No Bake Samoa Cookies (Girl Scout Copycat)

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! These Copycat Girl Scout No-Bake Samoa Cookies are AWESOME. Everyone who’s tried one has loved them and asked for the recipe!

A couple of days ago, I teased y’all with this recipe on my social media accounts. (Are you following me?!) And everyone was begging for the recipe and waiting for the day I posted them.

Well folks, today is your lucky day!

I have nothing against the Girl Scouts. Absolutely nada. Even though my experience as a Girl Scout wasn’t as pleasant and dandy as everyone else’s, I don’t hold anything against them because hello? They sell cookies and wear patchwork vests. How can you hate someone in a patchwork vest that’s hocking Tagalongs? YOU CAN’T.

But what I love/hate about them is that the cookie season is so short. I admit – if they sold cookies year-round, we’d never want to buy them because they’d be everywhere all of the time. But at the same time, I have no willpower and will snarf an entire package in one sitting that was supposed to last for a longer period of time, and then I start craving them again.

Also, not their fault, but they put like 5 cookies in a package now. WHAT GIVES. I feel like I eat my single serving (read: entire box) that I spent $5 on and then have to shuffle my way back to the store, head hung low with shame, and shove another Lincoln in their direction for my next fix. That’s how they getcha! I’m onto you, Girl Scouts of America. I KNOW WHAT YOU’RE UP TO.

Since I regularly crave the perfectness of their Samoa Cookies (or as they’re now known, Caramel Delites), I decided I needed to create a Samoa cookie that I could eat year-round until my homegirls are staked outside of the grocery store selling me my biggest vice with their cute missing teeth and light-up shoes.

These Samoa Cookies taste IDENTICAL to the real deal. I promise you! You’ve got the shortbread cookie base that’s dipped in chocolate, then topped with a gooey caramel & toasted coconut mixture, then drizzled with chocolate. I mean, how can you say no?!

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Best of all, these are NO BAKE which means you don’t need to spend hours preparing cookie dough, rolling them out, baking them, cooling them, frosting them and assembling them. You can literally cut out the middle man and go straight to eating. HALLELUJAH!

Now who wants some? I’ll share.

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!!

No Bake Samoa Cookies (Girl Scout Copycat)
Author: 
Recipe type: Cookies
Prep time: 
Total time: 
Serves: 20-24
 
These No Bake Samoa Cookies are a classic Girl Scout favorite made EASY with a couple of prepared ingredients! No need to wait for cookie season anymore!
Ingredients
  • 1 pkg fudge stripe shortbread cookies (about 20-24 cookies)
  • 1 (11 oz) pkg caramel bits
  • 3 Tbsp heavy cream
  • 2 cups toasted coconut*
  • 2 squares chocolate CandiQuik
Instructions
  1. Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2" apart from one another. Set aside briefly.
  2. In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
  3. Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
  4. In a small bowl, microwave the chocolate CandiQuik on HIGH power for about 30 seconds, stirring until melted & smooth. Drizzle the chocolate over the cookies (I like spooning the chocolate into a sandwich baggy, seal out the air, and snip off a corner for a makeshift piping bag). Let the chocolate and cookies set, about 15-20 minutes, before serving. Store airtight at room temperature.
  5. *TO TOAST COCONUT: Spread the coconut in a foil-lined baking pan in an even layer. Preheat oven to 300 degrees F. Place coconut in the preheated oven and bake for 5 minutes. Stir, then bake for another 5-7 minutes. Stir once more and bake for an additional 3-5 minutes or until toasted, keeping a watchful eye on the coconut the whole time.

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Gooey, packed with buttery caramel, toasted coconut and sweet chocolate, these cookies are sure to please every Samoa Cookie lover!

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Have a super sweet day!

xo, Hayley

Thick & Chewy Snickers Cookie Bars

These Thick & Chewy Snickers Cookie Bars have only 6 simple ingredients and are SO EASY to make! Gooey, buttery, chocolaty and packed with flavor, they'll be your new way to eat a Snickers! If you’re on the hunt for something that’s unapologetically thick, chewy and LOADED with buttery caramel, chocolate and nuts, look no further, homie. These Snickers Cookie Bars are the stuff dreams are made of.

Admittedly, I’m not a huge Snickers candy fan.

I know, that should be blasphemous and someone should oust me from my position as a dessert food blogger.

BUT – hear me out.

I loved these bars. Loved them. I couldn’t get enough of that sticky, buttery caramel, gooey pockets of nougat-y Snickers pieces, and those crunchy peanuts. There’s something about food with a lot of great textures that has me obsessed.

And if you do happen to like Snickers, then you can thank me later because these bars will be your new BFF.

So let’s break down the anatomy of these gooeylicious bars, shall we?

First: you’re going to need two (24-count) packages of refrigerated chocolate chip cookie dough, or 1 (30 oz) log of cookie dough. Either one works, and whatever brand you prefer is fine & dandy. Alternatively, you may use your own favorite cookie dough recipe (may I suggest mine?) or a couple of boxes of cookie mix (like by Krusteaz, perhaps?).

Anyway, you line an 8×8″ square baking pan with foil, spray the heck out of it, and spread half of the dough in an even layer on the bottom. Easy, right? You’re halfway there! Top it with chocolate chips, chopped up Snickers pieces, chopped peanuts, and a glorious caramel sauce that will make you audibly groan. Then pop on the second layer of cookie dough, either by forming a nice little square of dough and laying it on top, or ripping and smooshing pieces of dough together to form an even layer on top. Whatever floats your doughy boat.

Then bake, let it cool (seriously, this is the most important step!), and cut into bars. Easy peasy, Snickers squeezy. Or something like that.

ENJOY!!

These Thick & Chewy Snickers Cookie Bars have only 6 simple ingredients and are SO EASY to make! Gooey, buttery, chocolaty and packed with flavor, they'll be your new way to eat a Snickers!

5.0 from 1 reviews
Thick & Chewy Snickers Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Thick & Chewy Snickers Cookie Bars couldn't be simpler and they taste so outrageously gooey!
Ingredients
  • 2 pkg (24 count each) OR 1 (30 oz) log refrigerated chocolate chip cookie dough, at room temperature (or you may substitute your own homemade cookie dough recipe)
  • 1 cup semi-sweet chocolate chips
  • 1 (11 oz) pkg snack-size Snickers bars, unwrapped and chopped
  • 1 cup chopped peanuts (I used unsalted)
  • 1 (11 oz) pkg caramel bits or caramels, unwrapped
  • ⅓ cup sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray.
  2. Unwrap one package of the refrigerated cookie dough (or cut the large log of dough in half). Press the dough evenly into the baking pan and bake for approx. 10 minutes. Remove the pan from the oven but keep the oven on.
  3. Sprinkle the cookie layer with the chocolate chips, chopped Snickers bars, and chopped peanuts. Meanwhile, in a medium bowl, combine the caramel candies and the sweetened condensed milk. Microwave on HIGH power for about 30 seconds. Stir, then microwave again if needed for another 15-20 seconds, stirring until smooth.
  4. Pour the caramel evenly over the bars. Top with the remaining cookie dough by either forming it into a square shape on a cutting board, picking it up and laying it on top of the bars, or by tearing off little pieces of dough, gently smooshing them in the palm of your hand, and laying them on top of the caramel almost like a puzzle.
  5. Bake for approx. 25-30 minutes or until the top is golden and just about set. If it's sloshing around in the pan, bake it for another 5-10 minutes. It's okay if it's a little bit jiggly. Cool COMPLETELY, then pop in the fridge for about 1-2 hours or until it's sufficiently chilled before cutting into bars.

These Thick & Chewy Snickers Cookie Bars have only 6 simple ingredients and are SO EASY to make! Gooey, buttery, chocolaty and packed with flavor, they'll be your new way to eat a Snickers! Super gooey, super chewy, ultra thick and perfect for any Snickers lover!!

These Thick & Chewy Snickers Cookie Bars have only 6 simple ingredients and are SO EASY to make! Gooey, buttery, chocolaty and packed with flavor, they'll be your new way to eat a Snickers! Have a super sweet day!

xo, Hayley

Love Snickers?! Then you’ll ADORE these other Snickers-inspired treats!

Snickers Peanut Butter CookiesSnickers Peanut Butter Cookies

White Chocolate Snickers Blondie BarsWhite Chocolate Snickers Blondie Bars

Skinny Snickers PiesSkinny Snickers Brownie Pies

No Churn Caramel Oatmeal Cream Pie Ice Cream

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor!Dude.

This No Churn Caramel Oatmeal Cream Pie Ice Cream is kinda sorta a wonder of the world.

One you can enjoy in the comfort of your own home without a bunch of tourists snapping photos of you. Unless you’re into that kinda thing.

Otherwise, rejoice! – because this ice cream is made without an ice cream maker and tastes every bit as rich and creamy as the store-bought or ice cream parlor kinds. Only I guarantee they don’t have any flavor near as awesome as this one!

If you follow me on Facebook (which hi, you totally should!) you would have seen that I posted a Facebook Live video of myself making no-churn ice cream last week. If you haven’t seen it, pop on over to my page, find the Videos tab on the left, and click the Homemade No-Churn Ice Cream one! Then prepare to be amazed by both my culinary prowess and my acting chops. Quick, someone call Hollywood! I’m destined to play the funny fat girl sidekick to some skinny Zooey Deschanel-type on an ABC sitcom.

In the Facebook Live video, I made a vanilla ice cream base filled with mini M&M’s, chopped Butterfinger candy bars, and caramel sauce… and ladies and gents, it was divine. Y’all went crazy for it, and at the end of the video, I announced I had made this ice cream flavor too, so here we are!

This no-churn ice cream base is extremely versatile. Seriously – stir in whatever you want. Not even joking. The base is very simple: whipped cream and sweetened condensed milk. Add a little sugar if you want a sweeter base, or maybe even some vanilla extract. If you’re piling in a ton of sugary things, maybe skip the sugar. But otherwise, two basic ingredients that you probably have on hand. SO SIMPLE.

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor!And for this particular concoction, I stirred in some cinnamon, brown sugar, caramel sauce and chopped up Little Debbie Oatmeal Cream Pies, because it’s 2016, dangit, and we’re going to eat Oatmeal Cream Pie Ice Cream.

So let’s get eating!!

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor!

5.0 from 1 reviews
No Churn Caramel Oatmeal Cream Pie Ice Cream
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 6-8
 
This No-Churn Homemade Caramel Oatmeal Cream Pie Ice Cream is AWESOME. Light, creamy, and tastes even BETTER than ice cream parlor ice cream!
Ingredients
  • 2 cups heavy whipping cream
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 Tbsp ground cinnamon
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup caramel sauce
  • About 4-5 Oatmeal Cream Pies, roughly chopped
Instructions
  1. In a large bowl of a stand mixer, whip the heavy cream, brown sugar and vanilla extract on HIGH power until fluffy and stiff peaks form. Fold in the cinnamon and sweetened condensed milk gently, until just combined. Fold in the chopped Oatmeal Cream Pies.
  2. Pour half of the ice cream mixture into a large freezer-safe container with a lid, or a loaf pan. Drizzle with half of the caramel sauce. Top with the remaining ice cream mixture, followed by the remaining caramel sauce.
  3. Cover and freeze for at least 6 hours, preferably overnight, or until frozen solid.

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor!Buttery, creamy, and bursting with rich, gooey caramel swirls and earthy, warm cinnamon, the base alone is to-die for. But add in those chewy pockets of oatmeal cream pies, and it’s out of this world.

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor! Enjoy! Have a super sweet day!

xo, Hayley

Salted Nutella Caramel Butter Bars

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Today’s recipe is so easy, you’ll flip.

There are a lot of things on my blog that I’ve only made once or twice. Not that I didn’t like them in the first place, just that I found I liked other things better. This recipe, however, I’ve made multiple times. Usually once a month. Sometimes twice a month, if I’m feeling frisky. And every. single. time it tastes even better than the last time.

Well, let me clarify a smidge.

I’ve made my Salted Caramel Butter Bars multiple times. This instance was the first time I’ve made Nutella Caramel Butter Bars, but it will not be the last!

There’s something so incredibly heavenly about combining thick, rich, decadent Nutella and sweet, buttery salted caramel together. Combine them with a buttery shortbread base and some chocolate chips for good measure, and voila – you have these glorious bars!

In fact, I can think back to the exact moment I first tried Nutella. I was a sophomore in high school and sitting in my French class. We did well on a test so we got to have a French food party – which we can all agree is ten times better than conjugating verbs.

My teacher made homemade crepes which I’d never had before, either. Then she broke out the jar of Nutella and everyone kind of said, “Nut-what?” At that time, no one had really heard of Nutella, so we were all intrigued by this chocolate spread.

Now when it comes to food at parties, I’m kind of obnoxious. And by ‘kind of’, I mean very. I hate being in the middle or last in line to get food. Inevitably I get behind the slowest people ever, or the people who take more than two helpings of anything, leaving crumbs behind before everyone’s gotten some. In fact, I have to be first or second in line in order to avoid having a mild panic attack.

Weird, I know.

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!So I hovered over my seat waiting impatiently while madamoiselle made crepes and finally said we could form a line. I lept out of my seat to stand in line before anyone else had even registered what she said. And that’s how I was the first person in French class to try Nutella.

Well. Maybe.

ANYWAY. Now I love the stuff in moderation and enjoy using it in my desserts. It fits perfectly in these buttery bars, and I think you’ll agree!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!*adapted from my Salted Caramel Butter Bars recipe

Salted Nutella Caramel Butter Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Salted Nutella Caramel Butter Bars are a wonder! Layers of buttery shortbread sandwiches a thick layer of fudgy Nutella and rich caramel. Then the whole shebang is sprinkled with sea salt for a perfectly salty finish. You'll love these bars!
Ingredients
  • 4 sticks butter (1 pound), softened
  • 1 cup sugar
  • 1 & ½ cups powdered sugar
  • 1 Tbsp vanilla
  • 4 cups all-purpose flour
  • 1 jar caramel sauce (like you'd buy for a sundae)
  • 1 jar Nutella (or any other chocolate hazelnut spread)
  • 1 cup semi-sweet chocolate chips
  • Sea salt, for sprinkling on top
Instructions
  1. Preheat oven to 325 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. Set aside.
  2. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 2 minutes. Beat in the powdered sugar and vanilla until smooth. Lastly, add in the flour, one cup at a time, until combined and soft. Stir in the chocolate chips.
  3. Spread HALF of the mixture into the bottom of the pan, pressing into an even layer. Bake for approximately 15 minutes. Remove from oven, but keep oven on.
  4. Once the crust is golden, pour the salted caramel sauce evenly over the crust. In a small microwaveable bowl, add the Nutella and microwave for about 20 seconds or until pourable. Pour the Nutella over the caramel layer evenly. Using your fingers, break apart the remaining dough over the top of the Nutella layer, trying to cover as much of the Nutella and caramel as you can. Sprinkle the top liberally with sea salt. (NOTE: if you're using a salted caramel sauce, use less sea salt on top).
  5. Bake for approx. 25-35 minutes or until the top is light golden brown and the center is just about set - a slight jiggle is okay. Let the bars cool completely before cutting into squares. I highly recommend letting them set overnight.

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Buttery, gooey, chocolaty and layered with decadent caramel, these bars are so heavenly & sweet!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY! Have a super sweet day!

xo, Hayley

Homemade Milk Jam {Dulce de Leche}

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! I’m so excited to bring you this recipe today for Homemade Milk Jam, aka Dulce de Leche!

So remember when I made my Strawberry Pretzel Salad Parfaits and spoke about my experience with Best Food Facts for the TASTE15 program? Well Best Food Facts ended up taking me to Bentonville, Arkansas and Chicago last year to learn more about food and where it comes from.

The best part of the trip (besides visiting some really cool cities) was making new friends with some other bloggers and farm bloggers. I had no idea all the work that goes into farming, be it dairy farming or corn farming. One farmer even grew canola oil, which, stupid me, I had no idea you could farm.

Since I work with dairy ALL the time, I took the time to interview one of the farm bloggers on our trip, Krista Stauffer. Krista runs a dairy farm with her husband in Washington and knows everything there is to know about all things dairy. Can you imagine how delicious and fresh their milk must be? I asked her if she’d ship me my own cow but she was like “you’re crazy and I’m putting you on a cow-buying list for suspicious people.” So it was a no-go.

ANYWAY. Krista answered a lot of questions for me about the process of milking a cow and what happens after milking the cows, which I found so interesting. Krista says, “After the cow is milked, the milk is stored in a stainless steel tank where it is immediately cooled. The milk truck arrives, takes a milk sample to be tested later for quality, components and antibiotics. The milk is loaded on the truck to be transported to the processing facility. At the plant, the entire tanker of milk is tested for antibiotics. At this point any milk with a positive test would require all the milk to be disposed of. All milk that passes the test, is unloaded at the plant. It is then filtered & pasteurized. It depends on the processing plant as well as the milk from the farm which products it is made into. For example, milk with a higher butterfat could become cottage cheese, buttermilk, etc.”

Krista and her family ship all of their milk to the Northwest Dairy Association, also known as Darigold. I became excited because I’ll sometimes buy Darigold butter! Knowing I may be eating a product made with milk from Krista’s farm is so cool!

And since today’s recipe used sweetened condensed milk, I figured we’d all want to know what the process of making sweetened condensed milk was. Krista and Best Food Facts’ resident nutritionist Sarah Downs explain: “Sweetened condensed milk, also known as condensed milk is created when some water is evaporated from the milk and sugar is added until a 9:11 (nearly half) ratio of sugar to milk is reached. The sugar added to sweetened condensed milk of course give it that sweet and gooey awesomeness but also helps to extend the shelf life.” That thick, sugary, gooey consistency is perfect for making magic bars, which I have a ton of recipes for on my blog, and what makes it one of my favorite ingredients!

BUT, don’t confuse sweetened condensed milk with evaporated milk. Sarah says they’re very different (and they are!) For one, there’s a consistency difference. Evaporated milk has a thinner, runnier consistency much like skim milk. Sweetened condensed milk is thick, almost like a syrup or gravy. According to Sarah, “both are forms of concentrated milk in which 60% of water is removed. The major difference is the sugar content. Sweetened condensed milk (as the name implies) is always sweetened and evaporated milk is unsweet.” Evaporated milk is great for pumpkin pie and fudge!

And probably the most important thing I asked Krista: Chocolate or regular milk? Krista says she enjoys regular milk with warm cookies, and chocolate milk with dinner. I think I like this girl 🙂

So now that we know all about dairy and sweetened condensed milk, it’s high time I explained to you that this homemade milk jam is made exclusively with sweetened condensed milk. That’s it. ONE ingredient. You probably don’t believe me, but you should!

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! And by the way, wondering why I’m calling it “milk jam”? Well because it is! ‘Dulce de Leche’ and ‘Confiture de Lait’ both translate to ‘sugar of milk’, and milk jam/dulce de leche/confiture de lait all are made by simmering milk and sugar together. Instead of making it with whole milk and sugar and boiling it, I took a shortcut route and made it using sweetened condensed milk. Easy peasy! And so delish!

I meaaaaaaan…

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift!

4.5 from 2 reviews
Homemade Milk Jam {Dulce de Leche}
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Homemade Milk Jam (Dulce de Leche) is DELICIOUS. Thick, creamy, and utterly perfect - and made with only ONE ingredient!
Ingredients
  • 2 cans (14 oz each) sweetened condensed milk
  • 4 (4 oz) mason jars
Instructions
  1. Open up the cans of sweetened condensed milk and pour the contents evenly among the four mason jars. Seal the lids on all the jars.
  2. Place the mason jars into a large slow cooker and cover completely with hot water, making sure there's at least an inch of water covering the tops of the mason jars. Cook on LOW for 10-11 hours (I cooked mine for 11 for deeper flavor/color).
  3. CAREFULLY remove the jars with tongs, as they will be scalding hot. Allow to cool and dry on a dish towel, about 2 hours. Rust may have formed on the tops of the mason jars during their bath; simply wipe it off. Store milk jam in the fridge for up to 3 weeks.

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! Rich, deep, buttery, gooey goodness. This tastes AMAZING on top of ice cream!

For more info about Krista Stauffer, be sure to visit her blog: The Farmer’s Wifee. And for more info on Best Food Facts, be sure to visit their website.

Want more Dulce de Leche goodness? Check out these recipes!

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!Dulce de Leche Cheesecake Bars

DULCE DE LECHE BARSDulce de Leche Chocolate Gooey Bars

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift!

Have a super sweet day!!

xo, Hayley

In the interest of full disclosure, I was a brand ambassador for Best Food Facts in their TASTE 15 program. I was sponsored and compensated to write this post. All opinions are 100% my own. 

 

Caramel Apple Spice Cake

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!Pretty pleeeeease tell me it isn’t too late for caramel apples, because if it were up to me, caramel apples would be seasonless.

CARAMEL APPLES FOR LIFE.

But seriously, fall’s coming to a close is sad for many reasons. The pretty red leaves will soon be non-existent (and by non-existent, I mean they’ll be all attached to my car like some kind of leaf plague) and in places where it snows, there’ll be white powder all up in everyone’s business.

Oh, and because caramel apples will soon be out of style. HOW and WHY, I’m not sure – again, caramel apples. Why is there an expiration date for this magical concoction?

However, I do like winter, and everytime I say this someone from Illinois or Missouri groans and secretly shoots daggers my way because California winters are extremely mild in temperature and we don’t have to shovel snow ten times a day.

But to that I say, come to California? It’s warm and we have caramel apples forever.

ANYWAY. This cake is in partnership with Lucky Leaf, who I’m proud to be working with for the year. If you don’t know, Lucky Leaf has an amazing line of fruit toppings and pie fillings with amazing flavors like Strawberry Rhubarb, Blueberry, and Caramel Apple. When I spotted the Caramel Apple, I knew I had to make a cake with it… and thus this cake was born!

Very similar to my Peach Snack Cake, this cake uses only a can of pie filling and three eggs to make it. Yep, you read that right: only a can of pie filling and three eggs. Total. That’s it. You with me still?

You beat it together until it’s nice and combined and then spread it in a 13×9″ pan, bake it until it’s purty, and then top it with a generous dollop (or swirl) of whipped cream and caramel sauce… you know, to drive the point home. You could also get super apple on it and serve it with some more apple pie filling on the side – delicious!

But whatever you do, make it! Because this cake is super cozy and will be perfect for the upcoming holiday season. It easily feeds a crowd and it’s a cinch to make. Hello, Thanksgiving dessert alert!

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!

5.0 from 2 reviews
Caramel Apple Spice Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
This Caramel Apple Spice Cake is a cinch to make and feeds a crowd. You don't wanna miss this easy cake recipe!
Ingredients
  • 1 box spice cake mix
  • 1 can Lucky Leaf Premium Caramel Apple Fruit Topping
  • 3 eggs
  • 1 tsp cinnamon
  • Fresh whipped cream
  • Caramel sauce, for drizzling
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, fruit topping, eggs and cinnamon until blended, about 2 minutes. Batter will be thick. Spread into the prepared pan in an even layer.
  3. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely. Serve with whipped cream and caramel drizzle if you'd like!

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!Bursting with tender apples, a sweet cinnamon-y caramel flavor and topped with a mountain of fresh whipped cream, this cake is the perfect ending to any meal!

For more recipes, tips & tricks and ideas for deliciousness, be sure to visit the Lucky Leaf website. You can also connect with them on Facebook, Twitter & Pinterest!

Have a super sweet day!

xo, Hayley

Candy Cookie Bars

These Candy Cookie Bars couldn't be easier to whip up! Chewy chocolate chunk cookies are sandwiched between gooey chopped candy bars in these delightful, foolproof cookie bars!You guys – this recipe is so easy, you won’t know what to do with yourself.

It starts with a mix – Krusteaz Triple Chocolate Chunk Cookie Mix, to be precise – and then you totally customize it to your own preferences. So fast, so easy, so delicious!

With Halloween approaching, it’s likely that you’re already stocking up on candy for trick-or-treaters. Or candy for yourself. #nojudgments. Whereas Christmas is completely cookie season, Halloween is candy season for sure. Nothing beats Halloween candy, am I right?

So this recipe is totally perf for Halloween baking or apres-Halloween baking because it uses Halloween candy inside of it. Do I have your attention yet? 🙂 Good.

What I love about this recipe is that it’s completely customizable to your preferences. Don’t like Snickers? Kick ’em to the curb and leave them out. Love caramel candies? Throw a little extra in there – no one ever turned down an extra caramely treat. Obsessed with Reese’s Pumpkins? I won’t tell if you sneak a couple while you add them in. See? Totally custom.

For this, I used a simple mix of Snickers, Milky Way Simply Caramel, and Twix bars, but again, use whatever you have on hand or prefer. This would be ultra delish with Rolos and Reese’s cups, methinks … or try filling it with Cadbury Scream Eggs for a gooey treat.

Next up, you bake this glorious, candy-filled concoction until it’s nice and golden. The worst part about these bars is that I recommend you wait until they’re fully cooled & set before cutting into bars… it helps with the whole setting process so everything is settled before you slice. But if you absolutely can’t wait, I won’t blame you for cutting into each gooey piece of heaven.

Now who’s ready to make these bars!?

These Candy Cookie Bars couldn't be easier to whip up! Chewy chocolate chunk cookies are sandwiched between gooey chopped candy bars in these delightful, foolproof cookie bars!

5.0 from 1 reviews
Candy Cookie Bars
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Candy Cookie Bars are packed to the brim with delicious Halloween candy sandwiched between two layers of chewy chocolate chunk cookies. You don't want to miss this foolproof recipe!
Ingredients
  • 1 pkg Krusteaz Triple Chocolate Chunk Cookie Mix
  • 1 egg
  • ½ cup butter, softened to room temperature
  • 1 heaping cup chopped assorted candy bar pieces (I used Twix, Snickers, and Milky Way Caramels, but use what you prefer or have on hand)
  • ¾ cup sweetened condensed milk
Instructions
  1. Preheat oven to 350°F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray foil with cooking spray and set aside.
  2. Stir together cookie mix, egg and butter until dough forms, hand kneading if necessary. Spread half of the cookie dough evenly into prepared pan. Top with assorted chopped candy bars.
  3. Drizzle with sweetened condensed milk. Top with the remainder of cookie dough.
  4. Bake 30-35 minutes or until the top is set. Cool completely before cutting into bars.

These Candy Cookie Bars couldn't be easier to whip up! Chewy chocolate chunk cookies are sandwiched between gooey chopped candy bars in these delightful, foolproof cookie bars!Thick, chewy, and packed with gooey, chocolate-y Halloween candy, these Candy Cookie Bars will be such a wonderful way to use up extra candy and to satisfy even the sweetest sweet tooth!

Have a super sweet day!

xo, Hayley

Dulce de Leche Cheesecake Bars

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!This week was a very important week for me: it’s OCD Awareness Week.

I’ve talked about my struggles with Obsessive-Compulsive Disorder in the past (click HERE to read about it) and I kinda wanted to update everyone as to how I’m doing and get this all off my chest.

First of all, this week. It’s important because OCD is a very real, very tangible disorder that affects millions of people across the US. It’s often misdiagnosed or swept under the rug, but it’s very real and very painful.

I was diagnosed with Obsessive-Compulsive Disorder as a teenager, but I’ve had it my entire life. As a child, I had very strict bedtime routines my parents would have to follow, and should the routine go awry or in a different direction, I’d beg them to start all over again. This meant singing lullabies in a particular order, tucking me in a certain way, and doing things in a proper order. As a child, I also had certain anxieties about smells. I’d even have my parents wash my toys because sometimes the smells of them made me uneasy.

As a teen, it was all about the obsessive thoughts and, well, obsessions. Thoughts about death and dying. Thoughts about sex and strange, peculiar, embarrassing fantasies. Obsessions with boys, people, routines. And a small-scale case of hoarding. Hoarding clothes, old makeup, magazines. To this day, I still hoard magazines – I have them saved in my closet for reasons unknown, but the thought of parting with them breaks my heart.

And as an adult, it’s the same story. Obsessed with routine, clinging to it desperately with a significant fear of change. Some days, it manifests itself as something more “minor”, like vacuuming the house until something inside of me clicks and feels better, or surrounding myself with magazines to feel more comfortable. Other times, it manifests as something far more sinister, and that’s when I begin picking. Nit-picking at myself and my flaws mentally, and physically ripping open my flesh and scalp with my fingers until I bleed. Those are the days where I feel completely overwhelmed by this disease; days where I feel like I’m stuck in a dark hole with the tunnel of light so far out of reach.

People often misunderstand OCD. OCD isn’t necessarily about being clean and tidy, though that’s most common. My OCD fluctuates. Some days, I’m obsessed with order and tidiness. I like my kitchen to be spotless and obsess over crumbs and counter stains until I can rid them. Other times, I have so much anxiety building up that piles of things build up, too. Books, magazines, receipts, pens, wrappers, clothes, garbage. I’ll be surrounded by it all without really noticing it. It isn’t until my mom comments on how my room is so dirty or someone complains that our kitchen table (where I work from) isn’t even visible under the piles of stuff. Then I get embarrassed. How did I let this get so bad? How did I let myself go?

It pains me when people make comments about being “so OCD” or joke about the disease. Just because you load your dishwasher a certain way or like to color coordinate your closet doesn’t mean you’re OCD. OCD is much more than that, it’s so much deeper and darker. It’s an insidious monster that affects the person’s every waking thought and action. In fact, each action we make, we’ve likely already obsessed about making it for hours, if not days before hand. We’ve already fantasized these elaborate scenarios of what could happen – what could go wrong – that when the scenario happens, we’re exhausted from dreading it and probing it for so long. It isn’t about wanting clean hands; it’s the intense, very real fear that something terrible will happen if we don’t clean them repeatedly. That sense of doom, like a dark cloud of dread and depression, looming over us, ready to open its arms and surround us any second. The very tangible feeling of panic coursing through our veins, our minds replaying everything in painstaking detail on repeat. That is what it’s like living with OCD. It’s no joke. It’s not funny. It’s very painful, very real.

And I understand that people joke. It’s not like I’ll start crying or slap you across the face if you make a joke like that. But personally, I liken it to the dreaded word “retarded.” I’d never make fun of someone and call them retarded because that hurts those who do have mental and/or physical disabilities. So why would you call yourself OCD when you don’t live your life suffering with it?

All I want is for people to be more aware of what they’re saying and how they say it. That’s all. And to have some compassion for those afflicted with this disorder. There’s such a gross, unnecessary stigma against mental illness in this country, making it often impossible to get the help people desperately need. We need to be more understanding and compassionate toward those suffering and offer an ear to listen, a shoulder to cry on, and a heart to help them heal.

I hope, if nothing else, that you are more aware of OCD after this post, and will make the changes in your life to end the stigma of mental illness and raise awareness about Obsessive-Compulsive Disorder if you know someone who may be suffering. And please, don’t blame them for the pile of magazines everywhere – sometimes, that’s the only shred of reality they have left.

Now, let’s talk about something far less sad, shall we? Liiiike these Dulce de Leche Cheesecake Bars, for example. They’re loaded with amazing caramel flavor and topped with a sprinkling of sea salt for that intoxicating sweet-and-salty goodness. And they’re a cinch to make!

Let’s just say Iatethewholepan. Because I’m not a liar and had no shame when devouring every last crumb. You will want to devour every last crumb, too!

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!*adapted from my Perfect Cheesecake Bars recipe 

5.0 from 1 reviews
Dulce de Leche Cheesecake Bars
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Dulce de Leche Cheesecake Bars are a dream come true! Rich, creamy and loaded with buttery caramel and sea salt, they're a sweet and salty lover's perfect food!
Ingredients
  • 1 & ½ cups cinnamon graham cracker crumbs, finely ground
  • ¼ cup brown sugar
  • ¼ cup melted butter
  • 2 pkg cream cheese, softened to room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • ⅓ cup sour cream
  • 1 can prepared dulce de leche
  • Sea salt, for sprinking
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
  2. In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter and stir until moistened. Pour into the prepared pan and press into a compact, even layer. Bake for approx. 12 minutes.
  3. While crust bakes, prepare your filling. In the bowl of a stand mixer, cream together the cream cheese and sugar for about 2 minutes or until fluffy and light. Add in the eggs, one at a time, until combined. Lastly, add in the vanilla, sour cream, and two Tablespoons of the dulce de leche sauce.
  4. Pour the filling over the crust and return to the oven to bake for approx. 35-40 minutes or until the center appears just about set and isn't super jiggly. Tent with foil if the top begins to brown too fast. Cool completely, then spread with the remaining dulce de leche in an even layer. Sprinkle with sea salt and refrigerate for at least 4 hours or overnight before serving.

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!Caramely, buttery, smooth and creamy, that’s what these cheesecake bars are all about! You don’t want to miss this recipe!

Have a sweet day!

xo, Hayley

Quick & Easy Homemade Salted Caramel Sauce

This Homemade Quick & Easy Salted Caramel Sauce is to die for! Rich, creamy, sweet and buttery, it comes together in minutes and is totally foolproof!If you were looking for the best, easiest and quickest homemade caramel sauce, look no further!

A long time ago there was a girl who believed she didn’t like caramel.

That girl was seriously deranged and deeply disturbed.

That girl was ME.

Because now, I can’t live without the stuff. It’s my favorite on apples, in gooey brownies, atop ice cream and by the spoonful. In fact, eating it by the spoonful is exactly how I consumed this caramel immediately upon making it. It’s that good.

But for the longest time I was so petrified about how to make caramel at home. I figured it involved wizardry, candy thermometers and prayers for a successful outcome… all things I didn’t have or couldn’t do. But then I realized it probably wasn’t so bad, so I set out to experiment and boy, was I happy with the results.

This Homemade Quick & Easy Salted Caramel Sauce is to die for! Rich, creamy, sweet and buttery, it comes together in minutes and is totally foolproof!This caramel has a couple special things that makes it shine. First, it’s made with real salted butter, which adds to that salty caramel goodness. Next, it’s finished with heavy cream for a thick, rich, utterly divine final product. And it all starts with some white sugar, a litttttle touch of water, and corn syrup. Yes, I know, but the corn syrup helps prevent the sugar from crystallizing when it’s melting. It’s an important little tidbit that helps the final product become so special and rich and delicious. Feel free to omit it at your own risk, but just be reminded of the fact that you’re making homemade caramel for fun… a little corn syrup won’t kill you.

So who’s ready to take this caramel to the next level with me!?

This Homemade Quick & Easy Salted Caramel Sauce is to die for! Rich, creamy, sweet and buttery, it comes together in minutes and is totally foolproof!

5.0 from 1 reviews
Quick & Easy Homemade Salted Caramel Sauce
Author: 
Recipe type: Candy
Cook time: 
Total time: 
 
This homemade salted caramel is utterly DIVINE! It comes together in minutes and tastes amazing alone, with apples, atop ice cream, or paired with another dessert like brownies. Make it now!
Ingredients
  • 2 cups white sugar
  • ¼ cup water
  • 1 Tbsp corn syrup
  • 10 Tbsp salted butter, cut into pieces
  • 1 cup heavy cream/heavy whipping cream
  • 1 tsp (more or less, depending on your tastes) kosher salt
Instructions
  1. First, make sure you're free of distractions. Caramel needs some alone time with you.
  2. In a large pot (make sure it's larger than you think you'll need), bring together the sugar, water and corn syrup over medium-high heat. Stir until the sugar is moistened, then continue stirring constantly until sugar melts, about 5-7 minutes. Sugar may melt into a liquid, then clump up - this is normal and you should continue stirring, trying to break up the clumps with your rubber spatula or wooden spoon. Eventually the sugar will liquefy again and within seconds begin turning a caramel color. Cook, stirring constantly, until a dark amber color is achieved. BE CAREFUL because this color comes and goes pretty quickly, and you want to make sure you pull it before it burns.
  3. Once the deep amber color is reached (or desired color is reached), immediately add in the butter and stand back briefly as the mixture will bubble considerably. Continue stirring until butter has melted and mixture becomes creamier. Remove from heat and stir in the heavy cream, being wary of the mixture bubbling aggressively. Stir until the cream is incorporated, then sprinkle in the salt and stir to combine.
  4. Allow the mixture to sit for about 15 minutes before pouring into mason jars with lids or another heat-proof container with a lid. Mixture will be very hot. Allow to cool to room temperature for the mixture to adequately thicken and settle. Store in the fridge for up to a month.

This Homemade Quick & Easy Salted Caramel Sauce is to die for! Rich, creamy, sweet and buttery, it comes together in minutes and is totally foolproof!Buttery, sweet, salty, rich and utterly creamy & delicious, this salted caramel is my new favorite thing ever. I highly recommend you make it immediately!

Have a super sweet day!

xo, Hayley

Quick & Easy Salted Caramel Cupcakes

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Cupcakes you don’t have to bake!? Say whaaaaaat!?

You read that right.

For this post, I teamed up with Hostess to bring you these Quick & Easy Salted Caramel Cupcakes. They’re super simple to whip together, don’t require an oven, and are the perfect union between sweet and salty. Plus, they’re crowned with a huge mountain of freshly whipped chocolate buttercream and garnished with a caramel candy. What’s not to love?!

They start with the base: Hostess’ new Sea Salt Caramel Cupcakes, which is a limited edition flavor that I know you’ll adore. It starts with a golden vanilla cupcake filled with a caramel creme and topped with velvety caramel icing and a signature squiggle everyone knows and loves. Hostess also unveiled Sea Salt Caramel Zingers, too: sponge cake with their signature creme filling, topped with a ribbon of caramel and covered in smooth milk chocolate. Both are garnished with fresh sea salt too, creating that perfect symphony of sweet and salty flavors.

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Riiiiight?! They are so good, you guys.

And then I went the extra mile and topped these cupcakes with buttercream. I know, I know – but it had to be done. Chocolate and salted caramel just go hand-in-hand. This buttercream is light, fluffy and ultra luscious – you’ll love it, especially paired on top of these moist and soft cupcakes.

Both the Sea Salt Caramel Cupcakes and Zingers are only available through 7/31, so be sure to make up for lost time and make these cupcakes ASAP!

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat!

5.0 from 1 reviews
Quicky & Easy Salted Caramel Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 12
 
These Sea Salt Caramel Cupcakes are topped with an ultra rich and incredibly delicious chocolate buttercream everyone will love!
Ingredients
  • About 12 Hostess Sea Salt Caramel Cupcakes, unwrapped (or any flavor cupcake)
  • 2 sticks butter, at room temperature
  • 1 Tbsp vanilla
  • ¼ cup cocoa powder
  • About 5 cups powdered sugar
  • ¼ cup milk, if needed
  • Chocolate-caramel candies, for garnish
Instructions
  1. In a large bowl of a stand mixer, cream together the butter, vanilla and cocoa powder with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. Add in the milk only if the frosting is too thick and pasty.
  2. Pipe the frosting high onto the Hostess Cupcakes. Garnish with a chocolate-caramel candy. Serve immediately.

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Piled high with luscious chocolate buttercream, these Sea Salt Caramel Cupcakes are to-die for! Be sure to look for them in your grocery store before July 31 🙂

To connect with Hostess for more product information and recipes, be sure to visit them on Facebook, Twitter and Pinterest where they regularly share fun recipes, tips and tricks and sweet news!

Have a fantastical day!!

xo, Hayley

Hostess sponsored this blog post. The opinions and text are all mine.

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