Caramel White Hot Chocolate Recipes

Steps:

• Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
• To reheat, warm the jar in a pot of simmering water.

Steps:

• Beat 1-1/2-qt. milk and pudding mix in large saucepan with whisk 2 min. Bring just to a simmer on medium heat, stirring constantly. Remove from heat.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec. to 1 min. or until caramels are completely melted and sauce is well blended, stirring after 30 sec.
• Reserve 2 Tbsp. caramel sauce for later use. Whisk remaining caramel sauce into pudding; pour into 6 mugs.
• Top with COOL WHIP. Drizzle with reserved caramel sauce.

Steps:

• Stir milk and caramel in a 1 qt saucepan until well blended.
• Heat over medium-high heat, stirring frequently until hot.
• Pour into 4 mugs.
• Garnish with whipped topping and pecans.