Trillionaires Recipes

Steps:

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.

Steps:

• Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
• Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
• For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
• Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
• For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.

Steps:

• Melt caramels and water.
• Add pecans and mix well.
• Spoon out onto wax paper (work real fast).
• Allow to cool completely.
• Melt hershey bars, chocolate chips and chocolate squares together in double boiler.
• Dip pecan clusters in chocolate and put back onto wax paper to cool.

Steps:

• Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
• Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
• Bake for 20-25 mins - the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

Steps:

• In a medium saucepan combine caramel and pecans.
• Cook over medium heat stirring constantly until boiling.
• Boil 3-5 min or until thickened.
• Remove from heat and cool 5 minute.
• Spoon approx 1 1/2 teaspoon caramel nut mixture on top of each cracker.
• Refrigerate for 1 hour or until firm.
• Melt chocolate and shortening in microwave.
• Dip bottom of each cracker into chocolate.
• Transfer to waxed paper and refrigerate for 1 hour or until firm.
• Store in refrigerator.

Steps:

• For Shortbread: Line a 8 inch by 8 inch pan with parchment paper. Preheat oven to 300F degrees. With paddle attachment to standing mixer, beat together the butter, sugar, vanilla extract and almond extract. Once well combined, add in flour. After flour is mixed with the butter and sugar mixture, add in the heavy cream and mix together. Place dough in pan and spread the dough to cover the entire pan and evenly spread around the pan. Bake in oven for about 30 minutes. Allow to cool completely.
• For Salted Caramel Sauce: Cook sugar in the heavy saucepan at medium-high heat with candy thermometer. Stir as the sugar begins to melt down to a thick liquid and brown in color as the temperature continues to rise to an amber color. Once the sugar reaches 300-325 degrees, remove from heat. Stir in the butter until completely melted. Stir in the heavy cream. Place the saucepan back on the stove at slow heat and stir in salt. Continue to stir until the mixture is smooth. Continue to cook the sauce down on low heat until desired thickness, 5-10 minutes. Cool down sauce for about one hour and pour 2/3 cup to 3/4 of caramel sauce on the middle of shortbread. Spread the caramel evenly on top of the shortbread, but leave a half-inch perimeter along the edge.
• For Chocolate Chip Cookie: Sift together the flour, salt, espresso powder, baking soda and baking powder and set on side. Use a saucepan to brown the butter. Turn the stove heat to medium and allow the butter to crackle and start forming little brown bits. When the butter starts to brown, make sure to remove from heat quickly to avoid burning the butter. Pour the melted butter in the bowl to standing mixer with paddle attachment and add the sugars into the bowl. On medium speed, cream together the butter and sugars. It may take 2-3 minutes for the mixture to come together. Add the egg and egg yolk and mix until well combined. Add vanilla extract and then the heavy cream. Slowly incorporate the flour mixture into the bowl. Stir in chocolate chips and mix well. Use the dough to first line the perimeter of the pan. This way the cookie dough prevents losing too much salted caramel from leaking down the side of the shortbread. Then use the cookie dough to cover the rest of the surface area. I didn't use about 3/4 to 1 cup of cookie dough, so the top layer doesn't get thicker than the shortbread. For the rest of the cookie dough, I rolled them up into balls and made about 6 cookies for myself. Place pan into freezer for at least 30 minutes. Preheat oven to 375 degrees F. Bake for 13-15 minutes until golden brown. If the cookie dough in the center still appears raw, keep the pan in the oven for another minute. Allow the cookie layer to cool completely.
• For Chocolate Brownie: Preheat oven to 350F degrees. In separate bowl, whisk together dry ingredients - flour, cocoa powder, salt and baking powder. In a saucepan, melt the butter or microwave butter until melted. Transfer butter to a mixing bowl to standing mixer with paddle attachment. On low speed, mix in sugar and once fully incorporated, add eggs one at a time until mixed together, and then add in vanilla extract. Once all wet ingredients are mixed together, slowly add in the dry ingredients until just combined. Pour brownie batter over the chocolate chip cookie and spread evenly.
• Optional addition, sprinkle chocolate chips over the batter. Bake in oven for approximately 25 minutes and should still be a little gooey. Once ready, let it sit until the cookie bar is completely cool.