It’s not as good as you think. It’s even better. This slow cooker dulce de leche is creamy, sweet, and oh so tasty. I started a batch first thing in the morning. By the time dinner was done that evening, I was enjoying a nice bowl of ice cream. Drizzled with this amazing caramel sauce, it was fantastic. Creamy. Sweet. So much richer than just caramel. It sorta reminds me of toffee, too. Or maybe even butterscotch. And oh, did the house ever have a fantastic aroma! It actually reminded me of having a caramel candle burning.
Storing The Results
Slow cooker dulce de leche sauce will keep in the fridge for up to 4 weeks, but you won’t have to worry about it being around that long. It’s so creamy delicious you’ll find yourself craving it time and time again. Heck, grab some cheap ice cream. This stuff’ll make it taste expensive and fancy fru-fru!
There are a few variations on these chocolate chip caramel bars around the web. I don’t think it matters just exactly how you make these. They will be the best little bars you’ve ever had. They are gooey messy, very chocolatey, and just heavenly good.
Make sure these chocolate chip caramel bars are completely cooled before trying to cut them into bars. I was lucky enough to top my bar with some chopped pecans from my dad’s pecan trees. Some years he has very little nuts, some years lots and lots. This year we were fortunate to have bag after bag of great Georgia pecans!
Jessica over at How Sweet It Is posts some fabulous food. Her idea for a grilled caramel apple cheese sandwich is just one of them. The combination of the crisp apple, sweet caramel and creamy cheese is to die for. This made for the perfect lunch.
Good Caramel Makes A Difference
A good (read: expensive) caramel will take this sandwich over the top. You will still enjoy it with a less costly alternative. Just don’t use something overly sweet and candy-ish. This grilled caramel apple cheese sandwich is somewhere between dessert and lunch.
My Cuisinart Griddler was made for making sandwiches just like this one. Even though it can do a lot of things, it’s the star of the show when it comes to getting bread just the perfect crispiness. And getting cheese just the right meltiness. And for me at least, one that is sandwich-flipping-challenged, I find it much easier to handle sandwiches on this press. Heck, I don’t even have to flip them since it has hot griddles above and below the sandwiches! You can’t beat that!
Spread the butter on one side of two slices of the bread and place them, butter-side down, into the skillet.
As the bread cooks, drizzle each with a 1/2 tablespoon of caramel.
Divide half of the brie between the two bread slices, add another 1/2 tablespoon of caramel, the apple, the remaining caramel and finally the rest of the cheese.
Butter one side of the remaining bread slices and place on top.
Flip sandwich once the bottom slices are well browned.
Continue cooking until the bread is browned and crispy and the cheese has melted. You might find that the cheese melts better if you put a lid over the skillet while cooking.
Notes
If you want to cool the sandwiches a bit before serving, do so on a wire rack so that the bread doesn’t get soggy.
These caramel crunchy Cheetos were such a big hit at my wife’s office that I decided to post the recipe today. I have to admit, they are highly addicting. They’re like candied Cheetos. Great crunch and sweetness, similar to caramel popcorn in ways. I made these little treats with Crunchy Cheetos, but I wouldn’t hesitate to make them with Cheddar Jalapeno Crunchy Cheetos to get a nice mix of heat and sweet.
Make A Whole Lot Extra
Don’t hesitate to make these caramel crunchy Cheetos. And make extra. I’ve made them for my wife’s co-workers many times and they’ve always disappeared in no time at all.
Spray a large bowl, a large sauce pan, and a deep roasting pan with non-stick spray. You may also want to spray your utensils as you go since these are quite sticky!
Add the brown sugar, butter and corn syrup to the sauce pan over medium high heat. Bring to a boil and let boil for 5 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the baking soda. The mixture will become light in color and will be somewhat foamy.
Pour the Cheetos into the large bowl. Pour the caramel mixture over the top. Stir the Cheetos to coat. You don’t have to worry about getting every one fully coated as they will get tossed more in the oven.
Pour Cheetos mixture into the roasting pan and place into the oven.
Bake at 250 for 1 hour, stirring every 15 minutes.
Remove from oven and pour onto wax paper. Allow to cool.
Notes
Nutritional values do not include the Cheetos. You can substitute Splenda brown sugar.
