Graces Jiffs Hazal Nut Caramel No Bakes Recipes

Steps:

• in double boiler melt hazalnut peanut butter and choc chips til smooth
• add milk stir til smooth. add powdered sugar and oats. stir til thick and oats r completely covered.
• drop by tabspfuls onto cookie sheet lined with wax paper. i always put mine in fridge to set faster. about 30 mins. take out and plate. hope u like these they r good!!!

Steps:

• in double boiler melt peanut butter hazal nut and choc chips til smooth
• add 1/2 can sweetened con milk stirring as u add it til smooth
• add powdered sugar and oatmeal stir til thick and oats r completely covered
• drop by wooden spoonfuls onto cookie sheet with wax paper
• i place them in fridge til set. then take them out and plate and serve. hope u like it

Steps:

• In saucepan, mix sugar, milk, and butter.
• Boil for one minute, stirring constantly.
• Remove from heat and stir in the remaining ingredients.
• Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool.
• After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don¿t stir the caramel, swirl the pan! Don¿t worry, the mixture may look as though it¿s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
• Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they¿re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.

Steps:

• Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan., In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.

Steps:

• In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13-in. x 9-in. baking pan (do not press). , Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted. , Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for 10 minutes. Cool on a wire rack. Refrigerate until set.

Steps:

• Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
• For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
• To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.

Steps:

• melt hazal nut peanut butter and choc chips til smooth add milk stir til smooth
• add powdered sugar and coconut 1 cup at a time til its thick and coconut is covered with mixture
• drop by tablespful onto cookie sheet lined with wax paper. i always put mine in fridge to set faster. then take out and plate. hope u like these. my niehbors love them