Chocolate Caramel Breads Recipes

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CHOCOLATE CARAMELS



Chocolate Caramels image

When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/4 pounds.

Number Of Ingredients 5

1 teaspoon butter, softened
1 cup sugar
3/4 cup light corn syrup
2 ounces unsweetened chocolate, chopped
1-1/2 cups heavy whipping cream, divided

Steps:

  • Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE CARAMEL BARS



CHOCOLATE CARAMEL BARS image

Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate.

Provided by Jessica & Nellie

Time 25m

Number Of Ingredients 4

1 cup all-purpose flour
1/2 cup + 1/4 cup brown sugar
1/4 cup + 1/3 cup salted butter
1/2 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 350 degrees F. Spray an 8x8 glass pan with non-stick spray.
  • In a medium bowl, combine flour, 1/2 cup brown sugar and 1/4 cup butter. Use 2 forks or a pastry cutter to combine, until mixture is crumbly. Press into bottom of 8x8 pan.
  • In a small saucepan over medium heat, melt remaining 1/3 cup butter. Add in 1/4 cup brown sugar and stir. Bring to a boil, then boil for 1 minute. Remove from heat and pour over crust.
  • Bake for 15 minutes. (Do not over bake or you will have toffee bars! ;)
  • Remove from oven. Sprinkle chocolate chips on top of caramel and swirl gently with a knife. Let cool completely. Cut into bars and ENJOY!!

CARAMEL CHOCOLATE SHORTBREADS



Caramel Chocolate Shortbreads image

Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy -- they melt right into the cookie.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 pieces

Number Of Ingredients 9

3/4 cup sweetened shredded coconut
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
3/4 cup confectioners' sugar
2 cups all-purpose flour, plus more for dusting (see Cook's Note)
One 11-ounce bag caramels, pieces unwrapped
Nonstick cooking spray, for spraying the spoon
1 cup mini semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
  • Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
  • Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
  • Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
  • Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.

CHOCOLATE CARAMEL CRISPY CAKES



Chocolate Caramel Crispy Cakes image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h25m

Yield approximately 40

Number Of Ingredients 4

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
Special equipment: approximately 40 mini muffin papers

Steps:

  • Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
  • Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

CHOCOLATE CARAMEL CAKE



Chocolate Caramel Cake image

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories     Desserts     Chocolate Dessert Recipes

Time 58m

Yield 10

Number Of Ingredients 17

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
  • Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
  • Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
  • Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
  • Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g

CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING



Chocolate & salted caramel waffle bread & butter pudding image

Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!

Provided by Cassie Best

Categories     Dessert

Time 50m

Number Of Ingredients 11

150g dark chocolate (at least 70% cocoa solids)
300ml double cream
200ml milk
50g butter
1 tbsp caster sugar
pinch of ground cinnamon
1 tsp vanilla extract
200g canned caramel or dulce de leche
10 cooked waffles (we used toaster waffles)
4 medium egg yolks, beaten (freeze the whites for another recipe)
icing sugar, for dusting (optional)

Steps:

  • Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
  • Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
  • Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
  • Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.

Nutrition Facts : Calories 718 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

CHOCOLATE CARAMEL BROWNIES RECIPE



Chocolate Caramel Brownies Recipe image

Chocolate Caramel Brownies are so yummy and easy to make. They are covered in creamy caramel.

Provided by Contributor

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 cup butter
12 ounces bitter sweet chocolate chips (or semi sweet, coarsely chopped)
1 ½ cups sugar
4 eggs
1 Tablespoon vanilla
1 ¼ cup flour
½ teaspoon salt
1 ½ cup pecans (chopped (optional))
1 cup semi sweet chocolate chips
14 ounces caramels (unwrapped)
¼ cup heavy cream

Steps:

  • Preheat the oven to 350.
  • Spray a 9×13-inch baking pan generously with Pam or for easy cleanup line pan with foil and grease the foil really well with butter or non stick cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
  • Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
  • Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. While they are baking, make the caramel filling.
  • Meanwhile, while the brownies are cooking, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
  • To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer.
  • Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
  • Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for an additional 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
  • Slice the brownies and lift from the pan with a spatula, or lift using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

Nutrition Facts : Calories 386 kcal, Carbohydrate 43 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 53 mg, Sodium 184 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving

CARAMEL SHORTBREAD SQUARES



Caramel Shortbread Squares image

These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.

Provided by Julia

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 35m

Yield 40

Number Of Ingredients 8

⅔ cup butter, softened
¼ cup white sugar
1 ¼ cups all-purpose flour
½ cup butter
½ cup packed light brown sugar
2 tablespoons light corn syrup
½ cup sweetened condensed milk
1 ¼ cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 C).
  • In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
  • In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
  • Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 13.2 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.6 g, Sodium 44.5 mg, Sugar 9.3 g

CHOCOLATE CARAMEL BREAD PUDDING



Chocolate Caramel Bread Pudding image

This great recipe for chocolate caramel bread pudding is courtesy of Emily Luchetti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 7

6 large egg yolks
4 large eggs
1/4 teaspoon coarse salt
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups Chocolate Pound Cake, cut into 1/2-inch cubes

Steps:

  • Preheat oven to 325 degrees.
  • In a large bowl, lightly whisk together egg yolks, eggs, and salt; set aside.
  • In a large, nonreactive, heavy-bottomed saucepan combine sugar and 1/2 cup water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase heat to high and cook, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
  • Meanwhile, place cream in a small, nonreactive, heavy-bottomed saucepan. Place over medium heat and cook until small bubbles appear around the edges of the pan; immediately remove from heat.
  • Remove caramel from heat. When caramel has stopped bubbling, stir in about 1/4 cup of hot cream, taking care as caramel will begin to bubble up once cream is added. Continue adding the cream about 1/2 cup at a time, stirring, adding more cream when bubbles subside, until all cream has been used. Add milk and whisk to combine. Slowly whisk caramel mixture into reserved egg mixture.
  • Place chocolate cake pieces in a 9-by-13-inch baking dish. Pour caramel mixture evenly over cake.
  • Bake until a knife inserted into the center comes out almost completely clean, 30 to 40 minutes. Serve warm.

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From dessertfortwo.com


OLD-FASHIONED HOMEMADE CHOCOLATE CARAMEL CINNAMON ROLLS
Let sit for 8 to 10 minutes until foamy. Add egg, butter, and sugar to the bowl and stir to combine. Stir in salt and flour. Knead for 6 to 8 minutes on a lightly floured surface. The dough should feel smooth, not sticky. If it's sticky, keep adding small amounts of flour, 1 …
From melissaknorris.com


CARAMEL CROISSANT BREAD PUDDING - FIVEHEARTHOME
2015-02-02 To create this amazing bread pudding, all I did was tear about four stale croissants into rough pieces and place them in a buttered baking dish. Then I scrambled up a couple of eggs, stirred in a cup of my magical caramel sauce, and poured the mixture all over the waiting croissants. After allowing the croissants to soak in their caramel bath ...
From fivehearthome.com


CHOCOLATE CARAMEL CRACKER CANDY - GATHER FOR BREAD
2014-05-05 In a large microwave-safe bowl, microwave butter on high 1 minute, or until melted. Whisk in granulated sugar, brown sugar, vanilla, and vinegar until smooth. Microwave uncovered on high 6 minutes in 2-minute intervals, whisking thoroughly after each interval before returning to microwave. Microwave 1 to 2 minutes more or until dark amber (or ...
From gatherforbread.com


CARAMEL APPLE CROISSANT BREAD PUDDING - THERESCIPES.INFO
Caramel Apple Croissant Bread Pudding - The Midnight Baker trend bakeatmidnite.com. extra caramel sauce for drizzling Instructions Preheat oven to 350 degrees. Mix torn croissants with sliced apples Spread evenly across the bottom of a 11 x 7-inch baking pan In a small bowl, beat eggs.Whisk in the milk, cream and vanilla Place caramel sauce in a microwave-safe bowl and …
From therecipes.info


DELICIOUS CHOCOLATE QUICK BREAD - TOLL HOUSE®
Step 2. Combine flour, cocoa, salt, baking powder and baking soda in medium bowl. Beat 1/2 cup (1 stick) butter and sugar in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with buttermilk. Fold in 1/4 cup pecans. Pour into prepared pan.
From verybestbaking.com


CHOCOLATE CARAMEL COOKIE BARS SMALL BATCH | DESSERT FOR TWO
2020-12-14 Instructions. First, preheat the oven to 350. Line a 9x3x5” bread loaf pan with parchment paper in one direction (the 3” ends can be exposed). Slice the softened butter into 7 pieces, and add it to a small bowl. Add the powdered sugar, four and salt, and work it together using a large fork, a pastry blender or two knives.
From dessertfortwo.com


CHOCOLATE CARAMEL SLICE | MOST POPULAR RECIPE - BAKE PLAY SMILE
2019-09-23 Mix on 80 degrees, Speed 4, 8 minutes. Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden. Remove from the oven and set aside until cool then place in the fridge to cool completely. Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds.
From bakeplaysmile.com


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