Homemade Milky Ways

"Lacey Klemm has made quite possibly the greatest dessert in her life, the Homemade Milky Way. It is addicting and i dare say, better than a real Milky Way." posted on Facebook by Will Klemm.

This is high praise coming from my loving hubby. He is correct in saying that these chocolate confections are addicting and better than the real Milky Ways.

My mom's favorite candy bar was the Milky Way. I have been wanting to find/create a homemade version for awhile. I just wish I would have thought about this before she passed away. She would have loved these.

I decided not to dip these fully because I was being lazy. No one missed them being fully dipped in chocolate. You can get away with not dipping if you don't want to. I highly recommend that you make these. Run, don't walk to your nearest grocery store!

Homemade Milky Way

adapted from Tasty Kitchen

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2 bags (12 Oz. Size) Milk Chocolate Chips

1 container (7 Oz.) Marshmallow Fluff

6 Tablespoons Evaporated Milk, Divided

1 bag (14 Oz. Bag) Caramels, wrappers removed, or Caramel Bits

Place the chocolate chips in a microwave safe bowl. Microwave for about 45 seconds. Stir to completely melt all the chocolate. If you need to microwave further, do so for very short periods; you do not want the chocolate to burn. Stir in the marshmallow fluff and half of the evaporated milk.

Pour this into an 8×8 pan that has been lined with foil or wax paper and sprayed with non-stick spray. Smooth the top. Place this in the fridge to harden while you work on the next step. My 8x8 was being used for lasagna so I just used a cookie sheet and spread the marshmallow mixture out not too thick and not too thin.

Put the caramels and the rest of the evaporated milk in a bowl, and microwave until they are melted. Start with 45 seconds, and then stir. If needed, heat for longer, checking every 15 seconds. Once nice and smooth, pour and spread this over the chocolate mixture. Refrigerate for at least 4 hours.

If you are going to fully dip your Milky Ways:

Once firm, remove from the pan and cut into desired size pieces. Melt the remaining bag of chocolate chips in a microwave safe bowl in 45 second intervals. Once the chocolate is melted and smooth, start your dipping! Set the coated caramels on a baking sheet and then place it in the fridge or freezer to harden. Enjoy!

If you are being lazy like me:

Melt the remaining bag of chocolate chips in a microwave safe bowl in 45 second intervals. Once the chocolate is melted and smooth pour the chocolate over the caramel layer and place back in fridge to harden. Once chocolate is set cut the Milky Ways into desired size pieces. Enjoy!

Caramel Chocolate Chip Cookie Dough Cheesecakes

For my friend Kris's wedding I'm going to be making cheesecakes. So a week or so ago I decided to try out a couple different recipes. The cheesecake with the strawberry on it is white chocolate strawberry but I wasn't happy with the end result and won't be posting a recipe until I have perfected it. It tasted good, it just wasn't what I had imagined. But the cookie dough ones were awesome. So so so so sooooooooo goooooood!!!!! These babies are sinful good.




Caramel Chocolate Chip Cookie Dough Cheesecakes
adapted from My Kitchen Cafe

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For the Crust:

2 sleeves cinnamon graham crackers, finely crushed
1/2 stick of butter, melted

For the Filling:

4 (8 oz) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tbsp. Flour
1 Tbsp. Vanilla
4 eggs

For the Cookie Dough:

1/4 cup butter, softened
1/4 cup caramel topping
1/2 cup sugar
1/2 cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 cups mini chocolate chips

For the cookie dough: In a medium bowl, combine the butter, caramel, and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and 1 cup chocolate chips. The dough will be fairly soft. Using a small cookie scoop, scoop out the cookie dough and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.

Prepare the crust by mixing the graham crackers and the butter in a bowl. On a cookie sheet place 18 to 20 jumbo foil cupcake liners. Place about two tablespoons of crust mix in each cup and press down over the bottom and a little bit up the sides. Set aside.

For the filling:

Pre-heat oven to 325 degrees.

Beat the cream cheese and sugar until blended. Add the sour cream, vanilla, and flour; mix well. Add eggs one at a time until fully incorporated.

Take out the cookie dough balls and get ready to assemble the cheesecakes. Place a couple tablespoons of cheesecake batter into each foil cup. Place two cookie dough balls on top of the batter. Sprinkle the remaining 1 cup of mini chips evenly between the foil cups . Fill each cup almost to the top with remaining cheesecake batter. Break up the remaining cookie dough balls into small pieces and evenly distribute between the cheesecakes.

Bake for 20 minutes or until the centers are almost set. Let cool and drizzle with caramel and melted chocolate.

Sit back with one of these babies and a tall glass of milk and enjoy every sinful, delicious bite.


This is what the inside of the cheesecake looks like. These are making me drool.

Twix Ice Cream Cake

I have now made two recipes off of Life as a Lofthouse's blog and both have been excellent. It was my cousin Kim's birthday on Monday and I wanted to make her a sweet treat. When I saw this recipe a while back I knew I would have to try it. It has caramel in it and I love caramel. I think I could eat caramel on almost anything, almost. My only complaint is that I think it needs more ice cream. And that could be because I doubled the cookie recipe. I couldn't find my 8x8 pan and I knew spreading a single recipe out in a 9x13 it would have been to thin. So I doubled it. I didn't have to use all the cookie and I didn't but I used most of it. The cookie part tastes like a brown sugar, sugar cookie. It was really good. Kim enjoyed it and that was my goal. I didn't get a picture before we tore into it but I think the picture shows all it's ooey gooey goodness.


Twix Ice Cream Cake
as seen on Life as a Lofthouse

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1 quart vanilla ice cream, slightly softened (I would buy two next time, but I like a lot of ice cream)
1 16 oz jar caramel ice cream topping
1 cup milk chocolate chips

Cookie Recipe (Reflects the doubling I did, if you know where your 8x8 pan is half the recipe)

1 cup butter, softened
4 tablespoons sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon vanilla


I knew I was going to be making this as soon as I got home from the store so I grabbed the ice cream first to let it soften while I shopped. The ice cream was ready to go when I got home. Spread the ice cream in a 9x13 pan, cover and put in the freezer to harden for about 2 hours. While the ice cream is chilling start making the cookie topping. Pre-heat the oven to 350 degrees. Cream together the butter and sugars in a bowl. Add the flour and vanilla, mix until incorporated. Spread in a foil lined 9x13 pan, bake for 15 minutes or until golden brown.

When the cookie is completely cool pull out the pan with the ice cream. Pour the caramel over the ice cream. Break the cookie into pieces and sprinkle evenly over the caramel. I didn't use all the cookie since I doubled the recipe but I did use most of it. What you don't use, eat. The cookie is very good by itself.

In a microwave safe bowl place the chocolate chips and melt in the microwave in 30 second intervals, stir after each interval, until completely melted. Once melted drizzle over the cookie layer. Cover and freeze until ready to serve. You can cut into nice squares or just dig in like we did. Whatever way you choose will be the right way. Enjoy!

Vanilla Caramel Fudge

I was naughty. I made a great WW cake and then had to make fudge. I gave most of it away. That's good right? My favorite fudge is vanilla caramel that has pecans in it. I didn't have any pecans or they would have been in this fudge. And it would have been even better. It was pretty good without.




Vanilla Caramel Fudge
a Lacey Original

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1 package caramel bits or squares
2 tablespoons heavy cream
1 package white chocolate chips
1 can sweetened condensed milk
4 tablespoons unsalted butter

In a heavy bottom sauce pan melt the caramel bits and heavy cream together until smooth. Pour the caramel into a greased round pie plate or 8X8 square pan. Put in the fridge to cool.

To make the fudge you want to do a double boiler. Heat water in a stock pot until barely simmering. Put the chocolate chips, condensed milk, and butter into a heat proof bowl. Place the bowl over the stock pot. Stir the mixture to help it melt together. Once all melted and incorporated pour over the caramel. Place in the fridge to chill.

I had no problem getting the fudge out of the pan because it slid right out in one piece but I had a hard time cutting it. I had to let it warm up a little and then cut it with kitchen scissors.

Caramel Chocolate Cookies

I love these cookies so I figured I would start with them. I am a huge fan of caramel and chocolate chip cookie dough. One of my favorite treats is to get a concrete mixer from Culver's with caramel and chocolate chip cookie dough mixed in. I knew I wanted to make something like that and starting with Hershey's chocolate chip cookie recipe I made some additions and subtractions to make this yummy cookie.

The first time I made this recipe I omitted one stick of butter for the caramel and didn't add any more flour than what the recipe called for. After baking them 8 minutes I discovered that they had spread out paper thin. While still tasty that was not what I was going for. So I added more flour to the dough and that stopped the cookies from spreading so much. I have also made these cookies with chocolate covered cookie dough bites that you can buy in the store. I then omitted some of the chocolate chips. They ended up being really good.

I favor milk chocolate chips in this recipe but I have made these cookies using white, dark, and semi-sweet chocolate chips, and all work well. The secret ingredient is caramel ice cream topping. To make these cookies over the top add a Hershey caramel kiss to each right when they come out of the oven. My husband, Will, calls them addictive and a co-worker of mine said they were sinful. She said it wasn't a compliment, but I totally take it as one. Sinful is good in my book when it comes to sweet treats. Now on to the recipe.

Caramel Chocolate Cookies
adapted from the recipe on the back of the Hershey's chocolate chip bag

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1 stick butter, softened
1/2 cup caramel ice cream topping
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (any flavor is good)
Hershey caramel kisses, optional

1. Pre-heat oven to 350 degrees.

2. In a mixing bowl cream together the butter, caramel, sugar, brown sugar, and vanilla. Add eggs, beat well. In a separate bowl mix together the flour, baking soda, and salt. Gradually add the flour mixture into the butter mixture until fully incorporated. Stir in chocolate chips. Drop by teaspoons or by cookie scoop unto a ungreased baking pan.

3. Bake for 8 to 10 minutes or until golden brown. If using caramel kisses place one on top of each cookie. Cool slightly and remove from pan to a cookie rack or plate. If using teaspoon makes about 5 dozen. If using cookie scoop makes a little over 2 dozen.

Enjoy, and try not to eat all of them in one sitting.