Caramel Crunch Cookies Recipes Recipe For Hand

CARAMEL CRUNCH

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

TOFFEE CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

CARAMEL CRUNCH CAKE

Steps:

• In a large mixing bowl, beat the cake mix, water and egg whites until blended.
• Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack.
• With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.
• Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.
• Spread with whipped topping; sprinkle with remaining candy bars.
• Refrigerate until serving.

CARAMEL MACADAMIA NUT CRUNCH

Steps:

• 1. Preheat the oven to 325°F. Grease a baking sheet, preferably rimmed.
• 2. In a medium saucepan, combine sugar and 1/2 cup of water. Heat over medium heat until mixture begins to simmer, about 3 minutes. Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan. Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes. Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir. Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated.
• 3. Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly. Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes. Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand.
• 4. Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• 5. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

CARAMEL COOKIE CRUNCH CHEX® MIX

Steps:

• In large microwaveable bowl, measure cereals and popcorn. Line cookie sheet with waxed paper or foil.
• In 2-cup microwavable measuring cup, microwave butter on High 30 seconds, or until melted. Stir in brown sugar, syrup and condensed milk. Microwave on High 30 seconds or until mixture is boiling; stir and pour over cereal-popcorn mixture.
• Microwave on High 3 minutes, stirring every minute. Spread on waxed paper. Cool 5 minutes. Store in airtight container.