Caramel Bananas With Espresso Chocolate On Sweet Crackers Recipes

CARAMEL BANANAS WITH ESPRESSO CHOCOLATE ON WALKERS SHORTBREAD

Steps:

• Lay the shortbread cookies out on a utility platter.
• Heat the caramel topping in a small saucepan so that it is viscous and spoon some on each cookie.
• Place the brandy and bananas in a saute pan and light the brandy to flambe the bananas.
• When the brandy has burnt off, place a banana piece on top of the caramel on each cookie.
• Temper the chocolate by placing half the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double boiler fashion.
• Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until those chocolate pieces are just melted (about 90 to 100 degrees F on the candy thermometer).
• Pour the just-melted chocolate into the other bowl with the unmelted chocolate, stir to combine, and return all of the chocolate to the double boiler and heat to about 105 degrees F.
• Remove from the heat and immediately whisk in the ground espresso.
• Work quickly to spoon the espresso chocolate over the caramel coated bananas, and sprinkle each with a teaspoon of shredded coconut before the chocolate hardens.
• Allow chocolate to harden, remove carefully from the utility platter using a thin bladed spatula, and serve.

ESPRESSO CARAMEL BARS

Steps:

• For the crust:
• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
• For the caramel:
• While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
• For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
• Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.

WARM CARAMEL BANANAS

Steps:

• In large skillet, melt butter on medium heat.
• Add sugar; cook until melted, stirring frequently.
• Reduce heat to low.
• Gradually add sour cream; cook 1 minute.
• Cut bananas in half lengthwise and crosswise, creating 4 half slices.
• Add banana slices, cut side down, and peanuts to skillet.
• Cook 1 minute, or until bananas are evenly coated and tender, basting occasionally with sauce.
• Spoon bananas into 4 dessert dishes, and spoon sauce over.
• Place unwrapped chocolate square in microwaveable bowl.
• Cook on HIGH for 2 minutes, stirring after 1 minute.
• Stir until completely melted and drizzle over bananas.
• Finish with a dollop of whipped topping.
• Serve immediately.

CHOCOLATE-BANANA PUDDING DESSERT

Steps:

• Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
• Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
• Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.

ESPRESSO CARAMELS

Steps:

• Place the nuts in a medium sized, glass or ceramic mixing bowl.
• In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.
• Pour the caramel over the nuts and stir until all the nuts are well coated. Place the bowl in the refrigerator for 10 or 15 minutes to allow the caramel to thicken before you attempt to shape it. It is easier to handle this way - not as much spread. Stir one last time and drop by tablespoonful onto a prepared baking sheet (Silpat, parchment-lined, or oiled). Alternately, skip the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces. Wrap & twist in parchment paper.
• In either case keep the caramels in a cool place (or refrigerate) until completely set.

BANANAS IN CARAMEL SAUCE

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

CARAMEL BANANA CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
• Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
• Remove from heat and cool.
• Spread half of the banana mixture on half of one crepe.
• Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
• Repeat with the other crepe.
• Serve with whipped cream and a drizzle of caramel sauce.
• Enjoy!

WARM CARAMEL BANANAS

Steps:

• Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Gradually mix in sour cream; cook on low heat 1 min.
• Cut bananas lengthwise, then crosswise in half. Add, cut sides down, to skillet; cook 1 min., basting occasionally with sauce from bottom of skillet. Stir in nuts.
• Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle with chocolate; top with COOL WHIP.

CARAMEL-BANANA ROLL-UPS

Steps:

• Heat oven to 450°F. Grease cookie sheet.
• Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.
• Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.
• Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.