Ghirardelli Caramel Sauce Ingredients Recipes

GHIRARDELLI CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Stir eggs with sugar and vanilla. Add melted butter.
• Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture.
• Spread half the batter into a greased 8-inch square pan. Place chocolate squares in a single layer on top of batter. Cover the squares layer with the remaining batter.
• Bake 20 to 30 minutes. Cool before cutting into 16 to 20 squares.

GHIRARDELLI CARAMEL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
• In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
• Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
• Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
• Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
• Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.

COPYCAT GHIRARDELLI SEA SALT CARAMEL HOT COCOA

Steps:

• Add the cocoa powder, sugar, and water to a sauce pan and bring to a boil.
• Reduce heat to and simmer for 5 minutes.
• Stir in the caramel sauce and simmer for 1 minute.
• Add in the milk and allow to warm back up, but do not boil.
• Remove the hot cocoa from heat and stir in the vanilla and heavy cream.
• Divide the hot cocoa between 4 mugs.
• Top with whipped cream, drizzle with caramel sauce, sprinkle with sea salt and add a Ghirardelli chocolate square.