Caramel Filled Biscuits Recipes

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CARAMEL FILLED CHOCOLATE COOKIES



Caramel Filled Chocolate Cookies image

Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.

Provided by Lisa

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 3h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

Steps:

  • Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
  • Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 253 calories, Carbohydrate 33.1 g, Cholesterol 36.6 mg, Fat 13 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 127.5 mg, Sugar 21.9 g

CARAMEL PULL-APART BISCUITS



Caramel Pull-Apart Biscuits image

Gooey, warm caramel biscuits can star at your next breakfast or brunch. It's easy when you start with refrigerated biscuits!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 4

2 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
1 cup packed brown sugar
1/2 cup whipping cream
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
  • In small bowl, mix remaining ingredients; pour over biscuits.
  • Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.

Nutrition Facts : Calories 295, Carbohydrate 45 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

CHOCOLATE COVERED CARAMELS



Chocolate Covered Caramels image

These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.

Provided by Cheryl Johnson

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h25m

Yield 64

Number Of Ingredients 7

1 cup butter
2 ¼ cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 pound milk chocolate
1 tablespoon butter

Steps:

  • Grease an 8 x 8 inch square pan.
  • In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
  • When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
  • Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  • Dip caramel squares in chocolate and place on wax paper to cool.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g

CARAMEL-FILLED CHOCOLATE COOKIES



Caramel-Filled Chocolate Cookies image

These yummy chocolate cookies have a tasty caramel surprise inside. With pecans on Top and a contrasting whit chocolate drizzle, they're almost too pretty to eat! -Deb Walsh, Cabery, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1-1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 ounces white baking chocolate, chopped

Steps:

  • In a large bowl, cream butter, 1 cup sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans., Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets., Bake at 375° for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. , In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over cookies.

Nutrition Facts : Calories 256 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 135mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

CARAMEL-FILLED BISCUITS



Caramel-filled biscuits image

Make and share this Caramel-filled biscuits recipe from Food.com.

Provided by Kate in Katoomba

Categories     Breads

Time 40m

Yield 25 serving(s)

Number Of Ingredients 8

250 g butter
1 cup icing sugar
1 1/2 cups plain flour
1 cup cornflour
1 egg
1 (400 g) can sweetened condensed milk
60 butter
2 tablespoons golden syrup

Steps:

  • Place the butter, icing sugar, flour, cornflour and egg in a food processor and process until a smooth dough forms.
  • Roll tablespoons of the mixture into balls and-place on lined baking trays.
  • Flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm.
  • Bake the biscuits in a preheated oven, 180C until lightly golden.
  • Cool on racks.
  • To make the filling, combine the condensed milk, butter and golden syrup in a heatproof bowl.
  • Place over a pan of boiling water and stir occasionally for 10-15 minutes until the caramel is thick.
  • Cool the caramel for 10 minutes, then spoon onto the flat side of half of the biscuits.
  • Top with the remaining biscuits and allow to cool and become firm.

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