CHOCOLATE COVERED SALTED CARAMEL PEANUT BACON CHEW
Provided by Food Network
Time 3h30m
Yield 8 to 10 candies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- While the Dulce De Leche Caramel is boiling, lay out the bacon on a half sheet pan and bake for approximately 15 minutes. While the bacon is cooking, on another half sheet pan, bake the peanuts for 15 minutes.
- Allow the bacon to cool and chop into small pieces and set aside. Allow the peanuts to cool and then roughly chop them.
- Mix the dulce de leche caramel, bacon, peanuts and salt together in a bowl. Using a small melon scooper, scoop balls of the caramel mixture and place on a sheet of wax paper or parchment paper.
- Roll out a 1/8-inch-thick sheet of fondant and cover the caramel balls with the fondant. On a sheet pan lined with wax paper, spread a thin amount of melted chocolate in a circle just large enough to place the caramel balls on. Place the fondant covered caramel balls on the melted chocolate and place in the refrigerator for 15 minutes. Remove from the refrigerator. Then dip the fondant covered caramels in the melted chocolate. Return them to the refrigerator to cool. Serve.
- Bring a large pot of water to a boil over high heat. Remove the label from the can of sweetened condensed milk. Place the can in a pot of boiling water and boil for 2 hours. Let the can cool completely before handling. To expedite the cooling process use an ice bath, but make sure the can has completely cooled before handling.
PISTACHIO-ORANGE CHOCOLATE COINS
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
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
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
Provided by Giada De Laurentiis
Categories dessert
Time 2h21m
Yield 18 caramels
Number Of Ingredients 8
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.
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