CHOCOLATE-CARAMEL PECAN CLUSTERS
Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 1 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
- When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
- Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.
- Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.
CHOCOLATE PECAN CARAMELS
I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-3/4 dozen (1-1/2 pounds).
Number Of Ingredients 8
Steps:
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PECAN CARAMEL PIE
I recently found this in a magazine and it is wonderful. Very rich and almost sinful. Definitely a holiday dessert. I hope you like it. Cook time does not include refrigerating.
Provided by Bekah
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Put 2 cups of the pecans into a food processor or blender and process until finely ground.
- Mix pecans with granulated sugar and melted butter and press into a 9-inch pie pan.
- Bake 12 minutes or until lightly browned (if this puffs up during cooking, just lightly pressed down with a spoon).
- Microwave caramels and 1/3 of the whipping cream on high 3 minutes or until the caramels are melted, stirring often.
- Pour into crust.
- Lightly chop the remaining pecans and sprinkle over the caramel mixture.
- Put the rest of the whipping cream, chocolates, powdered sugar and vanilla in a sauce pan.
- Cook over low heat stirring often until the chocolate is melted.
- Pour the chocolate mixture over the pie and spread to cover.
- Refrigerate at least 2 hours.
- Enjoy!
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
RICOTTA CHOCOLATE CHIP STUFFED SHELLS WITH CARAMEL SAUCE
The rich filling in these shells tastes like cheesecake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package; pat dry. Meanwhile, beat cheese, powdered sugar and vanilla in medium bowl with electric mixer on medium speed about 3 minutes or until light and creamy. Fold in whipped topping. Fold in chocolate chips and pecans.
- Spoon about 2 1/2 tablespoons cheese mixture into each pasta shell. Place in shallow container. Cover with plastic wrap and refrigerate about at least 2 hours but no longer than 8 hours. Serve with ice-cream topping, and if desired, sprinkle with additional chocolate chips and pecans.
Nutrition Facts : Calories 350, Carbohydrate 56 g, Cholesterol 10 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg
CHOCOLATE CARAMEL PECAN BARS
Make and share this Chocolate Caramel Pecan Bars recipe from Food.com.
Provided by Merlot
Categories Bar Cookie
Time 1h
Yield 24 bars
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Grease a 9-inch square pan.
- In medium bowl, combine 1/2 c powdered sugar, 1/2 c butter and 1 tablespoon whipping cream.
- Blend well.
- Lightly spoon the flour into measuring cup and level off.
- Add the flour to the powdered sugar mixture and mix until crumbly.
- With floured hands, press evenly in the greased pan.
- Bake at 325° for 15-20 minutes or until firm to touch.
- Meanwhile, in a medium saucepan, combine caramels and 1/3 cup whipping cream.
- Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
- Remove from heat and add pecans, stirring well to coat.
- Immediately spoon over the baked crust (spread carefully to cover).
- Over low heat, in a small saucepan, melt 1 teaspoon butter and chocolate chips, stirring constantly.
- Stir in 2 tablespoons whipping cream and drizzle over the filling.
- Refrigerate 1 hour or until the filling is firm.
- Cut into bars.
SALTED CARAMEL CHOCOLATE PECAN COOKIES
This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.
Provided by CMBean
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
- Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
- Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
- Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
- Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
- Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 20.8 g, Cholesterol 26.2 mg, Fat 10 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 58.6 mg, Sugar 12.3 g
CARAMEL PECANS
"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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