Caramel Delights Recipe 455

CARAMEL PECAN DELIGHT

Steps:

• In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a small bowl, whisk milk and dry pudding mix for 2 minutes. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. , Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.

HOMEMADE SAMOAS (AKA CARAMEL DELIGHTS)

Steps:

• 1. Preheat Oven to 350 degrees
• 2. In a large mixing bowl, cream together butter and sugar.
• 3. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it's possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
• 4. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
• 5. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
• 6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
• 7. DIRECTIONS FOR TOPPING
• 8. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
• 9. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
• 10. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

CARAMEL DELIGHT

Steps:

• Coat the rim of two chilled martini glasses with caramel dip into cinnamon and sugar mixture then drizzle the caramel and chocolate inside the glass.
• In a shaker add the first 3 ingredients with a 12 of ice cubes. Give a really good shake.
• Pour into prepared glasses with or without ice.
• Enjoy!

CHOCOLATE CARAMEL DELIGHTS

Steps:

• In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and beat well.
• Separate egg, setting the egg white aside to use in step 4. Beat in egg yolk, milk and vanilla. In another bowl, stir together the flour, cocoa powder and salt. Add flour mixture to butter mixture and beat until well combined. Chill the cookie dough in plastic wrap for 2 hours or until easy to handle.
• In a small saucepan, heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
• Shape the dough into 1-inch balls. Slightly beat reserved white. Roll the balls in egg white, then in nuts to coat. Place 1 inch apart on a lightly greased cookie sheet. Using your thumb, make an indentation in center of each cookie.
• Bake in a 350 degree F oven about 10 minutes or until edges are firm. Spoon some melted caramel mixture into indentation of each cookie. Transfer cookies to wire rack to cool. (If necessary, reheat caramel mixture to keep it spoonable.)
• In another saucepan, heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Transfer the chocolate mixture to a self-sealing plastic bag. Close bag and cut a small hole in one corner of it. Drizzle cookies with chocolate mixture. Let stand until chocolate is set. Makes 36 cookies.
• Makes 36 cookies.
• Prep: 30 minutes.
• Chill: 2 hours.
• Bake: 10 minutes per batch.

ALMOST CARAMEL DE LITE BARS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan.
• Combine the cake mix and the melted butter in a large mixing bowl. Mix until evenly moistened, then press into the prepared pan. Layer chocolate chips, butterscotch chips, miniature marshmallows, and coconut over the cake mix crust. Pour the condensed milk over the layers.
• Bake 30 minutes or until golden brown. Let cool before cutting into bars.