Chocolate Chip Caramel Yummies Recipes

CHOCOLATE CHIP YUMMIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream together the butter, confectioners' sugar and vanilla until smooth. Combine the flour and baking soda; stir into the creamed mixture. Mix in the quick oats and chocolate chips. Roll the dough into walnut sized balls. Place balls 2 inches apart onto an ungreased cookie sheet and press to flatten slightly using a fork.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. Remove from cookie sheets to cool on wire racks.

CHOCOLATE CHIP-CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and baking soda in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
• Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.

CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
• Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
• In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
• Add chocolate chips and caramel chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

CHOCOLATE YUMMIES

Steps:

• Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler® Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
• Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
• In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined.
• Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
• CONVENTIONAL DIRECTIONS:
• Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375 degrees F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined. Complete as in step 4 above.

CHOCOLATE YUMMIES

Steps:

• In a saucepan over low heat, melt the chocolate chips, butter and marshmallows; stir until smooth. Stir in oats, coconut and vanilla; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Chill until set, about 30 minutes.

CHOCOLATE YUMMIES

Steps:

• 1. Coat 13 x 9 x 2-inch microwave safe dish with cooking spray. Arrange Keebler Grahams Original crackers in a single layer over bottom of dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.3. In 2-quart microwave safe mixing bowl, combine chocolate morsels, corn syrup and butter. Microwave at HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Kellogg's Rice Krispies cereal, mixing until combined. 4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator. CONVENTIONAL DIRECTIONS: Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add cereal, mixing until combined. Complete as in step 4 above.*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.

CHOCOLATE CHIP CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees and grease and flour a 10" bundt pan.
• In a large mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes.
• Stir in chocolate chips.
• Spread into a well-greased and floured 10" bundt pan.
• Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes, then invert onto a wire rack to cool completely.
• For topping, combine the butter and brown sugar in a saucepan and bring to a boil, stirring constantly. Boil for 2 minutes.
• Stir in milk and vanilla. Return to a boil.
• Remove from the heat and cool slightly. Add sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts.
• In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over top.

CHOCOLATE CHIP CARAMEL YUMMIES

Steps:

• Preheat oven to 375°. Slice cookies 1/4 inch thick. Press into bottom of greased 9x9-inch glass baking dish, forming an even crust. Bake 20-25 minutes. While cookies are baking, melt caramels with evaporated milk in double boiler over simmering water; remove from heat, then stir in vanilla. Sprinkle chocolate chips over warm cookie crust, then evenly pour caramel mixture over top. Chill until set, then cut into squares.