Ooey, Gooeys

We all love them - ooey, gooey and delicious!

Enjoy!

Dulce de Leche Cheesecake

If you can’t find dulce de leche at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing.

Or make your own -

Dulce de Leche

1 gallon milk
1 vanilla bean
4 1/2 cups white sugar
1 teaspoon baking soda 

This is a typical sweet from Argentina. You can eat it alone, use it to fill cakes, or serve over bananas, ice-cream or any other dessert!"

1 gallon milk
1 vanilla bean
4 1/2 cups white sugar
1 teaspoon baking soda


In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.





1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 can (13.4 ounces) dulce de leche
TOPPINGS:
1 cup (6 ounces) semisweet chocolate chips
1-1/2 teaspoons chili powder
1/2 cup dulce de leche
3 tablespoons hot water



Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.

Frosted Turtle Brownies

1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup baking cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
TOPPING:
3 cups confectioners' sugar
3/4 cup baking cocoa
1/2 cup butter, melted
1/3 cup 2% milk
3/4 teaspoon vanilla extract
1 cup chopped pecans, toasted
12 caramels
1 tablespoon heavy whipping cream


In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture.
Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate for at least 1 hour.
In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies. Yield: 2 dozen.

Caramel Heavenlies

12 whole graham crackers
2 cups miniature marshmallows
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut


Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.
In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla.
Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake 14-16 minutes or until browned. Cool completely in pan on a wire rack.
Using foil, lift cookies out of pan. Cut into triangles; discard foil. Yield: about 6 dozen.

Apple Pie a la Mode - a contest winner
A combination of apple pie filling and butter pecan ice cream with caramel topping and chopped nuts.

1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened if necessary
1 jar (12 ounces) hot caramel ice cream topping
1/4 cup chopped pecans, toasted


Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm.
Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans. Yield: 8 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Apple Pie a la Mode - a contest winner
A combination of apple pie filling and butter pecan ice cream with caramel topping and chopped nuts.

1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened if necessary
1 jar (12 ounces) hot caramel ice cream topping
1/4 cup chopped pecans, toasted


Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm.
Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans. Yield: 8 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Salted Cashew & Caramel Chews

3/4 cup unsalted butter, softened
1-1/2 cups packed brown sugar
2 large eggs
1/4 cup hot caramel ice cream topping
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
3/4 cup plus 1/2 cup lightly salted cashew pieces, divided



Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews.
Drop dough by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 10-12 minutes or until edges are firm. Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set. Yield: about 3 dozen.

Salted Caramel Cappuccino Cheesecake

1 package (9 ounces) chocolate wafers
1 cup (6 ounces) semisweet chocolate chips
1/2 cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1/2 cup sour cream
1/4 cup Kahlua (coffee liqueur)
2 tablespoons all-purpose flour
2 tablespoons instant espresso powder
4 large eggs, lightly beaten
TOPPING:
1/2 cup hot caramel ice cream topping
1/2 teaspoon coarse sea salt


Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place the first five ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up sides of prepared pan.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving. Yield: 12 servings.

Salted Caramel Cappuccino Cheesecake

1 package (9 ounces) chocolate wafers
1 cup (6 ounces) semisweet chocolate chips
1/2 cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1/2 cup sour cream
1/4 cup Kahlua (coffee liqueur)
2 tablespoons all-purpose flour
2 tablespoons instant espresso powder
4 large eggs, lightly beaten
TOPPING:
1/2 cup hot caramel ice cream topping
1/2 teaspoon coarse sea salt


Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place the first five ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up sides of prepared pan.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving. Yield: 12 servings.

Caramel Nut Bars

1 cup quick-cooking oats
1 cup packed brown sugar
1 cup all-purpose flour
3/4 cup butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (14 ounces) caramels
1/3 cup milk
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts



In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13-in. x 9-in. baking pan (do not press).
Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted.
Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for 10 minutes. Cool on a wire rack. Refrigerate until set. Yield: 3 dozen.

Caramel Nut Bars

1 cup quick-cooking oats
1 cup packed brown sugar
1 cup all-purpose flour
3/4 cup butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (14 ounces) caramels
1/3 cup milk
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts



In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13-in. x 9-in. baking pan (do not press).
Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted.
Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for 10 minutes. Cool on a wire rack. Refrigerate until set. Yield: 3 dozen.

Contest-Winning Caramel Apple Crisp

3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter, cubed
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided



Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top.
Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12 servings.

Turtle Tart with Caramel Sauce

2 cups pecan halves, toasted
1/2 cup sugar
2 tablespoons butter, melted
FILLING:
2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups heavy whipping cream
1/2 cup finely chopped pecans, toasted
CARAMEL SAUCE:
1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream


Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack.
For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes.
Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours.
For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart. Yield: 12 servings.

Salted Peanut Rolls

1 jar (7 ounces) marshmallow creme
2 to 2-1/4 cups confectioners' sugar, divided
1 package (14 ounces) caramels
2 tablespoons water
4 cups salted peanuts, chopped
2 cups (12 ounces) semisweet chocolate chips
2 teaspoons shortening



Line two 15x10x1-in. pans with waxed paper. In a large bowl, beat marshmallow creme and 1 cup confectioners' sugar until blended. Knead in enough remaining confectioners' sugar until mixture is smooth and easy to handle.
Divide mixture into four portions. Roll each portion into 1/2-in.-thick logs. Cut crosswise into 1-1/2-in. pieces; place on one prepared pan. Freeze 15 minutes or until firm. Meanwhile, heat caramels and water over low heat until melted, stirring occasionally. Working with one-fourth of the logs at a time, dip in melted caramel; roll in peanuts. Place on remaining prepared pan. Repeat with remaining logs; freeze coated logs until set.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip bottom of rolls into melted chocolate; allow excess to drip off. Return to prepared pans. Refrigerate until set. Store between layers of waxed paper in an airtight container at room temperature. Yield: about 5 dozen.

Caramel Apple Cheesecake

1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 package (14 ounces) caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour, divided
2 eggs, lightly beaten
1-1/2 cups chopped peeled apples
1/2 teaspoon ground cinnamon



Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.
In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.
Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Caramel Pecan Shortbread

3/4 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
28 caramels
6 tablespoons evaporated milk
2 tablespoons butter
1/2 cup confectioners' sugar
3/4 cup finely chopped pecans
ICING:
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons evaporated milk
2 tablespoons butter
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves



In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2-in. x 1-in. strips. Place 1 in. apart on greased baking sheets.
Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie.
For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes.
Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container. Yield: about 4 dozen.

Simple Turtle Cheesecake

1 frozen New York-style cheesecake (30 ounces), thawed
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream, divided
3 tablespoons chopped pecans, toasted
1/4 cup butter, cubed
1/2 cup plus 2 tablespoons packed brown sugar
1 tablespoon light corn syrup



Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set.
In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake. Yield: 8 servings.

Apple Dumplings with Sauce

3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/3 cup cold water
8 medium tart apples, peeled and cored
8 teaspoons butter
9 teaspoons cinnamon-sugar, divided
SAUCE:
1-1/2 cups packed brown sugar
1 cup water
1/2 cup butter, cubed



In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into eight portions. Cover and refrigerate at least 30 minutes or until easy to handle.
Preheat oven to 350°. Roll each portion of dough between two lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.
Gently bring up corners of pastry to each center; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon-sugar.
In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples.
Bake 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm. Yield: 8 servings.

Caramel Pretzel Bites

2 teaspoons butter, softened
4 cups pretzel sticks
2-1/2 cups pecan halves, toasted
2-1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon plus 1 teaspoon shortening, divided
1/3 cup white baking chips


Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces. Yield: 6 dozen.

Caramel Pretzel Bites

2 teaspoons butter, softened
4 cups pretzel sticks
2-1/2 cups pecan halves, toasted
2-1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon plus 1 teaspoon shortening, divided
1/3 cup white baking chips


Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces. Yield: 6 dozen.

Caramel Chocolate Trifle

1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips


Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions.
Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. Yield: 16 servings.