Visit our STORE & try these great recipies & ideas with a variety of our gourmet products:
1 package chocolate cake mix
Combine cake mix and nuts in large bowl. Stir in butter and evaporated
milk. Spread half of the batter into ungreased 13 X 9 inch baking pan.
Warm caramel in the microwave.
Drop remaining batter over caramel mixture.
In a large bowl measure corn flakes, rice cereal, coconut and nuts.
In a double boiler, over low heat warm caramel and cream. Pour caramel
mixture over cereal mixture; combine. With buttered hands, make small
balls. Place on waxed paper to cool. Store in covered container.
Freeze Temptation Toffee bars.
Combine the Temptation Caramel and the Sweetened Condensed Milk until smooth. Slowly drizzle the mixture over the entire cake and set aside to cool completley.
When the cake has cooled, spread the cool whip over the entire cake.
Place the Temptation Toffee bars into a plastic sandwich bag and break into small pieces. Sprinkle the Temptation Toffee pieces over the top of the cake.
Combine marshmallow cream, sugar and vanilla. Shape into 4" X
1" logs/rolls. Chill for 2 to 3 hours. Heat caramel in double boiler.
Dip rolls into melted caramel and roll in pecans. Chill for 1 hour,
then cut into slices.
Combine flour, oats and baking soda. In mixing bowl, beat butter or
margarine until blended. Add sugar and beat until fluffy. Beat in oat
mixture until crumbly. DO NOT OVER MIX. Reserve 1 cup of crust mixture.
Press the remaining mixture onto bottom of 13"X9"X2"
pan. Bake the crust layer at 350° F. for 10 minutes. Cool in pan
for 10 minutes. Meanwhile, in a saucepan cook the caramel and milk over
low heat until the mixture is smooth. Spread over pre-baked curst. Sprinkle
with nuts and then with the reserved crumbs and chips. Bake at 350 °
F. for 15 to 20 minutes or until top crumbs turn golden brown. Cool
in pan. Cut into bars. Makes 32 cookies.
Warm caramel and 3/4 cup whipping cream in small pan.