arefully coat the rim in caramel sauce from the squeeze bottle
ecial equipment:
Heatproof spatula, candy thermometer.
Spray a 13
Refrigerate until set.
For caramel layer, in a small heavy
nd spread on the caramel.
Prepare the caramel while the bottom
ker:
Prepare espresso. Place caramel sauce, cocoa powder and sea
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
mount of dough around each caramel-filled candy. Roll into balls. Pour
First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.
1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
Serve with
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.
Arrange 3 pecan halves into a cluster.
Place clusters 2-inches apart on a Pam sprayed baking sheet.
Top each cluster with one caramel, slightly flattened.
Bake at 300\u00b0 for 8 minutes. Top each cluster with 1/2 square of a 1/2 pound Hershey bar while still warm.
Spread chocolate when melted.
xture while you prepare the caramel.
Place the unwrapped
eaks form.
Fold in caramel topping.
Spoon half of
n the remaining ingredients (except caramel sauce) into the cheesecake batter
Melt candy in water in top of a double boiler.
Arrange 36 groups of 4 pecans each, 2 inches apart on a greased cookie sheet. Drop 1 teaspoon of hot caramel on each group.
Cool 15 minutes. Melt chocolate chips and spoon 1 teaspoon on each turtle.
Cool in a dry place.
Makes 36 turtles.
Make the caramel first: Melt the butter or
MAKE THE CARAMEL: Combine cream and
Mix cake according to directions on package.
Using a 9 x 13-inch pan, put half of batter into pan and bake 10 minutes at 350\u00b0.
While this is baking, in a saucepan over low heat, combine caramel candy, margarine and milk, stirring until melted.
Remove cake from oven and pour mixture over cake; sprinkle chocolate morsels and nuts over caramel mixture.
Then add remainder of batter.
Return to oven and bake at 350\u00b0 for 30 minutes or until done.
Heat oven to 300\u00b0.
Cover cookie sheet with aluminum foil, shiny side up; grease.
For each candy, place 3 pecan halves in a Y-shape on foil.
Place 1 caramel candy in center of each pecan Y. Bake just until candy is melted, 9 to 10 minutes.
Preheat oven to 250 degrees.
Place parchment paper on a cookie sheet.
Spread out pretzels in a single layer.
Top each pretzel with a piece of caramel candy.
Bake for 6 to 7 minutes, just until the candy starts to melt.
Pull pretzels from the oven and top each with a pecan half.
Let cool.