Caramel Date Fingers Recipes

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CARAMEL DATE PINWHEELS



Caramel Date Pinwheels image

When I want to make a cookie with fruit in it, this recipe is my first choice. It turns out well each time and has earned plenty of praise, including ribbons at our state fair.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 7-8 dozen.

Number Of Ingredients 13

2/3 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
1 package (8 ounces) chopped dates
1/2 cup water
1/3 cup sugar
1/2 cup finely chopped walnuts
2 tablespoons chopped red candied cherries

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for at least 2 hours or until easy to handle. , Meanwhile, in a large saucepan, combine the dates, water and sugar. Cook and stir over medium heat until thickened, about 5 minutes. Stir in walnuts and cherries. Cool completely. , Divide dough in half; roll one portion between two sheets of waxed paper into a 12-in. x 10-in. rectangle. Spread with half of the filling. Roll up into a tight jelly roll, starting with a long side; wrap in plastic. Repeat with remaining dough and filling. Cover and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices with a sharp knife; place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL DATE FINGERS



Caramel Date Fingers image

Make and share this Caramel Date Fingers recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Dessert

Time 45m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 10

1 cup plain flour
1 teaspoon baking powder
1 cup brown sugar, firmly packed
1 cup desiccated coconut
125 g butter, melted
14 ounces Nestle sweetened condensed milk
30 g butter, softened
1 cup dates, chopped
2 tablespoons golden syrup or 2 tablespoons maple syrup
1/3 cup pistachio nut, chopped

Steps:

  • Combine flour, baking powder, sugar and coconut in a large bowl. Stir in melted butter and mix well. Press into the base of a greased and lined 20cm × 30cm baking tin. Cook in a preheated 180 °C oven for 15 minutes or until firm.
  • To prepare the topping, place the NESTLÉ Sweetened Condensed Milk , butter, dates and golden syrup in a small heavy based saucepan. Cook gently, stirring constantly until mixture turns golden brown.
  • Spread topping over base, sprinkle over pistachio nuts and return the baking tin to the oven for a further 10 minutes, until golden. Cool in the tin before cutting into fingers.

Nutrition Facts : Calories 268.8, Fat 11.3, SaturatedFat 7, Cholesterol 26, Sodium 128.2, Carbohydrate 40.5, Fiber 1.5, Sugar 31.7, Protein 3.4

CHOCOLATE CARAMEL FINGERS



Chocolate Caramel Fingers image

Make and share this Chocolate Caramel Fingers recipe from Food.com.

Provided by bert2421

Categories     Dessert

Time 45m

Yield 36 serving(s)

Number Of Ingredients 9

1 cup butter
1/2 cup sugar
2 cups flour
1 cup butter
1/2 cup sugar
1/4 cup golden syrup or 1/4 cup corn syrup
1 can Eagle Brand Condensed Milk
1 cup chocolate chips
2 -3 tablespoons butter

Steps:

  • Prepare first 3 ingredients like pastry.
  • Press into 9x13 pan.
  • Bake 25-30 minutes at 350 until golden brown.
  • Melt butter in a saucepan and add other ingredients.
  • Stir vigorously on med-high heat.
  • Bring to a boil.
  • Stir for 3-5 minutes.
  • It will thicken and turn colour.
  • Cool slightly in pot.
  • Pour over pastry and cool til firm.
  • Topping: Melt choc chips and butter and spread over filling.
  • Cut into squares or long fingers.

Nutrition Facts : Calories 219.6, Fat 13.6, SaturatedFat 8.5, Cholesterol 33.9, Sodium 98.2, Carbohydrate 23.7, Fiber 0.5, Sugar 16.8, Protein 2.2

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