Snickers Cheesecake Bars + Salted Caramel Recipe

I learned an important lesson these last couple of weeks – always share the desserts that you make!!  We didn’t share any of the cupcakes that were made in that last post, so I ended up eating a cupcake every day for a week.  So good, yet so bad.  Oops.

So anyways, here is something sweet to start off your week.  Make some to share! 🙂

As per usual, my recipe came from Sally’s Baking Addiction.  Great website for simple, delicious, and pretty desserts.

Snickers Cheesecake Bars

My modifications: I doubled the recipe to make a 9×13 pan and added a cup of peanut butter to the cheesecake batter.  I should probably just buy a 9×9 pan so I can stop having to double recipes all the time.  I also used all neufchatel cheese and it whipped up just fine.  Then I topped it with homemade salted caramel (Recipe below) and melted some chocolate to drizzle on top. YUM.

IMG_5237

Husband’s only critique was the the crust seemed a bit too crunchy, so he wanted me to try it with a brownie base next time.  Pure evil genius! 🙂

Here’s the recipe for homemade salted caramel, adapted from here.  It’s SO good and really easy!  This recipe makes enough to fill about 2/3 of a regular mason jar.

1 cup of white sugar
1 tbsp water
1/2 cup heavy cream
4 tbsp butter
1/2 tsp salt
1 tbsp vanilla extract
Stir water and sugar in heavy sauce pan with high sides until combined over medium-high heat.  Swirl pan until sugar is evenly browned, dissolved and a bright amber color.
Remove from heat and add butter, stirring until melted (be careful, it’ll bubble and foam here!).  Then add cream, vanilla, and salt, and stir until combined.
Let cool to room temperature.  You can add an additional 1/2 tsp sea salt here if you want crunchy salt crystals in your caramel.  Store in glass jar and refrigerate.
When I’m ready to use it, I usually just take the lid off and microwave it 15 seconds at a time until the caramel is soft enough to drizzle. 🙂 Enjoy!
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