Chocolate Caramel Tortillas Recipes
CHOCOLATE CARAMELS
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
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 TORTILLAS
My son loves for me to take these to his Scout meetings. Very yummy.
Provided by SOLOBEATLEFAN
Categories Chocolate Desserts
Time 41m
Yield 48
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat baking sheets with cooking spray.
- Stack tortillas and cut into 8 wedges, to make 48 wedges total. Arrange wedges in a single layer on prepared sheets and lightly spray with cooking spray.
- Bake in preheated oven until crisp and golden, about 10 minutes. Slide onto wire rack to cool.
- In a small saucepan over low heat, melt chocolate. In another small saucepan over low heat, melt caramels with water.
- Place a sheet of waxed paper under rack with tortillas. Working with about 12 at a time, drizzle chocolate and caramel over tortillas using a fork. Let stand on waxed paper to set. You may need to remelt between batches. When set, store in an airtight container between layers of waxed paper.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 1.4 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 41.3 mg, Sugar 4.1 g
CHOCOLATE-CARAMEL TORTILLAS
My son loves for me to take these to his Scout meetings. Very yummy.
Provided by SOLOBEATLEFAN
Categories Chocolate Desserts
Time 41m
Yield 48
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat baking sheets with cooking spray.
- Stack tortillas and cut into 8 wedges, to make 48 wedges total. Arrange wedges in a single layer on prepared sheets and lightly spray with cooking spray.
- Bake in preheated oven until crisp and golden, about 10 minutes. Slide onto wire rack to cool.
- In a small saucepan over low heat, melt chocolate. In another small saucepan over low heat, melt caramels with water.
- Place a sheet of waxed paper under rack with tortillas. Working with about 12 at a time, drizzle chocolate and caramel over tortillas using a fork. Let stand on waxed paper to set. You may need to remelt between batches. When set, store in an airtight container between layers of waxed paper.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 1.4 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 41.3 mg, Sugar 4.1 g
CHOCOLATE TORTILLA TORTE
Since this is my first recipe to post I wanted to share one of our favorite treats. No one believes it's made with tortillas! Prep time does not include minimum 6 hours or overnight refrigeration! I cut it into 8 pieces. A coworker gave me the recipe years ago, and we've enjoyed it often. Hope you do too.
Provided by bottlewasher
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate chips in microwave until melted (stir every 30 seconds).
- Cool chocolate slightly (about 5-10 minutes); it should be smooth.
- Mix in sour cream.
- Mixture should be the consistency of thick pudding.
- Spread first tortilla with layer of chocolate mix.
- Be sure to go to edges.
- Repeat until all tortillas are used.
- There should be enough chocolate mix to liberally cover the top.
- (If I've made the chocolate layers thinner, I frost the whole thing).
- Decorate with strawberries or raspberries.
- Important: Refrigerate at least 6 hours or overnight.
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