BHG Delish Dish

Stirring Up Ideas In The Kitchen


Peanut Caramel Brownies

Hi everyone! It’s Maryanne from The Little Epicurean. I’m so excited to be here!

This week I’m sharing these peanut caramel brownies. I’m still reeling from the holiday blues and these brownies are the perfect treats to perk me back up.

I originally stumbled upon this recipe for caramel-hazelnut brownies. While I’m a big fan of the chocolate and hazelnut combo, I wanted something different. I decided to swap in lightly salted roasted peanuts.

Peanut Caramel Brownies

I love the flavors of peanuts, caramel, and chocolate together. It reminds me of one of my favorite candy bars. If you want an extra pop of sweetness, you can also try honey roasted peanuts.

Peanut Caramel Brownies

This recipe makes a large batch. You will definitely want to share this with others.

Start with a 9×13-inch baking pan. To make removal easy, line the baking pan with generously greased foil.

The bottom brownie layer is rich and dense. The original caramel layer calls for hazelnuts and hazelnut liqueur. I swapped in peanuts and omitted the liqueur to make it kid-friendly.

Peanut Caramel Brownies

Immediately after baking the caramel brownies, sprinkle chocolate chunks (or chocolate chips) all over. Let it stand for 2 minutes to allow the chocolate to melt. Be patient. The chocolate WILL soften.

Peanut Caramel Brownies

Use a mini offset spatula (or the back of a spoon) to spread the melted chocolate into an even layer. And for the final touch, sprinkle peanuts all over. Gently push the peanuts into the chocolate to ensure they stick.

Now comes the most difficult part of this recipe, allow the brownies to cool and the chocolate topping to set up. You can do this at room temperature or speed up the process by letting it chill in the fridge. These brownies last for days. They hold up really well. Plus, if you want a fresh out of the oven, ooey gooey brownie, pop it in the microwave for a few seconds to warm them back up.

Peanut Caramel Brownies

Here is the recipe for the original Caramel-Hazelnut Brownies. My alterations: swap in roasted peanuts for hazelnuts, omit hazelnut liqueur.

Adding caramel, chocolate, and toasted coconut turns this Dark Chocolate Cake with Coconut Macaroon Filling into a swoon worthy dessert.

This chocolate cake has a hidden tunnel of coconut. Adding more coconut and caramel on top makes it amazing.

Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back with one last delicious chocolate recipe to finish out the Month of Chocolate.

The weather has been extremely cold outside this month. When it is chilly like this, I find myself drawn to adding coconut to all my baked goods. I think subconsciously I am just trying to bring a little of the tropics to my kitchen this way. When I saw the original recipe for this cake, I knew I had to make it right away. That hidden tunnel of coconut was definitely calling my name. Plus, dark chocolate is always a good idea when it comes to cake and coconut.

Drizzles of chocolate and caramel make this Chocolate Coconut Cake a fun cake to serve for dessert.

One thing I learned with this cake is that you definitely do not want to skip the step of adding cocoa powder to your greased pan. I thought it would be OK because I always use a baking spray that has flour in it, but my first cake did not come out of the pan. It made for a very ugly cake. I headed back to the kitchen for round 2. This time I sprinkled cocoa powder in the pan, and the cake fell out perfectly. Plus, I love how the dark cocoa powder makes the outside of the cake a rich, dark color.

A hidden tunnel of coconut and more coconut and caramel drizzles on top make this an impressive dessert to serve.

Make sure you print the original recipe, then come back here to write down the few tweaks I made to the recipe.

  • I substituted dark, cooled coffee in place of the water. I just love how coffee deepens the chocolate taste.
  • I used rum extract in the coconut macaroon filling.
  • I melted 1/2 cup caramel baking bits and 2 Tablespoons heavy whipping cream together to drizzle over the top of the cooled cake. Let this cool slightly before drizzling over the cake.
  • Sprinkle on 1/4 – 1/2 cup toasted coconut onto the warm caramel. Make sure you do this right away, or the coconut will not stick.
  • The last thing I added was a chocolate drizzle because more chocolate always gets more smiles, right? Melt 1/4 cup dark chocolate chips with 1/2 teaspoon shortening in the microwave. I like to spoon this into a plastic baggie, cut one tip off, and drizzle onto the cake.

Drizzles of caramel, chocolate, and coconut make this Chocolate Coconut Cake a delicious choice for dessert.

Caramel and chocolate drizzles definitely made this Dark Chocolate Cake with Coconut Macaroon Filling one of my new favorite desserts. Make sure to visit the cake & cupcakes section of my blog to see some of the other fun ways I like to make cake for dessert.

A Gooey Chocolate Caramel Fantasy dessert is the perfect sweet ending to any meal. This fun dessert looks fancy, but it can be made and in your refrigerator in a few simple steps.

Adding cheesecake to a cookie crust and gooey caramel will make everyone smile at dessert.

Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back again this week with another fun and fabulous chocolate recipe for you. I am having so much fun making all these chocolate goodies for you this month. Of course, getting to eat them is definitely a big plus. Chocolate is one of my favorite food groups.

Gooey caramel and creamy cheesecake on a cookie crust is the best kind of dessert.

As soon as I saw this Gooey Chocolate Caramel Fantasy, I stopped dead in my tracks. This was a definite must make. I mean, do you see all that gooey caramel in the original recipe? You know you want a big slice, too!

One of my all time favorite things to do to a recipe is to include cheesecake somehow. My mind went right away to these No Bake Caramel Mud Pie Cups I made a few years ago. I had a feeling that adding a cheesecake filling would take this tart from amazing to down right fabulous.

Chocolate and caramel dress up this easy cheesecake cookie tart. Perfect for an after dinner dessert!

Make sure you print out the original recipe, then make a note of the fun recipe “tweaks” I gave this gooey dessert.

  • I used 20 cream filled cookies in place of the chocolate wafer cookies because I already had those in my cupboard.
  • I doubled the cheesecake filling from this No Bake Caramel Mud Pie Cup recipe. Spread that on the cooled cookie crust and let it chill for an hour.
  • I heated the whipping cream to boiling, and then stirred in 1/2 cup dark chocolate chips until it was creamy. Make sure you let this cool for 10 minutes before spreading over the cheesecake layer. Refrigerate again.
  • I halved the caramel portion of the original recipe. Again let this cool slightly before spreading over the chocolate layer.
  • I pressed 1/4 cup pecan chips and 1/4 cup mini chocolate chips into the caramel before it cooled completely.
  • At the last minute, I sprinkled some sea salt over the top of the entire cheesecake tart. Best idea ever!

A chocolate crust with a creamy cheesecake and gooey caramel will get rave reviews from everyone.

I definitely suggest making this Gooey Chocolate Caramel Fantasy recipe when your sweet tooth needs to be satisfied with something rich and delicious. Also, make sure you check out the cheesecake section on my blog to see all the fun ways I love to include cheesecake in my desserts.

Hey there, foodie friends!  I’m Connie, the recipe developer, food photographer and writer of URBAN BAKES, a dessert and baking blog with a focus to fit everyone’s sweet tooth.  I’m a huge chocolate lover who will never pass up a piece of cake when offered.  So today I would like to share my excitement that I’m here to guest post for BHG Delish Dish with a slice of Bourbon Chocolate Cake.

When given the opportunity to pick any recipe found on BHG to adapt, I thought, “yea, sure that’s easy.”  Well, not exactly.  It was quite the challenge narrowing down my top three choices since there were so many recipes I wanted to try.  Then I realized, I should just stick to my routes.  After all, chocolate and cake pretty much runs through my veins.  As a child, I always found an excuse to bake sheet cakes in my mother’s kitchen.  Now that I’m older and willing to handle more sophisticated cakes, I decided to give you a bit of an adult version of my childhood favorite and spike it with bourbon.

I adapted this recipe by turning a classic bundt cake into a 2-layered, 8-inch cake.  For the cream cheese frosting, I doubled the ingredients of this recipe and substituted the vanilla extract for 2 teaspoons of bourbon.  I omitted mixing the chopped pecans into the frosting for a cleaner look and instead pressed them onto the sides of the bottom half of the frosted cake.  Lastly, for a dramatic pop of flavor, I drizzled a bourbon-caramel sauce over the top which is simply a mix of ½ cup of caramel topping and ½ teaspoon of bourbon.  Easy, right?  Just don’t be fooled on the 1/2 teaspoon of bourbon; it gives this cake an extra punch of boozy flavor!

If you prefer a rich fudge-like chocolate cake, then this recipe is for you.  Furthermore, this cream cheese frosting remains one of the best frostings to work with.  Its smooth silk-like texture is easy to manipulate in designing the sides and top of the cake or if you want to go for a straight edge finish as seen here, easy!  Plus the flavor of the cream cheese frosting is mild therefore, less sweet which compliments the chocolate perfectly.

If you’re looking for a change to place onto your dessert table for the upcoming holidays, this cake is it.  Bourbon is perfect for this time of year and is sure to please many around the table.

Here are my exact changes for the cake:

  • I used 2 8-inch round baking pans instead of a bundt pan.  The amount of batter in this recipe fits perfectly for 2 2-inch thick cakes.
  • Check readiness after 45 minutes of baking time.  Increase bake time up to one hour or when a toothpick inserted into center of cakes comes out clean.

Here are my exact changes for the frosting:

  • I doubled the recipe to:  2 8-oz. packages of cream cheese, 1 cup unsalted butter, 2 teaspoons bourbon, 6-8 cups powdered sugar
  • I placed the chopped pecans onto the sides of the cake rather than mixing into the frosting.
  • Chilled frosting for 1 to 2 hours before icing the cakes.  This was done to harden the frosting however, this step may be skipped if desired.


  • Frost the top of the bottom layer of the cake.  Stack the second cake layer on top and frost the top and sides.  Before the frosting dries, lightly press chopped pecans onto the sides.
  • Using a piping bag with a fitted 2D tip, pipe swirls on top.  Place a pecan onto each swirl if desired and drizzle bourbon-caramel sauce (mix 1/2 cup caramel topping with 1/2 teaspoon bourbon) over the top.


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Happy October, Delish Dish! Can you believe we’re already here? I’m a sucker for jumping ahead holiday-wise and my housemates are not happy that I’ve already started listening to Christmas music… Any-who, today is national Caramel Custard Day (yes, I was surprised at the specificity, too). I’ve always loved caramel flavoring, so I thought I’d share my favorite caramel recipes with you all! Enjoy!

Apple cake and creamy caramel mousse, need I say more? You’ll love this perfect fall-inspired Caramel Apple Mousse Cake from The Gunny Sack! Excuse me while I wipe up my drool.

I really love playing with traditional flavors in non-traditional ways. Which is why I’m so on-board with A Night Owl Blog‘s Caramel Apple Sangria! What a perfect way to start your next fall party!

Now, I couldn’t get through a whole post about caramel sauce and not actually give you a caramel recipe! Life, Love, & Sugar gives a basically fool-proof Easy Caramel Sauce recipe so you can make your own at home!

If you’re looking for a treat for your kid’s lunch bags (or if you’re looking for a way to justify eating a whole pan of treats), look no further! Our Best Bites upped the ante with their Salted Caramel Rice Krispie Treats.

Nothing can beat the flavor in Simply Delicious‘s Caramel Pork Belly. It is the perfect recipe for a savory spin on the sweet sauce!

Happy Caramel Custard Day and happy October!



My oven has been getting a workout lately. Last week I hosted the Third Annual Fall Cookie Week on my blog. During those seven day I shared eight fall-inspired cookie recipes. What an exciting and totally indulgent week.

While you’d think that I’d need a break from baking, I was actually energized to create a cookie-like recipe to share with you today. With apples in abundance this time of year, I was thrilled to find this recipe for Apple-Toffee Tartlets, I knew I wanted to give it a try with a fun variation.

I thought about what flavors work really well with apples. Caramel-dipped apples immediately came to mind, so I decided to substitute caramel bits and mini chocolate chips for the toffee bits in this recipe. Thus, Chocolate, Caramel, and Apple Tartlets were born!

I’m happy to say that this flavor combination worked out wonderfully. The apples give the recipe freshness, the chocolate adds decadence, and the caramel makes it perfect for fall.

If you want to recreate these tartlets, follow the original recipe here. Instead of the toffee pieces, use 1/2 cup mini chocolate chips and 1/2 cup caramel bits.

These tartlets are a fun and delicious treat for a small get-together or even a movie night at home.

I hope you’ll give them a try! Other than apples, what are your favorite fall flavors? Let us know in the comments below.

Happy Baking!
Michael Wurm, Jr – Inspired by Charm

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