Chocolate Caramel Smore Cups Annettes Recipes

CHOCOLATE CARAMEL COMMOTION BARS

Chocolate Caramel Commotion Bars image

Provided by Food Network

Categories dessert

Time 1h

Yield 3 dozen bars

Number Of Ingredients 13

Ingredients

Crisco® Original No-Stick Cooking Spray
3 cups semi-sweet chocolate chips, divided
3/4 cup butter, divided
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 cup sugar
1/2 cup heavy cream, divided
1 1/2 cups marshmallow cream
1 cup Jif® Creamy Peanut Butter, divided
1 1/2 cups salted peanuts, finely chopped
1 (14 oz.) pkg. caramels, unwrapped
1/4 cup butterscotch chips

Steps:

HEAT oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
MELT 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
MELT 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
COOK caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
COMBINE 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

CARAMEL S'MORE CUPS

Caramel S'more Cups image

Betty Crocker® cookie mix provides a simple addition to these delicious caramel cookies - a delightful dessert!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 36

Number Of Ingredients 6

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
36 round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped
108 mini marshmallows (1 cup)
1/2 cup semisweet chocolate chips

Steps:

Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 0 g

CARAMEL S'MORE CUPS

Caramel S'more Cups image

Betty Crocker™ cookie mix provides a simple addition to these delicious caramel cookies - a delightful dessert!

Categories Dessert

Time 1h30m

Yield 3

Number Of Ingredients 6

Ingredients

1 pouch Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
36 round chewy caramels in milk chocolate
108 mini marshmallows (1 cup)
1/2 cup semisweet chocolate chips

Steps:

Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into centre of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 3 dozen cookies, Sodium 90 mg, Sugar 13 g, TransFat 0 g

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