Pecan-Praline Cheesecake with Caramel Sauce
You can use store-bought pralines to make the crust for this fluffy cheesecake, but this quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.
Caramelized-Pineapple Baked Alaskas
Baked Alaska is a layer of cake covered with ice cream and meringue and broiled. In this version, Grace Parisi skips the cake: Instead, she tops ice cream (preferably coconut) with pineapple chunks that have been sautéed with store-bought dulce de leche, then spoons a quick meringue over the fruit and broils until golden.
Chilled Grapefruit-Caramel Meringue Pie
The pie can be prepared through Step 5 and frozen for up to 2 weeks. Cover once it’s frozen solid.
Molten Chocolate Cake with Caramel Filling
Chocolate Ganache Bread Pudding
A fast and easy way to make the port caramel sauce is to reduce the port in a saucepan until it has the consistency of syrup, then add store-bought caramel sauce and warm through.
Caramel Passion Fruit Sundaes
To make these layered, free-form sundaes quickly, use store-bought caramel or butterscotch sauce. As a variation, substitute ginger cookies for the chocolate wafers.
Salted Caramel Cheesecake
Gooey, rich and delicious.
Gooey Walnut Brownies
Salted Caramel-Filled Fudge Brownies
These incredible brownies are filled with a layer of gooey salted caramel which can be made two weeks in advance.
Caramel Apple Parfaits
The parfait can also be assembled in one large glass bowl.
Creamy Caramel Pudding
Salted-Caramel Cream Puffs with Warm Chocolate Sauce
One secret to pastry chef David Lebovitz's insanely addictive cream puffs is the salted butter he uses to make the perfect caramel custard filling.
Double Dark Chocolate Cupcakes with Peanut Butter Filling
Peggy Cullen, the owner of Lucky Star Sweets, fills her tender chocolate cupcakes with a creamy, salty peanut butter mixture; then she dips the tops twice in a rich, silky chocolate ganache frosting. "For some reason most bakers don't fill their cupcakes," says Cullen, "but taking that extra step is no big deal." All you need to do is poke a hole into the top and squeeze in the ultrasimple blend of peanut butter, sugar and butter.
Creamy Peanut Butter Pie
This delicious whipped-cream-topped peanut butter pie offers the perfect balance of sweet and salty flavors.
Gooey Chocolate-Chip Sandwich Bars
Black-Bottom Banana Cream Pie
Grilled Banana Splits with Coffee Ice Cream and Mocha Sauce
Pastry chef Johnny Iuzzini of New York City's Jean Georges describes his home cooking as "lazy." For these splits, he marinates bananas in rum, coats them with sugar and grills them until the outsides get hard and crackly.
Chocolate-Peanut Butter Brownie Banana Splits
Pecan-Maple Sticky Rolls
Raspberry-Swirl Sweet Rolls
Butterscotch Sticky Buns
"Over-the-top, sticky, gooey goodness—or, as I like to call it, 'love.' " That's how pastry chef Catherine Schimenti describes the thrilling moment she first dipped a warm sticky bun into sweet-salty butterscotch sauce. Schimenti flavors the sauce with a splash of Scotch. "I love adding glamour to old-school desserts," she says.
Molten Chocolate Cake with Peanut Butter Filling
Maple-Buttermilk Pudding Cake
This sweet and gooey pudding cake with crisp candied edges, a Maine favorite borrowed from neighboring Quebec, is known as pouding aux chômeurs—the unemployed guy's pudding. Hayward doesn't know how this dessert got its name, but the lavish use of maple syrup (a Maine staple) probably helped make it popular.
Chocolate-Caramel Sandwich Cookies
Rachel Thebault, owner of Tribeca Treats in New York City, has reimagined the humble Oreo as an indulgence that is spectacular as an afternoon snack or as the end to an elegant meal. She replaces the creamy center with gooey golden caramel and then dips the sandwich in rich dark chocolate.
Chocolate Panna Cotta with Spiced Pepita Brittle
This light, silky panna cotta tastes a lot like hot cocoa in custard form. The brittle is easy to make; heat sugar and water on the stove, swirl in butter and spiced pepitas (shelled pumpkin seeds), then let cool.