Caramel Conclusion

There is such a thing as too much of a good thing. And we've had too much caramel.

After two weeks of reading, buying, baking, eating and writing about the sugary stuff, it’ll be a while before we can look at it again, much less eat it. We’ll steer clear of the caramel section in the grocery store this fall, lest we run into countless bags of caramel in one place. There probably won’t be any caramel desserts at Thanksgiving this year either. We may skip Thanksgiving baking altogether and go straight to Christmas cookies, just to be safe.

In all seriousness, while we are carameled-out for the moment, we thoroughly enjoyed this contest. Many of your amazing recipes will be Mahaney clan staples for years to come, much to the delight of our husbands and children. So thank you!

Here are our final favorites, Caramel Apple Pizza from Amanda Schulte and Oatmeal Everything Bars from Beth Muzik....

Caramel Apple Pizza

From Taste of Home 2001 Annual Quick Recipe Book

1 tube (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
2 Tablespoons milk
4 cups sliced peeled tart apples (about 3 large)
1 can (12 ounces) lemon-lime soda
1 teaspoon ground cinnamon
1/2 cup caramel ice cream topping*
1/3 cup chopped pecans

Press cookie dough into a greased 14-in pizza pan.  Bake at 350 degrees for 20 minutes or until golden brown.  Cool on a wire rack.  Run a large flat spatula under crust to loosen from pan.  In a mixing bowl, beat the cream cheese, peanut butter, brown sugar and milk until smooth.  Spread over the cooled crust.  In a bowl, combine the apples and soda; drain well.  Toss apples with cinnamon; arrange over cream cheese.  Drizzle with the caramel topping and sprinkle with pecans.  Cut into wedges.
Yield: 8-10 serving. *Editor's Note: Fat-free caramel ice cream topping is not recommended for this recipe.

Oatmeal Everything Bars

1 - 14 oz. bag of caramels
3 T. milk
1 1/2 C. butter
2 C. flour
2 C. oats
1 1/4 C. brown sugar
1 t. baking soda
1/2 t. salt
2 C. chocolate chip (approx)
1 C. pecan halves (approx)

Microwave caramels and milk (medium power for 2-3 minutes/check and stir every 30 seconds).  Set aside.  Melt butter and combine with flour, oats, brown sugar, soda, and salt.  Press 1/2 of butter/oat mixture into greased 9x13 pan.  Sprinkle chocolate chips.  Sprinkle pecan halves.  Pour caramel mixture over chocolate chips/pecans.  Top with spoonfuls of remaining butter/oat mixture.  Bake 20-25 minutes or until golden brown.  Wait a good 30 minutes before cutting.  Their really gooey when they're hot!  ENJOY!