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Recipes » Sea Salted Caramel

Salted Caramel Brownie

Salted Caramel Brownie

1 package brownie mix


1 package Halladay's Sea Salted Caramel Cheesecake
1 (8 oz.) bar cream cheese, softened
1 (8 oz.) container Cool Whip or 8 oz. whipped cream

Prepare brownies according to package directions and let cool. Blend cheesecake mix with cream cheese; fold in Cool Whip. Spread mixture over brownies or pipe onto individual brownie squares.

Sea Salted Caramel Cheesecake Filled Phyllo Cups

1 (8 oz.) bar cream cheese, softened


1 package Halladay's Sea Salted Caramel Cheesecake
1 (8oz.) container Cool Whip
24 mini phyllo cups or shells
Fresh Fruit

Combine cheesecake and cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill phyllo cups. Garnish with fruit.

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.

Maple Dijon Ham Glaze

Maple Dijon Ham Glaze

1 package Halladay's Sea Salted Caramel Cheesecake or ½ cup Caramel Apple Dip


½ cup maple syrup
2 Tbs. whole grain Dijon mustard
¼ teaspoon cinnamon
¼ teaspoon nutmeg

In a sauce pan, combine all ingredients and whisk over medium heat until well blended. Bring to a light simmer for 2 minutes; remove from heat. Use as a glaze on ham.