Caramel Kissed Chocolate Crackles Recipes

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.

Steps:

• Combine caramels, cream butter & marshmallows in a saucepan, stir over low heat without boiling, until the marshmallows and caramels have melted and the mixture is smooth.
• Combine rice bubbles and coconut in a bowl and stir through the melted mixture.
• Spoon into patty cases and refrigerate several hours until firm.

Steps:

• Melt chocolate chips. Let cool. Whisk flour, cocoa, baking powder and salt in a large bowl to blend. Beat butter and brown sugar in a large bowl with mixer on mediuim speed until creamy. Beat in eggs, extract and chocolate until blended. On low speed, beat in flour mixture until combined. Stir in nuts. Cover and chill 1 hour until firm. Heat oven to 350*F. Roll level tablespoons dough into 1" balls. Roll balls in confectioners' sugar to coat. Place 1" apart on ungreasaed baking sheets. Bake 12 to 14 min. until cookies set and tops are cracked. Cool 1 minute on sheet on a wire rack. Gently press a chocolate kiss on each. Transfer to rack to cool completely. Refrigerate airtigh in a single layer up to 1 week, or freeze up to 1 month. Redust with confectioner's sugar, if needed. (Makes 50)