Mini Caramel Apple Pops

Mini Caramel Apple Pops

Posted by Tasty on Thursday, September 3, 2015

No Bake Caramel Cheesecake


  • 1 6oz Oreo Pie Crust
  • 1 jar Somebody’s Mother’s Caramel Sauce
  • 4 cups miniature marshmallows
  • 2 packages (8oz each) cream cheese, softened
  • 1 tsp vanilla
  • 1 cup whipping cream, whipped

Pour jar of Somebody’s Mother’s Caramel Sauce and marshmallows in saucepan; cook on low heat until marshmallows are completely melted and mixture is well-blended, stirring frequently. Remove from heat.

Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well-blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust.

Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.

Chocolate Cheeky Monkey Martini


  • 2 scoops chocolate ice cream
  • 1 shot banana liqueur
  • 1 shot chocolate liqueur
  • 3 tbs Somebody’s Mother’s Chocolate Sauce
  • 1 piece banana

Place all liqueurs, ice cream, chocolate sauce, and the piece of banana into a food processor with 4-5 ice cubes. Blend until smooth. Pour into a martini glass, and enjoy!

S'mores Martini


  • 1 oz Smirnoff Whipped Cream Vodka
  • 1 oz Smirnoff Marshmallow Vodka
  • 1 tbs Somebody’s Mother’s Chocolate Sauce

Mix together in a glass until chocolate is dissolved. Add ice cubes and shake. Strain and serve.

Garnish Suggestion: Serve with grated chocolate and small marshmallows dipped in chocolate.

Secret for mixing: For all drinks, mix sauce with liquid first and then pour over ice. (Sauce is so thick and putting in ice first just clumps).


Hazelnut Wafer Sandwiches


  • 1/2 cup hazelnuts (2 oz.)
  • 1/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1 stick (1/2 cup) cold, unsalted butter, cut into small pieces
  • 1 jar of Somebody’s Mother’s Chocolate Sauce

Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.

Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough into 2 (11-inch-long) logs (each about 1-inch wide). Chill, wrapped in plastic wrap, 1 hour.

Cut logs crosswide into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.

Bake, 1 sheet at a time, until bottom edges just being to turn pale golden, 12 to 15 minutes. Cool cookies on a rack for about 5 minutes.

Once cookies are cooled, add 1 teaspoon of refrigerated chocolate sauce to half of the batch of the cookies. Place the other half of the batch of cookies on top of the chocolate filled ones to form sandwiches. Place in refrigerator and take out just before serving.

Cook’s notes:

Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month (Thaw before cutting and baking)

Cookies keep in an airtight container at room temperature 2 weeks

White Chocolate Bread Pudding


  • 2 cups French bread (about half a loaf), cut into 1-inch pieces
  • 2 jars Somebody’s Mother’s White Chocolate Sauce
  • 7 large egg yolks
  • 2 large eggs
  • 1 cup white raisins (optional)

Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.

Pour the 2 jars of white chocolate sauce into a large saucepan over low heat, until chocolate is warm throughout, about 5 minutes. (You can also add the 1 cup of white raisins into the white chocolate sauce at this time). Meanwhile whisk yolks and eggs in large bowl to blend. Gradually whisk in warm white chocolate.

Place bread cubes in 2qt glass baking dish. Add half of chocolate mixture. Press cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.

Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven before serving.)

Pie Crust


  • 1-1/2 cups sifted all-purpose flour
  • 1/2 tsp salt (optional)
  • 1/2 cup butter, cut into small pieces
  • 1 egg yolk
  • 3 tbs ice water

Sift the flour with the salt into a bowl.

With a pastry blender or the fingertips, blend the butter into the flour and salt mixture. Stir in the egg yolk and water.

Form the pastry into a ball. Wrap it in wax paper and chill for two hours. Knead the pastry for one minute or until it holds together.

Roll on lightly floured board and fit the pastry into 9″ pie plate. You will have enough to use for stripping.

Buttercream Icing


  • 1/2 cup butter
  • 1/4 tsp salt
  • 2 1/2 cups sifted confectioners’ sugar
  • 3-4 tbs milk
  • 1 tsp Mexican vanilla

Cream butter, add salt and sugar, a small amount at a time, beating all the while. Add milk if needed to slightly moisten the mixture. Depending on what you’re serving, add one mini jar of Somebody’s Mother’s Chocolate, Caramel, or White Chocolate Sauce with Pear William.