CHOCOLATE COCONUT CARAMEL BARS
Provided by Rachel Conners
Number Of Ingredients 14
Steps:
- Preheat oven to 350F. Line an 9-by-13-inch baking pan with aluminum foil or parchment paper, spray with cooking spray; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool for one minute. Add the egg, sugars, water, vanilla, and stir or whisk vigorously to combine.
- Add the flour, cocoa powder, baking soda, salt and stir until just incorporated. Fold in the caramel bits.
- Reserve about 1 cup dough; set aside. Turn remaining dough out into prepared pan, smoothing it lightly with a spatula. Mix 1/2 cup coconut with the sweetened condensed milk. Pour sweetened condensed milk mixture over the top of the dough. Using your fingers or a small cookie dough scoop, lightly crumble the reserved cookie dough over the top in marble-sized chunks. Sprinkle the remaining 1/4 cup coconut over the top.
- Bake for about 27 to 30 minutes, or until center is mostly set and the coconut is golden brown. The sweetened condensed milk should nearly be set in all places, but possibly a little loose in the very center of the pan is okay. Bars firm up more in pan as they cool; don't overbake because you want these to stay soft and gooey.
- Allow bars to cool in pan for at least 3 hours before slicing for the cleanest cut marks (use foil overhang to lift out).
- Melt chocolate chips in the microwave for 30 seconds, stir. Melt in 10 second increments, stirring in between, until completely melted. When fully melted, place in a small Ziploc bag, snip the corner, and drizzle chocolate over the bars.
- Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
CHOCOLATE COCONUT CANDIES
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE COCONUT CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 9
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/2 cup coconut on parchment-lined baking sheet.
- Bring cream to a simmer over high heat. Remove from heat; add chocolate. Let stand 1 minute; stir to combine.
- Bring sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Stir in cream mixture; boil until caramel returns to 248 degrees.
- Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, sprinkle with remaining 1/2 cup coconut, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
COCO-NUT CARAMEL CHEWS
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
- Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
- Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
CLASSIC CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 7
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
- Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
CARAMEL CANDIES
These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.
Nutrition Facts : Calories 504.3 calories, Carbohydrate 72.7 g, Cholesterol 76.2 mg, Fat 25 g, Protein 1.2 g, SaturatedFat 15.7 g, Sodium 147.9 mg, Sugar 58.1 g
COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
- Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
CHOCOLATE CARAMEL-CREME CANDY CAKE
Inspired by candies from a box of chocolates, this pleasantly bitter caramel creme-filled chocolate cake is sweetened on the outside with a smooth milk chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the caramel creme: Heat 1/2 cup sugar in a small nonstick skillet over medium-high heat. Cook, stirring with a rubber spatula, until it turns dark amber in color, 4 to 5 minutes. Remove the pan from the heat and pour in the heavy cream (mixture will bubble up). When the bubbles subside, add the remaining 1/4 cup sugar and the salt and stir until both dissolve in the caramel. Scrape the caramel into the bowl of a food processor and let cool completely.
- Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the caramel creme filling into a bowl and refrigerate, checking every 5 minutes, until it is just thick enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Before layering the cake, give the mixture a good whisking to aerate it slightly. This will make for a lighter texture.
- Place one cake on a cake stand and pile the caramel filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
MACADAMIA & COCONUT CARAMELS
I collect cookbooks from all over the world and use them to create new dishes. These smooth caramels have a scrumptious and exotic flavor. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 64 pieces (1-1/2 pounds).
Number Of Ingredients 8
Steps:
- Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours., Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container.
Nutrition Facts : Calories 56 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 23mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE CARAMEL CANDIES
Knock their socks off with chewy Chocolate Caramel Candies you can make yourself in just 20 minutes! These Chocolate Caramel Candies make great gifts.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 24 servings, two squares each
Number Of Ingredients 5
Steps:
- Place all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246°F when tested with a candy thermometer, stirring constantly.
- Pour into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with large sharp knife. Invert candy onto cool surface; turn over so marked side is up.
- Cut candy into squares. Wrap each caramel in waxed paper. Let stand in cool place overnight to set. Store at room temperature.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 15 g, Protein 1 g
More about "chocolate coconut caramel candies recipes"
10 BEST CARAMEL COCONUT CANDY RECIPES - YUMMLY
From yummly.com
CHOCOLATE-COVERED CARAMEL & COCONUT BARS - BLISSFUL …
From blissfulbasil.com
4-INGREDIENT PALEO CHOCOLATE CARAMELS SEE'S CANDIES …
From recipestonourish.com
CHOCOLATE CARAMEL COCONUT CAKE - ANNIE'S CHAMORRO …
From annieschamorrokitchen.com
CHOCOLATE CARAMEL COCONUT RITZ COOKIES - ALIDA'S …
From alidaskitchen.com
CHOCOLATE CARAMEL COCONUT CUPCAKES - SALLY'S BAKING …
From sallysbakingaddiction.com
CHOCOLATE-CARAMEL NUT CANDIES RECIPE - PILLSBURY.COM
From pillsbury.com
COCONUT-CARAMEL TREATS - MIDWEST LIVING
From midwestliving.com
CHOCOLATE COCONUT CANDIES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHOCOLATE COCONUT CARAMEL CANDIES - MEALPLANNERPRO.COM
From mealplannerpro.com
EASY COCONUT JOY CANDIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
COCONUT-ALMOND CANDIES - KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT CARAMEL CANDY BARS (VEGAN + GF) | RECIPE | COCONUT …
From pinterest.ca
CHOCOLATE COCONUT CARAMEL CANDIES RECIPE
From in.pinterest.com
CHOCOLATE BOURBON CARAMEL CUPS - THEPIONEERWOMAN.COM
From thepioneerwoman.com
GRAND PRIZE COCONUT-CARAMEL BARS - KING ARTHUR BAKING
From kingarthurbaking.com
KETO CHOCOLATE CARAMEL CANDIES - TALES FROM HOME
From talesfromhome.com
CHOCOLATE COCONUT CARAMEL CANDIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHEWY CHOCOLATE CARAMELS | RICARDO
From ricardocuisine.com
CHOCOLATE COCONUT CANDIES RECIPE
From chocolateuniversityonline.com
10 BEST CARAMEL COCONUT CANDY RECIPES | YUMMLY
From yummly.com
COCONUT CARAMEL CANDY - MY HEART BEETS
From myheartbeets.com
COCONUT CHOCOLATE BARS - PIES AND TACOS
From piesandtacos.com
CHOCOLATE COCONUT CARAMEL CANDIES RECIPE
From pinterest.co.uk
COCONUT CARAMEL CREAM FILLED CHOCOLATES - FREE COCONUT RECIPES
From freecoconutrecipes.com
CHOCOLATE COCONUT CARAMEL CANDIES RECIPE
From pinterest.co.uk
CHOCOLATE COCONUT CARAMEL CANDIES RECIPE
From pinterest.com.au
CHEWY CHOCOLATE COCONUT COOKIES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE COCONUT CARAMEL CANDIES RECIPE
From pinterest.ca
CARAMEL PECAN CANDY RECIPE: EASY AND SO YUMMY!
From theself-sufficienthippie.com
HOW TO TURN COCONUT MILK INTO CARAMEL - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
COCONUT CARAMEL CHOCOLATE BARS - CARROT QUEEN BLOG
From carrotqueenblog.com
30 CHOCOLATE CARAMEL DESSERTS TO MAKE ASAP | MYRECIPES
From myrecipes.com
COCONUT CHOCOLATE CANDIES - THERESCIPES.INFO
From therecipes.info
CHEWY CARAMEL COCONUT BARS [+ VIDEO] - SUGAR SALT MAGIC
From sugarsaltmagic.com
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
BEST CARAMEL CHOCOLATE SHORTBREADS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love