Passion Fruit Caramel Gold Coins Chocolate Covered Caramel Almond Magic Beans And Cinnamon Caramel Macadamia Chocolate Bars Recipes

PISTACHIO-ORANGE CHOCOLATE COINS

Pistachio-Orange Chocolate Coins image

This recipe is sponsored by Kohl's®. We love using a combination of crunchy chopped pistachios and candied orange peels as a topping for these chocolate coins, but you can customize the easy treats with any toppings you like. Just about any dried fruit, nuts or even holiday sprinkles will do the trick!

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield about 40 pistachio-orange chocolate coins

Number Of Ingredients 5

Ingredients

Vegetable oil, for the pan
1 cup semisweet chocolate chips
4 teaspoons vegetable shortening
1/2 cup chopped pistachios, for topping
1/2 cup chopped candied orange peel, for topping

Steps:

Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm.

PISTACHIO-ORANGE CHOCOLATE COINS

Pistachio-Orange Chocolate Coins image

Provided by Food Network Kitchen

Categories dessert

Number Of Ingredients 0

Ingredients

Steps:

Melt 1/2 cup semisweet chocolate chips with 2 teaspoons shortening in the microwave. Spoon into 1 1/2-inch circles (about 20) on an oiled parchment-lined baking sheet. Let cool slightly, then top with chopped pistachios and candied orange peel. Refrigerate until firm.

SMOKED ALMOND CARAMELS

Smoked Almond Caramels image

Provided by Giada De Laurentiis

Categories dessert

Time 2h21m

Yield 18 caramels

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
1 cup (5 ounces) coarsely chopped smoked almonds
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
Special equipment: a candy thermometer, a 12-count muffin pan

Steps:

Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.
For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.
Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.
Store in an airtight container at room temperature.

COCO-NUT CARAMEL CHEWS

Coco-Nut Caramel Chews image

Provided by Rachael Ray : Food Network

Categories dessert

Time 12m

Yield 64 pieces

Number Of Ingredients 5

Ingredients

5 ounces soft caramel candies, 24 pieces, unwrapped
1/2 cup unsalted dry roasted peanuts
1/4 cup white chocolate chip morsels, 2 handfuls
1 1/4 cups sweetened coconut flakes
Vegetable cooking spray

Steps:

Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

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