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Salted Caramel Fondue

2 Tbsp. butter softened

1/8 tsp salt

1 (8 oz.) block cream cheese, softened

1 package Halladay's Caramel Apple Dip Mix

1/4 cup half and half

Sliced apples

Blend together butter, salt, softened cream cheese, and Caramel Apple Dip Mix. Add half and half, blend well. Microwave for approximately 90 seconds, or to desired temperature. Serve with apple slices. Tart green apples are a perfect compliment to the sweet caramel.

SIMILAR RECIPES
Salted Caramel Pecan Cheesecake

Salted Caramel Pecan Cheesecake

1 ½ cups finely crushed cinnamon graham crackers

1/3 cup butter, melted

3 Tbsp sugar

1 cup pecans, coarsely chopped

1 package Halladay’s Sea Salted Caramel Cheesecake Mix, divided

8 oz cream cheese, softened

8 oz Cool-Whip

Preheat oven to 350F. Combine crushed graham crackers, sugar, and melted butter in a med bowl. Press this mixture against the bottom and sides of a 9” pie dish. Bake for about 10 minutes; remove and set aside to cool.

Prepare the pecan topping by mixing 1 cup chopped pecans with 1 Tbsp of our Halladay’s Sea Salted Caramel Cheesecake Mix. Toast these in the oven for about 10 minutes or so, until nuts are lightly browned, being careful not to burn the edges.

Prepare the filling by combining the remaining Sea Salted Caramel Cheesecake mix with cream cheese, then gently fold in the cool whip.

Pour cream cheese filling mixture into cooled pie shell. Top with toasted pecans. Chill for at least one hour before serving.

Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter

1 Tbsp. water

1 package Halladay's Sea Salted Caramel Cheesecake, divided

1 (8 oz.) bar cream cheese, softened

1 cup pecans, coarsely chopped

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese

1 Tbsp. butter

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

2 tsp. grated orange peel

1 cup pecans, coarsely chopped

1/2 cup of dried cranberries

1/2 cup of cheddar, grated

Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.

Salted Caramel Cheesecake Stuffed Strawberries

Salted Caramel Cheesecake Stuffed Strawberries

1 package of Halladay’s Harvest Barn Sea Salted Caramel Cheesecake Mix

1 (8 oz) package cream cheese, softened

1 (8 oz) container of Cool Whip, defrosted

1 quart of fresh firm strawberries

Prepare Cheesecake mix according to package directions.

Hull strawberries and cut in half lengthwise. Take a tiny slice off the rounded end so that they sit flat, then scoop a tiny bit out of the middle. Pipe strawberry centers with cheesecake mixture and chill for at least one hour before serving.