Caramel Apple Burritos

Caramel Apple Burritos

Caramel Apple Burritos

Ahhhh fall………We love this time of year. The air has that edge of coolness, the leaves are starting to show their colors, sweatshirt and sweatpants are ready to be worn, and sweet crunchy apples are ready to picked and enjoyed!

Apples are a fruit that almost everyone loves…….including Tim and I. My assistant at work has a husband who loves to bake pies. He made a pie for Tim and I from ground cherries …….more on those in another post. But, Tim had mentioned an apple pie while we were marveling over the ground cherry pie.

Well, I had no pie crust……it is one of the things I buy instead of make………I am just not good at it, but I did have flour tortillas, and apples, and caramel bits……..Caramel Apple Burritos!

These were really easy to make, and if you use…… cough,cough…………canned pie filling they are even easier. But, with the variety of apples available this time of year you really should make your own filling. Besides, it’s really quite easy and homemade is always better. Maybe I will practice making crust……..

I recently purchased an apple slicer. The thing you put on top the apple and press down……..cores and cuts at the same time…….I love my new toy. For this recipe I did peel the apples first……used my handy dandy new toy, and diced the apples. A little brown sugar, cinnamon, lemon juice, and butter, made for a most excellent filling.

I must proclaim my love for the person whose idea it was to sell caramel bits! No unwrapping and trying to cut caramels. It would make caramel apples a breeze. But, for this recipe all I had to do was rip open the package and sprinkle them over that beautiful, luscious, apple filling.

Warm up the tortillas first to make them easier to roll. In the recipe I say to divide the apple mixture among the tortillas. Reason being that size is relative…….to some a large apple is really big…..like a softball, but to someone else it may be a bit smaller, so just divide it ……you don’t want some saying they were jipped.

Caramel Apple Burritos

Now, the cinnamon sugar ………..if you want a crispy sugary crust on anything….. turbinado sugar is your very best friend. It makes a pretty to look at, crispy sweet to eat crust, on these Caramel Apple Burritos.

Last weekend we had a wonderful stay at home, cook, cook, cook, weekend. The Italian Spaghetti and Meatball Burger was out of this world and our dessert of Caramel Apple Burritos……well all I can say is make a trip to your favorite apple orchard and get yourself a bushel of apples, cause you will want to make these again, and again!!!!!

Don’t forget to buy some ice cream…….:)

Caramel Apple Burritos Collage

Print
Caramel Apple Burritos

Caramel Apple Burritos

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

  • 4 large apples
  • 1 1/2 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • 1/2 cup water, divided
  • 6 large Flour Tortillas
  • 1/2 cup caramel bits
  • 1/4 cup melted butter
  • 2/3 cup turbinado sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 375*
  2. Peel and dice apples. Toss with lemon juice.
  3. In a small skillet over medium heat melt butter. Add chopped apples, cinnamon and brown sugar and 1/4 cup water and let cook on medium heat for about 4 minutes.
  4. Stir together cornstarch and remaining 1/4 cup water. Add mixture to skillet and continue cooking until most of the liquid is gone and apples are soft.
  5. Mix together sugar and cinnamon. Melt 1/4 cup butter.
  6. Warm the tortillas in the microwave for about 1 minute so they are easier to roll.
  7. Divide the apple mixture and caramel bits between the tortillas. Roll like you would a burrito, folding in the sides, making a nice package.
  8. Brush each burrito with butter and roll in cinnamon sugar mixture. Place seam side down on a parchment lined baking sheet.
  9. Bake in a 375* oven for 15-20 minutes or until tortilla begins to brown.
  10. Enjoy with ice cream or whipped topping.

Keywords: apple, tortilla, caramel, bake, dessert

 

Caramel Cookie Dough Bars

Caramel Cookie Dough Bars

I am not usually a fan of a cookie bar………until I made these Caramel Cookie Dough Bars. All I can say is yum!!!

Caramel Cookie Dough Bars

Shortbread is one of my favorite tastes, a little bit sweet, a little bit salty, and little bit crispy……just an all around tasty treat. Every year for Christmas,once we reached a certain age,my Grandma would buy us a tin of shortbread cookies and wrap them in a dish towel. I loved those tins and the cookies.To this day shortbread always reminds me of my Grandma.

Since this is a layered bar I guess I will need to speak of each layer. Shortbread……check!

Caramel…..it can make anything taste great. Now, I have made homemade caramel many times, but I discovered a little secret…….Dulce de Leche. It’s caramel, in a can, already to go! It’s in the same section as the sweetened condensed milk at the grocery store. If I can save a step,and it tastes great, I say why not! But feel free to make your own for this recipe.

Cookie Dough……I have never made cookie dough without eggs before and since you do not bake these bars, except for the shortbread layer, you need an egg free cookie dough. This one is really good and you don’t have to worry about getting sick from eating it.

Chocolate Ganache…….what can I say about dark chocolate and cream that hasn’t already been said……….it’s a slice of heaven.

Combine all these layers and you get a sinfully rich and delicious bar. Speaking of which, I think there are two still left…………yeah!

Caramel Cookie Dough Bars Collage

Print
Caramel Cookie Dough Bars

Caramel Cookie Dough Bars

  • Author: Marty Boyd
  • Prep Time: 15 minutes plus 30 minutes set time
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

  • For Shortbread:
  • 2 cups (4 sticks) butter, softened
  • 1 cup sugar
  • 1/4 cup light brown sugar, packed
  • 3 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • For Caramel:
  • 1 can dulce de leche (by the sweetened condensed milk)
  • For Cookie Dough:
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 1 cup light brown sugar, packed
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • For Chocolate Ganache:
  • 1 1/2 cups dark chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.

To make the shortbread, beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned.
  2. For the caramel layer: Spread caramel evenly over the shortbread crust. Place in freezer for about 15 minutes.
  3. To prepare cookie dough, beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.
  4. Chocolate Ganache Layer: Place 1 cup chocolate chips and heavy cream in a glass bowl. Microwave in 30 second intervals until chocolate is melted. Remove from microwave and add remaining chocolate chips and vanilla and stir until smooth and silky. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
  5. To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars will keep for up to 3 days.

Keywords: chocolate, cookie dough, dessert bar, bake

This recipe was adapted from http://www.kevinandamanda.com/recipes/dessert/cookie-dough-billionaire-bars