Visit our STORE & try these great recipies & ideas with a variety of our gourmet products:
"Temptation" Caramel  
Kitchen's Kitchenette Chocolate  
Kitchen's Kitchenette Popcorn  

Chocolate Caramel Brownies

1 package chocolate cake mix
1 cup chopped nuts
½ cup butter or margarine, melted
1 cup evaporated milk
1 1/4 cup "Temptation" caramel
2 cups chocolate chips

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.
Bake in preheated 350° F. oven for 15 minutes

Warm caramel in the microwave.
Sprinkle chocolate chips over brownie and drizzle with warm caramel.

Drop remaining batter over caramel mixture.
Bake at 350° F. for 25 to minutes or until center is set.
Cool in pan on wire rack. Cut into squares and enjoy.

Caramel Chews
1 cup corn flakes 1 cup chopped nuts
1 cup crispy rice cereal 1 1/4 cups "Temptation" caramel
1 cup flaked coconut 3 Tbsp. cream

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.

Temptation Cake
1 box Devils Food Cake Mix 7 ounces Temptation Caramel
8 Temptation Toffee Bars 1 Container Cool Whip
7 Ounces Sweetened Condensed Milk

Freeze Temptation Toffee bars.
Prepare and bake the Devils Food Cake in a 9 x 12 sheet cake pan, as per the directions on the box. When the cake has been removed from the oven and is cooling, take the handle of a wooden spoon and use it to poke holes in the cake while still warm. (The more holes the better).

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.


Pecan Log Roll
7 oz. Jar marshmallow cream 1 ½ cups "Temptation" caramel
1 lb. Powdered sugar 1 ½ cup chopped pecans
1 teas. Vanilla

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.

Caramel Bar Cookie
1 cup flour 1/3 cup evaporated milk
1 cup oatmeal ½ cup chopped nuts
½ teas. soda 1 cup butterscotch or semi-sweet chocolate pieces
3/4 cup sugar 3.4 cup butter or margarine
1 3/4 cup "Temptation" caramel

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.

Tomorrow Bars Today
1 cup "Temptation" caramel 1 ½ teas soda
3/4 cup whipping cream ½ cup butter
2 cups flour ½ cup margarine
2 cups oatmeal (quick) 1/4 cup whipping creme
½ cup nuts (optional)

Warm caramel and 3/4 cup whipping cream in small pan.
Mix remaining ingredients together. Reserve 1 ½ cups of mixture. Press the remaining mixture onto bottom of 13" X 9" X 2" pan. Bake 10 minutes at 350° F. Remove from oven and pour caramel mixture over baked mixture. Top with reserved mixture. Sprinkle with nuts if desired. Bake for 25 minutes at 300° F. or until golden brown.

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