To make the chocolate nougat, grease and line an
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
Preheat the oven to 325\u00b0F. Melt the chocolates and butter in a saucepan on very low heat. Set aside. Beat the eggs, egg yolks and granulated sugar with electric mixer on medium speed for 5 mins until creamy. Stir in the flour, ground cookies and chocolate mixture.
Grease six 5-ounce ramekins and sprinkle with sugar. Fill with batter until 3/4 full.
Bake for 10-12 mins. Serve warm.
Grease and flour 4 ramekins. Melt the chocolate and butter in a saucepan set over low heat. Meanwhile, beat the eggs and sugar for 2 mins, until creamy. Add the cookie crumbs and chocolate mixture. Transfer to the prepared pans and chill for 3 hours.
Preheat the oven to 425\u00b0F. Bake the fondants for 6-7 mins, until the tops are firm but the centers are still soft. Serve warm.
he whipped cream into the chocolate cream cheese. Stir the rest
ocoa powder (optional). Cut each caramel square into a few smaller
For the tahini caramel, place cashews in a bowl;
wl, see reason below.
Chocolate Chunks: I seldom use just
he batter, melt the milk chocolate in a heatproof bowl set
mall saucepan, combine the milk chocolate chips, butterscotch chips and peanut
mong the dishes. Place 3 caramel chocolate squares in the center of
ntil just combined. Fold in chocolate chips.
In a clean
prinkle with chocolate and walnuts.
Whisk remaining flour with caramel sauce
Preheat oven to 400\u00b0F. Lightly grease a large baking tray. Divide dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough into a 5 1/2 inch round. Transfer to prepared tray.
Spread 2 tbsp caramel over each pizza base then sprinkle evenly with chocolate and nuts. Bake for 10-12 mins, until golden and crisp.
Top each hot pizza with ice cream to serve.
ith chocolate curls or fresh flowers.
Serve with caramel sauce, recipe is
ith 1/4 cup Salted Caramel Sauce. Top with half of
ack.
Meanwhile, for the caramel icing, mix powdered sugar, brown
Melt chocolate chips according to package directions. Let cool slightly.
Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel.
Gently mix in the melted chocolate.
Spread mixture into pie crust and sprinkle top with coarse salt.
Refrigerate for 4-6 hours. Garnish with shaved chocolate and/or caramel sauce drizzle.
inutes.
Prepare the caramel layer by melting caramel candies and heavy
br>Stir the butter and chocolate in a medium saucepan on