Chocolate Cookie Caramel Clusters Recipes
CHOCOLATE PECAN CARAMEL CLUSTERS
Steps:
- For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
- Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.
PECAN CARMEL CLUSTERS
Chocolate candy that tastes great!
Provided by Barbara
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 54
Number Of Ingredients 5
Steps:
- Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
- Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
- Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 24.5 mg, Sugar 4.9 g
CHOCOLATE COOKIE-CARAMEL CLUSTERS
Melted caramels and chocolate are spooned over small clusters of mini chocolate sandwich cookies for yummy candy-type treats.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 20 servings, 1 cookie cluster each.
Number Of Ingredients 4
Steps:
- Place caramels and water in small saucepan; cook on medium-low heat until caramels are completely melted and mixture is well blended, stirring frequently. Set aside.
- Arrange cookies, in 20 clusters of 3, on large lightly greased baking sheet.
- Spoon 1 tsp. of the caramel mixture over each cluster of cookies; drizzle each with 1 tsp. of the melted chocolate. Let stand until set. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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- Preheat oven to 360 degrees. Using a stand mixer, cream the butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). Add both eggs and the vanilla and beat for an additional 2 minutes.
- Prep your dry ingredients and add the baking soda, baking powder, salt, and flour mixture until it has been fully incorporated. Remove the bowl from the stand mixer and add the chocolate chips. Gently mix by hand. The cookie batter should be somewhat thick.
- Drop about 2 tablespoons of the cookie dough or use a medium cookie scoop and place the cookie dough ball onto a baking sheet lined with parchment paper or your Silpat non-stick baking mat. Gently press about 2-3 rolos (or kisses) into each cookie dough ball. Bake for about 10 minutes until the edges are nice and golden brown. Turn OFF the oven and bake for an additional 1-2 minutes. Watch your cookies so they don't burn! Remove from the oven and allow the cookies to stay on the cookie sheet for an additional 2 minutes before moving to a cooling rack. While still on the cookie sheet, gently press the pecans into each cookie. Place a few pecans on each or you can crumble up the pecans and sprinkle some on.
- While the cookies are cooling more, prepare the caramel topping: melt ¼ cup butter in a saucepan over medium-low heat. Add ¼ cup brown sugar and 1½ tablespoons evaporated milk; whisk together and cook for about 2 minutes over LOW heat.
CHOCOLATE CARAMEL CLUSTERS / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 15 minsCategory Candy, DessertCalories 136 per serving
- In a small saucepan, combine caramels, chocolate chips, crunchy peanut butter and water. Cook on low heat, stirring continually until all ingredients have melted and are well combined. This will only take a few minutes. NOTE: Make sure to keep stirring! You do NOT want caramels or chocolate to burn onto the bottom of the pan!
- As soon as chocolate caramel mixture is fully melted, remove pan from heat and immediately pour hot mixture over chow mein noodles. Stir quickly, to fully cover noodles!
- Quickly drop chocolate clusters by teaspoonfuls onto wax paper or aluminum foil before chocolate firms up. Be sure to leave space between each piece. The recipe, as written, will make between 20-30 chocolate caramel clusters, based on how big or small you make the spoonfuls. Let clusters cool until chocolate has firmed up completely, then they're ready to eat! Store extras in an airtight container at room temperature, or in refrigerator. Enjoy!
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