The Kings Cupboard Chocolate, Caramel, Gourmet Desserts

Caramel Recipes

Our creamy caramel sauces are delectable as ice cream toppings and as:

Syrups for waffles and pancakes
Glazes for ham, chicken and porkchops (heat caramel sauce with a little butter and baste frequently)
A drizzle over partially baked apples or pears prior to baking completion

Chewy Caramel Bars
Baked Brie with Caramel Sauce
Chipotle Caramel Chicken Wings
Pear Cinnamon Glazed Stuffed Harvest Toast
Caramelized Banana Topping
Caramel Vinaigrette Dressing
Spicy Caramel BBQ Sauce
Caramel Brownies
Cranberry Caramel Pie
Pear Cinnamon Caramel Tartlets
Chocolate Caramel Cheesecake
Pumpkin Cheesecake with Pecan Caramel Topping

Chewy Caramel Bars

INGREDIENTS

1 cup flour
1 cup quick oats
3/4 cup light brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup melted butter
6 oz semi-sweet chocolate chips
1/2 cup chopped walnuts
1 - 11oz jar of The King’s Cupboard Cream Caramel Sauce (soften in microwave for 20 seconds until pourable)
3 tbsp. flour

DIRECTIONS

Preheat oven to 350°F.
Combine first 6 ingredients
Pat into 9¨x13¨ pan, bake 10 minutes
Remove from oven and sprinkle on chocolate chips and walnuts
Mix together caramel topping and flour and drizzle over chocolate and nut topping
Bake another 20 to 25 minutes until brown

Baked Brie with Caramel Sauce

INGREDIENTS

Puff pastry dough (recommend Pepperidge Farm)
1 Brie wheel
11oz jar of The King’s Cupboard Caramel Sauce (your preference!)
Toasted pecans or almonds (optional)

DIRECTIONS

Preheat oven to 400°F.
Remove Brie from packaging.
Microwave caramel for about 20 seconds or until spreadable.
Spread caramel sauce on top and sides of Brie wheel. Reserve some caramel for drizzling later.
Wrap Brie in puff pastry (follow manufacturer’s directions) and bake for about 20 minutes or until puff pastry has browned.
Drizzle remaining caramel on top of pastry.
Garnish with toasted pecans or almonds if desired.
Serve with crackers, bread or fruit.

Chipotle Caramel Chicken Wings

INGREDIENTS

3 pounds chicken wings or drumettes
7oz can chipotle peppers in adobo sauce
6oz package Good Seasons Italian Dressing Mix
1 lemon, sliced
2 cups melted butter
11oz jar of The King’s Cupboard Cream Caramel Sauce

DIRECTIONS

Place chicken in large ziplock bag.
Mix together chipotle peppers in adobo sauce, dressing mix, lemon and butter. Pour over wings and let sit in refrigerator for at least one hour.
Remove chicken from marinade.
Add warmed Cream Caramel Sauce to marinade to use as a glaze.
Place wings on cookie sheet. Bake at 425°F for 15 minutes. Lower temperature to 375°F, drain wings and baste with glaze. Bake for 15 minutes.
Drain and baste chicken. Bake for 30 more minutes, draining and basting chicken every 15 minutes.

Pear Cinnamon Glazed Stuffed Harvest Toast

INGREDIENTS

11oz jar of The King’s Cupboard Pear Cinnamon Caramel Sauce

Egg Mixture
12 slices Cinnamon Swirl Bread (Pepperidge Farm)
11 eggs (or egg substitute)
1 ½ cups Half & Half (or whole milk)
½ cup heavy cream (or Half & Half)
1 tsp vanilla
1 tsp ground cinnamon
¼ tsp ground nutmeg or ginger
¼ tsp salt

Filling
One can pears (drained), chopped or thinly sliced
8 oz cream cheese
1 egg
1 tsp vanilla
¼ cup sugar
1 tsp ground cinnamon
½ tsp nutmeg

DIRECTIONS

Microwave jar of caramel for 40 seconds or until pourable.
Pour caramel sauce into a 13x9 inch baking dish coated with cooking spray until bottom of dish is covered with sauce.
Trim crusts from bread. Arrange half of the bread in baking dish on top of caramel.
Combine 11 eggs, Half & Half, heavy cream, vanilla, cinnamon, nutmeg (or ginger) and salt with an electric beater until thoroughly blended. Set aside.
Combine filling ingredients (cream cheese, one egg, 1 tsp vanilla, sugar, 1 tsp cinnamon and ½ tsp nutmeg) and blend until smooth.
Fold pears into filling ingredients. Mixture will be thick.
Spread cream cheese mixture on bread in pan (about ¼ cup cream cheese mixture per bread slice). Top with remaining 6 bread slices and pour milk/egg mixture over bread. This will completely fill the pan.
Cover pan with plastic wrap and place in refrigerator for 8 hours or overnight.
Bake at 375°F for 45-50 minutes or until golden and toothpick inserted in middle comes out clean.
Invert onto a large plate and let sit for 10 minutes.

VARIATION:

Use The King’s Cupboard Cream Caramel Sauce with peaches or sautéed apples.

Caramelized Banana Topping

INGREDIENTS

2 firm bananas, sliced
2 tsp butter
4 Tbsp The King’s Cupboard Caramel Sauce (your choice)
2 ¼ tsp cinnamon
Ice cream

DIRECTIONS

Melt butter over medium heat.
Saute bananas until soft.
Sprinkle with cinnamon.
Top with caramel sauce.
Spoon over ice cream.
Makes 4 servings.

Caramel Vinaigrette Dressing

INGREDIENTS

1 ½ - 2 parts The King’s Cupboard Pear Cinnamon Caramel Sauce
2 parts salad oil (walnut oil is nice!)
1 part rice wine vinegar

DIRECTIONS

Mix all ingredients. Be sure to mix vigorously prior to using to avoid settling.
Serve on:

- bed of greens (spring mix, red leaf or baby spinach)
- pear slices or fresh raspberries
- gorgonzola cheese crumbles
- walnut pieces or candied pecans

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Spicy Caramel BBQ Sauce

INGREDIENTS

½ jar of The King’s Cupboard Cream Caramel Sauce
2 cups ketchup
4 Tbsp Dijon mustard
4 Tbsp soy sauce
4 Tbsp dried onion flakes
2 tsp garlic powder
1 tsp black pepper
1 tsp cumin
1 tsp paprika
dash Tabasco
dash liquid smoke

DIRECTIONS

Combine all ingredients in a double boiler until hot. Server over ribs, smokies, chicken or polish sausage.

Caramel Brownies

INGREDIENTS

4 squares unsweetened or semi-sweet chocolate
½ cup butter or margarine
1 cup sugar
3 eggs
1 tsp vanilla
1 ¾ cups all purpose flour
½ tsp salt
10 oz jar of The King’s Cupboard Cream Caramel Sauce
1 cup chocolate chips (optional)
1 cup chopped walnuts (optional)

DIRECTIONS

Preheat oven to 350°F.
Melt chocolate and butter in 2 quart pan.
Remove from heat and stir in sugar. Mix in eggs, one at a time, beating well after each addition.
Stir in vanilla.
Stir in flour and salt.
Pour half of batter into greased 9x9” pan.
Microwave Cream Caramel Sauce for 40 seconds. Pour sauce over batter.
Sprinkle chocolate chips (if desired) over caramel sauce. Then sprinkle chopped walnuts (if desired) over chocolate chips.
Pour remaining batter over caramel sauce.
Bake for 30 minutes or until toothpick inserted into center comes out with fudgy crumbs (do not overbake).
Cool in pan and cut into squares.

Cranberry Caramel Pie

FILLING INGREDIENTS

11 oz jar of The King’s Cupboard Cream Caramel
1 package fresh whole cranberries
½ cup chopped walnuts

CRUST INGREDIENTS

1 1/3 cup flour
1/3 cup powdered sugar
½ cup butter

DIRECTIONS

Preheat oven to 350°F.
Mix flour and powdered sugar together. Cut in butter until mixture resembles crumbs.
Press crust mixture on bottom and sides of 9” pie plate.
Bake crust for 8-10 minutes. Remove from oven.
Increase oven temperature to 375°F.
Heat caramel sauce in a microwave for 40 seconds.
Mix melted caramel, cranberries and nuts. Pour into pie shell and bake at 375°F for 20 minutes or until cranberries pop open.
Loosely cover pie and let cool. Filling will firm as it cools.

Pear Cinnamon Caramel Tartlets

INGREDIENTS

1 pkg (15 count) mini filo tartlet shells
11 oz jar of The King’s Cupboard Pear Cinnamon Caramel Sauce
Canned pear, diced in small pieces
Chopped walnut pieces
6oz soft cheese, such as Brie

DIRECTIONS

Preheat oven to 375°F.
Place approximately ½ tsp caramel sauce in the bottom of each filo tartlet shell.
Place ¼ tsp of chopped pear on top of sauce in tartlet shells.
Place approximately ¼ tsp chopped walnut pieces over the caramel sauce in each shell.
Place approximately 1 tsp cheese in each tartlet.
Bake for about 5 minutes on baking sheet or until cheese is just melted.
Serve immediately.

Chocolate Caramel Cheesecake

INGREDIENTS

2 cups vanilla wafer crumbs
6 Tbsp butter, melted
11 oz jar of The King’s Cupboard Cream Caramel
1 cup chopped pecans
24 oz cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs
10 oz jar of The King’s Cupboard Bittersweet Chocolate Sauce

DIRECTIONS

Preheat oven to 350°F.
Butter and parchment line a 9” springform pan.
Combine wafer crumbs and melted butter and press onto bottom of pan.
Place springform pan on baking sheet and bake for 10-12 minutes.
Let cool.
Microwave jar of Cream Caramel Sauce (about 40 seconds). Pour over cooled crust and top with chopped pecans.
Combine cream cheese, sugar and vanilla. Beat until well blended, scraping bowl several times.
Add eggs one at a time, beating until just mixed.
Heat jar of Bittersweet Chocolate for about 40 seconds in microwave. Swirl ¼ of jar into cream cheese mixture (do not mix thoroughly). Then pour ¼ of jar over caramel and pecans.
Bake 40-45 minutes or until set.
To decorate, reheat (about 25 seconds in microwave) and pipe or drizzle remainder of Bittersweet Chocolate Sauce over top of cooled cheesecake.

Pumpkin Cheesecake with Pecan Caramel Topping

INGREDIENTS

CRUST
12 oz vanilla wafers, crushed
½ cup butter, melted

FILLING
2 eight ounce packages cream cheese
2/3 cup sugar
2 cups sour cream
15 oz can 100% pure pumpkin (not pumpkin pie filling)
2 Tbsp pumpkin pie spice
5 eggs
¾ cup flour

TOPPING
1 cup sour cream
11oz jar of The King’s Cupboard Cream Caramel Sauce
1 ½ cups chopped pecans

DIRECTIONS

Preheat oven to 325°F.
Mix crushed vanilla wafers and butter. Press onto bottom and sides of 10” springform pan.
Beat cream cheese and sugar until fluffy.
Add 2 cups sour cream and mix well.
Stir in pure pumpkin. Then stir in pumpkin pie spice.
Add eggs, one at a time, mixing well between each addition.
Stir in flour.
Pour batter into springform pan and bake for 1 hour and 10 minutes.
Combine 1 cup sour cream, caramel sauce (reserve a bit for drizzling later) and chopped pecans.
Remove from oven and spread sour cream caramel topping over cheesecake.
Continue to bake for an additional 10 minutes.
Remove from oven and drizzle with reserved caramel.
Refrigerate for 4 hours or overnight.