Chocolate Caramel Delights Recipes

DEEP DARK CHOCOLATE CARAMELS

Steps:

• Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
• Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage), about 60 minutes, keeping mixture at a low boil.
• Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving.
• To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.

FANTASY CHOCOLATE-CARAMEL DELIGHTS

Steps:

• In a large mixing bowl cream butter and sugar.
• Separate egg, reserve white for later use add yolk to creamed mixture.
• Add milk and vanilla to creamed mixture, mixing well after each addition.
• In a separate bowl combine dry ingredients and whisk to combine.
• Combine creamed and dry mixtures with electric mixer; beat until well combined.
• Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with.
• Preheat oven to 350°F.
• In a small sauce pan melt caramels into whipping cream over low heat.
• Stir until mixture is smooth; set aside.
• Slightly beat reserved egg white.
• Shape dough into 1-inch balls.
• Roll balls in egg white then in pecans.
• Place balls one inch apart on cookie sheet sprayed with vegetable oil spray.
• Using your thumb, make an indentation in each cookie.
• Bake for 10 minutes or until edges of cookies are firm.
• Spoon caramel into indentation.
• Move cookies to wire racks to cool.
• Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag.
• When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies.
• Let cookies stand until chocolate and caramel are set.
• Prep time does not include chilling time.

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.

CHOCOLATE DELIGHTS

Steps:

• Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
• Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
• Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.

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.