caramel

Chocolate Caramel Cake

Chocolate Caramel Cake

Heath Bars, chocolate, caramel.  Need I say more?  You can never go wrong with this classic potluck cake recipe!

The recipe calls for 2 Heath Bars.  But, as you can see in the picture, I used a lot more than that.  So, if you LOVE Heath Bars like I do, get a bag of the snack size bars (minus what you eat in the process; usually ends up being about 1/2 to 2/3 of a bag).

And if you haven’t tried this recipe before, then you must!  Thank you, Marisa, for sharing this recipe!

Ingredients:

1 box German Chocolate Cake mix batter

1 can sweetened condensed milk

1 jar caramel topping

1 pint of Cool Whip

2 Heath Bars, chopped

Make cake as directed in a 9 x 13″ pan.  Remove from oven and while still hot, use end of a wooden spoon to make several holes in the cake.  Pour sweetened milk and caramel topping over cake, spreading evenly.

After cake cools, spread Cool Whip on top and sprinkle with Heath Bar pieces.  You can serve right away or store in the fridge until it’s potluck time!

Sweet and Saltines

Sweet and Saltines

What do you do with leftover Saltines?  Make Sweet and Saltines, of course!  These bars are the perfect combination of chocolate, carmel, salt, and crunch.  This recipe is from Trisha Yearwood’s Food Network show Trisha’s Southern Kitchen.  They are so easy to make and so yummy!

Ingredients:

35 to 40 Saltine Crackers

2 sticks (1 cup) butter

1 cup light brown sugar

8 ozs. semisweet chocolate (I used chocolate chips)

Preheat oven to 425 degrees.  Line 1 large or 2 small jelly roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.

In a medium pan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes.  Remove from the heat and pour over the crackers, covering them evenly.  Put the jelly roll pan into the oven and bake for 3 to 5 minutes or until just bubbly, watching carefully.  Remove from the oven and pour the chocolate chips over the crackers.  When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.  They will form one big sheet.  Break up into pieces.  Store in an airtight container.