FANTASY CHOCOLATE-CARAMEL DELIGHTS
I have had these delicious cookies as a part of my Christmas cookie trays since 2003. They are well loved. I have sometimes skipped the chocolate drizzle when time was short.
Provided by Kit_Kat
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- In a large mixing bowl cream butter and sugar.
- Separate egg, reserve white for later use add yolk to creamed mixture.
- Add milk and vanilla to creamed mixture, mixing well after each addition.
- In a separate bowl combine dry ingredients and whisk to combine.
- Combine creamed and dry mixtures with electric mixer; beat until well combined.
- Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with.
- Preheat oven to 350°F.
- In a small sauce pan melt caramels into whipping cream over low heat.
- Stir until mixture is smooth; set aside.
- Slightly beat reserved egg white.
- Shape dough into 1-inch balls.
- Roll balls in egg white then in pecans.
- Place balls one inch apart on cookie sheet sprayed with vegetable oil spray.
- Using your thumb, make an indentation in each cookie.
- Bake for 10 minutes or until edges of cookies are firm.
- Spoon caramel into indentation.
- Move cookies to wire racks to cool.
- Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag.
- When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies.
- Let cookies stand until chocolate and caramel are set.
- Prep time does not include chilling time.
DEEP DARK CHOCOLATE CARAMELS
The better the quality of chocolate used in these caramels, the more delicious the result. Caramels should be individually wrapped in cellophane or waxed paper the moment they are cut or they will absorb moisture from the air and begin to ooze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 150
Number Of Ingredients 7
Steps:
- Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
- Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage), about 60 minutes, keeping mixture at a low boil.
- Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving.
- To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.
NESTLE® TOLL HOUSE® CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES
America's favorite chocolate chip cookie recipe gets a bit dressed up with the lusciousness of Caramel Filled DelightFulls.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 25m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 135 calories, Carbohydrate 15.9 g, Cholesterol 20.4 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 111 mg, Sugar 6.6 g
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL PECAN DELIGHT
After one bite of this rich caramel-drizzles dessert, you'll move it to the top of your recipe file. A buttery crust of crushed pecan cookies complements the cheesecake-like filling. "It's a glorious treat," promises Judy Atwell of Aptos, California.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a small bowl, whisk milk and dry pudding mix for 2 minutes. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. , Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.
Nutrition Facts : Calories 408 calories, Fat 24g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 471mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
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