Crunchy Caramel Snack Mix
Serves up to 15.
8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
¾ cup light corn syrup
1½ cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
2 boxes Caramel deLites (Samoas) Girl Scout Cookies, broken into small pieces
Place the pretzels, popcorn, peanuts and broken pieces of Caramel deLites into a large paper bag or a very large bowl. Set aside. In a saucepan over medium heat, combine the brown sugar, corn syrup and butter. Cook, stirring to melt the butter and dissolve the sugar until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly. Remove from heat, and stir in salt, vanilla and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the dry ingredients in the bag or bowl. Shake and stir until evenly coated.
Thin Mint Pie
1 box Thin Mint Girl Scout Cookies
3 tablespoons melted butter
2 cups cold milk
1 package chocolate instant pudding (6 serving size)
3 cups whipped cream
Remove 8 to 10 cookies and set aside. Crush remaining cookies, then mix them with butter. Press firmly onto bottom and sides of 9-inch pie plate. Pour milk into large bowl, add pudding and mix well until it starts to thicken. Spoon pudding into crust. Top with whipped cream. Decorate top of pie with extra Thin Mints and chocolate syrup.
Lemonades Crunch Cheesecakes with Caramel Apple Topping
8 Lemonades; 5 crushed, and 3 broken into small pieces
4 teaspoons melted butter
1 package (8-ounce) cream cheese, softened
¼ cup sugar
¼ teaspoon vanilla extract
1 cup finely chopped apple
¤ cup caramel flavored topping (warmed)
Preheat oven to 350 degrees F. Place 6 foil baking cups in a large-size muffin pan. Combine the crushed cookies and butter. Press the crumb mixture into the bottom of each foil cup. Beat cream cheese, sugar and vanilla in large bowl with an electric mixer on medium speed until blended. Add egg; beat on low speed just until blended. Stir in cookie pieces and spoon batter evenly over lemon crunch crust. Bake 15-20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or overnight. Just before serving, remove cheesecakes from the foil cups. Top each cheesecake with chopped apples and warm caramel topping.