Friday, March 19, 2010

Chocolate + Caramel = Delicious

I'm a huge fan of chocolate and peanut butter. I seriously don't think there is a better combination than that, at least when it comes to satisfying my own personal sweet tooth. But my second favorite combo - and believe me when I say it's a very close second - is chocolate and caramel. I LOVE that mixture of yumminess. So I definitely plan to have a little treat tonight in honor of National Chocolate Caramel Day.

Here are two low-cal, sucralose-sweetened recipes that feature chocolate and caramel. Have a great weekend!

Choc-Oat Caramel Chewies
Ingredients
1¾ cups quick or old-fashioned oats
1½ cups all-purpose flour
⅓ cup SPLENDA® Brown Sugar Blend, packed
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter or margarine, melted
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
½ cup caramel ice cream topping
2 tablespoons all-purpose flour
Directions
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.
Combine oats, 1½ cups flour, SPLENDA® Brown Sugar Blend, baking soda and salt in large bowl. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of prepared baking pan.
Bake 12 to 15 minutes or until golden brown. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within ¼ inch of pan edges. Sprinkle with reserved oat mixture. Return to oven; bake 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm. Cut into bars.

Chocolate Caramel Chiller
Ingredients
1 packet SPLENDA® Flavors for Coffee, Caramel
¾ cup skim milk
2 tablespoons chocolate flavored instant pudding mix
1 cup Ice, as desired
Directions
Mix all ingredients together in a small bowl. Chill in refrigerator 5 minutes. Remove from refrigerator. Stir and pour into a tall glass with ice.

2 comments:

Andrew said...

Maybe you could even sweeten it with Agave Nectar instead of Splenda?

It's much better for you (Splenda is actually pretty bad for you, while Agave is Beneficial to your health), and is even cheaper I think.

Audrey Taylor said...

Hey Andrew. I've been studying up on sucralose for years and have yet to see any dangers. Despite the online claims of some critics, the safety of sucralose is documented by one of the most extensive and thorough safety testing programs ever conducted on a new food additive. More than 100 studies of humans and animals, conducted across a broad range of areas and representing over 20 years of research, clearly indicate that sucralose does not cause any adverse health effects, including cancer, birth defects, tooth decay and more. Appreciate the feedback! For more information, visit www.sucralose.org and www.caloriecontrol.org.