Caramel Pear Upside-Down Cake

From Pillsbury; Best of the Bake-Off Cookbook Ingredients: 1 (29 oz) can pear halves, drained, reserving 1/2 cup liquid 28 vanilla caramels, unwrapped 2 Tbsp margarine or butter 1 (1 lb 2.5 oz) pkg pudding included yellow cake mix 1 cup water 1/3 cup oil 3 eggs Whipped cream Heath bar, crumbled Heat oven to 350 degrees. Generously grease 13 x 9 inch pan. Slice pear halves; arrange in bottom of greased pan. In small saucepan over medium heat, melt caramels in reserved pear liquid, stirring frequently until smooth. Stir in margarine; blend well. Pour mixture evenly over pears. In … Continue reading Caramel Pear Upside-Down Cake

Graham Cracker Toffee

Contributed by Rachel & Brendan This one is a Riely favorite around the holidays. Ingredients: 1 (14.4 oz) package graham crackers 1 cup unsalted butter, cubed 1 cup sugar 1/2 tsp vanilla extract 1/4 tsp salt 1 1/2 cups semi-sweet chocolate chips 1/2 cup pecans, chopped Line a baking sheet with parchment paper or a silicone baking mat. Spread graham crackers in an even layer onto the prepared baking sheet, covering the entire sheet. In a medium saucepan, combine butter, sugar, vanilla & salt over medium heat. Cook, whisking constantly, until butter has melted & mixture is almond brown in … Continue reading Graham Cracker Toffee

Salted Caramel Shortbread

Contributed by Rachel & Brendan For the shortbread layer: 10 Tbsp unsalted butter, room temperature 1/2 cup sugar 1/2 tsp salt 1 egg yolk 1 2/3 cups flour For the caramel: 1 cup unsalted butter 1 cup light brown sugar 3/4 cup light corn syrup 2 tsp sea salt, plus more for sprinkling on top 4 Tbsp sugar 4 Tbsp heavy cream 1 1/2 tsp vanilla extract Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier. In a large bowl, combine the butter, sugar & salt with a pastry cutter or fork. … Continue reading Salted Caramel Shortbread