I used to think that there was nothing better than the combination of Peanut Butter and Chocolate.
I was wrong.
Adding caramel enhances that flavor and makes it so much better.
If you’ve spent any amount of time around food blogs, I’m sure you’ve heard of the “easy ice cream” method. 2 cups of whipped cream + a can of sweetened condensed milk and you’ve got yourself the easiest, creamiest, ice cream ever that’s better than storebought. I’m kind of obsessed. It’s smoother and creamier than your traditional ice cream, but I like it so much more. I gave Brian some and after one spoonful he said couldn’t believe that I actually made it.
Helping us out today is Breyers new ice cream toppings. Breyers just released a new line of ice cream toppings and they come in these cute little pouches… which may or may not of been why I bought them… I spend a lot of time walking around grocery Moncler outlet stores trying to find new recipe ideas. (And no, I wasn’t paid for this. I just want you to know exactly what I used.) Instead of pouring hot fudge, caramel, and peanut butter on top, I swirled them into my ice cream.
Best idea ever.
With how easy this ice cream is, you’re never going to want to buy a carton of store bought again.
I realize I’m fairly behind on this popcorn snack mix trend. But I just really wanted to make this!
I’ve been craving popcorn practically all week, and I decided to make some. While we have an air popcorn maker, I wanted more than just plain popped kernels. I wanted a popcorn coated in chocolate and caramel-y goodness.
A few weeks ago, Dorothy at CrazyforCrust make oreo peanut butter. I made a smaller batch and coated the popcorn in oreo butter, as well as melted caramel creams. I admit, a lot of the reason for using caramel was to use up the caramel creams leftover from Monday’s stuffed cookies.
Honestly, this popcorn craving is really weird Magliette Calcio A Poco Prezzo for me. I normally never want popcorn- I hardly even like it! I think it’s all the time I’ve been spending in movie theaters It’s weird; once I started dating Brian and he started paying for my movies, I’ve been seeing a lot more movies!
While I’m not much of a popcorn eater, I do really enjoy this popcorn. So does my dad- he can’t get enough. Every night when he comes home from work he snacks on some, and after the shoot for these pictures, I kept snacking on them because the bowl was next to me. That normally never happens- I take the pictures, eat a little bit of the food (a cookie or two), and the food gets put away to take to church or for my parents to eat. Not this time!
This is a super simple recipe, too- the hardest part is the oreo cookie butter. Simply blend peanuts in your food processor and add some crunched up oreo cookies. Melt the caramel creams in your microwave and pour over the popcorn, but be very, very, careful. Melted caramel is very hot and you could burn yourself- I have the marks on my fingers to prove it! You must work quickly and carefully here before the caramel hardens.
1 bag popcorn (with as little butter as possible; I used low-fat butter flavor)
1 C cocktail peanuts
5 oreo cookies (I cheated and used target store brand)
20 caramel creams
1 tbs heavy cream
Pop the popcorn according to package directions.
Blend the peanuts in a food processor until smooth and creamy. Add the Oreos, breaking them in half so they blend faster. Blend until smooth and combined.
In a microwave safe bowl, melt the caramels in 30 second increments, stirring between. When completely melted, stir in the cream.
Pour caramel over the popcorn and carefully stir so the popcorn is evenly coated. Add the oreo butter.
Let chill so the peanut butter sets up (if desired) or serve immediately.
Pieces of caramel, a dollop of nutella, all stuffed in one giant, soft-baked chocolate chip cookie.
Stuffing things in cookies is much harder than I expected it to be. The first batch of these cookies, the caramel sank to the bottom and the cookie spread out. I made the mistake of (1) using the entire piece of caramel, rather than cutting them in half, and (2) removing them from the cookie sheet while the cookie was just done and the caramel was still melted, creating a sticky mess once the cookie actually cooled.
The trick, I found, was to dip the caramel in the nutella before placing it in the cookie. We cut the caramels in half, dip them in nutella, then place them on a mound of cookie maglie calcio poco prezzo dough before adding some more to top. These cookies will seem huge, (and they are!) but they are not too big. The cookies will be bakery size cookies, and the caramel and nutella will spread out within the cookie, making an ooey, gooey, delicious treat.
Adding a sprinkle of sea salt is just the icing on the cake.
Speaking of icing, I love spreading more Nutella on top and dipping the cookies in milk.
Salted Caramel Nutella Stuffed Chocolate Chip Cookies
Caramel and Nutella stuffed in giant chocolate chip cookies
2 Sticks (1 cup) butter, softened to room temperature
½ c sugar
1 c brown suger
1 tsp vanilla extract
2¼ c flour
1 tsp baking soda
1 tsp salt
1 tsp cornstarch
1½ c chocolate chips
12 Caramel Creams
6 tsp Nutella
Cream butter, sugars, and vanilla until creamy and combined. Add eggs, one at a time.
In a separate bowl, mix flour, soda, salt, and cornstarch. Slowly add to wet ingredients. Mix in the chocolate chips. Cover and let chill for 1 hour-3 days.
Unwrap caramels and cut in half. Line cookie sheet with silicone mat, wax paper, or parchment paper. Using a tablespoon size spoon, scoop rounds onto cookie sheet and make an indent with thumb. Dip caramel in nutella (about ¼ tsp per cookie) and place another round of cookie dough on top. (A "scant" tablespoon, so to speak.)
Bake at 325˚F for 10-12 minutes until edges are starting to brown. The cookies will look underdone when you pull them out of the oven, but they will continue to cook while they cool. Let cool completely before moving to cookie sheet.