Nutty Chocolate Caramels Recipes

NUTTY CHOCOLATE CARAMEL BARS

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.

NUTTY CARAMELS

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.

NUTTY CHOCOLATE CARAMELS

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.

CHOCOLATE CARAMEL NUT PIE

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.

SO EASY CHOCOLATE NUT CANDY CUPS

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.

NUTTY CARAMEL & CHOC SUNDAES

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.

NUTTY CHOCOLATE-CARAMEL APPLES

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.

FAVORITE CHOCOLATE-CARAMEL-NUT BARS

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.

NUTTY CARAMEL BARS RECIPE

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.