CHOCOLATE CARAMEL LAYYERED

INGREDIENTS
First Layer
  • 1 cup all-purpose flour
  • ½ cup crushed nuts
  • ¼ cup sugar
  • ½ cup butter, melted
Second Layer
  • 20 Kraft caramels, unwrapped
  • 3  Heavy whipping cream
Third Layer
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup Cool Whip from 8 oz container
Fourth Layer
  • 2 (3.4 oz) packages of chocolate instant pudding
  • 1 cup International Delight's Hershey's Chocolate Caramel Creamer
  • 2 cups cold milk
Fifth Layer
  • Remaining Cool Whip from 8 oz container
  • ¼ cup chocolate shavings
METHOD
First Layer
  1. Preheat oven to 375 degrees.
  2. Combine ingredients and press into a 9x13 baking dish.
  3. Bake for 10 minutes.
  4. Cool.
Second Layer
  1. Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth. Pour over cooled crust. Refrigerate.
Third Layer
  1. Beat cream cheese in a mixer until light and fluffy.
  2. Gradually add powdered sugar and mix until thoroughly combined.
  3. Fold in Cool Whip.
  4. Spread on cooled caramel layer.
Fourth Layer
  1. Combine pudding mix, creamer and milk and prepare according to package instructions.
  2. Spread over third layer.
Fifth Layer
  1. Top fourth layer with remaining Cool Whip.
  2. Sprinkle on chocolate shavings.
  3. Keep refrigerated until ready to serve.

BROWNIES SUNDAE PIE

INGREDIENTS
  • Brownies
  • ½ cup caramel ice cream topping (the thicker the better)
  • ½ cup chopped pecans (optional)
  • 2 3 oz packages Jell-O Chocolate Instant Pudding
  • 1 8 oz tub of Cool Whip
  • 1 cup milk
  • ¾ cup International Delight Cold Stone Creamery Founder's Favorite Creamer
METHOD
  1. Buy brownies or prepare a box of brownie mix according to package directions and let cool.
  2. Press enough brownies into a pie pan to create a crust. Make sure you don't leave any holes.
  3. Spread caramel topping gently onto brownie crust and sprinkle with pecans if desired.
  4. Pour creamer and milk into a bowl. Add pudding mix and beat of whisk for two minutes until blended and thick.
  5. Carefully spread 1½ cups of pudding onto caramel topping.
  6. Gently fold in half of the whipped topping into the remaining pudding and gently spread over pudding layer.
  7. Cover with remaining whipped topping.
  8. Refrigerate for several hours until set. Serve cold.

TURTLE BROWNIES ICE CREAM

INGREDIENTS
  • 1 box of brownie mix (plus ingredients called for on box)
  • ½ cup chopped pecans
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • ½ cup hot fudge topping (I used Hershey's)
  • ½ cup caramel topping
  • Toppings: chopped pecans, caramel topping, hot fudge topping (optional)
METHOD
  1. Prepare brownie mix according to package instructions. Fold in ½ cup chopped pecans. Bake as directed.
  2. Let cool completely.
  3. Cut half of brownies into small pieces or chunks and reserve remaining brownies for tomorrow's dessert.
For the ice cream:
  1. Whip heavy whipping cream until peaks form.
  2. Fold in sweetened condensed milk.
  3. Transfer half of mixture to a freezer-safe container that has a lid.
  4. Stir hot fudge topping until nice and loose. Avoid heating the topping unless necessary and then allow to cool before using.
  5. Drizzle one-quarter cup of hot fudge topping and one-quarter cup of caramel topping on top of ice cream mixture.
  6. Sprinkle on half of the brownie chunks.
  7. Carefully pour the last half of the ice cream mixture into container.
  8. Drizzle remaining caramel and hot fudge topping on top and sprinkle with remaining brownie pieces.
  9. Use a knife to swirl into ice cream.
  10. Place lid on container and freeze until it reaches ice cream consistency.
  11. Serve ice cream topped with additional hot fudge topping, caramel topping and chopped pecans if desired.

BUTTER TOFFE

INGREDIENTS
  • 1 cup coarsely chopped pecans
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
METHOD
  1. Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
  2. Spread the chopped pecans in a single layer on top of the parchment.
  3. Add butter, sugar, and salt to a heavy bottomed 3 quart pot
  4. Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
  5. Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.
  6. Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
  7. Carefully pour the mixture over the chopped pecans.
  8. Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
  9. Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
  10. Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
  11. Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
  12. Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
  13. Use a knife to gently break it into smaller pieces.
  14. Store in an airtight container in a cool place.