You can most definitely say that key lime pie is the key to my husband’s soul.  It’s his ultimate weakness.  Every year for his birthday, Christmas, our wedding anniversary, and Father’s Day, his little wish list is simple.  Key Lime Pie.  I have it pretty easy, and it comes with the added bonus of getting some.  If he lets me.

It’s also the perfect bribing tool.  Don’t let your fellow housewives fool you.  They all have “something” up their sleeves.  My “something” is Chocolate Dipped Key Lime Pie Bars.

Whenever I’m scouring recipes for pie bars, cookie bars that have a crust, or a tart that calls for graham cracker crumbs, I laugh.  Do these people even know what Biscoff cookies are?  Making your cookie crust out of these heavenly little famous airline cookies will change your baking game.  Its got a nice little cinnamon ginger bite to them, and just add so much more flavor to your crust.  Throw in some pecans and you’re in business.  This recipe was slightly adapted from Martha Stewart and of course, I made the crust quite differently.  Once the bars were done, I dipped them into some melted dark chocolate and coconut oil.  Then sprinkled them with lime zest.  They totally remind me of the chocolate dipped key lime pies on a stick down in Key West!  You cannot skip that experience if you are ever in Key West.  First off…pie on a stick.  Enough said.

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Chocolate Dipped Key Lime Pie Bars

These Chocolate Dipped Key Lime Pie Bars will be a hit at your next summer party.  With a salty sweet Biscoff cookie crust and a dreamy tart key lime pie layer, they are the perfect refreshing treat!  

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Ingredients

Biscoff Cookie Crust

• 4 tbs Melted butter
• 2/3 cup Ground pecans
• 1 cup Biscoff cookie crumbs
• 1/4 cup White sugar

Key Lime Pie Filling

• 3 Large egg yolks
• 1.5 tsp Lime zest
• 2/3 cup Key lime juice (fresh or bottled)
• 1 can Sweetened condensed milk (14 oz)
• 1 cup Melted dark chocolate

Instructions

Biscoff Cookie Crust

• Preheat oven to 350 F and line a 8 x 8 inch baking dish with parchment or foil.
• With a food processor, blend the pecans, biscoff cookies and sugar. Blend in butter until it resembles wet sand.
• Press into the bottom of the baking dish and bake for 10 minutes. Set crust aside to cool.

Key Lime Pie Filling

• In a large bowl and using an electric mixer with a whisk attachment, beat the egg yolks and lime zest until it thickens (5 minutes).
• Add condensed milk and beat on high for about 3 minutes.
• On low, mix in the lime juice until just combined.
• Pour on top of cookie crust and bake for 10 minutes until the middle is just set.
• Put aside to cool and then refrigerate for at least 4 hours or overnight.
• Once they have chilled for the preferred time, slice into 3-4 inch squares and dip the corners into dark chocolate. Sprinkle with sea salt and lime zest. Place them on parchment paper on a cookie sheet and chill until the chocolate sets.

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Try these too:

Strawberry Key Lime Cupcakes

Raspberry Lemon Bars

Lemon Blackberry Cupcakes with Sweet Tea Frosting

Summer has definitely hit full force here in the Middle East.  It’s only June and Dubai has already seen temperatures of 110 F.  It really hasn’t felt too bad, but that’s because I’m hunkering down indoors like someone experiencing a blizzard out in Wyoming.  I’m just on the other side of the spectrum.  It’s not depressing like a cold winter in the north which is nice.  That’s because the dang sun will not go away.  Not a single wisp of cloud in the sky for the entire summer.

So what does one do when its a bazillion degrees outside and you don’t want cabin fever?  You go to the mall!  You might be thinking…”Eh…who cares about a mall.”  But this is Dubai, my friend.  The home of the world’s largest mall.  Oh, and right next door is the world’s tallest skyscraper, the Burj Khalifa.  In 2019, Saudi Arabia will complete the Jeddah Tower that will beat the Burj by 179 meters.  So, no lie, Dubai is starting construction on a tower to bypass that record.

Just like winter, it’s very easy here to gain a little weight from all the indoor confinement.  So, I probably shouldn’t be making these outrageous Chocolate Chip Peanut Butter Blondies, right?

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Chocolate Chip Peanut Butter Blondies

Thick and chewy blondies full of peanut butter and chocolate chips topped with decadent chocolate ganache and creamy peanut butter drizzle.  These Chocolate Peanut Butter Blondies are the ultimate peanut butter lovers treat.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24

Author Kathleen Siegle

Ingredients

Chocolate Chip Peanut Butter Blondies

• 1 1/2 cups packed brown sugar
• 1/2 cup room temperature butter
• 1 cup creamy peanut butter
• 2 teaspoons vanilla
• 2 room temperature eggs
• 1 1/2 cups all purpose unbleached flour
• 1 teaspoon baking powder
• 1 12 ounce bag of semisweet chocolate chunks 2 cups

Chocolate Ganache Topping

• 8 ounces chocolate chips
• 1 cup heavy cream
• 1/4 cup peanut butter

Instructions

Chocolate Peanut Butter Blondies

• Preheat your oven to 350 F and prepare a 13 x 9 inch baking dish with foil or parchment paper.
• In a large bowl with an electric mixer, beat the brown sugar and butter on medium until light and fluffy.
• Beat in the peanut butter, then the vanilla and eggs until smooth.
• Stir in the flour and baking powder.
• Fold in the chocolate chips and spread into the baking dish evenly.
• Bake for 30-35 minutes until golden brown.
• Set aside to cool.

Chocolate Ganache Topping

• In a large heatproof bowl, pour in the chocolate chips.
• In a medium saucepan, heat the cream on medium until it simmers.
• Pour over chocolate and let sit for about 5 minutes to soften the chocolate.
• Whisk until glossy and smooth.
• Pour over the blondies and place in fridge to set.
• Drizzle with warm peanut butter and sprinkle with chocolate chips.

 Some more peanut butter goodies:

Chocolate Peanut Butter Bundt Cake

Peanut Butter Buckeye Cupcakes

Peanut Butter Jelly Cookie Bars

]]> https://yummycrumble.com/chocolate-chip-peanut-butter-blondies/feed/ 2 https://yummycrumble.com/lemon-scones-strawberry-glaze/ Thu, 19 May 2016 17:28:59 +0000 http://yummycrumble.com/?p=1965 Read this Post

Fluffy and light, extra lemony scones drizzled with the most perfect fresh strawberry glaze.  These Lemon Scones with Strawberry Glaze are the perfect pick-me-up in the morning! 

I always feel like I’m trying to give up on my first love.  Coffee.  It’s hard guys.  That smell of fresh brewed coffee with my favorite creamer…I’m done.  Even though you mess with my skin and give me the jitters, I just can’t quit you! Whenever I’m on that “down with coffee” kick, I always reach for my second favorite hot drink.  The good ‘ole Earl Grey standby.  With cream of course.  I’ve been trying all sorts of teas lately so I’ve been feeling totally British.

So what goes best with a nice cup of tea?  These Lemon Scones with Strawberry Glaze of course!  I know you saw that coming.  So if you want to feel perfectly British, grab your favorite tea and make these scones.  They’re incredibly tender and have the perfect lemon bite to them.  My favorite part is that crunchy top from the sprinkle of sugar right before baking.

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Lemon Scones with Strawberry Glaze

Fluffy and light, extra lemony scones drizzled with the most perfect fresh strawberry glaze.  These Lemon Scones with Strawberry Glaze are the perfect pick-me-up in the morning! 

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

Lemon Scones

• 3 cups all-purpose flour
• 1 stick of cold unsalted butter cut into small cubes
• 1/3 cup sugar plus more for sprinkling
• 1 tablespoon baking powder
• 1/4 teaspoon coarse salt
• 3/4 cup plus 3 tablespoons heavy cream
• 3 large eggs
• 2 tablespoons grated lemon zest
• 1 1/2 teaspoons vanilla extract

Strawberry Glaze

• 2 cups of Powdered Sugar
• 1 cup Finely Chopped Strawberries
• 1 teaspoon milk

Instructions

Lemon Scones

• Preheat your oven to 400 F and line a baking sheet with parchment paper.
• With your mixer, combine the flour, butter, sugar, baking powder and salt until it resembles wet sand.
• In a large bowl, whisk together the 3/4 cup of cream, 2 eggs, lemon zest and vanilla extract.
• Add the cream mixture to the flour mixture until just incorporated.
• Take the dough out of the bowl and form into a flat disc about 8 inches across and 1 1/2 inches thick. Using a large knife, cut into 8 wedges and transfer to the parchment paper.
• Make an egg wash with an egg and the 3 tablespoons of cream and brush the tops. Sprinkle a generous amount of sugar.
• Bake for 40-50 minutes until the tops are golden brown.

Strawberry Glaze

• In a food processor combine all ingredients into the glaze. Add more sugar for a thicker glaze. Drizzle on top of scones.

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 Try these too:

Pistachio and Honey Bougatsa

Hummingbird Coffee Cake

Pineapple Coffee Cake

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This May will mark our family’s one year anniversary of living in Dubai.  I’m shocked at how that creeped up on us.  We absolutely love it here and we won’t be moving back to the States anytime soon, mostly because my husband has at least 5 years of work left!  Dubai is growing like crazy and they’ve been on a theme park craze lately.  (Chris is a project manager for an indoor theme park that’s being built) It’s only one of the may under construction right now.

Although we’re loving living in the most exciting city in the world, we had some home sickness in the beginning for sure.  Don’t even get me started on how much I long to roam the halls of my beloved Target, or stuff my face at Chipotle.  I remember the first three weeks we were here, I was so homesick that I went to Ikea at least 2 times a week.  Just to get a whiff of that beautiful Ikea smell.  I would always feel at home when I was there.  Plus, free play time for the kids.  You can’t beat that.  My first purchase was a nice bundt cake pan because I had to start from scratch on my cake pan collection.  Sadly everything related to my kitchen was left back home.  The one thing I miss most, right after my mixer, was my rusty, beat up cookie sheet.  It was the perfect food photography prop!

So here’s to one year of middle east living under our belts!  I think this Chocolate Peanut Butter Bundt Cake is the perfect way to celebrate!

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Chocolate Peanut Butter Bundt Cake

A luscious chocolate bundt cake full of peanut butter chips and dark chocolate chips. Smothered in chocolate and peanut butter ganache, this Chocolate Peanut Butter Bundt cake looks so indulgent you’ll be shocked at how easy it is!

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 14

Ingredients

Chocolate Bundt Cake

• 2 sticks softened unsalted butter
• 2 1/4 cups all purpose unbleached flour
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream
• 1 1/2 cups sugar
• 4 large eggs
• 1/2 cup semi sweet chocolate chips
• 1/2 cup peanut butter chips

Chocolate and Peanut Butter Ganache

• 1 cup heavy cream
• 8 ounces semi sweet chocolate chips
• 1/ 4 cup smooth peanut butter

Instructions

Chocolate Bundt Cake

• Preheat your oven to 325 F and butter and flour your bundt cake pan.
• In a large bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
• In a small bowl, whisk together the sour cream and milk. Set aside.
• In an electric mixer, beat the butter and sugar on medium high until light and fluffy.
• Add eggs one at a time, making sure to mix well after each one. Add vanilla and mix well.
• Put the mixer on low and mix in half of the flour mixture. Pour in the milk an sour cream mixture.
• Add the rest of the flour mixture and mix until incorporated.
• Fold in the chocolate and peanut butter chips.
• Pour the batter into the pan and smooth out the top with a spatula.
• Bake for about 55 minutes or until an inserted knife comes out clean.
• Set aside to cool before removing form the pan.
• After removing the cake, thinly slice off the bottom of the cake so it sits evenly on a plate.

Chocolate and Peanut Butter Ganache

• In a large bowl, pour in the chocolate chips.
• In a medium sauce pan, slowly heat the cream to a boil. Pour over chocolate chips and let stand for about 10 minutes.
• Using a whisk, slowly mix the chocolate until smooth and glossy.
• Pour about half of the ganache onto the bundt cake and place in fridge to set a little.
• Whisk 1/4 cup smooth peanut butter in the remaining chocolate ganache. Drizzle over the bundt cake and sprinkle with chocolate and peanut butter chips.

You will love these too!

Peanut Butter Buckeye Cupcakes

 Peanut Butter Jelly Cookie Bars

Apple Peanut Butter Bars with Salted Caramel

  Star Wars Tusken Raider Cookies (Peanut Butter Frosting)

Winter is winding down now and hints of spring are popping up everywhere.  I’m a lucky gal…my winter was basically spring.  When you live in the Middle East, winter can top out at 88F.  But I’m not complaining.  The weather has been amazing.  It’s the summer I have to worry about.  Around these parts, you hear the phrase “Summer is coming” (For all you Game of Thrones fans, you will know exactly what I mean)  120F is no joke!

Here in the summer baking is a little uncomfortable to say the least.  But there’s no way I’m passing up baking a bunch of these White Chocolate Chip Almond Cookies.  They are possibly one of my favorite cookie recipes, and everyone knows I’m a devout loyal to the classic chocolate chip cookie.  These are super chewy and dense…the only way to have a cookie, and full of sliced almonds that give a incredibly wonderful crunch in every bite.  I went a little overboard with the white chocolate chips, but have you ever heard anyone say “too much chocolate.”?

I hope you enjoy!  Good luck on the bikini bodies!  Remember, summer is coming…

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White Chocolate Chip Almond Cookies

The chewiest, most indulgent white chocolate chip cookies you will ever have! These White Chocolate Chip Almond Cookies will be gone in no time!

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Total Time 24 minutes minutes

Ingredients

• 1 cup room temperature salted butter
• 1 cup light brown sugar
• ½ cup granulated white sugar
• 2 eggs
• 1½ Tablespoons vanilla extract
• 1 teaspoon almond extract
• 1 tsp baking soda
• ½ tsp baking powder
• 2½ cups all purpose flour
• 2 1/2 cups white chocolate chips
• 1 cup sliced toasted almonds

Instructions

• Preheat your oven to 350 F and line a cookies sheet with parchment paper.
• In a large bowl with a paddle attachment, beat the butter until creamy.
• Add the sugars and beat on high until fluffy.
• Add each egg one at a time until fully combined. Next add vanilla and almond extract.
• Blend on medium until nice and smooth…about 30 seconds.
• Turn mixer on low and add flour, baking soda and baking powder.
• Mix until just combined.
• Turn off mixer and fold in chocolate chips and almonds.
• Using a cookie scoop, place mounds of dough about 2 inches apart on cookie sheet.
• Bake for 9-11 minutes until golden brown.

Try these too!

Caramel White Hot Chocolate Cookies

Chocolate Chip Pecan Cookies

Biscoff Chocolate Chip Smores Cookies

Anyone else dreading summer?  I think most moms will agree that summer vacation ain’t a vacation when you have stir crazy, abnormally hyper children who need constant entertaining.  Thank God for summer camp, right? I’m hanging on to Spring as long as I possibly can. Spring has been absolutely wonderful here in Dubai.  We’ve gotten some crazy bouts of rain and even flooding!  Rain here is not very frequent so roads are not really equipped to deal with the excess amounts of water.  We were “rained in” our villa and couldn’t leave because the water was too deep to drive through in our neighborhood.  We had to wait for the water trucks to come and pump out the water.  That has been just one of the many adventures my family and I experience here in Dubai.

To help me hang on to spring I’ve made these Grasshopper Cheesecake Brownies.  They have the perfect ration of cheesecake and brownie and are super decadent.  I’ve added a little mint to the cheesecake to give it a little grasshopper kick.

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Grasshopper Cheesecake Brownies

Dark chocolate fudgey brownies with bright green minty oreo cheesecake then smothered in melted dark chocolate and crushed Oreos. Grasshoppper Cheesecake Brownies are my introduction to Spring!

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

For the Brownie Layer

• 1 cup all purpose flour
• ¾ cup cocoa powder
• 2 cups sugar
• ¼ tsp salt
• ¼ tsp baking powder
• 3 large room temperature eggs
• ½ cup melted salted butter
• ¼ cup vegetable oil
• 2 tsp vanilla extract

For the Cheesecake

• 12 oz. softened cream cheese
• 6 tbsp. sugar
• 6 tbsp. sour cream
• ½ tsp. vanilla extract
• ¼ tsp. salt
• 1 large egg plus 1 egg yolk
• 1/4-1/2 tsp peppermint extract
• green food coloring
• 1-15 chopped Oreo cookies

Instructions

For the brownie layer

• Preheat the oven to 350 F and line a 9 x 13 baking dish with foil.
• In a large bowl, blend all the ingredients until the batter is smooth. (Before mixing, place all ingredients in the bowl the order it is written.) Spread onto the bottom of the baking dish.

For the cheesecake

• For the cheesecake, beat the cream cheese on medium high in your stand mixer.
• Beat in sugar until combined.
• On medium, beat in the sour cream, vanilla, and salt.
• Next beat in the egg and egg yolk until just combined. Mix in the peppermint extract and food dye. Fold in the Oreo cookies.
• Pour the batter on top of the brownie batter. Swirl if you wish.
• Bake for 40-50 minutes or until an inserted toothpick comes out clean.
• Allow to cool completely (in the fridge)
• Drizzle with melted chocolate and more chopped oreos.

 Adapted from Chocolate Chip Cookie Cheesecake Bars and from Table for Two

You might like these:

Chocolate Chip Cookie Cheesecake Bars

Oreo Brownie Swirl Cheesecake

Mint Cookies and Cream Oreo Cupcakes

Red Velvet Oreo Brownies

Lets take a minute to admire these whimsical sugar cookies.  How fun are these?!  Sure, they look like a unicorn sneezed on them, but that’s part of the fun.  They’re perfect for a birthday party or even a circus clown Bar Mitzvah.  I’ll let you pick.  They’re so Lisa Frank!  Only my 90’s chick girls will catch that last reference.

I adapted these from one of the most magical cookies in the world, and then made them even more magical.  I’m sure you’ve indulged in the Lofthouse Cookie.  They are sure to turn you into an unapologetic glutton.  I used my Strawberry Lofthouse Cookie recipe and went to town.  I added some chocolate chips and smarties to the dough and then had some fun with melted white chocolate and sprinkles.  This is where you can grab the kids and make a huge mess together!

Just want to point out that I used the chocolate Smarties candies…not the hard flavorless abomination to the sweet world.  If you decide to use the latter in this recipe I feel sorry for you.

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Smarties Soft Sugar Cookies

Super soft sugar cookies filled with Smarties candies and drizzled with white chocolate and tons of sprinkles. These Smarties Soft Sugar Cookies are like pillows of happiness!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 27 minutes minutes

Ingredients

• 4½ cups flour
• 4½ tsp baking powder
• 1 tsp salt
• 1½ cups 3 sticks softened butter
• 1½ cups sugar
• 3 eggs
• 5 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup smarties candies the chocolate kind!

Instructions

• Preheat your oven to 350 F and place parchment paper on your cookie sheets.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• With your electric mixer and paddle attachment, beat the softened butter until light and fluffy.
• Add the sugar and beat until light, about 2-3 minutes.
• Add each egg one at a time, mixing well after each one.
• Mix in the vanilla.
• On low, add the flour in batches until everything is combined.
• Fold in chocolate chips and smarties.
• Cover the dough and let chill for one hour before baking.
• When the dough is finished chilling, using a cookie scoop, scoop the dough (about ¼ cup size) and roll into balls. Flatten each ball slightly and place on parchment 2 inches apart.
• Bake for 10-12 minutes. Do not over bake. There shouldn’t be any browning.
• Once finished baking, transfer to a wire rack to cool.
• Get crazy decorating!

 Try making these with the kiddos!

Strawberry Lofthouse Cookie

Star Wars Tusken Raider Cookies

Caramel Violet Crumble Chocolate Chip Cookies

Jawa Brownies 

I want to start of this post with a formal apology.  Not because I haven’t been posting as much as I want to (heck, I’ve got a life.  Well, not really.  I have kids…so no life.)  I’m apologizing because I’m positive that once you bake these Chocolate Chip Cookie Cheesecake bars you most likely will become a recluse.  You won’t want to share these with anyone which is not very nice, and no one’s going to want to hang out with a meanie.  So what’s your option?  You will probably lock yourself in your home and eat these for the rest of your life.  So even though these are one of the most delicious things your will ever eat, I’m super sorry for turning you into a modern day Gollum.

Moving on…apologies aside, these are so worth it!

First of, I love these for the simple fact that they were really easy.  I made the cheesecake from scratch but opted for a box mix cookie dough (I used Ghirardelli.  They have the BEST brownie and cookie box mix.) You can go all out and make your own favorite cookie dough to add to these bars if you wanna be a show of.  But I will need to be at your house to perform a taste test just to make sure they turn out.  I also used Biscoff cookies for the crust.  Oreos would be great too, but I’m telling your right now…the Biscoff cookie crust is bonkers delicious.  They literally make graham cracker crumbs taste like card board.

Get to baking people!  Prepare to become obsessed with these Chocolate Chip Cookie Cheesecake Bars!

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Chocolate Chip Cookie Cheesecake Bars

Incredibly thick and creamy cheesecake with mounds of chewy chocolate chip cookie dough baked right in! These Chocolate Chip Cookie Cheesecake Bars are calling your name!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Ingredients

Crust

• 25 Biscoff cookies
• 2 Tbs melted butter

Cheesecake

• 12 oz. softened cream cheese
• 6 tbsp. sugar
• 6 tbsp. sour cream
• ½ tsp. vanilla extract
• ¼ tsp. salt
• 1 large egg plus 1 egg yolk

Cookie Dough

• Ghiradelli cookie mix
• 1 egg
• 1 stick softened butter

Instructions

Crust

• Preheat your oven to 325 F and line a 8×8 dish with foil or parchment paper.
• In a food processor blend the Biscoff cookies into fine crumbs. Pour in the melted butter and pulse again until moistened.
• Press the crumbs onto the bottom of the baking pan and bake for 10 minutes, then set aside.

Cheesecake

• For the cheesecake, beat the cream cheese on medium high in your stand mixer.
• Beat in sugar until combined.
• On medium, beat in the sour cream, vanilla, and salt.
• Next beat in the egg and egg yolk until just combined.
• Pour the batter into the baking dish.

Cookie Dough

• Prepare your cookie dough according to the box and using a scoop or spoon, drop tablespoons of the dough into the batter. You will probably have leftover cookie dough. There will be to much to use all of it, so just bake the cookies when your done.
• Bake for 40 minutes until the sides have set but still jiggles a little in the middle. If your worried about the cookie dough, just insert a toothpick into one of the cookie dough mounds to see if they’re not completely raw, but they should still be a little gooey.
• Let the bars cool for an hour the put them in the refrigerator to finish cooling.
• Drizzle with melted chocolate if you’re crazy like me.

 You gotta try these too!

Oreo Brownie Swirl Cheesecake

Halloween Candy Cheesecake Bars 

Caramel Pumpkin Cheesecake Brownies

I know lots of people don’t particularly look forward to the dreaded V-Day.  Let’s look at the perks though.  Chocolate.  Red Velvet. Cheap cutesy pink and red candies.  Champagne.  Oh, and chocolate.  I know I mentioned chocolate already, but…chocolate.  I like Valentine’s because it distracts my brain from realizing my birthday was the day before and now I’m one year older.  Ughh.  It helps to gorge on copious amounts of champagne and sweets.  Which is why I’m excited to dig into this huge slice of Red Velvet Caramel Slice.

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Red Velvet Caramel Slice

The iconic caramel slice redressed for Valentine’s Day with a chewy red velvet base, a dreamy caramel center, and topped with dark chocolate, chopped white chocolate, and cute little red heart sprinkles. This Red Velvet Caramel Slice is way better than a box of chocolates!

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Total Time 40 minutes minutes

Servings 16

Ingredients

Red Velvet Base

• 1 box red velvet cake mix
• 2 eggs
• 1/2 cup softened butter

Caramel Layer

• 1/2 cup butter
• 2 14 ounce cans sweetened condensed milk
• 1/3 cup golden syrup

Topping

• 7 ounces dark chocolate
• 1 tbs coconut oil
• chopped white chocolate

Instructions

• Preheat your oven to 350 and line a 9 x 13 pan with foil or parchment paper.
• In a large bowl blend the cake mix, softened butter, and eggs until a dough forms.
• Spread the red velvet dough on the bottom of the baking dish and bake for 15 minutes.
• Allow to cool while make the caramel layer.
• In a large thick bottom saucepan heat the butter, sweetened condensed milk, and golden syrup over medium heat.
• Using a whisk keep whisking and whisking to prevent from burning. Cook for about 15 minutes until it reaches a nice golden brown. Don’t stop whisking!
• Pour the caramel over the red velvet base and place pan in refrigerator to chill for about 15 minutes.
• Melt your chocolate and coconut oil over low heat or use a double boiler until the chocolate is nice and smooth.
• Pour the melted chocolate over the caramel layer and sprinkle your chopped white chocolate and any other goodies on top. Return to the refrigerator to cool completely. About 1 hour.

 Try these too:

Nutella Red Velvet Cupcakes

Red Velvet Oreo Brownies