nd eggs.
Add Swirled Chocolate-Caramel chips in the mix with
ours or until thick and caramel-colored, stirring occasionally.
Whisk
In top of double boiler over hot water, heat chocolate caramel candy salt and water, stirring frequently, until caramels are melted and mixture is smooth.
Keeping sauce over hot water, place each apple in hot caramel sauce.
Spoon sauce over apple until it is completely coated.
Insert wooden skewer in stem end.
Remove from sauce and place on waxed paper.
Chill until caramel coating is firm.
ool completely.
Make the caramel by placing the sugar, salt
o 425\u00b0F.
Bake tart crusts about 12 mins. Cool
o cool.
For the caramel layer, place the sugar, 12
he dough out into a tart pan. Prick all over with
etween cups.
Cover tart filling with melted chocolate. Chill for 10
nto bottom of 9 inch tart pan with removable bottom.
To make the chocolate nougat, grease and line an
mall saucepan, combine the milk chocolate chips, butterscotch chips and peanut
Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
Stir in mascarpone cheese until mixture is smooth and uniform.
Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
Shave dark chocolate over tart if desired.
Preheat oven to 350\u00b0F.
Prepare brownies as directed on the box for \"cakelike\" brownies, using mix, eggs, water, and oil.
Spread half the batter into an 8-by-8 inch prepared pan, and top evenly with the mini-marshmallows and chocolate caramel-covered wafers. Cover with remainder of batter.
Bake for 35 to 40 minutes, or until brownies are almost cooked through. Remove from oven. Cool completely.
Whip the cream, then add sugar.
Plate brownies with dollop of whip topping, raspberries and chocolate shavings.
e pan).
For the chocolate layer: In a heavy-bottomed
eat and stir in white chocolate until melted and smooth.
EW TOLL HOUSE SWIRLED MILK CHOCOLATE & CARAMEL MORSELS) (set aside remaining morsels
Thaw the puff pastry sheets according to package directions. Roll out slightly. Cut each sheet into 16 squares.
Place a rolo candy in the center of each square. Fold up opposite corners and pinch seems. (Try to seal them as best you can or the caramel runs out as they bake.).
Place on baking sheets lined with parchment paper. Brush each pastry with the beaten egg white and sprinkle with raw sugar.
Bake at 375\u00b0F for 15 minutes.
I'm sure mini peanut butter cups would be delicious too!
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
9 1/2 inch tart pan.
In a food
lling pin.
Microwave white chocolate in a small microwave-safe