Salted Nut Caramel Pie

By Hklbrries

From Lesley Parker of Spokane, first place, Karo Perfect Pie Contest, Spokane Interstate Fair, 2011

******************************************************************************************
The Spokane County Interstate Fair has announced winners of the special recipe contests.

Judges picked Meleah MeltingTallow’s Chocolate Mint Fantasy Cake for the top prize in the Ghirardelli Chocolate Championship. The rich, chocolate cake is topped with mint-infused buttercream and ganache. It’s the first time MeltingTallow, of Medical Lake, has ever competed in a fair or cooking contest, according to a news release. She received a $150 prize.

Lesley Parker, of Spokane, won first place in the Karo Perfect Pie contest with a Salted Nut Caramel Pie, a recipe inspired by her favorite candy bar. The home economics teacher won the $150 first prize.

Kathy White won the Fleischmann’s Yeast “Bake for the Cure” contest with Oatmeal Bread. White, of Spokane, said she was inspired by the farm breads and molasses breads served at restaurants. She won $100 in the competition, which is held at 52 fairs across the country and helps to raise awareness of breast cancer.

Twelve year old Jeanna Wagner, of Newman Lake, was also a winner in the Fleishmann’s Yeast “Bake for the Cure” contest with her Honey Bread.

Wagner loves spending time in the kitchen with her family and took home $150 for her recipe.

The Spokane County Interstate Fair continues through Sunday at the Spokane County Fair and Expo Center. There is more information online at www.spokanecounty.org/ fair/sif/.

Other recipes in collection: Chocolate Mint Fantasy Cake, Oatmeal Bread, Honey Bread.

Ingredients

• 1 package refrigerated peanut butter cookie dough
• 1 (14 ounce) can sweetened condensed milk
• 2 (8 ounce) packages cream cheese, softened
• 1/3 cup white Karo corn syrup
• 1 teaspoon vanilla
• 1 (8 ounce) container nondairy whipped topping
• 1/2 cup salted, roasted peanuts, roughly chopped
• 1/4 cup caramel ice cream topping for garnish

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 F. Press peanut butter cookie dough into a large pie plate. Crimp edges. Bake approximately 20-25 minutes or until crust begins to brown. Cool.

Cook sweetened condensed milk on medium heat, stirring constantly, until milk turns golden. Pour into cooled crust. Sprinkle peanuts over the caramel. Beat cream cheese, Karo syrup and vanilla until light and fluffy. Fold whipped topping into cream cheese mixture. Spoon over caramel layer.

Finish pie by lightly drizzling caramel topping over top and garnish with a few peanuts.