sauce make for a seriously delicious cheesecake bar!

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! Have a super sweet day!

xo, Hayley

 

Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! A combination of rich, melty chocolate and gooey, buttery caramel together at last in one thick, chewy and utterly perfect cookie!

Right now I’m having a caramel and quesadilla moment. NOT together, FYI.

But for some reason, I am alllll about caramel anything and quesadillas up the wazoo. I just cannot get enough of either.

It’s like I rediscovered them randomly (as if I’d forgotten?) and now am utterly obsessed. I order quesadillas wherever they’re available, and I’ve been cooking up caramel this and caramel that because it’s fall, and fall seems caramel-y. Or caramel seems fall-y? Either way.

So while I won’t be posting any quesadilla recipes anytime soon, I hope you enjoy the influx of caramel recipes. Because I need to finish having my moment, okay?

This recipe is an adaptation of my Deep Dish Caramel-Filled Chocolate Chip Cookies which I made many moons ago. Those cookies were delicious and continue to be one of my Top 10 recipes on my blog which amazes me because they were kind of an afterthought, if I’m being honest.

Recently, I tried to remake them so I could take better photographs, but when I pulled them from the oven, they had spread everywhere and were a wonky deep dish and not pretty. I figured I’d better tweak that recipe to better reflect the modern times. Also, not everyone has a deep dish cookie pan, and I’d hate for ya to have to start a quest to find one (unless, of course, deep dish things are your jam, in which case, carry on).

So I adapted that recipe to make this one: These Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies. A delicious mouthful, if you will, and a MUST make. I know I say that about a lot of recipes on here, but y’all. These cookies are easily one of the best things I’ve ever made. Not even kidding. Even my family, who is usually apathetic about my desserts*, devoured these in no time flat.

*not apathetic in that they think my desserts suck, but more like, they see desserts every day that they’re disenchanted nowadays. Just clarifying! 

This recipe has a couple of fundamental changes to it. First, I use brown butter in this recipe. If you’ve never baked with brown butter before, you must run to the kitchen and make it asap. Brown butter is life-changing! It imparts such a wonderful depth of flavor and nuttiness to whatever it’s made with. The only thing I should say is that you must watch your brown butter carefully while you make it to ensure it doesn’t burn, and you must use real butter, not margarine, in order for it to work.

So brown your butter and cool it for a little bit. Then prepare your dough and refrigerate the whole shebang to set for at least 4 hours, preferably overnight. I know, I know. The whole chilling process cramps your style. I get it. But it is absolutely imperative that you chill the dough or else the cookies will be flat, crispy saucers on the sheet and then you’ll complain and then I’ll have to treat you like a child and ask you if you chilled your dough. So just cut out the whole middle man and chill it, please?

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! While your oven preheats, let the dough come close to room temperature to take the chill off. Then use a big ol’ cookie scoop to get yourself a little dough ball which you’ll fill with a chocolate-caramel candy. For these cookies, I used Dove Caramel Candies because they are flatter and bigger than say, Rolos. You can use whatever kind of chocolaty caramel candy you want, as long as it’s soft and not like, those granny caramel hard candies you get at the bank.

Bake it all up and voila, you have easily one of the best cookie recipes at your fingertips. You’re welcome!

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing!

5.0 from 3 reviews
Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-26
 
These Brown Butter Caramel-Filled Chocolate Chip Cookies are my FAVORITE cookie recipe! Buttery, nutty, thick, soft and chewy and filled with gooey caramel and chocolate. You'll love this recipe!
Ingredients
  • 2 sticks (1 cup) butter (salted or unsalted; if using salted, omit salt from recipe)
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 24-26 caramel-filled chocolate candies (I used Dove Chocolates), unwrapped
Instructions
  1. In a medium saucepan, add the butter over medium-low heat. Melt the butter, stirring occasionally, until smooth and melted. The butter will start to bubble up and foam, so continue to stir it. Eventually the butter will become darker in color and smell slightly nutty. Stir and cook until amber in color and immediately remove from the heat. Do NOT over-cook! It burns quickly, so keep an eye on it. Cool the butter completely.
  2. In the bowl of a stand mixer, combine the browned butter (including the brown bits in the pan!), brown sugar and sugar and beat with the paddle attachment for about 1 minute or until creamy. Add in the egg, egg yolk and vanilla and beat well. Lastly, add in the baking soda, salt, cornstarch and flour until a soft dough forms. Stir in the chocolate chips.
  3. Cover and refrigerate the dough for AT LEAST 4 hours, preferably overnight. This is mandatory.
  4. Preheat oven to 350 degrees F. Let the dough sit out on the counter while the oven preheats, just so it comes closer to room temperature and isn't so cold. Line 2 baking sheets with parchment paper or silicone liners.
  5. Using a 2-Tablespoon-sized cookie dough scoop, scoop out a ball of cookie dough. Flatten it slightly in the palm of your hand and place one Dove chocolate (or whatever caramel-filled chocolate candy you're using) in the middle. Use your hands to wrap the cookie dough around the chocolate candy. Place on the baking sheet 2" apart.
  6. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets.

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! Buttery, nutty, gooey and rich, these cookies are unforgettable and a must-make on your baking list!

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! Have a super sweet day!

xo, Hayley

*this post contains affiliate links. Thanks for supporting the brands that keep my blog alive!

Salted Caramel Mocha Cookie Dough Brownie Bombs

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious! When two worlds collide, oftentimes the results are mixed. The result of these Salted Caramel Mocha Cookie Dough Brownie Bombs is sensational! Gooey, decadent & sinfully fabulous!

…And then I had to go and stuff Rolos inside of cookie dough stuffed inside brownies stuffed inside chocolate. PHEW! Bomb inception. Brownieception. Whatever you want to call it, y’all need to run to your kitchen to make these bad boys!

So it’s no surprise that everything’s been tumbleweed-y and desolate in my dating life. I’d even go as far to say as I’ve moved backwards in my search for Mr. Right. And by ‘search’, I mean not searching at all and just hoping that I bump into a guy serendipitiously at the grocery store and we both marvel over our shared love of bread and 2006 era emo music.

But my friends – the few I can count on one finger – say that I should dress up every time I run my errands so that in case I meet Mr. Right while at Target, I’ll look prepared.

But to that I say: I’m lazy. And also, have you done a full-face of makeup before? It is not for the faint of heart. There’s the whole blending of the foundation situation, which is already hard enough for me since my perfect match was matched with the PRIMER color. Then I have to get my cat eye on symmetrically and make sure I don’t have any knots in my hair since I have a strange aversion to brushing my hair. It’s just this whole big thing and I am so not about that.

And then there’s the whole thing where I sometimes abruptly leave my house to grab some additional ingredients at the store, unknowingly covered in flour and chocolate stains. So clearly, I am rocking this whole attractiveness thing.

But to this I say: wouldn’t my Mr. Right want to see the real me? Me, with a rogue sprinkle in my hair and powdered sugar smudges on my clothes? Makeup-less and rockin’ a half-bun? Wouldn’t he want to fall in love with me when I’m looking like an underground goblin and then be surprised in a good way when I clean up nicely? That’s just what I’d think, anyway. And maybe that’s also why I’m single. WHATEVER.

Anyway, let’s get to these bombs, ‘kay? They really are the definition of a bomb. A calorie bomb, yes. But worth it? Yes yes. In fact, these may be my favorite brownie bombs to date. That’s saying something!

These bad boys are Salted Caramel Mocha flavor and OH MAH GOSH are they good. The fudgy brownies are packed with espresso flavor which really ramps up that mocha aspect. Then the egg-free cookie dough surrounds a Rolo candy which brings that caramel flavor into play.

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious! The whole thing is over-the-top, totally sweet and outrageously rich… so don’t say I didn’t warn you. This recipe is NOT for people who don’t have sweet teeth, and this is not for the faint of heart. You gotta be a committed sugar lover to enjoy these, so keep that in mind!

Now, let’s get to eating, shall we?

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!

5.0 from 2 reviews
Salted Caramel Mocha Cookie Dough Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Salted Caramel Mocha Cookie Dough Brownie Bombs are INSANE. Super rich, outrageously decadent and fabulous in flavor and texture. A must make for any brownie bomb lover!
Ingredients
  • FOR BROWNIES:
  • 1 box fudge brownie mix
  • ⅔ cup oil
  • ¼ cup water
  • 2 eggs
  • 1 Tbsp instant espresso powder
  • FOR COOKIE DOUGH & CARAMEL FILLING:
  • ½ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 tsp vanilla extract
  • 3-4 Tbsp heavy cream or milk
  • ¼ tsp salt
  • 1 & ½ cups flour (if you're worried about using AP flour because of contamination, use organic flour, GF flour, oat flour, almond flour, coconut flour, or another flour substitute)
  • 1 cup miniature chocolate chips
  • 18 Rolo candies, unwrapped
  • 1 pkg chocolate candy coating (I like CandiQuik)
  • Sea salt, for sprinkling on top
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a rectangular 13x9" baking pan. Set aside.
  2. In a large bowl, prepare the brownies, adding in the instant espresso powder. Pour the batter into the pan and bake for approx. 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not over bake! It is imperative that the brownies are fudgy! Cool completely.
  3. In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until creamy, about 1 minute. Add in the vanilla and heavy cream, mixing well. Lastly, add in the salt and flour until combined. Fold in the chocolate chips.
  4. Using a Tablespoon-sized cookie dough scoop, scoop a ball of cookie dough and make an indentation in the middle with your thumb. Add in a Rolo and roll the dough around the Rolo candy until fully enclosed. Place on a foil-lined baking sheet. Freeze until firm, about 30 minutes.
  5. Trim the edges off of the brownies, and cut the brownies in 18 equal pieces (5 rows by 3). Take a piece of a brownie and flatten it slightly with the heel of your hand. Wrap the brownie around the cookie dough ball, rolling it in your palms to completely enclose the cookie dough ball. If needed, dampen your hands to help mold the brownie around the cookie dough. Repeat with remaining bombs and freeze until firm, about 40 minutes.
  6. Melt the chocolate candy coating until smooth, according to package directions. Drop each bomb into the candy coating, coating completely and gently remove with a fork and place onto the baking sheet. Sprinkle with sea salt.
  7. Store leftover bombs airtight in the fridge or freezer, but if you freeze them, PLEASE bring them to room temperature before serving as the caramel candy will be solid and I don't want you to break your tooth!

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious! Richly decadent, super sinful and utterly delicious, these brownie bombs are one for the books and my new favorite!

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!

Craving more brownie bombs? You’ve come to the right place!

These Reese's Egg Brownie Bombs are perfect for Easter! Filled with those delightful Reese's Peanut Butter Eggs, they're wrapped in a fudgy brownie and coated in rich milk chocolate. So easy and delicious!Reese’s Egg Brownie Bombs – don’t have eggs? Use regular miniature Reese’s cups!

These Peeps Brownie Bombs are a delectable treat for any marshmallow lover! Fudgy baked brownie surrounds a sugary, soft Peep candy that's coated in rich white chocolate. Perfect for Easter and so easy to make!Peeps Brownie Bombs

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

 

Toffee Poke Cake

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! If you love the brown sugar-y, caramelized flavors of toffee, you will definitely love this Toffee Poke Cake! Rich, gooey and loaded with caramel & toffee flavors.

I’m gonna be short & sweet here: this cake is the stuff of dreams.

Well, if you dream about sugar, chocolate, caramel, toffee, and all things dessert like I do. (Seriously. This is why I have insomnia. If I’m not stressing about money, I’m thinking – no, obsessing – over dessert ideas. At 2am. Thanks, brain).

And it’s SO easy. You just whip up your cake batter, bake it up, then poke holes all over the top. Once it’s nice and holey, pour over sweetened condensed milk and caramel sauce. Yeah, we’re double-fisting this one. You’re welcome.

The worst part about this cake is that you’ve gotta let it marinate for a hot minute (well, more like a hot 6-8 hours) in the fridge. For this reason, I like baking this cake the night before I need it so all those flavors can get absorbed and friendly and fabulous together. Once it’s all melded together, spread on some Cool Whip (or fresh whipped cream if that’s your jam) and sprinkle on some toffee bits, natch. Lastly: a healthy (and by healthy, I mean unhealthy) drizzle of caramel sauce.

GIIIIIIIRRRRRL. This is serious.

Seriously delicious.

I’ll stop now.

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert!

5.0 from 1 reviews
Toffee Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Toffee Poke Cake is FABULOUS. Smooth, silky and gooey with a warm, rich brown sugary toffee flavor. SO SIMPLE, too!
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 (3.9 oz) pkg instant dry chocolate pudding mix
  • 1 jar caramel sauce
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 cup toffee bits
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the batter into the prepared baking pan and bake for approx. 23-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 20 minutes.
  3. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Drizzle on ¾ of the jar of caramel sauce and the entire can of the sweetened condensed milk. It may seem like a lot, but the cake absorbs a lot of this. Cover the cake with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
  4. An hour before serving, spread on the Cool Whip in an even layer and sprinkle on the toffee bits. Drizzle with the leftover remaining ¼ jar of caramel. Refrigerate uncovered for an hour to set, before cutting into squares to serve.

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! I love the delicious crunch of the toffee and the sweet, buttery ribbons of golden caramel in contrast of the rich chocolate cake. This recipe is going to be a family favorite for sure!

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! Have a super sweet day!

xo, Hayley

 

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