If you like chocolate, caramel, and pecans, you’re going to fall in love with this super easy dessert. 

It’s based on the other Dream Bar recipes I have here on the site. These delicious desserts are also known as lush desserts or as dessert lasagna because of the layers. These dream bar desserts have seriously become a personal favorite. They are so easy to make, have lots of flavor in each bite, are a huge hit with my readers, and I absolutely LOVE coming up with new ideas for them! 

The Chocolate Peanut Butter Dream Bars way back in 2014 was the one that started it all. The original recipe had a baked cookie crust, but I’ve adapted it and have since transformed it into a no-bake dessert as well, and people love it.
They have been so popular throughout the years that I knew I just had to create more versions. 

Why is Turtle Candy called Turtle?

Originally created in 1918 by the DeMets Candy Company, pecan pieces were covered in caramel and then encased in chocolate. The pecans resembled the head and feet of a turtle, while the chocolate covering looked like a shell.

Hence the name for these turtle cookie bars! With every bite, you’ll enjoy a taste of chocolate, some sweet caramel, and some tasty pecans. The whole family has fallen in love with this turtle dream bar dessert and I think you will, too!

Ingredients for Turtle Dream Bars

• 20 Oreo Cookies – with the filling inside. No need to separate the cookies!
• 4 tablespoons butter, melted
• 6 ounces cream cheese, room temperature
• ½ cup confectioners’ sugar
• ½ teaspoon pure vanilla extract
• 1 3.9-ounce package instant chocolate pudding
• 1 ½ cups milk
• 1/3 cup plus 2 tablespoons caramel sauce
• chocolate sauce for drizzling
• 1 cup pecan pieces
• Cool Whip or my Stabilized Whipped Cream

How to make Turtle Lasagna

First, we are going to make all the layers separately, and then we’ll go over how to assemble the dream bars.

1. Spray an 8 X 8-inch baking dish with cooking spray, then line it with parchment paper. This will make it easier to cut into even squares
2. Place the Oreo cookies into a blender or food processor to break them down into fine crumbs.
3. Mix the cookie crumbs with melted butter and press the crushed cookies into the prepared baking dish.
4. Place into the freezer to set for a minimum of 30 minutes.
5. In a large bowl, use an electric mixer to mix the chocolate pudding mix with just 1 ½  cups of milk, not the 2 cups of milk called for on the package. We want the pudding to be a bit thicker so you can slice through it. Place into the fridge to set.
6. In a mixing bowl, beat the cream cheese until soft. Scrape down the sides of the bowl, and add the pure vanilla extract and powdered sugar (confectioners’ sugar).
7. With a rubber spatula, mix in one cup of the Cool Whip.

Dream Bar Assembly

1. Remove the crust from the freezer, place dollops of the cream cheese mixture on top of the cookie crust, and spread this cream cheese layer to all the sides.
2. Spread the pudding evenly on top of the cream cheese.
3. Drizzle the caramel sauce over the pudding, trying to completely cover because it will be difficult to spread.
4. Sprinkle the pecan pieces over the caramel.
5. Cover the dream bars with the remaining Cool Whip.
6. Place the turtle lasagna into the freezer to chill for a minimum of two hours before serving. The caramel sauce may be runny, but that’s ok.
7. Let them sit out for 20-30 minutes before serving.
8. Then remove the bars from the pan by lifting up the sides of the parchment. Drizzle the bars with additional caramel and chocolate sauces, and sprinkle with remaining pecan pieces either before or after slicing into small squares to serve.

How to Store Leftover Turtle Lasagna

Make sure to chill this no-bake dessert for at least 2 hours before serving it. The pudding and cheesecake layers will firm up, allowing for perfect slices.

This no-bake dessert is full of perishable ingredients, including cream cheese and milk. That means you need to cover it with plastic wrap or aluminum foil (or use an airtight container with a tight-fitting lid) and store it in the refrigerator when you’re not eating it. 

Keep the bars covered and chilled and they’ll stay good for up to a week!

Dream Bar Recipes

• If you like bananas, you’ll love the Banana Pudding Dream Bars.
• Want to feel like a kid again? Make these Circus Animal Cookie Dream Bars. They’re so colorful and fun that you might just want to stare at them instead of eat them!
• Remember buying the Creamsicles off the ice cream truck as a kid? I made these Orange Creamsicle Dream Bars and they transported me to my childhood with every bite!
• Mint lovers go nuts for my Chocolate Mint Dream Bars, perfect for the holiday season! You’ll get just the right amount of chocolate and mint in every bite.
• Do you have a thing for Speculoos cookies or cookie butter? Well, I’ve got you covered there, too, with these Biscoff White Chocolate Dream Bars.
• I’m a big strawberry fan, so I couldn’t resist making these Strawberry Cheesecake Dream Bars. They’re perfect for a bridal or baby shower or even for mom on Mother’s Day!
• And, of course, I’ve got you Oreo lovers covered as well with my Oreo Pudding Dream Bars. These bars are the stuff that dreams are made of!
• Love the summer flavor of strawberry lemonade, then you’ll love the flavor combination in these creamy Strawberry Lemonade Dream Bars. They’ll be the perfect refreshing dessert for a hot sunny day.

If you make these Turtle Dream Bars, leave a review below and let me know what you think. I think you’re going to love them as much as I do!

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No Bake Turtle Dream Bars

These No Bake Turtle Dream Bars will excite your taste buds with an Oreo cookie crust, cheesecake layer, chocolate pudding, caramel, pecans and Cool Whip! It's one of the easiest and most delicious no bake desserts much like my original Chocolate Peanut Butter Dream Bars.

Course Dessert

Cuisine American

Keyword No Bake Turtle Dream Bars, Turtle Dream Bars

Prep Time 30 minutes minutes

Freezer 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 people

Calories 475kcal

Author Lynne Feifer

Equipment

• 8 X 8-inch baking dish
• parchment paper
• Mixer
• Offset spatula

Ingredients

• 20 Chocolate Oreos with filling
• 4 tablespoons butter melted
• 3.9 ounces instant chocolate pudding
• 1 ½ cups milk
• 6 ounces cream cheese room temperature
• ½ cup confectioners' sugar
• ½ teaspoon pure vanilla extract
• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
• 1 cup pecan pieces divided
• ⅓ cup, plus 2 tablespoons caramel sauce divided
• chocolate sauce for drizzling

Instructions

• Prepare an 8 X 8-inch baking dish by lining it with parchment, if desired. This will allow you to lift the bars out of the pan and cut them evenly into squares.
• Melt the butter in a medium microwavable bowl, and place the Oreo cookies with filling into a blender or food processor to crush into fine crumbs. Add the crumbs to the butter and mix well.
• Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes.
• In a medium bowl, mix the chocolate pudding with the 1 ½ cups of milk. DO NOT use 2 cups of milk as is called for on the package. We want the consistency of the pudding to be thicker and not runny. Place into the fridge to set.
• In a mixing bowl, beat the cream cheese until smooth. Scrape down the bowl and add the confectioners' sugar and vanilla extract. Beat again until completely mixed. With a rubber spatula, mix in 1 cup of the Cool Whip or Stabilized Whipped Cream, and mix well.
• Remove the crust from the freezer and place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cream evenly to all sides of the pan.
• Place dollops of pudding on top of the cheesecake and gently spread to the edges of the pan.
• Drizzle the 1/3 cup of caramel sauce all over the pudding as it will be difficult to spread.
• Sprinkle 3/4 cup of the pecan pieces over the caramel sauce.
• Place dollops of remaining Cool Whip or Stabilized Whipped Cream on top and completely cover. Place into the freezer for a minimum of two hours before serving. The caramel sauce may be runny upon removal, but that's ok.
• Remove the bars from the pan by lifting up the sides of the parchment and drizzle with additional caramel and chocolate sauces, and sprinkle with remaining pecan pieces either before or after slicing into individual servings.

Nutrition

Serving: 1g | Calories: 475kcal | Carbohydrates: 53g | Protein: 6g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 470mg | Potassium: 252mg | Fiber: 3g | Sugar: 33g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg

The post Turtle Dream Bars appeared first on 365 Days of Baking.

So get ready to impress your friends, family, and even yourself with these homemade millionaire bars that are guaranteed to make you feel like a baking maestro!

Welcome to 2023’s 12 Days of Cookies!
These Millionaire Bars are Day 4 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Cherry Biscotti
Day 2 – Sour Cream Cookies
Day 3 – Chai Spritz Cookies
Day 4 – You’re on it!
Day 5 – Chocolate Chip Potato Chip Cookies
Day 6 – Nana’s Oatmeal Cookies
Day 7 – No Bake Peanut Butter Cookies
Day 8 – Coffee Cake Cookies
Day 9 – Meringue Christmas Trees
Day 10 – Cookie Sticks
Day 11 – Christmas Buckeyes
Day 12 – Melted Snowman Cookies

What are Millionaire Bars?

Millionaire bars, also known as caramel shortbread, are a heavenly dessert consisting of three distinct layers: a buttery shortbread base, a rich and creamy caramel filling, and a smooth layer of chocolate on top. The combination of these flavors and textures creates a truly delicious treat!

The shortbread layer provides a crumbly and buttery foundation, while the caramel adds a sweet and sticky richness. Finally, the chocolate topping adds a velvety smoothness that ties all the layers together. These bars are often cut into small, bite-sized pieces, making them the perfect treat for sharing or enjoying on your own.

The flavors are very reminiscent of Twix bars, but of course, this homemade version is even better than the popular candy bar!

Ingredients for Homemade Millionaire Bars

To create your own homemade millionaire bars, you will need a few key ingredients that can easily be found in most grocery stores. Here’s a list of what you’ll need:

Shortbread Crust

• 1 ¼ cups all-purpose flour
• 2/3 cup unsalted butter, room temperature
• ¼ cup granulated sugar

Caramel Layer

• ½ cup unsalted butter
• ½ cup packed light brown sugar
• ½ cup sweetened condensed milk
• 2 tablespoons light corn syrup

Chocolate Layer

• 1 ¼ cups semi-sweet chocolate chips or milk chocolate chips
• 1 tablespoon butter

How to make this Classic Millionaire Bar Recipe

Plan ahead when making this recipe, as there is some cooling time involved. It may take a while, but I promise this easy recipe comes together with very little effort!

Preparation: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper so it’s easy to remove the homemade Twix bars when finished.

Shortbread Base: In a medium bowl, mix together flour, butter, and sugar until the mixture resembles a coarse meal. Press the shortbread mixture into an even layer in a 9-inch square pan, then bake for 20 minutes until lightly golden brown.

Caramel Filling: While the crust cools, bring butter, brown sugar, sweetened condensed milk, and corn syrup to a boil in a medium saucepan over medium heat. Boil for 5 minutes, then remove from heat and stir vigorously with a wooden spoon for 3 minutes.

Pour caramel over the cooled crust and let it set for 2-3 hours until firm. Don’t worry if the crust isn’t completely cool- just make sure it’s not hot right out of the oven.

Chocolate: In a microwave-safe bowl, melt the chocolate chips and butter for 1 minute. Stir and microwave again in 10-second increments until smooth and completely melted, stirring in between.

Pour the chocolate over the caramel and smooth into an even layer. Try to resist licking the spoon :). Place the millionaire bars into the fridge for about 30 minutes until completely set.

Congratulations! You have successfully created your own homemade millionaire bars. Now it’s time to enjoy them!

Serving Millionaire Shortbread

Remove the bars from the pan by lifting the parchment paper out. Transfer them to a cutting board. Use a sharp knife to cut the bars into the desired size and shape. I cut the whole thing in half and then slice bars about ½-inch thick.

For clean cuts, wipe the knife with a warm, damp cloth in between cuts.

Now you have a gorgeous treat for your holiday baking tray or cookie exchange! Or just munch on them when the kids are asleep—I won’t judge!

Variations and Customizations for Millionaire Bars

While the classic millionaire bars recipe is a delight on its own, you can also get creative and customize the flavors. Here are a few ideas to inspire you:

• Peanut Butter Lover’s Dream: Swirl a layer of creamy peanut butter into the caramel filling for an indulgent twist.
• Mint Chocolate Madness: Add a few drops of peppermint extract to the chocolate topping for a refreshing burst of flavor.
• Salted Caramel Sensation: Add a sprinkle of sea salt over the caramel filling before adding the chocolate glaze for a sweet and salty combination.
• Nutty Delight: Mix chopped nuts, such as almonds, pecans, or walnuts, into the shortbread base for added crunch.

How do I store Millionaire Bars?

Millionaire bars are best stored at room temperature, as this allows the layers to soften slightly and the flavors to meld together. However, if you prefer a firmer texture, you can store them in the refrigerator.

To store millionaire bars, place them in an airtight container or wrap them tightly in plastic wrap. They will keep well for up to 5 days at room temperature or up to 2 weeks in the refrigerator.

Can you freeze Millionaire Shortbread?

Yes, you can freeze them for up to 3 months. To thaw, simply transfer them to the refrigerator overnight, but be sure they’re thawed before serving as you don’t want anyone to damage their dental work! 😉

More Shortbread Recipes

Shortbread is so delicious because it just melts in your mouth! That’s even more true with these Whipped Shortbread Cookies, a light, buttery treat you’ll devour in no time! Or try these warmly spiced Cinnamon Pecan Shortbread treats that only use five simple ingredients!

Do you love Caramel? Try these delicious treats next time!

If you enjoy treats that feature smooth, buttery caramel, you’ll want to make these recipes:

• Caramel Apple Cheesecake Bars
• Caramel Apple Pie Crust Cookies
• Salted Caramel Cashew Brownies
• Salted Caramel Thumbprints
• Baked Caramel Apple French Toast

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Millionaire Bars

Homemade Millionaire Bars combine layers of buttery shortbread crust, rich caramel, and velvety chocolate. With their irresistible layers of sweetness, they are the epitome of luxury and decadence.

Course Dessert

Cuisine American

Keyword Millionaire Bars

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 20 servings

Calories 255kcal

Author Lynne Feifer

Ingredients

Shortbread Crust

• 1 ¼ cups all-purpose flour
• ⅔ cup unsalted butter room temperature
• ¼ cup granulated sugar

Caramel

• ½ cup unsalted butter
• ½ cup packed light brown sugar
• ½ cup sweetened condensed milk
• 2 tablespoons light corn syrup

Chocolate

• 1 ¼ cups semi-sweet chocolate chips can use milk chocolate chips
• 1 tablespoon butter

Instructions

• Preheat oven to 350°F.

Shortbread

• In a medium bowl, mix the flour, butter and sugar together until the mixture resembles a coarse meal. Press into an even layer in a 9-inch square baking pan.
• Bake for about 20 minutes until lightly golden.

Caramel

• Once you've removed the crust from the oven, bring the butter, brown sugar, sweetened condensed milk and corn syrup to a boil in a medium saucepan over medium heat,. Boil for 5 minutes and remove from heat to vigorously mix with a wooden spoon for 3 minutes.
• Pour over the shortbread and let set at room temperature for 2-3 hours until firm. Crust does not need to be completely cooled to do this, but it shouldn't be right out of the oven.

Chocolate

• In a microwavable bowl, melt the chocolate chips and butter for 1 minute. Stir and microwave again in 10 second increments until smooth and completely melted, stirring in between.
• Pour the chocolate over the caramel and smooth into an even layer. Place into the refrigerator for about 30 minutes until completely firm and set.
• Run a knife under hot water and dry before slicing the whole pan in half. Them do the same as you cut them into 20 1/2-inch thick slices.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 26g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 20mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 374IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1mg

The post Millionaire Bars appeared first on 365 Days of Baking.

Have you started your cookie baking yet?
If not, then today is the perfect day to do that because I’ve got a great list of recipes for you to use.
I think you’ll find at least one that you like.

Without further adieu, I present to you this year’s collection of 12 fun and incredible cookie recipes.
I hope that you’ll make, enjoy and share them for years to come!

Day 1 – Copycat Crumbl Reese’s Peanut Butter Cookies

These peanut butter cookies are a copycat of the Reese’s Peanut Butter Cookies you might find at the popular cookie shop, Crumbl. With a peanut butter base, Copycat Crumbl Reese’s Peanut Butter Cookies are frosted with melted peanut butter chips and covered in chopped mini Reese’s Peanut Butter Cups. There are even mini Reese’s inside the cookie, too!

Day 2 – Linzer Cookies

These buttery almond cookies with the center cutout and jam filling are so very popular around the holidays. Originating from Austria, Linzer Cookies can be filled with jam, preserves, and even lemon curd, and can be made using these cookie cutters.

Day 3 – Chocolate Dipped Orange Cookies

You’ll enjoy the delicious citrus taste of candied orange peel in each bite of a Chocolate Dipped Orange Cookie. These refrigerator cookies are made even more delicious because they’re dipped in dark chocolate and sprinkled with more candied peel.

Day 4 – Turtle Tassies

I think these Turtle Tassies may have been one of my favorite cookies this year. I absolutely loved the chocolate cookie cup. And then, once you bite into it, you taste the gooey caramel, dark chocolate, and crunch of the pecans. So good!

Day 5 – Fruity Pebbles Cookies

How can you go wrong with a cookie made from one of your favorite cereals? These Fruity Pebbles Cookies are a chewy cookie with a slight crunch from the flavorful Fruity Pebbles. These fun cookies are ones you’ll be making all year long.

Day 6 – Brownie Mix Cookies

If you like brownies AND cookies then these Brownie Mix Cookies are for you! Made from a boxed brownie mix along with a few other ingredients, these chewy brownie-like cookies with chocolate chunks are delicious with a cold glass of milk!

Day 7 – Cornflake Wreaths

I couldn’t pass up the year without making a few fun and festive Cornflake Wreath Cookies. Inspired from my No Bake Peanut Butter Cornflake Cookies, these cookies are made with marshmallows, green food coloring, red licorice string, and cinnamon candies.

Day 8 – Double Chocolate Peppermint Cookies

You can’t have a cookie collection without at least one peppermint cookie, so these Double Chocolate Peppermint Cookies were a perfect addition! The chocolate cookie and peppermint frosting look even prettier with some crushed candy canes sprinkled on top, too.

Day 9 – Pizzelles

Can I just tell you how surprised I am that I had never made Pizzelles until this year? They are much easier to make than I ever expected them to be and super yummy, too! You can purchase a Pizzelle make here on Amazon, so you can start including them in your yearly celebration.

Day 10 – Bourbon Toffee Cookies

Wow. These Bourbon Toffee Cookies are yummy and the combination of flavors work so very well together. They quickly became one of my husband’s favorite cookies.

Day 11 – Peppermint Gooey Bars

Ok, technically not a cookie, these Peppermint Gooey Bars, are deliciously sweet and chewy. This recipe makes 16 delicious bars, that have crushed candy canes and white chocolate chips throughout.

Day 12 – Chocolate Cherry Thumbprints

You can’t go wrong when with these Chocolate Cherry Thumbprints! The chocolate cherry flavor combination is one that is delicious not just for the holidays, but all year long. Besides, with a maraschino cherry and a drizzle of chocolate, just one cookie will be hard to pass up.

More Christmas Cookie Recipes

• Viennese Crescents
• Peppermint Chocolate Biscotti
• Cream Cheese Meltaways
• Chocolate Spritz Cookies
• Easy Peppermint Brownie Bites {Surprise Inside!}
• Stained Glass Cookies
• Whipped Shortbread
• Chocolate M&M Christmas Cookies
• Lace Cookies
• Double Chocolate Peppermint Kisses
• Gingerbread Biscotti
• Spritz Cookie Recipe

Easy Cookie Recipes

• Peanut Butter Chip Chocolate Cookies
• 3 Ingredient Sugar Free Peanut Butter Cookies
• Apple Cinnamon Oatmeal Cookies
• Lemon Cake Mix Cookies
• 3 Ingredient Peanut Butter Cookies – Ready in Just 13 Minutes!
• Cream Cheese Cookies

The post 12 Days of Cookies 2022 appeared first on 365 Days of Baking.

This chocolate cookie recipe with caramel and pecans is Day 4 of our 12 Days of Cookies! Happy Baking!

Be sure to check out all of the other days for more amazing cookies!

Day 1 – Copycat Crumbl Reese’s Peanut Butter Cookies
Day 2 – Linzer Cookies
Day 3 – Chocolate Dipped Orange Cookies
Day 4 – You’re on it!
Day 5 – Fruity Pebbles Cookies
Day 6 – Brownie Mix Cookies
Day 7 – Cornflake Wreaths
Day 8 – Double Chocolate Peppermint Cookies
Day 9 – Pizzelles
Day 10 – Bourbon Toffee Cookies
Day 11 – Peppermint Gooey Bars
Day 12 – Chocolate Cherry Thumbprints

This chocolate cookie cup recipe has most definitely been a labor of love. I worked, reworked and worked this recipe for a total of 4 times before I felt I’d nailed it. It was arduous, but I really think you’ll love these once you make them.
The chocolate cookie, the dark chocolate bottom, chewy caramel and crunchy pecans make this recipe a keeper and one that will be enjoyed all year long.
Santa will LOVE them!

Why are these treats called “Turtle” tassies?

Turtle candies originated in the early 1900s when someone noticed that the treat made from pecan halves coated in caramel and enveloped in chocolate looked just like a turtle shell! The name stuck, and now “turtle” has become synonymous with the flavors of pecan, turtle, and chocolate.

What do I need to make these turtle pecan tassies?

Gather the following ingredients before you begin baking:

• 1 cup butter, unsalted
• White sugar
• Light brown sugar
• 2 large eggs
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Dark chocolate chips
• 22 oz. unwrapped caramels
• 2/3 cup chopped pecans
• Heavy cream

How to make Turtle Tassie cookie cups

First, preheat your oven to 350 degrees F., then prepare a mini muffin tin by spraying it lightly with cooking spray. Use a paper towel to spread the spray around the sides of each tin. Unwrap all the caramels and put them in a small bowl.

In a large bowl, cream together the butter and sugars for about three minutes until light and fluffy. Add the vanilla extract and mix well. Then add the eggs, one at a time, incorporating fully after each one.

In a medium bowl, whisk together the dry ingredients. Add them to the creamed butter mixture in two batches until just combined. Be sure to scrape the sides and especially the bottom of the mixing bowl since some of the dry ingredients will settle there.

Use slightly less than 1 1/2 tablespoons cookie dough to shape dough into balls and place each one in the bottom of a mini muffin cup. Bake for 12-14 minutes. Remove the pan from the oven, and using the end of a wooden spoon, gently press into the bottoms and sides of the cookie cups to flatten and create an opening, taking care not to make holes in the dough. The dough will be somewhat wet and underdone, but shouldn’t stick too much to the spoon handle. If it does, return to oven to bake for an additional minute or two before using the spoon again.

Return the muffin tin to the oven and bake a final round for an additional three to five minutes. Once out of the oven, but dough should look a tad moist, but not completely done. Use the spoon to create a deeper opening in each of the cups, if necessary without puncturing the bottoms.

While the cookies are in the oven, melt the caramels and heavy cream in a saucepan over medium heat, stirring frequently until the caramels are smooth and melted. Turn the heat down to low to keep the caramel dip warm.

Remove cookies from the oven and place 4 chocolate chips into each cup. Drizzle about two to three teaspoons of caramel on the top of each cup, then place ¼ teaspoon of chopped pecans on top. Allow cookies to completely cool in pan. Gently remove the sugar cookie cups from the pan, then place them on a wire rack to cool.

Can I make Turtle Tassies ahead of time?

Turtle  Tassies have a dough that freezes really well. You can make the dough ahead of time and freeze it for up to 3 months. Make sure to wrap the dough in multiple layers (parchment paper, aluminum foil, freezer bags, etc) or in an airtight container to prevent freezer burn and to keep it as fresh as possible.

How to store leftover cookies

These cookies are best stored at room temperature in an airtight container. You can enjoy them for up to 3-4 days. 

You can also freeze the baked cookies for up to 3 months. Use plastic wrap and freezer bags or an airtight container to keep them as fresh as possible. 

Our favorite Turtle Treats

If you love “turtle” desserts, you’ll love our Easy Turtle No-Bake Dream Bars. These delicious Rolo Pretzel Turtles are a popular candy during the holiday season. Or, try these fluffy Turtle Parfaits!

More Pecan Recipes

If you love pecans, try some of our favorite pecan recipes!

• Best-of-all Pecan Pie
• Chocolate Pecan Wafers
• Pecan Oatmeal White Chocolate Chip Cookies
• Pumpkin Spice Cranberry Pecan Pound Cake

Be sure to check out the rest of our delicious cookies in our 12 Days of Cookies Series!

Print

Turtle Tassies

A fan-favorite cookie featuring chocolate, pecans, and caramel, these Turtle Tassies are the perfect bite-size treat for your next holiday party or family gathering!

Course Cookies, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 48 minutes minutes

Servings 45 cookies

Calories 193kcal

Author Lynne Feifer

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 ¼ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Filling

• 22 ounces caramels (2) 11 oz. packages, unwrapped
• 5 tablespoons heavy cream
• 1 cup dark chocolate chips
• ⅔ cup chopped pecans

Instructions

• Preheat oven to 350°F, and prepare a mini muffin tin by spraying it with cooking spray. Use a paper towel to wipe the sides of the muffins cups. Unwrap all of the caramels and put them into a bowl.
• In a mixing bowl, cream together the butter and sugars for 3 minutes until light and fluffy. Add the vanilla and mix well.
• Add the eggs, one at a time incorporating fully after each one.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the creamed butter in two batches until just combined.
• Using about 1 1/2 tablespoons of dough, roll into balls and place each into a mini muffin cup. Bake for 12-14 minutes. Remove pan from oven and using the rounded end of a wooden spoon, gently press into the bottoms and sides of the cookie cups to flatten and create an opening. Take care to not make holes in the dough. The dough will be slightly wet and may stick to the end of the spoon, but shouldn't be too underdone. If it is, return to oven for another minute or two.
• After putting holes in all of the cookie cups, return to oven and bake for an additional 2-5 minutes. Upon removal, the bottom of the cups should appear moist, but not completely dry.

Filling

• While cookies are in oven, melt the caramels and heavy cream in a saucepan over medium heat, stirring very frequently until completely smooth and melted. Turn heat down to low.
• I found it easiest to assemble right at the oven, keeping the caramel warm on the stove. When cookies are finally removed from the oven, place 4 chocolate chips into each cup. Cover with about two – three teaspoons of caramel. I used a tablespoon, but only put about two teaspoons into each cup.
• Place ¼ teaspoon of chopped pecans on top. After the cookies have cooled, gently remove them from the pan and place on a wire cooling rack.

Notes

Please read the post for more tips on making them and assembling. 

Nutrition

Serving: 1cookie | Calories: 193kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 94mg | Potassium: 103mg | Fiber: 1g | Sugar: 20g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg

The post Turtle Tassies appeared first on 365 Days of Baking.

A caramel apple pie all rolled into a little cookie. And it’s an original recipe from…

Lori Lange, creator of the fabulous food blog, Recipe Girl. Not only is she an accomplished blogger, but she is also an incredible cookbook author as well! SO exciting!!

I really, really like Lori’s cookbook, The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day! The recipes fantastic, and the pictures are great – I just wish she had more. I love that she tells you what essentials you should have not only in your pantry and refrigerator but also in your kitchen (AND liquor cabinet – something I have to work on!).

Lori has included handy dandy icons that accompany each recipe to let you know if it’s gluten-free, dairy-free, vegetarian, or a fan favorite from her blog. She also lets you know if the recipe’s adaptable to a specific diet.

My favorite parts are her story of how she became Recipe Girl and the brief paragraph about each recipe. It’s a great way to get to know her better. It’s a cookbook I know I’ll be using again and again, and I’m sure you will, too. Plus, it will make a great gift for those who love to bake and cook!

What do I need to make this apple cookie recipe?

• Pie Crust –
  All-Purpose Flour
  Granulated Sugar
  Salt
  Unsalted Butter
  Cream Cheese
• Apple Pie Filling –
  Egg White
  Water
  Granulated Sugar
  Cinnamon
  Granny Smith Apple
• Caramel Glaze –
  Butter
  Light Brown Sugar
  Milk
  Vanilla Extract
  Confectioners’ Sugar

How do I make caramel apple cookies?

1. Combine flour, sugar and salt together in a food processor. Add pieces of the butter to the flour mixture and mix until it resembles coarse crumbs.
2. Add pieces of cream cheese and pulse about 25 times until it forms a ball. Turn dough ball out onto waxed paper and knead until completely incorporated.
3. Place pie dough on a lightly floured surface, and roll into a 9 X 12-inch rectangle with the long side closest to you. Whisk the egg white and water together in a small bowl. Brush the egg wash onto the dough, completely covering.
4. In a small bowl, mix the sugar and cinnamon together really well. Sprinkle it onto the dough covering the entire surface.
5. Evenly distribute the small pieces of apple over the cinnamon sugar mixture, leaving a little space at the far long edge.
6. Beginning with the long edge closest to you, gently roll the dough into a log. Seal the edges by brushing it with the egg wash and gently press it together with your fingers.
7. Roll the dough in plastic wrap or parchment paper and place in the freezer for an hour.
8. Heat oven to 325°F. Prepare two baking sheets by lining them with a piece of parchment paper. Remove cookie dough from the plastic wrap and slice into ½-inch pieces using a sharp knife.
9. Place cookie slices onto the baking trays and bake cookies for 25-30 minutes until golden brown. Cool cookies slightly on cookie sheet before you transfer them to a wire rack to cool and glaze.
10. For the caramel glaze, melt the butter in a small saucepan over medium-low heat. Whisk in the sugar and milk. Cook while stirring for 1 minute. Pour into a medium mixing bowl to cool slightly.
11. Mix in the vanilla and powdered sugar. Beat with an electric mixer until completely blended.
12. Drizzle the glaze onto the cookies using a spoon and as it cools, the caramel will harden.

Tips to get that perfect cookie crunch! 

• The dough can be refrigerated, wrapped in plastic wrap for up to 2 days.
• I suggest leaving about 1/2 – 3/4-inch of egg-washed dough without cinnamon/sugar. This will allow for easier adhesion when it is rolled.
• Depending on the consistency of the glaze it may be necessary to add either more milk or more powdered sugar.
• For easy clean-up, place some aluminum foil or parchment under the wire rack to catch the extra drizzles from the cookies and just throw away!

Can I make my own pie crust if I don’t have a food processor?

Yes, you can!

Here are the directions:
In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter, cut butter into dry mixture until it resembles coarse meal.

Add the cream cheese pieces and blend together using the pastry cutter. When most of the dough comes together, knead the dough with your hands in the bowl until there are hardly any crumbs left.

Turn the dough out onto a piece of waxed paper. Add the remaining crumbs, If there are any, to the dough. Knead a few times until all the dough is incorporated.

Form the dough into a flattened 7-inch square. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Apple Recipes

There is absolutely no shortage of delicious apple recipes here on 365 Days of Baking and More.

From Baked Caramel Apple French Toast, Baked Apple Cinnamon Pancake and Apple Streusel Muffins at breakfast to Bacon Caramel Apple Crisp, Apple Cinnamon Oatmeal Cookies, and my MOST FAVORiTE pie in the world, this Apple Cream Pie for dessert, you’ll love how the apple flavor is front and center in each of these recipes.

We’ve got apples for snacks, too!

How about these Fried Apple Rings, Baked Applesauce, and Caramel Apples and even these Inside Out Caramel Apples!

When I made this Apple Crumb Cake, I literally fell in love with it at first bite, and it is a recipe you MUST try. I don’t think you’ll be disappointed. These Caramel Apple Cheesecake Bars are another favorite, and I can pretty much guarantee that they aren’t going to last long!

Like sangria? This Apple Cider Sangria is a delicious drink and perfect for Fall entertaining.

Favorite Recipes for Cookies

If we’re talking cookies, there’s absolutely no shortage of those either!

Some of my favorites are my grandmother’s Cream Cheese Cookies, Peanut Butter Cookies, French Butter Cookies, Chocolate Chip Oreo Cookies, and these No Bake Peanut Butter Cornflake Cookies.

You’ll also enjoy these colorful Funfetti Cookies, Lemon Cake Mix Cookies, Chocolate Cherry Crinkles, and Lace Cookies.

But I think the piéce de resistance are these Root Beer Float Cookies because they really do taste like a root beer float!

Enjoy mini apple pies in the form of a cookie. You’ll enjoy the taste of the cinnamon apple pie filling, flaky crust, and sweet caramel drizzle in each and every bite.

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Caramel Apple Pie Crust Cookies

These Caramel Apple Pie Crust Cookies are pinwheel cookies made with a cream cheese pie crust, filled with the perfect combination of apple on top of a cinnamon/sugar mixture and drizzled with caramel sauce. They're the perfect treat for your Fall baking list and a delicious recipe to make during apple season.

Course Dessert

Cuisine American

Keyword Caramel Apple Cookies

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Refrigeration 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 24 cookies

Calories 135kcal

Author Lynne Feifer

Ingredients

Pie Crust

• 1 ½ cups all purpose flour
• 1 teaspoon granulated sugar
• pinch of salt
• 8 tablespoons unsalted butter chilled and cut into smaller pieces
• 8 ounces cream cheese chilled and cut into small pieces

Filling

• 1 large egg white
• 1 tablespoon water
• ⅓ cup granulated sugar
• 1 tablespoon cinnamon
• 1 large apple peeled, cored, and finely diced

Caramel Glaze

• 2 tablespoons salted butter
• ¼ cup packed light brown sugar
• 1-2 tablespoons milk
• ⅛ teaspoon vanilla extract
• 1/4-1/2 cup confectioners’ sugar

Instructions

Pie Crust Dough

• Combine flour, sugar, and salt in a food processor. Mix well. Add pieces of butter and process until mixture has a crumb looking texture.
• Add pieces of cream cheese and process quickly until dough comes together in a ball, about 25 times.
• Turn dough out onto a piece of waxed paper and knead a few times to completely incorporate.
• Place the dough onto a lightly floured surface and roll it into a rectangle about 9 X 12 inches with the long side facing you. 

Apple Filling

• Whisk together the egg white and the tablespoon of water in a small bowl until foamy. Brush the egg wash onto the dough, making sure it is completely covered.
• In a small bowl, thoroughly mix together the sugar and cinnamon. Evenly sprinkle the cinnamon sugar mixture over the top of the dough, making sure to completely cover.
• Evenly distribute the diced apple on top of the cinnamon sugar, also leaving the space at the far long edge.
• Beginning with the long edge closest to you, gently and carefully roll the dough up into a log. Seal the edge with another brushing of egg wash and gently press it together with your fingers.
• Roll the dough in plastic wrap or parchment paper and place in the freezer for about 1 hour or until firm.

Baking

• Preheat oven to 325 degrees F. Prepare two baking sheets by lining them with parchment. Unwrap the cooled cookie dough and gently slice into 1/2-inch pieces using a sharp knife.
• Place cookie slices onto prepared baking sheets. Bake for 25 – 30 minutes or until lightly golden.
• Let cookies cool on cookie sheet before transferring them to a wire rack to glaze

Glazing the Cookies

• In a small saucepan over medium-low heat, melt butter. Stir in the sugar and 1 tablespoon of milk.
• Cook, while continuing to stir, for 1 minute. Transfer to a mixing bowl and allow to cool slightly.
• Mix in vanilla and 1/4 cup powdered sugar. Beat with an electric mixer until well blended. You should be able to drizzle it off the end of a spoon.
• Drizzle glaze onto cookies. As it cools, the glaze will harden.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 41mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 280IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.4mg

I used to rate everything I make on a scale of 1- 4 and these Caramel-Apple Pie Crust Cookies earned 3 1/2 rolling pins. They were out-of-this-world-delicious!! Our oldest daughter took one bite and said, “Ooh, those are VERY delicious. I could eat like 5 of these!”

The pie crust is delicate, a bit flaky (kinda like ME!!), and not too sweet. The filling is delicious with the combination of apples, cinnamon, and sugar. AND that caramel drizzle is the icing on the cookie!! hee hee, I’ll be making these again, fer sure!

*I have received one cookbook to review, but all expressed opinions are my own. This post was originally published 2/2/2014. It has been updated in format and with pictures on 10/19/22.

The post Caramel Apple Pie Crust Cookies appeared first on 365 Days of Baking.

I am proud to be partnering with Best Food Facts and the United Soybean Board to bring you this post. As always, all opinions are 100% my own.

You wouldn’t have believed that there’s tofu in this incredible recipe unless I’d told you.
Did you just make a face??
Seriously, I STRONGLY encourage you, or even insist, that you try it yourself.
It’s got to be THE richest and creamiest pudding I’ve ever tasted.
SO, so good!

I was inspired to make this easy Turtle Parfaits dessert from a recent soy farm tour I went on this past June.
Some fellow bloggers and I went to Iowa to tour a soy farm, talk to farmers about their farming practices and sustainability, and we even cooked some recipes using different forms of soy.

One of the recipes we tried was a Dark Chocolate Pudding. OMG, was it good!
One bite, and I knew it would be the perfect ingredient for Turtle Parfaits, similar to my Turtle Dream Bars.
I’ll get to the recipe in just a moment, but first let’s talk a bit about…

Sustainable Farming

“Family Farmers have been focused on passing their farm including their land and an ability to raise animals on to the next generation long before the term “sustainable” was a thought in the consumer’s mind.”

Rommereim Farms (est. 1874)

Heard of it?
It’s super important because the farming practices that farmers implement on their farms means they’ll be able to pass down both the farm and the land for generations to come.
Farmers strive to use the best means available while being profitable and growing or raising the best possible product for the consumer.

Farmers like Dave Struthers of Struthers Farms, and many others, sometimes choose to implement a no-till practice for their crops. They will turn the soil over as little as possible in order to prevent erosion while preserving the billions of microorganisms in the soil, and not disturbing them.

One of the many things that I’ve always found fascinating on the many farms I’ve visited is the effort to reuse the manure from their livestock.
That manure isn’t just something farmers are eager to remove from their farm because of the smell, it’s super important!

It’s used to fertilize the crops, such as soybeans, which save the farmers money, so they don’t have to buy it. Plus, it contains great nutrients which is awesome for the soil.

See the cycle here?
The farmers use the manure to place on top of the soy and other plants they grow. Often, what they grow, along with other important ingredients is combined into a feed mixture which is then given to the livestock they raise. And so on.

What does sustainable farming mean for food production?

Sustainable farming for food production means that you can be sure the farmers are working their hardest to bring you THE best item they possibly can.
There are many concerns over GMO’s (genetically modified organisms), and many people believe they are unsafe to consume when in fact, according to the World Health Organization,

“no effects on human health have been shown as a result of the consumption of [genetically modified foods] by the general population in the countries where they have been approved.”

You have to know that while farmers are growing food and raising animals for consumers they also feed it to their families. In addition to that, farming is their life and for many, their sole source of income. Your concern is their concern.
Yes, there are foods with GMO’s, but that doesn’t mean that they’re detrimental or have an adverse effect on our health.

When I worked with Best Food Facts a few years ago, I talked to Dr. Jessica Lyons about the work she’d been doing with the yucca plant at the University of California Berkeley.
She had been removing compounds in the plant through CRISPR technology which might cause poisoning in far away countries where people do not ingest enough protein.
By doing so, this food source can feed so many more people when they might otherwise be without it.

As always, I encourage you to stop by a farm, join a CSA (community supported agriculture), talk to a farmer and ask them their story.
And listen.
What they tell you will surely impress you, I promise.
I’ve talked to dozens of farmers over the years and I’ve not met one who wasn’t super proud of what they were doing and how they were doing it.

Farmers are it, man!
I absolutely love them and have the utmost respect for what they do, how they do it, how they want to improve on all aspects of their farm and farming, and for the incredible food they provide us with because…

Without farmers, there would be no food.

What Ingredients do I need to make Turtle Parfaits?

• Silken tofu
• Dark unsweetened cocoa powder
• Powdered sugar
• Vanilla Extract
• Whipped Topping or my Stabilized Whipped Cream
• Caramel sauce
• Chopped pecans

What is silken tofu?

Silken tofu, is one of the two commonly known kinds of tofu.
It is also referred to as soft tofu, silk tofu or Japanese-style tofu.
This form comes in a soft, medium, firm, and extra-firm consistency as does the other.
For this pudding recipe, I used the soft form, but for the most part silken tofu is interchangeable, so don’t worry if you can only find a firm silken tofu.
Be gentle when handling because it does tend to fall apart, but we are going to break it apart, so it’s not that big a deal if it does.

Because of its’ thick and creamy texture, it’s commonly used as a dairy replacement in dessert recipes, can be used to make salad dressings, sauces and more.
People use it when they’re baking, too!

How do you drain soft tofu?

Remove the wrapper from the tofu package, and place a plate upside down on top.
Gently but quickly flip the plate holding the package tightly against it.
Carefully remove the tofu by jiggling the container.
Let it sit on the plate for about 5-10 minutes as you assemble the ingredients needed for the recipe.
As it rests it will “weep” and there will be liquid on the plate.
Just hold onto the top tofu with your hand as you tip the plate into the sink to remove it, or you can soak it up with a paper towel before you are ready to use.

Soy recipes

I’ve made a variety of recipes using soy.
Looking for a delicious breakfast recipe? These Dairy-Free Pumpkin Muffins, are so soft and full of pumpkin flavor, and all the spices that remind you of a crisp Fall day.

I’m sure you love guacamole as much as I do, but have you tried adding some edamame to it? It’s a great twist on a favorite appetizer that’s sure to have everyone talking at your next gathering.

Then there’s my favorite Garlic Edamame. It’s just as good as your favorite Asian restaurant, but even more delicious because you save money making it at home! Yes, that is really a thing.

Be sure to check out the following websites to find out more about soy, soy farming, sustainability, farming practices, plus lots of delicious recipes:

• The Soy Connection
• The Soy Nutrition Institute
• Best Food Facts

There are myths about soy that can be disputed with facts. I encourage you to do your research, and learn more about this plant-based protein plus the nutritional benefits when you use it in your recipes.

Layers of dark chocolate pudding, whipped topping, drizzled with caramel throughout and sprinkled with pecans make these super easy Turtle Parfaits a dessert that will become a regular menu addition.

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Turtle Parfaits

These Turtle Parfaits are an easy, layered dessert. With layers of a dark chocolate pudding made with silken tofu, whipped topping or Stabilized Whipped Cream, caramel sauce, and pecans, they're simple, yet decadent and delicious making them perfect for company or just as a weeknight dessert.

Course Dessert

Cuisine American

Keyword Turtle Dessert Recipe, Turtle Parfaits

Prep Time 15 minutes minutes

Refrigeration 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 630kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• plate
• food processor, blender, or hand blender
• 2 8 ounce serving dishes

Ingredients

• 12.3 ounces silken tofu
• ⅔ cup dark unsweetened cocoa powder
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 ⅓ cup whipped topping or my Stabilized Whipped Cream
• ¼ cup caramel sauce
• ¼ cup chopped pecan pieces

Instructions

• Drain the silken tofu by placing it on a plate to sit while you prepare the other ingredients for the recipe. Place the plate over the sink and gently placing your hand on top of the tofu to hold it from slipping, pour the water into the sink. Or you can also use a paper towel to soak it up. Slice it into cubes.
• Place the tofu, dark cocoa powder, powdered sugar, and vanilla into a food processor, and puree for 1 minute. Scrape down the sides, and mix for another 30 seconds.
• Place ⅓ cup chocolate pudding into the bottom of each serving dish. Cover with a tablespoon each of caramel sauce and chopped pecans. Put ⅓ cup of whipped topping over that, and then add another layer of pudding followed by more caramel, and pecans. Pipe or scoop additional whipped topping over the pudding. drizzle with a little more caramel sauce and sprinkle with pecans.
• Refrigerate for 30 minutes before serving. You can skip this step, but I found it tastes even better when the whole dessert has been chilled together.

Notes

NOTE: Nutritional information is based on a recipe for two people, but depending on what you’re serving the dessert in, you can divide evenly to serve four. As you can tell from the pictures, I did go a little overboard on filling the two cups. If you do only serve two people, there will most likely be a small amount of pudding and whipped topping left over for you to enjoy again later!

Nutrition

Serving: 1person | Calories: 630kcal | Carbohydrates: 112g | Protein: 17g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 148mg | Potassium: 882mg | Fiber: 12g | Sugar: 86g | Vitamin A: 121IU | Vitamin C: 0.3mg | Calcium: 169mg | Iron: 6mg

The post Turtle Parfaits appeared first on 365 Days of Baking.

All the best parts of an apple crisp, caramel apple and cheesecake in one bar? Yes, please

I am such a sucker for caramel apples.
Whether I’m dipping slices of fresh apple into Caramel Apple Dip or eating them on a stick at a fall festival, this combination of flavors makes me extra happy.
Why it never occurred to me before to drizzle caramel over an apple cheesecake is a mystery.
Now I know what I was missing.

SAVE THIS CARAMEL APPLE CHEESECAKE BARS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I consider this a fall dessert, but honestly?
Go ahead and make them any time of year.
I’ve never known anyone to turn down a Caramel Apple Cheesecake Bar no matter what the calendar says.

Everyone NEEDS these cheesecake bars in their life!
We’re talking rich buttery caramel over tart cinnamon apples with a cheesecake base and a crumble topping.
Do I have to say more?

What do I need?

Don’t let the long list of ingredients fool you. Once you have everything ready, the bars come together easily.

For the crust:

• graham crackers
• butter
• brown sugar

For the cheesecake layer:

• cream cheese
• sugar
• vanilla egg

For the apple layer:

• sliced apple
• brown sugar
• cinnamon
• nutmeg
• cloves

For the streusel topping: 

• oats
• flour
• brown sugar
• cinnamon
• melted butter

I almost forgot about the best part: the caramel drizzle! To make homemade caramel sauce, I melt unwrapped caramel candies in the microwave with a bit of heavy cream.

Don’t feel like making your own caramel sauce? Use a bottle or jar of store bought caramel topping instead.

What kind of apples should I use?

Granny Smith are the best apples for these cheesecake bars. With so many sweet layers, it’s nice to have that zing of tart flavor to balance everything out.

They’re also firmer than other kinds of apples, making them a perfect option for baking.

Pro Tips

• Make sure to add the caramel AFTER chilling the cheesecake bars. If you drizzle it on before chilling, the caramel will make the bars too hard. Trust me! I made this mistake once and the end result was hard enough to break a tooth.
• Use an electric mixer to combine the cheesecake ingredients. The cream cheese, eggs and sugar should be well incorporated, smooth and fluffy.
• Spray your square baking dish with baking spray before adding the graham cracker crust.
• Store leftovers tightly covered in the fridge. Enjoy within 3 -5 days.

Fair warning: these are going to smell so good as they bake that everyone in your home will scramble to the kitchen hoping for a taste. Waiting for them to chill and set is the hardest part–but it’s worth it!

Biting into a Caramel Apple Cheesecake Bar is pure autumn heaven.

Apple Recipes

This recipe only uses one apple, so if you’re looking more ways to put the fall apple harvest to good use, check out these other tasty treats.

• Bacon Caramel Apple Crisp
• Caramel Apple Pound Cake
• Caramel Apple French Toast Bake
• Caramel Apple Pie Crust Cookies
• Inside Out Caramel Apples
• Apple Peanut Butter Oatmeal Cookies
• Caramel Apple Pound Cake
• Fried Apple Rings
• Skillet Apple Crisp
• Baked Cinnamon Apple Slices
• Apple Streusel Muffins
•  Apple Oatmeal

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Make these Caramel Apple Cheesecake Bars for your next Fall gathering.
They taste even better than they look!

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Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars are a layer of cheesecake over a graham cracker crust covered with cinnamon-spiced apples, a streusel topping and drizzled with sweet caramel. The PERFECT dessert for Fall!

Course Dessert

Cuisine American

Keyword Caramel Apple, Caramel Apple Cheesecake Bars, Cheesecake, Cheesecake Bars

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 people

Calories 347kcal

Author Lynne Feifer

Equipment

• 8 X 8-inch baking pan
• Mixer
• Mixing bowls

Ingredients

Crust

• ¾ cup graham cracker crumbs
• ¼ cup butter melted
• 2 tablespoons brown sugar

Cheesecake Filling

• 8 oz. cream cheese room temperature
• ⅓ cup sugar
• 1 egg
• ½ teaspoon pure vanilla extract

Apple Layer

• 1 Granny Smith apple
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves

Streusel Topping

• ¼ cup brown sugar
• ¼ cup flour
• ¼ cup oats
• ¼ teaspoon cinnamon
• 2 tablespoons butter melted

Caramel Drizzle

• 12 individually wrapped caramels
• 1 tablespoon heavy cream
• OR salted caramel sundae topping

Instructions

• Preheat oven to 350 degrees F. Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, and mix well with a fork.
• Place crust mixture into prepared baking dish, pressing down gently with your fingers.
• In the bowl of an electric mixer, beat the cream cheese until soft and smooth, about 2 minutes.
• Add the sugar, egg and vanilla and beat until smooth and thoroughly combined.
• Pour over crust, spreading evenly.
• In a medium bowl, combine ingredients for the apple layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
• Peel, core and dice the apple into small pieces. Add to dry ingredients and toss to coat.
• Distribute evenly over the cheesecake layer in the baking dish.
• In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cinnamon, and melted butter. Mix welll until a coarse meal is formed. Sprinkle evenly over apple layer.
• Bake for 30-40 minutes until streusel is golden.
• Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
• For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between. Allow to cool slightly and stir in the heavy cream.
• Drizzle with homemade caramel sauce or caramel sundae sauce topping before serving.

Nutrition

Serving: 1person | Calories: 347kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 238mg | Potassium: 134mg | Fiber: 1g | Sugar: 31g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

This post was updated on 8/15/16 and was updated again in format and with pictures on 11/3/21

The post Caramel Apple Cheesecake Bars appeared first on 365 Days of Baking.

After summer, Fall is my favorite time of year.

I love the Fall foliage with the sound of crushing leaves underfoot. The foliage I see this year won’t be as spectacular as last year’s gorgeous scenery in New Hampshire because we’re now living in the Arizona desert. Not too many Maple trees out here in these parts.

I also like the cooler temps and being able to wear sweaters and jeans and feeling that cool crisp air surround you, the smell of Fall, the pumpkins, the trick-or-treaters in their costumes (the cute ones – I’m not into the gory, bloody stuff) and the apples. Oh, the apples!

Yes, you can get apples all year round, but there’s something special about eating apples in the Fall, especially a delicious caramel apple. Am I right?

SAVE THIS POUND CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

While shopping at Walmart the other day I spotted the Sara Lee All-Butter Pound Cakes in the freezer section. They reminded me of my old friend, Patty and I just couldn’t wait to taste it again.

I was first introduced to Sara Lee pound cakes as a mere child. Ok, maybe not mere, probably in third or fourth grade. Patty was from Chile and she and I would sit at the same table. She’d take out her brown bag and I’d have my lunch box because back then we had those cool metal lunch boxes.

I had Holly Hobbie. My mother liked her – I didn’t.

So, out of her brown bag, Patty would take her sandwich, her chips, her napkin and two things mom NEVER packed me in my lunch – pomegranate arils and a slice of Sara Lee All-Butter Pound Cake. I always thought Patty had the coolest lunches and one day, she generously shared not only those arils, but a piece of that pound cake with me.

I was in heaven, I tell ya. It was so delicious that I’m sure I told my mother that night when she came home from work that she had to buy one because it was so delicious! Fortunately, she did and I remember how proud I was to be taking my very own slices into lunch after that.

With the pound cake in my fridge and my recent desire for a caramel apple, I knew I needed to combine the two, but I didn’t want to make a second run to the store.

Fortunately, I had everything I needed right in my fridge and pantry. There are so many wonderful ways to eat a Sara Lee pound cake and most often I’ll put strawberries and whipped cream on it to make Strawberry Shortcake, but I think my favorite way to eat it is by itself.

The great thing about them though besides the fact that they’re so delicious is that it’s so easy to create a fantastic dessert for your family or company with what you have in your pantry. So, I didn’t need to run to the store – I had the apple and some salted caramel sauce in the fridge along with the lemon juice.

No hot fudge sauce, but I found a great stash of chocolate chips. I melted some of those up and…TA DA!!! Next thing you know we have a Caramel Apple Pound Cake and kids drooling as I’m taking pictures waiting for their slice.

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Caramel Apple Pound Cake

A Sara Lee pound cake, chopped Granny Smith apple, salted caramel, melted chocolate and peanuts make this an easy and delicious dessert.

Author Lynne Feifer

Ingredients

• 1 Sara Lee All-Butter pound Cake - Family Size
• 1 cup semi-sweet chocolate chips
• ½ cup salted caramel sundae topping
• 1 Granny Smith apple
• 2 teaspoons lemon juice
• ¼ cup peanuts coarsely chopped

Instructions

• Thaw the Sara Lee All-Butter Pound Cake and slice in half lengthwise. Place it on to a long plate or serving platter.
• In a microwave safe bowl, melt the chocolate chips on high for 30 second intervals, stirring in between until well melted.
• Drizzle half of the caramel sauce over the bottom of the pound cake.
• Drizzle half of the melted chocolate over the bottom, also.
• Core and chop the apple into bite-size pieces. Place into a small bowl and toss with the 2 teaspoons of lemon juice.
• Place 3/4 of the apple pieces on to the bottom layer of the pound cake.
• Cover with the top layer of pound cake.
• Place the remaining apple on top and drizzle with remaining salted caramel sauce and melted chocolate. If necessary, return the chocolate to melt in the microwave for only 5 second intervals, being careful not to overheat it. Seized chocolate is not your friend.
• Evenly distribute the chopped peanuts over the top.

I know you all have some great ingredients in your pantry and when combined with a Sara Lee All-Butter Pound Cake you’ll come up with incredible ways for you to make it #UniquelyYours. Or you can always make this one! 😉

Desserts are always fun to enjoy with the family! Why not give these a try…

Frgookie

Strawberries Lenox Shortcake

Cinnamon Rolls with Vanilla Bean Cream Cheese Frosting

Be sure to keep one in your freezer for those times when you want or need to make a simple, but delicious dessert. I want to hear your favorite way to serve Sara Lee All-Butter Pound Cake, so be sure to leave me a comment!

This is a sponsored conversation written by me on behalf of Sara Lee. The opinions and text are all mine.

The post Caramel Apple Pound Cake appeared first on 365 Days of Baking.

I remember when the TWIX® candy bar first came out.

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser. #EatMoreBites

Circa 1979.
Yikes, I’m dating myself! (Don’t be impressed that I remembered the year. I had to look it up.)

Anywho, I really, really fell in love with it when I was little – the crunchy cookie on the bottom, the caramel layer and all of it covered in chocolate.

*sigh*

So you can only imagine how incredibly excited I was when I heard that the TWIX® candy bar had BABIES!!!
Yes, that’s right, now there are little TWIX®, TWIX® Bites to be exact! All of that wonderful goodness in a bite-sized snack. I was so happy when I was browsing the candy aisle at our local Walmart and happened to spot them.
Bingo!

SAVE THESE TWIX BROWNIE BITES TO YOUR FAVORITE PINTEREST BOARD!

Now you can even save some money when you purchase them. #EatMoreBites #CollectiveBias

Receive $1.00 off when you buy two 2.83 oz. or larger bags
OR
$3.00 off when you buy two 6 oz. or larger bags.

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I adapted the brownie recipe from my Fannie Farmer Cookbook Thirteenth Edition, p. 628; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc. a division of Random House, Inc.; ISBN 0-394-56788-9.

And the Chocolate Caramel Buttercream Frosting I adapted from Southern Living.

Print

TWIX® Bites Brownies with Chocolate Caramel Buttercream Frosting

Author Lynne Feifer

Ingredients

Brownies

• 2 ounces unsweetened chocolate
• ¼ cup unsalted butter
• 1 cup granulated sugar
• 1 egg beaten
• ⅛ teaspoon salt
• ½ cup flour
• 1 teaspoon vanilla
• 1 package TWIX® Bites

Chocolate Caramel Buttercream Frosting

• 6 tablespoons unsalted butter room temperature
• 2 ounces cream cheese room temperature
• 1 ½ teaspoons chocolate extract
• ⅛ teaspoon kosher salt
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 8 caramels unwrapped
• 1 ¾ teaspoons milk

Instructions

Brownies

• Preheat oven to 300 degrees F.
• In a medium saucepan, melt the chocolate and butter together over low heat.
• Remove from heat and with a rubber spatula, mix in sugar, egg, salt, flour and vanilla.
• Fold batter over several times, making sure it is completely mixed, about 1-2 minutes
• Let rest for 5 minutes.
• Prepare a 12-cup mini muffin tin by spraying it with baking spray.
• Using a teaspoon, put 2 teaspoons of batter into your hand and roll into a ball.
• Place the ball into one of the muffin cups and press down slightly to fill.
• Repeat until all of the cups are filled.
• Bake for 20 minutes.
• Upon removal from the oven, gently place one TWIX® Bite into the center of each brownie, pushing down so that the brownie comes up around it.
• Allow to cool in the muffin pan for 5 minutes before removing to a wire rack to cool completely.
• Repeat process, spraying muffin tray each time before filling with batter.

Frosting

• In a stand mixer with the paddle attachment, cream together the butter, cream cheese until smooth.
• Mix in the chocolate extract and salt. Blend well.
• Gradually add 1 cup of the confectioners' sugar, followed by one tablespoon milk.
• After thoroughly mixing, gradually add the second cup of confectioners' sugar followed by the remaining tablespoon of milk.
• Beat until smooth.
• If the consistency of the frosting is too dry, add a touch more milk. If too wet, add a touch more confectioners' sugar.
• In a microwave-safe bowl, place the 8 caramel and 1 3/4 teaspoons milk. Microwave for 30 seconds. Remove and stir until caramels are completely melted and mixture is smooth.
• Drizzle the melted caramel into the frosting, folding with a rubber spatula to blend.
• Do not over mix, you want there to be caramel ribbons throughout.
• Frost as desired.

I rate everything I make on a scale of 1-4 with 4 being the best and these TWIX® Bites Brownies with Chocolate Caramel Buttercream Frosting earned…”wait for it”…
a WHOPPING 4 rolling pins!!!! WOO HOO!

We really, really, REALLY liked them. Ok, we LOVED them. The brownies were good – chocolatey and chewy.
The frosting was delicious, especially with the addition of the melted caramel. And those TWIX® Bites added some extra-special goodness to the whole incredibly yummy morsel. And besides, who doesn’t like a brownie with a surprise inside and frosting on the top? Seriously.

Yeah, I will be making them again.

If you like these, then you’ll LOVE…

MILKY WAY Simply Caramel Bites Breakfast Rolls

Chocolate Peanut Butter Pudding Cake

frgookie

The post TWIX® Bites Brownies with Chocolate Caramel Buttercream Frosting appeared first on 365 Days of Baking.

It’s Thursday.

Which means tomorrow, Friday, will be one week into this 365 Days of Baking.
It’s going pretty quickly.
I mean, I’ve been baking and posting for almost 7 days straight.
And I’m feeling that it’s sort of consuming me.
I’ve become obsessed and my life has now begun to revolve around what I’m baking for the day and if I can organize my day with enough time to not only finish my recipe and have it baked, but also to have enough daylight with which to take adequate pictures.
My family called me on it today.

It was brought to my attention, so now it’s just time to take a step back and prioritize some things early in the game before I get too sucked in.

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I found this recipe in my Fannie Farmer Thirteenth Edition, pp. 578, 600; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., division of Random House; ISBN 0-394-56788-9.

Print

Hot Water Sponge Cake with Quick Caramel Frosting

A sponge cake made with hot water and baking powder, giving it a light and airy texture.

Author Lynne Feifer

Ingredients

Cake

• 2 eggs separated
• ¼ cup hot water
• 1 teaspoon vanilla
• ¾ cup sugar separated
• ⅛ teaspoon salt
• 1 cup cake flour
• 1 ¼ teaspoons baking powder

Frosting

• 8 tablespoons 1 stick unsalted butter
• ½ cup packed dark brown sugar
• ¼ cup milk
• 2 cups confectioners' sugar

Instructions

Cake

• Preheat the oven to 325 degrees F.
• Prepare a 9-inch square baking pan by spraying it with cooking spray and lining the bottom with wax paper.
• In a mixing bowl, beat the egg yolks, hot water and vanilla until very thick and pale. This should take a few minutes.
• Gradually add 1/2 cup of the sugar and then set aside.
• In a clean mixing bowl, beat egg whites until foamy.
• Add the salt and continue beating until soft peaks are formed.
• Gradually add the remaining 1/4 cup of sugar and beat until peaks are stiff, but not dry.
• Gently stir in one fourth of the egg whites into the yolk mixture.
• Sift the flour and baking powder over the yolk mixture.
• Fold in the remaining egg whites gently until well combined.
• Pour into prepared baking pan.
• Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the baking pan over onto a wire rack and allow cake to cool in place before completely removing it from the pan.
• Frost with a crumb layer and then complete with final frosting layer.

Frosting

• In a small saucepan, melt butter and brown sugar over medium heat, stirring constantly until sugar is dissolved.
• Add the milk and mix in completely.
• Allow to cool.
• Transfer to a mixing bowl and beat in enough confectioners' sugar until the frosting is thick enough to spread.
• Make a crumb layer on the cake by placing a very thin layer of frosting all around.
• This will prevent any loose crumbs on the cake from showing through the final layer of frosting.
• Allow crumb layer to briefly set and complete your frosting of the cake.

I rate everything I make on a scale of 1-4 and this Hot Water Sponge Cake with Quick Caramel Frosting earned 3 rolling pins.
I liked it much better without the frosting, as did some of the family.
We thought it was too sweet.
The cake was quite good and reminded me of a great Angel Food cake.
And it really did look like a sponge.
I also don’t think I folded the egg whites into the yolks enough though I thought I had.
The cake wasn’t evenly level as you can see and there were some spots when you bit into the cake where all you could taste / see were egg whites. So, fold them in completely.

It kind of caved in in the middle.
You can kinda sorta see the egg whites in the middle of this cake piece.

The frosting was ok. It was just too sweet and I didn’t like the texture of the confectioners’ sugar in it.
So, not a complete baking fail, just another day in the kitchen.
The cookbook says it’s an easy sponge cake for those new to baking and yes, it is quite good. Just remember folding in those egg whites for those of you who want to make this one. It really is easy.
Oh well, c’est la vie!

There’s your French lesson for the day. haha
On to Day 7!
Thanks for following and for your support!
It’s greatly appreciated!!
Video will be up tomorrow. We were having some editing difficulties, but it happened. You’ll want to see my antics yet again.

TAKE A LOOK AT THESE VIDEOS FOR SOME GREAT CAKES…

The post Hot Water Sponge Cake with Quick Caramel Frosting appeared first on 365 Days of Baking.