Nutty Chocolate Bear Paws Recipes
CHOCOLATE-DIPPED BEAR PAWS
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator up to three days; undipped cookies can be stored at room temperature up to one week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
- Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
- Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.
NUTTY CHOCOLATE BEAR PAWS
That fancy candy shop's got nothing on you! Who'd be able to tell the difference between their pricey treats and your nutty chocolate-caramel bear claws?
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 8 servings, 2 candies each
Number Of Ingredients 4
Steps:
- Stir 3/4 cup of the peanuts into melted chocolate. Drop level tablespoonfuls of chocolate onto wax paper-covered baking sheet, spreading slightly to form oval shapes. Refrigerate 15 min. or until chocolate is firm.
- Separate remaining peanuts into halves; set aside. Place caramels and water in small microwaveable bowl. Microwave on HIGH 45 sec. Stir until caramels are completely melted.
- Spoon 1 level teaspoon melted caramel over each candy; immediately place four peanut halves into caramel at one end of each candy to resemble claws. Refrigerate 15 min. or until caramel is firm. Store tightly covered in refrigerator.
Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
SEE'S POLAR BEAR PAWS RECIPE
Delicious caramel and peanuts coated with a vanilla chocolate coating.
Provided by Momma Cyd
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Line a cookie sheet with parchment paper and set aside.
- Mix sugar, corn syrup, butter, and 1 cup whipping cream in a 4 quart pan and bring to a boil over medium heat. Stir constantly.
- Once it comes to a boil, heat the other cup of whipping cream in the microwave for 1 minute until hot. Gradually add the cream to the ingredients cooking in the pan, stirring constantly. (add it slowly so the caramel mixture never stops boiling)
- Continue stirring and it will begin to thicken and darken in color. Cook until it reaches about 242 degrees (soft ball stage). You can do the cold water test by spooning a little of the caramel into cold water, let it sit for a few seconds and then pull it out and if it can hold the shape of a ball then it's done. If not, keep cooking and repeat the test. (This cooking process to get it to the right temperature could take up to 20 - 25 minutes. Just keep stirring over the medium heat).
- When it reaches the soft ball stage or 242 degrees, remove from heat and stir in vanilla. Then fold in the peanuts. Pour into a bowl to cool for about 30 minutes, stirring every few minutes to cool quicker.
- Spoon onto parchment paper in tablespoon size mounds. Place in the fridge for about 30 minutes until set.
- Melt vanilla candy coating in the microwave on low for 30 second increments. Stir until melted and smooth. Dip the caramel cluster into the white chocolate with a fork allowing the excess chocolate to drip off. (I use a plastic fork with the middle tines broken out.This works great for letting the excess chocolate to drip back into the bowl) Place back onto the parchment lined pan to set up. They can be refrigerated to set up faster.
Nutrition Facts : Calories 214 kcal, Carbohydrate 24 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 25 mg, Sodium 49 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
SLOW COOKER CHIPOTLE PULLED PORK SANDWICHES RECIPE
This Slow Cooker Chipotle Pulled Pork makes a great potluck or BBQ dish!
Provided by Steph Loaiza
Categories Main Course
Time 6h10m
Number Of Ingredients 6
Steps:
- Spray a slow cooker with cooking spray.
- Place the roast in the slow cooker and pour the ketchup, brown sugar, onion, and Chipotle sauce over top.
- Cook for 4-6 hours on high, or 8-10 on low.
- Remove meat from slow cooker, and shred.
- Return to the slow cooker, stir, and cook on low until ready to serve on buns.
Nutrition Facts : Calories 297 kcal, Carbohydrate 40 g, Protein 18 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1157 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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