Caramel Apple Cream Cheese Spread

Cream Cheese Caramel Apple Dip

Tangy cream cheese, sweet caramel, and crunchy toffee bits come together for a fantastic fall treat in this cream cheese caramel apple dip. This easy dip is the perfect addition to any fall party, bonfire, or movie night!

Prep Time 5minutes minutes

Cook Time 0minutes minutes

Total Time 5minutes minutes

Servings 8

Ingredients

• 8 ounces cream cheese softened
• ¼ cup lightly packed light brown sugar
• 1 teaspoon pure vanilla extract
• ⅓ cup homemade salted caramel sauce or quality store-bought caramel sauce
• ¼ cup English toffee bits Heath Bits O’ Brickle or finely chopped toasted nuts

Instructions

• In a medium bowl, combine the cream cheese, brown sugar and vanilla until thoroughly combined and smooth. Spread mixture evenly into a shallow bowl or dish. Top with caramel sauce and sprinkle with the toffee bits or nuts.
• Serve with tart apples and graham crackers.

Notes

This recipe can easily be doubled to feed a crowd.

If not serving immediately, hold off on adding the toffee bits or nuts. Cover and refrigerate until ready to serve, or up to 12 hours. Top with the toffee bits and/or nuts just before serving.

Easy Salted Caramel Brownies

Ingredients:

• 18-ounce brownie mix
• approximately 8-10 ounces of dulce de leche (or other THICK caramel sauce, I love Smucker's Simple Delight Salted Caramel Sauce)*
• 1 tsp sea salt

Directions: 
1. Preheat to 350ºF. Prepare the 9x9 nonstick baking dish by lining it with parchment paper (this aids in an easier removal when it comes time to serve the brownies).  
2. Mix and bake brownies according to recipe on package. Let cool COMPLETELY. 
3. Spread the caramel sauce over top.  Sprinkle with sea salt. 
4. Keep chilled until ready to serve. 

If you can bear the wait, let the caramel topping sit on the brownies for a day or even just overnight (covered, of course). It will soak into the brownies a bit, making them even more moist and deliciously gooey than ever! 

Note: 
*Another great option for the caramel topping would be Nestle’s Duce de Leche, which you can usually find beside the sweetened condensed milk or in the Hispanic section of the grocery store.

Click here for the 'from scratch' version.

Caramel-Cream Macchiato Coffee

Beat 1 cup whipping cream, 3 Tbsp. jarred caramel topping, and 1/2 tsp vanilla with an electric mixer on low speed until stiff peaks form. Spoon whipped cream into mugs, and pour hot brewed coffee over caramel whipped cream.

Caramel Ice Cream Dessert

There are three parts to this dessert:
crumbled cookie
half-gallon vanilla ice cream
caramel sauce.

Crumbled Cookie
1 1/3 cup plain flour
2/3 cup quick-cooking oats, uncooked
2/3 cup firmly packed brown sugar
2/3 cup finely chopped pecans
2/3 cup melted margarine

Combine all ingredients and pressed into lightly greased 15x10x1 jellyroll pan. Bake at 350 for 12 minutes, until lightly browned; remove to wire rack. Cool and crumble.

Caramel Sauce
1 cup firmly packed brown sugar
1 stick margarine
¼ cup evaporated milk

Combine all ingredients and bring to a boil over medium heat (stir constantly). Boil 3 minutes, then cool.

In lightly greased 9x13 glass dish aprinkle half of crumbled cookie, drizzle with half of caramel sauce, spread slightly softened ice cream over sauce, sprinkle the rest of the crumbled cookie, and drizzle with remaining caramel sauce. Cover and freeze until firm.

The caramel sauce is great on it’s own as a topper for ice cream or pound cake!

Sinful Caramel Pie

2 deep-dish 9-inch pie shells
1 8-oz cream cheese, softened
1 14-oz eagle brand milk
1 16-oz cool whip
1/2 stick butter
1 cup chopped pecans
1 cup coconut
1 12-oz caramel ice cream topping

Bake pie shells according to directions and allow to cool. Melt butter in skillet. Add coconut and pecans and toast until golden brown, stirring constantly. Allow to cool. Beat together cream cheese and condensed milk with handheld mixer until smooth; fold in cool whip.

Layer in pie shell: cream cheese mixture, coconut-pecan mixture, drizzled caramel topping.