Nutty Chocolate Caramels Recipes

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NUTTY CHOCOLATE CARAMEL BARS



Nutty Chocolate Caramel Bars image

Found this gem on a package of walnuts. It's become a favourite here at our house. I cut them into bite size pieces just so I can have a few to savour and not feel any pangs of guilt.

Provided by peachez

Categories     Bar Cookie

Time 50m

Yield 30 bars

Number Of Ingredients 9

2 1/3 cups all-purpose flour, divided
2 cups old fashioned oats
1 cup brown sugar, lightly packed
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
2 cups semisweet chocolate morsels
1 1/2 cups walnuts, toasted and chopped
1 cup caramel ice cream topping

Steps:

  • Heat oven to 350 degrees.
  • In a large bowl combine 2 Cups flour, oats, brown sugar, baking soda and salt Add butter, stir until moistened.
  • Reserve 1 Cup of crumb mixture for topping.
  • Press remaining mixture into the bottom of an ungreased 13 x 9 baking pan.
  • Bake for 15 minutes or until lightly brown.
  • Remove pan from oven, sprinkle with chocolate morsels and walnuts.
  • In a small bowl combine remaining 1/3 Cup flour and caramel topping.
  • Drizzle over crust.
  • Sprinkle evenly with reserved crumb mixture.
  • Bake for 20- 25 minutes or until lightly brown.
  • Cool in pan.
  • Cut into bars.

Nutrition Facts : Calories 282.2, Fat 14.4, SaturatedFat 6.7, Cholesterol 16.8, Sodium 146.9, Carbohydrate 36.2, Fiber 2.3, Sugar 15.4, Protein 3.7

NUTTY CARAMELS



Nutty Caramels image

A cousin passed this quick and easy recipe on to me. We make it every Christmas and include the caramels in gift baskets we share with family and friends.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1/4 cup butter, divided
1 cup sugar
1 cup light corn syrup
1 cup evaporated milk
1 cup chopped nuts
1 teaspoon vanilla extract
Melted chocolate, optional

Steps:

  • Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage)., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage)., Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set.

Nutrition Facts :

NUTTY CHOCOLATE CARAMELS



Nutty Chocolate Caramels image

"My mother-in-law and her mother used this recipe and passed it on to me over 30 years ago," says Anita Gay of Janesville, Wisconsin. "The caramels make a great gift during the holidays."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen (about 1-3/4 pounds).

Number Of Ingredients 9

2 teaspoons plus 1/4 cup butter, divided
3/4 cup light corn syrup
1/4 cup cold water
1-1/2 cups sugar
3 ounces semisweet chocolate, chopped
1/2 teaspoon salt
1 cup half-and-half cream
2 teaspoons vanilla extract
1 cup chopped walnuts

Steps:

  • Line an 8-in. square pan with foil. Grease with 1 teaspoon butter; set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter; add the corn syrup, water, sugar, chocolate, salt and remaining butter. Cook and stir over medium heat until smooth and blended, about 6 minutes. , Gradually stir in cream. Cook and stir until a candy thermometer reads 245° (firm-ball stage), about 25 minutes. Remove from the heat; stir in vanilla and walnuts. Pour into prepared pan. , Cool; cut into squares. Store in a covered container in the refrigerator. Remove from the refrigerator 1 hour before serving.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 45mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE CARAMEL NUT PIE



Chocolate Caramel Nut Pie image

It is VERY rich but VERY good. It is always one of the first pies to go at functions!

Provided by Dayna James

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 20

1 ½ cups graham cracker crumbs
1 tablespoon white sugar
6 tablespoons butter, melted
6 tablespoons all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
4 ounces semisweet chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
½ cup butter, diced
½ cup white sugar
1 egg
1 egg white
1 teaspoon vanilla extract
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
10 ounces cream cheese, softened
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
2 ounces milk chocolate, chopped
2 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
  • To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
  • Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
  • To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
  • To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.

Nutrition Facts : Calories 778.9 calories, Carbohydrate 72.8 g, Cholesterol 149.5 mg, Fat 52.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 29.6 g, Sodium 518.4 mg, Sugar 54.3 g

SO EASY CHOCOLATE NUT CANDY CUPS



So Easy Chocolate Nut Candy Cups image

I have not made these yet, but I plan to include these candy treats on my holiday cookie trays. Have no idea how many they make, just guessing on the yield.

Provided by Marie

Categories     Candy

Time 11m

Yield 24 candies

Number Of Ingredients 3

1 cup milk chocolate chips
1 teaspoon vegetable shortening
1 cup broken pecans or 1 cup walnuts

Steps:

  • Place chips and shortening in medium microwave safe bowl and microwave on high or 1 to 1 1/2 minutes or until smooth when stirred.
  • Stir in nuts.
  • Spoon heaping teaspoonful of mixture into 1" paper candy cups.
  • Refrigerate until firm.
  • Peel off paper cups, if desired.

Nutrition Facts : Calories 39.3, Fat 3.8, SaturatedFat 0.5, Cholesterol 0.3, Sodium 0.9, Carbohydrate 1.3, Fiber 0.5, Sugar 0.8, Protein 0.5

NUTTY CARAMEL & CHOC SUNDAES



Nutty caramel & choc sundaes image

Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 20m

Yield Makes 6

Number Of Ingredients 8

100g dark chocolate , broken into chunks
200ml milk
300g/11oz caramel (we used Carnation)
85g crunchy peanut butter
4 crunchy biscuits , crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
50g salted roasted peanut , chopped
6 big scoops vanilla ice cream
6 big scoops chocolate ice cream

Steps:

  • Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
  • Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

Nutrition Facts : Calories 608 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

NUTTY CHOCOLATE-CARAMEL APPLES



Nutty Chocolate-Caramel Apples image

Apples on a stick are triple-dipped for maximum deliciousness-first in melted caramel, then in chocolate and then in pecans and coconut.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield 5 servings

Number Of Ingredients 6

5 apples (1-1/2 lb.), washed, well dried
1 pkg. (14 oz.) KRAFT Caramel Apple Caramels
2 Tbsp. water
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
1/4 cup chopped pecans, toasted
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Insert wooden pop stick into stem end of each apple. Cover large plate with parchment paper.
  • Microwave caramels and water in large glass measuring cup on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute; cool slightly.
  • Dip apples, 1 at a time, into caramel mixture; turn to evenly coat each apple. Scrape excess caramel from bottoms of apples. Place on prepared plate. Refrigerate 15 min.
  • Microwave chocolate in deep microwaveable bowl as directed on package. Dip apples into chocolate, then immediately roll in combined nuts and coconut. Refrigerate 1 hour or until caramel is firm.

Nutrition Facts : Calories 670, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 7 g

FAVORITE CHOCOLATE-CARAMEL-NUT BARS



Favorite Chocolate-Caramel-Nut Bars image

Chopped semi-sweet chocolate, walnuts and gooey caramel are sandwiched between a chocolate crust and topping in these rich, decadent bar cookies.

Provided by My Food and Family

Categories     Home

Time 48m

Yield 32 servings

Number Of Ingredients 6

1 pkg. (11 oz.) KRAFT Caramels
1 can (5 oz.) evaporated milk (2/3 cup), divided
1 pkg. (2-layer size) German chocolate cake mix
1/2 cup butter or margarine, melted
1-1/2 cups chopped walnuts, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped, divided

Steps:

  • Heat oven to 350°F.
  • Cook caramels and 1/3 cup milk in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Remove from heat.
  • Combine cake mix, butter and remaining milk; press half onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
  • Sprinkle with 1 cup nuts and 1/2 cup chopped chocolate. Drizzle with caramel sauce; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mix mixture; press gently into caramel sauce with back of spoon. Sprinkle with remaining nuts and chocolate.
  • Bake 18 min. or until lightly browned. Cool completely before cutting into bars.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

NUTTY CARAMEL BARS RECIPE



Nutty Caramel Bars Recipe image

Number Of Ingredients 7

2 cups all-purpose flour
1 cup light brown sugar
3/4 cup butter, softened
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 (19 ounce) jar caramel ice cream topping
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour and brown sugar. Mix in butter until combined and crumbly. Press mixture into an ungreased 9x13 baking dish. Sprinkle on pecans and walnuts. Drizzle caramel topping evenly over nuts.
  • Bake for 15-20 minutes or until caramel is bubbly. Remove from oven and sprinkle on chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer.
  • Let cool at room temperature or until chocolate sets. Cut into bars.

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  • Line an 8-inch square metal baking pan with foil, extending the foil over the sides of the pan. Thoroughly coat the foil with the canola oil.
  • In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat. Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.
  • Raise the heat to moderately high and place a candy thermometer in the pan. Continue to cook the syrup, stirring constantly, until the temperature registers 254°, about 20 minutes.
  • Remove the saucepan from the heat and quickly stir in the butter, vanilla and walnuts. Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.


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