Slow Cooker Salted Caramel Hot Chocolate

This simple dump and go recipe slowly emits the aroma of childhood memories like a hidden mist floating through the air. With your heart skipping a beat in anticipation, the gentle salty notes smothered with buttery rich after flavors will warm your soul like a soothing elixir inviting the impulses of an enthusiastic kid that normally remains hidden within us all. This sweet hot delight will be a success among the young and the young at heart.

What better way to start the fall season than a cup of hot chocolate that is overflowing with rich salt laced caramel covered whip cream and is bursting with the sweet richness of fresh melted chocolate.  Watch the video and follow the instructions below to have this treat on the menu rotation and in the slow cooker. Like and share this or any of the recipes you may find interesting in my growing catalogue of eatfoodlicious meal ideas and serving arrangement demonstrations. Happy Fall y’all!

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Slow Cooker Salted Caramel Hot Chocolate

No ratings yet
Cook Time 4 hrs
Total Time 4 hrs
Course Drinks, Holiday
Cuisine American
Servings 4
Calories

Equipment

  • Slow Cooker

Ingredients
  

  • 4 cups whole milk
  • 1 cup semi-sweet chocolate chips
  • ¼ cup caramel sauce
  • ½ tsp salt

Instructions
 

  • Place all the ingredients in the slow cooker. Slow cook on low for 4 hours or high for 2 hours.
  • Mix and serve. Garmish with whip cream, caramel sauce & sprinkle salt.

Enjoy!

    Video

    Keyword best slow cooker hot caramel chocolate recipe, easy slow cooker hot caramel hot chocolate recipe, slow cooker hot caramel hot chocolate
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    More Slow Cooker Recipe

    Oreo Cream Cheese Cookies

    Fresh from the oven these warm melt in your mouth cookies steam with richness and promises of tantalizing delight. Best enjoyed at any point because cool or warm these fantastic snacks maintain a soft texture with a moist creamy finish for as long as they will last in the kitchen. I made two batches of these because the first batch went so fast I wasn’t sure my family took the time to taste them properly. A cookie this delicious is a perfect opportunity to demonstrate restraint to the family members as you appreciate every single flavor note and the aroma from the cookie jar would even make the Keebler elves jealous. 

    My teenage literally inhaled the firs t batch I made of these wonderful treats. Watch the video to see how simple and affordable a delicious cookie can be to create. Follow the simple instructions below and see for your self how easy it is to present a plate of sinfully eatfoodlicious bites of heaven for you and your family today. Feel free to like and share this or any of my recipes from my growing catalogue of meal suggestion that will meet yours and your families expectations for a quality food experience. Leave a comment if you want to talk food or if you have any special preferences you enjoy with your cookies and cream style cookies. I enjoy my cookies like this the best first thing in the morning with a hot cup of coffee. My kids will down a gallon of milk with them but they seem to enjoy the cookies also. 

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    Ingredients

    In a large bowl: add cream cheese and butter. Use a hand mixer and beat on medium speed until smooth.

    Add brown sugar, granulated sugar, vanilla extract, eggs and mix on medium until smooth.

    Add sifted flour, salt, baking soda and mix until smooth.

    Add chunks oreos and white chocolate chips.

    Use a silicone spatula or wooden spoon and mix well (do not recommend using a mixer as it may or over-mix the ingredients).

    Scoop out about 1 ½ tbsp of batter and place it on a baking sheet (depending on the size of your baking sheet you may need to do this in 2 separate batches). You should have about 24 cookies.

    Bake for 10-12 minutes or until a light brown on the sides.

    Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer to the cookies wire rack to cool completely.

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    Oreo Cream Cheese Cookies

    No ratings yet
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Baked Goods, Dessert
    Cuisine American
    Servings 24
    Calories

    Ingredients
      

    • 15 oreos into chunks
    • 4 oz cream cheese room temperature and softened
    • 2 ½ cup all-purpose flour sifted
    • ½ cup white chocolate chips
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • ½ cup unsalted butter softened
    • 1 tsp vanilla extract
    • 1 tsp baking soda
    • ½ tsp salt
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 350°F (176°C).
    • Break the oreos into big chunks. Set aside until ready for use.
    • In a large bowl: add cream cheese and butter. Use a hand mixer and beat on medium speed until smooth.
    • Add brown sugar, granulated sugar, vanilla extract, eggs and mix on medium until smooth.
    • Add sifted flour, salt, baking soda and mix until smooth.
    • Add chunks oreos and white chocolate chips. Use a silicone spatula or wooden spoon and mix well (do not recommend using a mixer as it may or over-mix the ingredients).
    • Scoop out about 1 ½ tbsp of batter and place it on a baking sheet (depending on the size of your baking sheet you may need to do this in 2 separate batches). You should have about 24 cookies.
    • Bake for 10-12 minutes or until a light brown on the sides.
    • Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer to the cookies wire rack to cool completely.
    • Cover cookies and keep at room temperature for up to a week.

    Enjoy!

      Video

      Keyword best oreo cream cheese cookies recipes, easy oreo cream cheese cookies recipe, oreo cookie recipe, oreo cream cheese cookies
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      Oreo S’Mores

      Ohh my gosh these things are delicious! Hot freshly toasted marshmallow bursting from the edges of a crispy Oreo cookie that instantaneously stimulate the taste sensors with delight as you sink your teeth into this sinfully delicious snack. This idea just came to me while searching the cabinet for last weekend camping trips S’More ingredients and I noticed I needed a bit more chocolate. I suggested to my family we try Oreo s’mores as an alternate just for the fun of it. My husband rounded the corner like one of my kids with his willingness to help make them. Watching the kids make their own and get the sticky marshmallow on their faces was also pretty fun.

      This is a simple and easy twist on a campfire classic that does not disappoint. Mix up the S’Mores experience and bring something interesting with you to the next campfire as these little good treats are as fun to eat as they are to make. Checkout the simple instructions below and enjoy a new summer classic. These were a fun little experiment but we have had them twice since then. I decided if this was a hit at my house that you may want to try something fun and adventurous also. SAHare this or any of my growing catalog of eatfoodlicious meal suggestions.

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      Oreo S’Mores

      No ratings yet
      Course Dessert
      Cuisine American
      Servings 6
      Calories

      Ingredients
        

      • 6 oreos
      • 6 large marshmallows

      Instructions
       

      • Toast the marshmallow to your liking.
      • Gently open the oreo cookie.
      • Place the marshmallow on the Oreo and gently press together to form the Marshmellow bulge.

      Enjoy!

        Keyword camping dessert, camping ideas, oreo marshmallow
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Zucchini Chocolate Bread

        Heavenly moist rich chocolate bread infused with melted pockets of moist chocolate lusciousness that will hypnotize you with its allure as your senses tingle with pleasure. The first bite will have you involuntarily saying “mmmm”. When you exhale after the first bite you will still be able to feel the rich notes of delicious Zucchini Chocolate Bread across your palate. You will have to let the family know this is to be appreciated and devoured in one sitting because the completion will begin when the first piece is sliced.

        Watch the video and follow the instructions below to have this cake mascaraing as a chocolate bread on a plate near you. Serves great fresh out of the oven or the next morning with a cup of your favorite morning beverage. Also is a great post meal reward just because you like to eat delicious food. Thanks for visiting and feel free to look through my growing catalogue of recipes and share any you find interesting. All food experiences should be this eatfoodlicious.

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        Ingredients

        Shred the zucchini and set aside (do not squeeze the shredded zucchini).

        In a large bowl; combine eggs, brown sugar, vanilla extract, oil and mix well.

        Place a sifter or fine mesh on top of the bowl. Add flour, cocoa, baking soda, baking powder and sift.

        Mix until combined.

        Add shredded zucchini and gently fold into the batter.

        Add chocolate chips and fold into the batter.

        Spray cooking butter/oil in loaf pan. Transfer the batter to the loaf pan.

        Bake for 55 minutes or until a toothpick placed in the center of the bread comes out clean. 

        Remove from the oven and rest the bread in the pan for 10 minutes.

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        Chocolate Zucchini Bread

        No ratings yet
        Prep Time 15 mins
        Cook Time 55 mins
        Total Time 1 hr 10 mins
        Course Baked Goods
        Cuisine American
        Servings 8
        Calories

        Equipment

        • Loaf Pan (9" x 5")

        Ingredients
          

        • 2 cups zucchini about 2 medium size
        • 1 cup all-purpose flour
        • 1 cup semi-sweet chocolate chips
        • ¾ cup light brown sugar
        • ½ cup vegetable or canola oil 
        • ½ cup unsweetened cocoa powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • ½ tsp baking soda
        • ½ tsp baking powder
        • 2 large eggs

        Instructions
         

        • Preheat the oven to 350°F (176°C).
        • Shred the zucchini and set aside (do not squeeze the shredded zucchini).
        • In a large bowl; combine eggs, brown sugar, vanilla extract, oil and mix well.
        • Place a sifter or fine mesh on top of the bowl. Add flour, cocoa, baking soda, baking powder, salt and sift. Mix until combined.
        • Add shredded zucchini and gently fold into the batter.
        • Add chocolate chips and fold into the batter.
        • Spray cooking butter/oil in loaf pan. Transfer the batter to the loaf pan.
        • Bake for 55 minutes or until a toothpick placed in the center of the bread comes out clean. 
        • Remove from the oven and rest the bread in the pan for 10 minutes.
        • Remove the bread from the loaf pan and transfer to a cake rack.

        Enjoy Homemade Chocolate Zucchini Bread!

          Video

          Keyword best chocolate zucchini bread recipe, chocolate zucchini bread, easy chocolate zucchini bread recipe, Zucchini bread recipe
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          Pound Cake

          Traces of vanilla and sweet cake flavors are lightly packed in this fluffy pound cake recipe. This is the perfect cake for morning coffee or as a mid-day because you deserve it snack. When this loaf of precious pound cake comes out of the oven the edges should be slightly browned and the cake should be allowed to stand and cool a bit prior to eating. The sweetness is at its peak fresh out of the oven, so I recommend cutting yourself a small slice and giving it a taste test when cool enough to touch. The aromas of fresh baked goods truly are worth the time to prepare. This cake keeps well and is a delicious reward to have around the house that everyone will surely appreciate.

          This cake goes great with strawberries, ice cream or by itself. Be sure to watch the video and follow the instructions below to have this Pound Cake in your kitchen ready for consumption. Make sure you have predictable results by using a good pan, pyrex is not recommended for this recipe as cook times may vary. Feel free to browse my catalogue and share any recipes you find interesting or leave a comment if you would like to just have a food related discussion.

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          Buttery Pound Cake

          Ingredients

          In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.

          Add one egg and beat until smooth. Continue with the other eggs (at one at a time).

          Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.

          Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour.

          Transfer the batter to the loaf pan.

          Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.

          Enjoy Homemade Pound Cake Bread!

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          Pound Cake

          No ratings yet
          Prep Time 5 mins
          Cook Time 45 mins
          Total Time 50 mins
          Course Baked Goods, Dessert
          Cuisine American
          Servings 8
          Calories

          Equipment

          • Loaf Pan (9" x 5")

          Ingredients
            

          • 4 large eggs room temperature
          • 1 ½ cup all-purpose flour
          • 1 cup + 1 ½ tbsp divided unsalted butter softened
          • 1 cup granulated sugar
          • 1 tbsp vanilla extract
          • 1 tsp baking powder
          • ½ tsp salt

          Instructions
           

          • Preheat the oven to 350°F (176°C).
          • In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.
          • Add one egg and beat until smooth. Continue with the other eggs (at one at a time).
          • Add vanilla extract, salt and beat until smooth.
          • Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.
          • Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour (see video). Transfer the batter to the loaf pan.
          • Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.
          • Remove from the oven and rest the bread in the pan for 10 minutes.
          • Remove the bread from the loaf pan and transfer to a cake rack.
          • Leftovers may be stored in an airtight container up to 5 days in the refrigerator.

          Enjoy Homemade Pound Cake!

            Video

            Keyword best pound cake recipe, easy pound cake recipe, pound cake
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            Chocolate Coconut Nests

            Chocolate Coconut Nests are fun for the entire family to make and appreciate because they are so mouthwateringly soft and loaded with rich chocolate that is laced with chewy strips of tender sweet coconut. The anticipation will grow as the chocolate begins to melt and the air fills with the sweet aromatic nectar of molten chocolate and stewing coconut flakes. We love making specialty items for the different celebrations and this recipe is a perfectly easy way to have the kids help make something they will enjoy.

            Watch the video with your kids and ask them if they would like to try and help makes these. Be sure to let them know that if they help they can clean the bowls and spoons, always fun watching that. The volunteers will be ready to get the aprons on and get to work. Best part is while the nests cool in the refrigerator, clean up is a breeze. Like and share this or any of my eatfoodlicious suggestions and hope you visit again soon.

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            Ingredients

            Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.

            Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.

            Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth. 

            Stir until until smooth. 

            Add coconut flakes

            Mix until evenly coated/blended.

            Drop big tablespoon fulls of the coconut/chocolate mix on a parchment paper or baking sheet.

            Place 4 mini eggs on top of each coconut nest.

            Place the coconut nests in the refrigerator.

            They will ready to eat in 30 minutes.

            May be stored in an airtight container up to a week at room temperature.

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            Chocolate Coconut Nests

            No ratings yet
            Prep Time 5 mins
            Cook Time 10 mins
            Total Time 15 mins
            Course Dessert, Seasonal
            Cuisine American
            Servings 20 nests
            Calories

            Ingredients
              

            • 20 oz melting wafers I used Ghirardelli
            • 14 oz sweet coconut flakes I used Baker's Sweetened Angel
            • 10 oz Cadbury Mini Eggs Easter Candy
            • 2 tbsp coconut oil or shortening
            • 2 cups water

            Instructions
             

            • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.
              Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.
              Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
            • Add coconut flakes and mix until evenly coated/blended.
            • Drop big tablespoons full of the coconut mix on a parchment paper or baking sheet. This should make ~20-21 nests. Watch video for reference.
            • Place 4 mini eggs on top of each coconut nest.
            • Place the coconut nests in the refrigerator. They will ready to eat in 30 minutes.
            • May be stored in an airtight container up to a week at room temperature.

            Enjoy!

              Video

              Keyword Chocolate nest, coconut chocolate nest, easter dessert, easter recipe, kid friendly recipe
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