Sticky Bun Dip

Another recipe from last weekend’s brunch, this one’s super easy and quick to throw together. It’s from Karo, and in my experience recipes directly from food companies are usually pretty foolproof, because they want you to have a good experience with their product. I’ve got a whole book of recipes from the back of packages, that a friend gave me years ago, that I should really dig out one of these days, but for now this one’s from Karo’s website.

IMG_3526Ingredients:

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup Karo® Dark Corn Syrup OR Karo® Light Corn Syrup (I used mostly light, as the bottle of dark was about empty)
  • 1/2 cup chopped pecans, toasted (I left these out. I will always leave nuts out.)

Preheat your oven to 350 degrees.

Beat together the cream cheese, powdered sugar, vanilla until smooth and creamy. Spread in an 8X8″ baking dish and set aside.

IMG_3521Combine the butter, brown sugar, and corn syrup in a small saucepan over medium heat. Cook, stirring constantly, until the butter melts and the mixture comes to a boil.

IMG_3522Boil for 1 minute, the remove from the heat and stir in the pecans. (Or don’t.) Pour the brown sugar mixture over the cream cheese mixture.

IMG_3523Bake for 20 minutes, until bubbly, then remove from the oven and let rest 10 minutes.

IMG_3524Serve with cookies, graham crackers, and/or apple or pear slices for dipping.

IMG_3529

Not the most appealing colors, admittedly, but it tastes good!

It is, as you might expect, sweet, and pretty delicious!

Sticky Bun Dip

From Karo Syrup.

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup Karo® Dark Corn Syrup OR Karo® Light Corn Syrup
  • 1/2 cup chopped pecans, toasted

Preheat oven to 350 degrees.

Beat together the cream cheese, powdered sugar, vanilla until smooth and creamy. Spread in an 8X8″ baking dish and set aside.

Combine the butter, brown sugar, and corn syrup in a small saucepan over medium heat. Cook, stirring constantly, until the butter melts and the mixture comes to a boil. Boil for 1 minute, the remove from the heat and stir in the pecans. Pour the brown sugar mixture over the cream cheese mixture. Bake for 20 minutes, until bubbly, then remove from the oven and let rest 10 minutes.

Serve with cookies, graham crackers, and/or apple or pear slices for dipping.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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