Caramel

Crispy Millionaire Bars

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

You know what we’re not too good for? Homemade rice krispy treats. Look, I know we all grew up eating them, and maybe they feel kind of basic. You might be one of those people who is kinda freaked out by marshmallows, or perhaps you just hate delicious food (Who are you, anyways?). I for one LOVE Rice Krispies and, given the opportunity, would happily destroy a pan or two if you sent them my way. Today we’re paying tribute to those after-school favorites with these crispy millionaire bars: a shortbread crust filled with a soft salted caramel and topped with a crispy chocolate and rice cereal crunch. They’re a fun mash-up of two of my comforting faves, and I think you’re going to like them.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

I have a friend who is basically a rice krispy all-star. If make rice treats was a sport, she would be, like, Michael Phelps or LeBron. At one point, she gave me her recipe and it was something hyper-specific that required me to count out the jumbo marshmallows one by one. I made them precisely how she told me to, and it was laughable. They were hard and sticky and not even nearly as good as hers. I want to believe I messed them up, but something tells me she just likes being the rice krispy wizard. The joke is on her anyways- I’d take eating krispies with a friend any day.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

This same friend also loves shortbread, so crispy millionaire bars are right up her alley. A buttery shortbread crust topped with salty caramelized filling and a snap-crackle-pop topping is the perfect combo of her two favorite things. Luckily, it’s a favorite of mine too, so even if I can’t make good rice krispies at least I now have crispy marshmallow bars. That’s what we call a glass-half-full kind of perspective, folks.

To make crispy millionaire bars, we start with our shortbread. Softened butter is creamed with sugar until smooth, and flour and salt are added to the mix. The dry crumb comes together in a square metal pan and bakes in a preheated oven for a few minutes while you prep your filling. Although there’s many ways to make a caramel filling for this kind of bar, we’re taking the easy way out by opting for one made via sweetened condensed milk. Combined with butter, brown sugar, and a smidge of salt and corn syrup, the milk makes a thick, sweet and salty caramel that works every.single.time. Carefully pour the hot caramel over the baked shortbread and allow it to set up completely on the counter or in the fridge.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

Once the caramel in your crispy millionaire bars has cooled, melt some chocolate and fold in your rice cereal. Be careful with the cereal so it stays crunchy and in tact. Spread the mixture on top of the cooled caramel and allow it all to firm up, again, in the fridge. When ready to eat, slice in into bite-sized bars and enjoy! I love to nibble on these crispy millionaire bars when they’re barely to room temperature, but be sure to store them in the fridge- the caramel is gooey and it will start to droop out if you let it.

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

I hope you get a chance to make these crispy millionaire bars this weekend. Maybe share them with a friend? Maybe not? Either way, get your sweet on and enjoy these treats ASAP. Happy Thursday and have a great finish to this short week! Cheers!

If you like these crispy millionaire bars you should check out:

Pretzel Millionaire Bars
Peanut Butter Brownies with Pretzel Shortbread Crust
Chocolate Caramel Pecan Tarts
Espresso Caramel Thumbprint Cookies

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Crispy Millionaire Bars

Crispy Millionaire Bars by Wood and Spoon. These are shortbread millionaire bars with a caramel center and chocolate and rice Krispy topping. The bars are gooey, buttery, and crisp thanks to the topping. This is a great make-ahead dessert and can serve a crowd! Great for casual get togethers too! Find the recipe and how to on thewoodandspoon.com

These crispy millionaire bars have a shortbread crust, a salted caramel filling, and a crispy rice cereal and chocolate topping! Perfect for making ahead and sharing!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 120
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the shortbread:

  • ¾ cup (170 gm) unsalted butter, softened to room temperature
  • ½ cup (100 gm) sugar
  • 11/2 cups (210 gm) all-purpose flour
  • ½ teaspoon salt

For the caramel filling:

  • 6 tablespoons (85 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • 114 ounce can of Eagle Brand Sweetened Condensed Milk
  • 2 tablespoons light corn syrup
  • ¼ teaspoon salt

For the chocolate crunch:

  • 8 ounces semisweet chocolate
  • ¾ cup rice cereal

Instructions

To prepare the shortbread:

  1. Preheat the oven to 325 degrees and use a large sheet of aluminum foil to wrap the insides of an 8 or 9” square metal pan with overhang on the sides.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together until well combined and smooth, about 1-2 minutes. Add the flour and salt and stir just until combined into loose crumbs. Dump the mixture into the prepared lined pan and press it evenly into the bottom. Bake in the preheated oven until the top is golden, about 30-35 minutes. Set aside to cool slightly while you prepare the caramel filling.

To prepare the caramel filling:

  1. In a medium saucepan over medium heat, cook the butter and sugar together, stirring occasionally until the butter has melted.  Add the sweetened condensed milk and corn syrup and bring the mixture to a boil. Begin stirring continuously and cook for 5 minutes, or until the mixture has turned lightly golden and has thickened to a mayonnaise consistency. Remove from the heat immediately and stir in the salt. Pour the mixture over the shortbread and set aside to cool completely. You can expedite this process by refrigerating it.

To prepare the chocolate crunch:

  1. Once the caramel layer has set, place a large bowl over a slightly small saucepan filled with 1” of water. Place the pan over medium-low heat and add the chocolate to the bowl, stirring regularly to gently melt it. Be sure to not let the chocolate overheat or it may seize. Once melted and smooth, fold in the rice cereal and then spread the mixture over top of the set caramel layer. Allow to cool completely before cutting into bars and serving.

White Chocolate Caramel Pretzel Cookies

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

The lull between Christmas and New Year’s Day is some kind of serious. My level of initiative, which is normally leaping off the charts, is unreasonably low this time of year, and my primary MO is to just chill. Honestly, it’s been really nice to let baking and writing and work sit on the back burner of my brain and let these days be whatever the end up being. In our house, that’s meant lots of pajama-wearing, some Christmas clean-up, and the continued over-consumption of sugar cookies and decaf coffee. My kids are loving lazy Mom mode, and, to be frank, I am too. It’s not forever, but it’s a good fit for these days.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

With a new year decade just around the corner, I’ve been thinking a lot about how I want my story to read. I’m not one for New Year’s resolutions, but I do think this fresh page is a great time to re-evaluate goals, priorities, and desires. Who do I want to be? What do I need to make room for within my family and household? What needs to top my list on a day to day basis? 2019 was a stretching year for me. Career-wise, I stepped into some new things that were previously foreign. I tested the waters in some areas and am still learning to recover from the belly flops. At home, we did some stretching in the literal sense too. Baby number three (It’s a girl! Wait, no, It’s a Boy!) grew and arrived in 2019 and we all scooted closer to make room for the precious new life that was introduced to our world. My husband’s business shifted gears, we settled into a new home, and  life looks entirely different than it did this time last December. Growth, in every sense of the word, was all over our year, and while there were some pains in that growing I’m hoping that some of what we learned along the way had a chance to seep in.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

I’m not sure what my word for 2020 is. I don’t yet have a clear picture of what I want life to look like, but I’m eager to bring some of that growth from 2019 along for the ride. In the meantime, thank you sweet readers for walking through this past year with my family. My hope is that, via stories and recipes, you found yourself well-fed this year. Maybe you welcomed new friends to your table or worked up the nerve to braid your first babka. Maybe you laughed on a day when you felt like crying or finally felt confident enough to whip an egg white. Whatever the case, I’m grateful for all of the emails and kind words from you all, because your pictures of cheesecakes and stories of successes feel like tiny victories for me. I’m happy we’ve shared cookies and pies and cocktails this year, and I’m eager for more in the coming months. It might all look a little different in 2020, but I think it’s still going to be sweet.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

These white chocolate caramel pretzel cookies are delicious. I took my peanut butter caramel pretzel cookies and whizzed the recipe into something nut-free and extra-sweet and salty. These white chocolate caramel pretzel cookies are rich and chewy treats loaded with caramel goodness and just enough salt to offset all the sugar. They’re rather simple and I think you’ll find them to be a crowd pleaser. I know I did. Check out the instructions for the how-to on these white chocolate caramel pretzel cookies below, and if you get to try them, let me know what you think! Happy New Year, friends. 2020 is going to be a ball.

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

If you like these white chocolate caramel pretzel cookies you should try:

Molten Carrell Chocolate Cakes

Chocolate Caramel Pecan Tarts

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Chocolate Caramel Crumble Cake

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White Chocolate Caramel Pretzel Cookies

White Chocolate Caramel Pretzel Cookies by Wood and Spoon blog. These are white chocolate chip cookies filled with caramel bits and nibs and chunks of salted pretzels. These sweet and salty cookies make terrific group desserts for a crowd and are a delicious treat. Learn how to make these melted butter cookies with the recipe on thewoodandspoon.com by Kate Wood.

These white chocolate caramel pretzel cookies are loaded with sweet and salty flavor as well as chewy and crunchy texture!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 24 1x
  • Category: Cookies
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter
  • ½ cup (100 gm) sugar
  • ¾ cup (150 gm) brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (405 gm) all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup caramel baking bits, caramel chips, or diced caramels
  • ¾ cup white chocolate chips or chopped white chocolate
  • ¾ cup chopped salted pretzels  (OR chopped pecans- your choice!)
  • Flaked salt

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Melt the butter over low heat on the stove, being sure to not let it boil. Pour the melted butter into a large bowl and stir in the sugar and brown sugar. Stir in the eggs and extract. Add the flour, soda, powder, and salt and fold the mixture together until combined. Add in the caramel, white chocolate, and either pretzels or pecans. Fold to combine. Use a medium cookie scoop to portion out 1-1/2 tablespoon sized rounds of dough. Roll them gently and space them out 2” apart on the baking sheets. Sprinkle with a bit of flaky sea salt if desired.  Bake in the preheated oven for 11-12 minutes or until the edges are set and the cookies are baked through. Allow to cool prior to enjoying!

No-Churn Peanut Butter Caramel Ice Cream

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

I know, I know. It’s October, and you’re getting emailed an ice cream recipe? Unfortunately, here in Alabama, it’s still 50 shades of uncomfortable hot outside, so in lieu of another recipe that requires you to fire up the oven I wanted to share a simple no-churn peanut butter caramel ice cream that is only 5 ingredients and can be made in the comfort of your air conditioned kitchen. Honestly, it sounds more than a little delicious to me, so grab a spoon and let’s dive in.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.comNo-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

What did we do before no-churn ice cream? Were we all just buying ice cream from the store? Using one of those old school hand-churning barrel devices? Were we simply not eating frozen desserts at all? I don’t want to live in a world where no-churn isn’t an option, and this  peanut butter caramel ice cream situation is approximately 99% of the reason why. With a creamy peanut butter base, a salted caramel swirl, and chocolate sandwich cookie crumbs sprinkled throughout (yes, I went there), this ice cream is my sweet and salty dreams come true. Anything boasting a peanut butter and caramel combo is basically food seduction to me, and throwing it all together into an easy frozen treat is maybe the sexiest idea I’ve had all summer fall. Let me tell you how to make it.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.comNo-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

No-churn ice cream is typically made by combining freshly whipped cream and a can of sweetened condensed milk. Don’t ask me to explain the wizard science behind this concoction, but somehow these two ingredients combined create pure magic. For this peanut butter caramel ice cream, we add a good bit of creamy peanut butter to the sweetened condensed milk before folding it into the clouds of cream. Once incorporated, we have a delicious peanut buttery mixture that would be good enough to enjoy all on it’s own but we don’t stop there. Instead, we swirl in warm drizzles of salted caramel sauce and sprinkle in crumbled chocolate sandwich cookies, so each bite is brimming with rich flavors and nibbles of crunch. I like to spoon my prepared ice cream into metal loaf pans to firm up in the freezer, but any plastic Tupperware or freezer-safe dish works just fine. If you’re like me, you’ll likely end up eating a good bit of the ice cream before it even makes it to the freezer, and there’s no judging that either. It’s just that good.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

If you need help in the homemade caramel department, be sure to check out my tutorial here. I like to keep a jar in the fridge for emergency (aka ice cream) situations. In the future I plan to do a mini tutorial describing how to create your own no-churn flavors at home, because the possibilities are endless. In the meantime, check out the recipes that are already on my site at the links below. Happy baking, err, ice cream-ing, and be sure to pop by next week for two new recipes!

If you like this no-churn peanut butter caramel ice cream you should try:

No-Churn Sugar Cookie Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

No-Churn Samoa Ice Cream

No-Churn Cherry Chip Ice Cream

No-Churn Honey Salted Almond Ice Cream

 

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No-Churn Peanut Butter Caramel Ice Cream

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

This 5 ingredient no-churn peanut butter caramel ice cream is loaded with salted caramel sauce and chocolate cookies, and requires no ice cream machine!

  • Author: Kate
  • Prep Time: 5
  • Total Time: 240
  • Yield: 1 qt 1x
  • Category: ice cream
Scale

Ingredients

  • 2 cups (480 gm) heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 2/3 cup-1 cup creamy peanut butter (see notes)
  • 12 chocolate sandwich cookies, crushed
  • 1/4 cup prepared caramel sauce

Instructions

  1. In the bowl of a stand mixer, whip the heavy whip on medium-high speed until stiff peaks form. In a separate bowl, whisk together the condensed milk and peanut butter. Fold half of the whipped cream into the peanut butter mixture and then fold the remaining whipped cream and crushed cookies into the mixture. Layer 1/4 of the mixture into the bottom of a large loaf pan or ice cream container and drizzle on some of the caramel sauce. Repeat this process three more times and then use a knife to swirl the caramel and ice cream together. Freeze until solid and enjoy!

Notes

  • One cup of peanut butter will make for an intensely peanut buttery ice cream. The flavor is delicious but it is more difficult to fold together and you will find that the ice cream freezes more firm. 2/3 cup of peanut butter will yield a more mellow flavored, softer ice cream. Find the balance that works best for you!

Chocolate Caramel Pecan Tarts

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Greetings to you all from baby land! We’re two weeks in with our new little guy, and I’m thrilled (read: shocked! amazed! perplexed!) to tell you that we’re actually doing so well. I’m not sure what I anticipated this time to be like, but we’ve had such an outpouring of love and support that this transition has been mind-blowingly sweet. Here in the South, people go all out when you have a baby. There’s gifts and baby snuggling and offers to babysit the bigger kids, of course, but hands down my very favorite perk (outside of the baby itself, duh) is all of the food people bring you. Casseroles, baked goods, snacky treats, and booze show up at your door more frequently than the UPS guy on Amazon Prime delivery day. People bring you lasagnas and pot pies and tossed salads like your milk production depends on it, and this kind of generosity is one of those Southern hospitality things that I love so much. Since I’ve had fewer meals to make, I had time to create a new treat to share with you all today: chocolate caramel pecan tarts.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Sweet and salty is my all-time favorite, and the combination of chocolate, salted caramel, and a buttery pecan and graham cracker crust is just the ticket. Made with Diamond Nuts  pecans, these little tarts are a show-stopper and definitely qualify as one of those desserts that people will be talking about for a long time. Although they may appear to be complicated, there’s plenty of shortcuts and make-ahead options that will simplify the baking of these little treats.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

To prepare them, we start by crushing graham crackers and finely chopping pecans. Sugar, salt, and melted butter are added to the crumbs and the sand-like mixture is pressed into the bottom of mini tart pans with removable bottoms. The bottomless pans make for easily removal so that your tarts look tidy and seriously professional. Bake the crusts for a few minutes at 350 degrees and get started preparing the ganache.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

Equal parts dark chocolate and warm heavy cream are stirred together until a thick pourable chocolate can be layered into the bottom of the baked shells. Once the ganache has had a chance to set, the chocolate caramel pecan tarts are ready for their second layer, salted caramel sauce. You can make your sauce homemade (I prefer this recipe!) or purchase it from the store. I love homemade caramel and almost always have a jar in my fridge, but if this intimidates you, just opt for the store-bought. Spoon a couple of tablespoons on top of the set ganache and allow to caramel to cool to room temperature.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

At this point, the chocolate caramel pecan tarts can rest in the fridge or even freeze for a week or two. When you’re ready to serve them, bring them to a cool temp and top with a creamy dollop of whipped cream. A sprinkle of toasted pecans finishes out these chocolate caramel pecan tarts and they’re ready for serving. These little treats are a sweet and salty delight your guests (or just you, no judgement) will seriously enjoy.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

I’ve had the most fun working with Diamond Nuts this past year. It’s incredibly easy to support and brag on a brand you love and trust, and their partnership has been one I’ve loved sharing with you. I’ll leave some links to other nutty recipes below so that you can give their products a try in your own home. If you’re looking for a recipe to try right away, I hope you’ll give these chocolate caramel pecan tarts a go. The pecans are the flavorful little stars of the show here, and this crust is one that you can utilize in other recipes as well. If you make time to bake them for yourselves, let me know what you think in the comments below! As always, thank you for supporting brands that make Wood and Spoon possible.

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

For more nutty recipes like these chocolate caramel pecan tarts you should try:

Strawberry Rhubarb Crumb Bars

Vegan Oatmeal Cookies

Sweet and Savory Rugelach

Pecan Apple Dutch Baby

Honey Cake with Figs and Whipped Cream Cheese

 

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Chocolate Caramel Pecan Tarts

Chocolate Caramel Pecan Tarts by Wood and Spoon blog. These are pecan graham cracker crusted mini tartlets filled with a dark chocolate ganache, a salted caramel sauce, whipped cream, and toasted pecans. THe recipe makes 4 mini desserts fun for parties and are a rich sweet and salty treat for all year round. Almost no bake and simple to make! Find the recipe on thewoodandspoon.com

These chocolate caramel pecan tarts are sweet and salty minis with a pecan graham cracker crust, chocolate ganache, salted caramel sauce, and whipped cream topping.

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 60
  • Yield: 4 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 9 full (140 gm) graham cracker sheets, finely crushed
  • ¾ cup (90 gm) pecans, finely chopped
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 4 ounces dark chocolate, chopped
  • 1 cup (240 gm) heavy whipping cream
  • ¾ cup salted caramel sauce
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • Extra pecans for garnish

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Add the graham cracker sheets, pecans, sugar, and salt in a medium sized mixing bowl, stirring to combine. Pour in the melted butter and stir until the mixture comes together in a wet sand consistency. Pat the crumbs into the bottom and up the sides of 4-4”” tart pans and bake in the preheated oven for 8-10 minutes, or until set. Allow to cool while you prepare the filling. Note that if your crust goes into the oven warm, it could slouch while baking. You can carefully (don’t burn yourself!) press the crumbs back up the sides when done baking as needed, or just chill the crust prior to baking.

To prepare the filling:

  1. Place the chopped chocolate in a small bowl. Gently heat 1/2 cup of the cream on the stove or in the microwave until it’s about to start bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for 5 minutes. Remove the plastic wrap and whisk to combine the two. Pour 1-1/2 heaping tablespoons into the bottom of each slightly cooled crust and place in the fridge to chill.
  2. When the ganache has firmed up, gently warm the caramel to a spreading consistency and spread 3 tablespoons into each tart, completely covering the ganache below it. Place in the fridge to set.
  3. When ready to serve, whip the remaining ½ cup cream with the sugar and vanilla until medium peaks form. Spoon large dollops on each tart and garnished with toasted chopped pecans. Enjoy!

 

Honey Peach Pie

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

Another week, another dessert. That’s how we do things around here. If you live anywhere near the South, you know our peach season took a mini hit this year, but even so, the summer fruit favorite is beginning to pop up everywhere in all it’s juicy, fuzz-covered glory. To celebrate the unofficial fruit of the South (I just declared this on my own, BTW), we’re making this honey peach pie. Let’s chat the ins and outs.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

For starters, we have an all-butter pie crust. While my usual pie dough has a smidge of shortening in it, I absolutely LOVE using an all-butter crust when I want extra-rich flavor. This crust does not disappoint. Filled with Kerrygold butter and a smidge of sugar and salt, this crust is a terrific vehicle for a pie fillings of fresh peaches, brown sugar, and… honey caramel? Yep, there’s a honey caramel in here. This is a recipe adapted from Jeni Britton Bauer’s honey butterscotch sauce that she uses to top her ice cream, and it is divine. The filling truly sings of honey here, so be sure to use a variety that you really enjoy the flavor of. To finish things off, we have a brown butter crumble. You know I’ll top just about anything with crumble and will jump at the chance to brown butter, so this pie topping is actually an all-time fave of mine.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

To make this honey peach pie, we start by prepping all of the elements of the pie. I like to begin by making my pie dough so that it can chill while I prep the other ingredients. You can even make the dough up to a week in advance! Next, whip up the honey caramel sauce so that it can chill in the fridge as well, and then finish it all off by making the brown butter crumble. Once the prep work has been done, you take a few hours or even a day or two off before actually assembling the pie!

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

When you’re ready to bake your honey peach pie, start by filling a 9-10″ tart pan with a removable bottom with the pie crust. I like to roll my crust out several inches larger than the diameter of the tin on a floured surface and then roll the dough back onto my floured rolling pin. From there, simply unroll the dough into the pan and then trim the edges and crimp as desired. Toss the sliced peaches with the dry ingredients and immediately place in the pan with the drizzle of honey caramel. Top with the crumble and brush the crust with a beaten egg. This honey peach pie takes about 45 minutes to bake and another couple of hours to set, so be patient for best results.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

When you’re ready to serve this summer treat, make sure you have some ice cream or whipped cream on hand. I opted to top the whole things with extra slices of peaches and blueberries, but this was totally for aesthetic purposes. The tart is loaded with fruit and needs no further attention, just a few friends with empty forks so that you can dive right into this fruity stunner.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

I’m sharing today’s recipe in collaboration with my favorite friends at Kerrygold. Both in the all-butter pie crust and brown butter crumble, quality butter is essential for this pie, so I trust Kerrygold to provide excellent product I can trust! Their butter has slightly lower water content than the average stick you’ll find at the grocery store which means more flake to every bite. Trust me on this one. As always, thank you for supporting brands that make Wood & Spoon possible and thank you for reading along! Happy Tuesday and Happy Baking!

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

If you like this honey peach pie you should check out:

Peach Lattice Pie

Peaches and Cream Biscuits

Peach Crumb Muffins

Peach Semifreddo

 

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Honey Peach Pie

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

This honey peach pie has an all-butter crust, a honey caramel and peach filling, and a brown butter crumble topping!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 180
  • Yield: 1 Pie 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 11/4 cups (175 gm) all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115 gm) unsalted butter, cold
  • 1 cup ice water
  • 1 tablespoon bourbon

For the honey caramel filling (Adapted from Jeni Britton Bauer):

  • 1 cup (200 gm) sugar
  • 2/3 cup honey
  • 11/4 cup (300 gm) heavy whipping cream
  • 4 tablespoons (55 gm) unsalted butter
  • Pinch of salt

For the brown butter crumble:

  • 6 tablespoons (85 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (140 gm) all-purpose flour

For the filling:

  • 1 egg
  • 11/2 pounds of ripe peaches
  • 11/2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • Pinch of salt

Instructions

To prepare the crust:

  1. Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until pea-sized clumps exist throughout. Add the bourbon to the water and drizzle in a 1/3 cup of the mixture (sans ice) and use a fork to bring the dough together. Continue adding small bits of water until the mixture comes together enough for the dough to pull away from the bowl. The dough should be smooth- not sticky or crumble. Try not to overwork it. Pat the dough into a small disk, wrap in plastic wrap, and chill in the fridge at least two hours.

To prepare the honey caramel filling:

  1. Combine the honey and sugar in a medium saucepan over medium heat. Stir until the sugar has dissolved. Stop stirring and continue cooking, stirring occasionally. As the mixture heats it will foam, make big clear bubbles, and then make tighter fine bubbles. Continue swirling the pan occasionally and watch as the caramel begins to slowly darken. Once the center has slightly darkened to a brownish shade, remove from heat immediately and carefully and slowly drizzle in the cream, stirring all the while. Add the butter and salt and stir until melted and combined. Place the mixture in a heat-proof bowl to chill in the fridge.

To prepare the brown butter crumble:

  1. In a small saucepan, melt the butter over medium-low heat stirring regularly. Continue stirring as you brown the butter. It will sizzle, foam, and then you’ll see small golden specks forming around the bottom and sides of the pan. Continue stirring to prevent the butter from burning until the mixture is fairly golden and smells deliciously nutty. Remove from heat immediately to a heat-safe bowl. Add the brown sugar, cinnamon and salt and stir to combine. Add the flour and fold until the mixture forms large clumps. Place the mixture in the fridge to chill slightly while you assemble your pie.

To prepare the pie:

  1. Preheat the oven to 400 degrees. Roll the dough out on a floured surface using a floured rolling pin until it is 2” larger than your 9” tart pan with a removable bottom on all sides. Roll the dough back onto your rolling pin and unroll it into the tart pan. Carefully press the dough into the corners of the pan and trim off any excess around the edges leaving a 1” overhang on all sides. Fold the edges into the tart pan to create a thicker crust that extends about ¼” over the sides of the pan. Crack the egg into a bowl and, without breaking the yolk, use a pastry brush to brush a thin layer of egg white all over the dough on the bottom and sides of the pan. Place the crust in the freezer to set for 15 minutes.
  2. In the meantime, peel and core your peaches and slice them into ¾” slices. Toss with the cornstarch, brown sugar, and salt. Pour the filling into the prepared tart pan. Pour 1 cup of the of the honey caramel over the peaches. You can slightly rewarm to liquid consistency as needed. Sprinkle the brown butter crumble on top.
  3. Bake in the preheated oven for 15 minutes and then decrease the heat to 350. Bake for an additional 40-45 minutes or until the pie is set, golden, and bubbling under the crust. Allow to cool for 2-3 hours prior to cutting. Serve with ice cream or whipped cream.

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Today’s recipe has zero shame. This is the kind of over-the-top cookie that might feel like a little much to some people, but to me, it’s drool-worthy. I’m 100% Team Salty Sweet and these peanut butter caramel pretzel chocolate chip cookies hit the nail on the head of every flavor I want in a dessert. I think you’re going to love them too, so let’s talk about how to make them.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

We start by stirring melted butter and peanut butter together until smooth. Add in the sugars and stir until creamed well. Next comes the eggs and vanilla extract followed by the dry ingredients- flour, salt, and leavening. When it’s all well combined, stir in the bits of pretzels, chocolate chunks, and caramel chips until everything is combined. Scoop rounds of dough (I use this cookie scoop!) and top each one with a pretzel twist or a few broken crumbs, allowing them to bake until the edges are set.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

These peanut butter caramel pretzel chocolate chip cookies are chewy, barely taste of peanut butter, and have a sweet and salty balance that is to die for. The salty pretzels and peanut butter offset the sweet caramel bits and chunks of chocolate that ooze throughout, and they stay delicious for several days after making. A few things to note on the ingredients: First, be sure you’re using the mini salted pretzels. It doesn’t matter if they’re the sticks or the twists, but don’t use the giant pretzel rods, okay? Second, for the caramel chips, we really mean caramel chips. Not giant caramel chews or mini baking bits that you use for melting. Finally, use whatever chocolate here that you prefer. You can sub in chocolate chips as well, but I like the difference in texture and look a chopped bar adds. I use 70% chocolate baking bars here. 

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Over the next coming weeks you’ll have a multitude of opportunities to bake and share cookies. After all, Christmas gatherings, class parties, and little festive plates set out for Santa and his reindeer really only beg for one thing. These peanut butter caramel pretzel chocolate chip cookies will be the showstoppers of them all. Equal parts beautiful and delicious, these cookies are unique yet entirely a crowd-pleasing option that everyone will jump for. Give them a try during your weekend baking and let me know what you think! Happy Friday, y’all!

If you like these peanut butter caramel pretzel chocolate chip cookies you should check out:

Pretzel Millionaire Bars

Espresso Caramel Thumbprint Cookies

Peanut Butter Chocolate Chunk Cookies 

Brookies (Brownie Cookie Bars) 

Toffee Espresso Chocolate Chip Cookies

 

 

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Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

These peanut butter caramel pretzel chocolate chip cookies are chewy treats loaded with sweet and salty favorites!

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 30 1x
  • Category: Dessert
Scale

Ingredients

  • 3/4 cup (170 gm) unsalted butter
  • ½ cup creamy peanut butter
  • 11/2 cups (300 gm) light brown sugar
  • ½ cup (100 gm) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 23/4 cups (385 gm) all-purpose flour
  • 11/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 11/2 teaspoons salt
  • 8 ounces dark chocolate, chopped
  • 1 cup (170gm) caramel baking chips
  • ½ cup crushed pretzels, plus more larger pieces for sticking on top of your cookies, if desired

Instructions

  1. Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats.
  2. Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a large mixing bowl and whisk in the peanut butter. Add the brown sugar, sugar, and vanilla extract, stirring to combine. Add the eggs and whisk to incorporate.
  3. Add the flour, baking powder, baking soda, and salt to the mix immediately and fold to combine. Don’t waste a lot of time as the mixture will be harder to work with as it sits and cools. Fold in the chocolate, caramel chips, and pretzels.
  4. Scoop 1-1/2 tablespoon-sized scoops (I use a large cookie scoop) of dough on the baking sheets about 2 inches apart. Roll the dough in your hands to smooth and stick random pretzel chunks on the top of the dough balls if you want visible pieces after baking. Bake in the preheated oven 10-11 minutes or until the edges are set. Allow to cool briefly before eating!

Molten Caramel Chocolate Cakes

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

If the title of this post didn’t stop you dead in your tracks, we cannot relate.

I love a dessert that is unabashedly sweet and decadent. Those after-dinner treats are, in my opinion, reserved for something that feels like a treat. I want to indulge and to enjoy. Anytime someone tells me that they don’t have a sweet tooth, I immediately lose the ability to trust their judgment. If you don’t dessert, who are you?

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

One of my biggest disappointments in many of today’s restaurant dessert menus is that they’re just so weird. Like, you’ll glance over the menu, just dying for that deliciously familiar taste of a warm chocolate chip cookie, and all that there is to be found on the menu is a cheese plate. Some obscure savory dessert. Or a dish so fussy, so off-the-wall and imaginative that no one can pronounce the ingredients, let alone muster up the appetite to eat it. If I’m being honest, the one thing I typically want most after supper is a next-level awesome version of something I already love. Give me all of the skillet brownies and caramel sundaes and bourbon bread puddings, okay? There is no shame in appreciating the classics.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

One of my dear friends is celebrating a birthday today and these molten caramel chocolate cakes are for her. Together, she and I have experienced some really beautiful dining experiences, and the one thing we almost always agree on is dessert. We always want chocolate. We always want caramel. If there is a sweet and salty element or a warm sauce, we’re on it. If it’s got a streusel topping or a shortbread crumble, we’ll take it. But don’t come at us with your black pepper flavored ice cream and diet desserts. Just don’t.

These molten caramel chocolate cakes are decadent. There’s something so seductive and indulgent about a dessert bubbling over with even more dessert. Treats like these feel over-the-top and special in the very best kind of way. This is a dessert worth celebrating over.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

To make these molten caramel chocolate cakes, we start with the caramel. You’ll need a really good caramel sauce to stuff inside the cakes. You can check out my post on homemade salted caramel sauce for tips on how to do that yourself, or you can invest in a quality jar from the store or specialty food market. I like to make my sauce myself and keep the leftovers in the fridge for a rainy day.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

Once you have a chilled caramel sauce, we can start on the batter. Chocolate and butter are melted together on a warm stove. Meanwhile, eggs and sugar are combined in a bowl until pale and fluffy. Add the chocolate mixture and a bit of flour to the egg mixture, folding to incorporate it together. Spoon the batter into some well-greased and floured ramekins (I use these and these!) and top with a teaspoon of the cold caramel sauce. Cover the caramel with a small bit of remaining chocolate batter and bake the molten caramel chocolate cakes until they just barely jiggle in the center.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

Fresh from the oven, these cakes should pop out on an inverted plate with no problem. If you notice your first cake doesn’t want to come out easily, just run a thin knife around the perimeter to loosen the edges from the dish. Carefully flip the cakes out onto individual plates and serve with fresh whipped cream (more on that here!) or ice cream. If you’re feeling extra jazzy, you can spring for extra caramel sauce, but I promise you’ll have plenty in your cake!

Indulge in something worth indulging in this weekend. You deserve it. Happy Thursday and Happy Baking! We will see you next week!

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

If you like these molten caramel chocolate cakes you should check out:

Chocolate Caramel Crumble Cake

Toffee Espresso Chocolate Chip Cookies

Homemade Chocolate Truffles

Espresso Caramel Thumbprint Cookies 

 

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Molten Caramel Chocolate Cakes

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

These melton caramel chocolate cakes are rich and decadent lava cakes filled with homemade salted caramel sauce. Perfect for fancy suppers and after-dinner treats!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup (113 gm) unsalted butter, plus more for ramekins
  • 6 ounces dark (I use 70%) baking chocolate, chopped
  • 3 large eggs
  • ½ cup (100 gm) sugar
  • 5 tablespoons all-purpose flour, plus more for ramekins
  • pinch of salt
  • 3 tablespoons caramel sauce, cold
  • Prepared whipped cream or ice cream, if desired

Instructions

  1. Preheat the oven to 425 degrees. Lightly grease the inside of 6 (6 ounce) ramekins or cocottes with a thin layer of butter and dust the inside with all-purpose flour. Shake any excess flour out and set aside while you prepare the cakes. (See notes for variation here)
  2. On the stove over very low heat, melt the butter and chocolate together. Be sure to stir the mixture until melted thoroughly to avoid burning the chocolate on the stove. Once smooth, remove from the stove and set aside to cool slightly while you finish preparing the cakes.
  3. In a medium-sized mixing bowl, combine the eggs and sugar and beat with a hand mixer on medium speed until the mixture is light and slightly viscous, about 2-3 minutes. Fold in the chocolate mixture with a rubber spatula and then fold in the flour and salt. Divide most of the batter among the 6 floured dishes and then spoon a teaspoon of caramel sauce in the center of each cake. Spoon the remaining batter on top to cover the caramel and then bake in the preheated oven for about 9 minutes, or until the cake only barely jiggles in the center when wiggled. Carefully remove the ramekins from the oven and allow to rest for 1 minute. Place a small dessert plate on top of each ramekin and invert them to turn the cakes out onto the plate. If your first cake sticks a bit, you can carefully run a thin knife around the perimeter of the cakes to ensure they turn out okay. Enjoy immediately with whipped cream, a dusting of powdered sugar, or ice cream.

Notes

  • If you slather the ramekins too thickly with butter and flour your cakes may have a thin crust on them. To prevent an off-white crust you can keep you butter and flour mixture thin or sub 1/3 of the flour for cocoa powder.
  • Check out the link in my post for the recipe and how-to for homemade caramel sauce!

Adapted from Jean-Georges Vongerichten

Turtle Ice Cream & MONTH OF CHOCOLATE

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

Y’ALL. It’s already here, and I’m so excited that I could almost pee my pants. We’re celebrating something way better than Christmas morning, the first day of school, or even a second date with a major hottie, because today marks the beginning of MONTH OF CHOCOLATE.

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

Do you guys remember all the chocolate shenanigans we partook in last year? There were homemade chocolates and a white chocolate layer cake. There was a hazelnut mocha cream pie and two minty desserts: sandwich cookies and a mint brownie ice cream cake. We played with cocoa powder and dark chocolate bars, mini chocolate chips and fudgy ganache. Basically it was a sticky-sweet month of decadent chocolate desserts, and those few short days were so glorious that it had to be a tradition in the making. So people, today we start the second annual #monthofchocolate, and yes, it’s okay to cry real tears of joy. I know I am. Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

Before you get too hot and heavy on all this chocolate business, let’s chill out with one of the best homemade ice creams I have ever had the pleasure of shoveling down my gullet. It’s turtle ice cream, a rich and creamy chocolate ice cream swirled with toasted pecans, hot fudge sauce, and salty-sweet caramel. Perfectly sweet with just a teensy bit of crunch, and every bit as decadent as a chocolate ice cream should be. Let’s chat about how to make it.

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

For the best turtle ice cream, we need the best sauces to mix into it. To make my favorite homemade caramel, we cook sugar and water in a saucepan until it has bronzed to an amber hue. Next, warm cream is added to transform that caramelized sugar into a gooey sauce. Once combined, the caramel is finished with a bit of butter and a helping of salt. 

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

My favorite hot fudge sauce is even easier to make. Cream, corn syrup, brown sugar, cocoa powder, salt and chocolate are melted together in a saucepan until boiling. Continue to cook, stirring occasionally, for 5 minutes and then add the butter, vanilla, and even more chocolate. Allow both sauces to cool before adding to your ice cream, or, better yet, make them a day or two in advance. They will keep well in the fridge.

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

The base for this turtle ice cream is adapted from Jeni Britton Bauer’s genius recipe. Cream, milk, and evaporated milk are cooked with sugar and corn syrup until boiling. Cocoa powder is added next, followed by a cornstarch slurry that will thicken up the turtle ice cream. Continue to cook the mixture until thick and bubbly, and then add the remaining ingredients: chopped bittersweet chocolate and salt. The mixture needs to chill completely before we attempt to process it in the ice cream machine, so to speed up the process, I like to use Jeni’s ice bath method. Pour the hot cream mixture into a gallon-sized plastic bag and fill the sink or a giant bowl with ice water. Submerge the plastic bag in the icy water to cool the mixture in about 30 minutes. Once completely chilled, the mixture is ready to be processed in an ice cream machine. 

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

You can follow the manufacturer’s instructions to freeze the ice cream base into a chocolatey oasis, but for reference, my machine usually requires 20 minutes. Just whiz it in your machine until it is the consistency of fro-yo and then layer in your ingredients. I typically add a quarter of the ice cream to a loaf pan or ice cream container and then sprinkle on the pecans. Drizzle spoonfuls of each sauce in next, and then repeat the process until all of the ice cream has been sauced up. Swirl it all together with a knife and then freeze the container in a cold part of your freezer for about 6 hours, or overnight.

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

This turtle ice cream is a sweet and salty tribute to chocolate, the perfect way to start the #monthofchocolate festivities. Be sure to pop by here every week for the rolls, bars, and other delightful confections that you won’t want to miss out on. Give this turtle ice cream a try and let me know what you think! HAPPY CHOCOLATE DREAMING, Y’ALL!

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

If you like this turtle ice cream you should check out:

Honey Salted Almond Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

Samoa Ice Cream

Chocolate Caramel Crumble Cake

Espresso Caramel Thumbprint Cookies

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Turtle Ice Cream

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

This turtle ice cream has a creamy chocolate base, toasted pecans, and swirls of hot fudge and salted caramel sauce. Sweet, salty, nutty, and delicious. 

  • Author: Kate
  • Prep Time: 35
  • Total Time: 400
Scale

Ingredients

  • 1 cup (240 mL) whole milk
  • 5 teaspoons cornstarch
  • 3 ounces (85 gm) bittersweet chocolate
  • ¼ teaspoon salt
  • 11/2 cups (360 mL) heavy whipping cream
  • 1 (12 ounce) can regular evaporated milk, not nonfat
  • ¾ cup (150 gm) sugar
  • ¼ cup (80 gm) light corn syrup
  • 1/3 cup (25 gm) cocoa powder
  • 1/3 cup (30 gm) toasted pecans, finely chopped
  • ¼ cup hot fudge sauce, melted but not too hot
  • ¼ cup salted caramel sauce, melted but not too hot

Instructions

  1. Combine two tablespoons of the milk with the cornstarch in a small bowl and whisk to combine. Set aside while you prepare the rest of the ice cream, but re-stir this mixture occasionally. Chop the bittersweet chocolate and place in a medium sized mixing bowl with the salt. Make an ice bath in a large bowl or your kitchen sink big enough for a gallon-sized plastic bag.
  2. Combine the remaining milk, whipping cream, evaporated milk, sugar, and corn syrup in a medium sized (at least 4 quart) saucepan. Place over medium-high heat, and bring to a boil, stirring regularly. Add the cocoa powder and whisk to combine, continuing to cook for an additional 4 minutes. To mixture will foam and bubble up, so be sure to keep stirring to keep smaller pans from overflowing! Pull the pan from the heat and whisk in the cornstarch mixture. Place back over heat and continue to cook, stirring with a spoon or a spatula, for about 1 minute. Remove from heat.
  3. Slowly drizzle the hot cream mixture over the chopped chocolate and salt, stirring regularly. Once all is combined and smooth, pour the contents of the bowl into a gallon-sized plastic bag. Place the sealed bag in the prepared ice bath and allow to chill until cold.
  4. Once the mixture is chilled, pour the contents of the bag into a prepared ice cream processing machine. Make sure that your ice cream bowl is adequately chilled. Process the ice cream according to manufacturer’s instructions until thick and fluffy, like the consistency of soft-serve ice cream. Spoon ¼ of the ice cream into a loaf pan or a container large enough to freeze the ice cream in. Drizzle with ¼ of the hot fudge and caramel and sprinkle with pecans. Repeat this process 3 more times until all the ice cream, sauces, and nuts have been used. Use a knife to swirl in the mix-ins and cover your loaf pan with a sheet of foil. Place the pan in the freezer to firm up, about 6 hours or overnight. Allow the ice cream to sit out for 5 minutes prior to scooping and ENJOY!

 

Pretzel Millionaire Bars

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

Last week felt like fall. Outside, the air was cold and smelled of wood and ash- the kind of smell that reminds me of staring at friends across the glow of a fire, their faces all dancing with reds and yellows and golds from the flames. Those early bits of fall are always a welcome change of season from the relentless summers we experience in Alabama, but as soon as that first cold hits, my heart longs for the holidays. I dream of Thanksgiving hams and Christmas carols; I want Nat King Cole on my radio and peppermint babka in my oven. Fall starts and I immediately crave the flavors and sights and sounds that come with the holidays.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

It’s not so much the holidays themselves as it is the feelings that they bring. I love the connection and joy that is inspired by time spent around a big table crowded with the faces of people I love. Gratitude, while accessible all year round, feels so tangible and easy to express during a time of year centered around just that- thanksgiving. Every year as the holidays approach, I do my best to soak up all the goodness as it starts trickling in, but often schedules, shopping lists, and dinner parties come between me and (what should be) a time of year when all is calm, all is bright. I want to change that.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

This year, let’s spend less time fussing and more time loving. Let’s shy away from the grind and the work and the stress of the holidays and ease into observing the moment. Maybe we could use this season to sow into the people we love and decide to simplify the rest.  Let’s make it easier on ourselves.

I’m starting in the kitchen. There’s no reason to go overboard on fussy menus (read: extravagant desserts) when delicious, indulgent treats can made quite easily. Take for instance these pretzel millionaire bars. A buttery pretzel shortbread crust topped with a gooey caramel filling and rich chocolate ganache, these pretzel millionaire bars are sweet and salty bites of goodness that can be made with few ingredients and in a short amount of time. Need to bring a dessert to your Friendsgiving party? Pretzel millionaire bars. Want to pack up some sweets as a gift for your neighbor? Pretzel millionaire bars. Decadence is only but a few minutes away when you’ve got a recipe like this on hand.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

To make the bars, we start with the pretzel shortbread crust. Combine crumbled pretzels with flour, brown sugar, and some ice-cold butter and press the sandy mixture into the bottom of a square baking dish. Pop the crust in the oven while you get going on the caramel filling.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

Although I typically employ a homemade caramel recipe, these bars keep it decadent and simple by using Eagle Brand sweetened condensed milk. Combine the milky nectar with butter and sugar in a saucepan over medium heat, and cook it until the mixture has thickened, darkened slightly, and caramelized. That gooey goodness is spread over top of the shortbread crust and allowed to chill. 

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

Once the bars have cooled, a rich, two-ingredient chocolate ganache comes next, prepared by stirring together warm cream and chopped chocolate. The ganache gets spread all over the cooled caramel and is garnished with a few more pretzels or a sprinkle of salt. Truly, if there’s anything more delicious than the sweet and salty combination of pretzels, caramel, and chocolate, I don’t want to know.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

I’m sharing this recipe as part of Eagle Brand’s “UnCookie” exchange that they have launched to keep our holidays sweet and fuss-free. Treats like these pretzel millionaire bars are simple to make and fun to serve, leaving you with less time spent in the kitchen and more moments shared with the people you love. While planning your holiday menus this year, be sure to remember these bars and the many other UnCookie recipes that can be found right here. Enjoy these next few months and don’t forget to treat yo’ self to some UnCookies.

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

This post was sponsored by Eagle Brand. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these pretzel millionaire bars, be sure to check out:

Pretzel Shortbread Peanut Butter Brownies

Cookie Butter Pretzel Mousse

Brown Butter Blondies: Two Ways

Derby Pie Bars

Espresso Caramel Thumbprint Cookies

 

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Pretzel Millionaire Bars

Pretzel Millionaire Bars by The Wood and Spoon Blog by Kate Wood. These are a simple holiday bar recipe prepared with sweetened condensed milk. A buttery pretzel shortbread crust is topped with a homemade gooey caramel sauce and a rich semi-sweet chocolate ganache topping. These bars are quick, sweet and salty, and will feed a crowd. Find the recipe and the how to on thewoodandspoon.com.

These sweet and salty pretzel millionaire bars have a pretzel shortbread crust, a caramel filling, and a chocolate ganache topping.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 16 1x
Scale

Ingredients

For the pretzel shortbread:

  • 2 ounces (55 gm) salted pretzels (see notes)
  • ½ cup (65 gm) all-purpose flour
  • ½ cup (100 gm) brown sugar
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold

For the caramel filling:

  • 6 tablespoons (85 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • 114 ounce can of Eagle Brand Sweetened Condensed Milk
  • 2 tablespoons light corn syrup
  • Pinch of salt

For the chocolate ganache:

  • 2 tablespoons heavy whipping cream.
  • 3 ounces (85 gm) semisweet chocolate, chopped

Instructions

To prepare the pretzel shortbread:

  1. Preheat the oven to 350 degrees and line an 8” square metal pan with a sheet of aluminum foil.
  2. Pulse the pretzels in a food processor or mini chopper until they are reduced to a coarse sandy mixture. You can leave a few small chunks, if desired. Pulse in the flour, brown sugar, and salt until combined. Add the butter and pulse until small clumps come together. Pat the mixture out into the bottom of the prepared pan and bake in the preheated oven until the shortbread is soft but slightly set, about 20 minutes. Allow to cool briefly while you prepare the caramel filling.

To prepare the caramel filling:

  1. In a medium saucepan over medium heat, cook the butter and sugar together, stirring occasionally until the butter has melted.  Add the sweetened condensed milk and corn syrup and bring the mixture to a boil. Begin stirring continuously and cook for 5 minutes, or until the mixture has turned lightly golden and has thickened to a mayonnaise consistency. Remove from the heat immediately and stir in the salt. Pour the mixture over the pretzel shortbread and set aside to cool completely. You can expedite this process by refrigerating it.

To prepare the chocolate ganache:

  1. Heat the heavy whipping cream until hot but not simmering. Place the chopped chocolate in a heat-safe bowl and pour the cream over top. Cover the bowl in plastic wrap and allow the chocolate to melt for about 5 minutes. Stir the chocolate and cream together until smooth, microwaving in 10 second spurts as needed to help melt unmelted chocolate. Smooth the mixture over top of the caramel filling and garnish the top with extra pretzels or flecks of salt. Allow to cool completely before cutting into pieces.

Notes

  • I prefer to purchase mini salted pretzel twists. Avoid using thick pretzel rods. Flavor will differ if you use unsalted or fat-free pretzels.
  • If desired, feel free to stir 3/4 cup roasted chopped nuts into the caramel just before spreading on the shortbread. I have tried it with pecans and it is DELISH!

Caramel Apple Pie

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

I can feel a change coming on. Summer has barely bid adieu, and I find myself searching for signs of a new season: changing leaves, the smell of bonfires, and cinnamon-spiced treats like this caramel apple pie. 

A few years ago, I traveled with my mom and daughter to Michigan for a visit with my nana and my great-grandmother. Aimee was only a few weeks old, and we had planned the trip to introduce her to Grandma Great and spend some time with just us girls. Those early days of Michigan September brought cool air and a few crunchy leaves, along with orchards full of brightly colored apples, ripe for picking, juicing, and preserving. We visited a nearby farm and snacked on doughnuts and apple cider before filing our baskets with a bounty of red, green, and yellow fruit.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

I traveled home with several bags of apples and soon had filled our freezer with containers of homemade pie filling. That weekend was the last time I saw Grandma Great before she passed, but the memories of those days spent have stayed with me. So many slices of apple pie came before that weekend but not a single one has passed since that I haven’t thought of that time together. Five women, knit together by love and faith and blood, chatting over cups of cider and the gentle noises of bitty baby coos. The unwarranted and unconditional affection that exists within the bonds of a mother/daughter relationship is rare and beautiful in and of itself, but witnessing the intangibles of that of love, moving freely within the ties of 5 generations, was enough to take my breath away. Those hours of laughter and cheek kisses, teary-eyed stories, prayers and whispered songs  are gifts that I relive, even today, in the vibrant colors, smells, and tastes of this season. 

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Sweet reader, I hardly expect a caramel apple pie to swell your heart with love and a sense of belonging the way it does mine, but I know that those memories do, in fact, exist for you. Maybe you taste it in a slice of iced watermelon or the brine of a fresh oyster. Maybe you feel it when your fingers rub butter into flour, or in quiet the moments spent stirring a simmering pot of chicken noodle soup. Food has a way of melting and mixing into our stories, bringing up memories and feelings with something as simple as an ice cream cone or handful of popcorn. Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

So share your story. Honor it with your words and your time spent in the kitchen. Tell it to your children with a batch of chocolate chip cookies or syrup-soaked pancakes. Keep it alive with a sip of cider or a slice of pie. Let food be a thing that tells your story and connects you to your people, to your past.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

This caramel apple pie is special. Dessert is always a great idea in my book, but there’s something about that first apple pie of the year that just really knocks my socks off. This caramel apple pie is exceptional, with a sweet and salty layer of homemade caramel coating all of that tangy autumn fruit. The whole thing is encased in my favorite pie crust, and because it’s prepared in a jelly roll pan, you’ll have pie to share with all your friends. Tell them they can thank you later.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

To make this caramel apple pie, we start by whipping up the crust. Homemade pie crust is worth the time and effort, so check out my blog post for the details and pass on that store-bought stuff, okay? While the pie crust is chilling in the fridge, we will whip up a homemade salted caramel sauce. Sugar and water cook on the stove, uninterrupted, until it turns from clear, to golden, to amber. Carefully whisk in some heavy cream, vanilla, salt, and butter, and allow it to cool briefly while you prepare the rest of the caramel apple pie.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Start by peeling and dicing the apples. Because this is a slab pie, we want our apples to be diced into 1/2″ chunks, as opposed to cut into large slices. I prefer to use golden delicious apples, but throw in whatever baking apples you have on hand. Toss the apples with sugar, spices and a bit of flour, and set them aside while you assemble the caramel apple pie. Roll out half of your crust large enough so that there is an overhang on all sides of a standard jelly roll pan. Transfer the pie crust into the pan and gently press the dough into all of the edges and corners. Patch any holes with extra dough and trim off any excess. Spread out the apple filling into the crust and drizzle the caramel evenly over the top of it all. Roll out your second half of pie crust to blanket the apples and pinch the two layers of crust together to seal the filling inside the pie. Vent the top of the dough and coat it with a thin layer of egg wash before baking.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Once out of the oven, this caramel apple pie is bubbly, fragrant, and golden brown. The crust is tender and flaky, a perfect combination for the syrupy apple filling. This caramel apple pie tastes and smells just like fall, the perfect dessert to welcome in this new season. Make this pie for your next football party, Thanksgiving, or just a regular old weeknight dessert. There’s no reason you can’t break out a special dessert just because, right? Share this slab with your people and tell them you love them. Everyone wins there. Happy fall and Friday to all of you- have a great weekend!

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

If you love this caramel apple pie, you should try:

Apple Crumb Cake

Apple Crisp Ice Cream

Pumpkin Cheesecake Tarts 

Espresso Caramel Thumbprint Cookies

Chocolate Caramel Crumble Cake

 

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Caramel Apple Pie

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

This caramel apple pie is prepared in a sheet pan. Juicy apples and sweet and salty caramel are baked into a buttery, flaky crust.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes
Scale

Ingredients

For the pie crust:

  • 41/2 cups (585 gm) all-purpose flour
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold
  • 14 tablespoons (200 gm) shortening, cold
  • 10 tablespoons ice water

 

For the caramel:

  • 11/2 cups (300 gm) sugar
  • 6 tablespoons water
  • 1 cup (240 mL) heavy cream, slightly warmed
  • 11/4 teaspoons salt
  • 4 tablespoons (55 gm) unsalted butter

 

For the pie filling:

  • 2 teaspoons lemon juice (about the juice of one lemon)
  • 6 cups (about 760 gm) of ½” peeled and diced baking apples. (I use about 67 large golden delicious apples)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 2 tablespoons sugar
  • 1 egg

Instructions

To prepare the pie crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
  3. Add 6 tablespoons of ice water and pulse, add in ad additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

 

To prepare the caramel:

  1. Combine the sugar and water in a large saucepan (at least 6 quart) over medium-high heat. Allow the sugar and water to cook undisturbed about 10-11 minutes until the sugar has turned a deep amber hue. Carefully and slowly add the heavy cream in, whisking all the while to combine. Please note that the caramel will bubble and steam and sputter, so be sure to add the cream slowly and with care. Continue whisking and cooking until the caramel is smooth and well combined. Remove the pan from the heat and add the salt and butter, whisking until the butter is incorporated. Set aside while you prepare your pie ingredients.

 

To prepare the pie filling:

  1. Combine the lemon juice and apples in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.

 

To assemble your pie:

  1. Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
  2. Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
  3. Sprinkle your prepared apples into the pan and spread out to fill evenly. Drizzle the caramel over the apples, being sure to distribute it evenly. You can re-warm the caramel slightly if needed.
  4. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the caramel inside is bubbling. Rotate the pie during baking as needed to brown evenly.