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.
To make the chocolate nougat, grease and line an
mall saucepan, combine the milk chocolate chips, butterscotch chips and peanut
ack.
Meanwhile, for the chocolate caramel filling, stir butter and brown
over tart filling with melted chocolate. Chill for 10 mins, or
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
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.
emove from heat.
Place chocolate chips in a stainless steel
nch apart.
Place 1 caramel on top of each cluster
Preheat oven to 350\u00b0.
Place clusters of three nuts each on a buttered cookie sheet.
Place one caramel on top of each cluster of nuts.
Bake in oven for 5 to 7 minutes or until the caramel has softened but still retains its shape.
Remove from oven.
Melt chocolate chips in small saucepan over low heat.
Flatten the caramel squares with the back of a spoon, then pour a little chocolate over each cluster with a spoon.
Cool.
First, butter some wax paper and let set.
Unpeel caramels; take one pan of water about 1/2 full, then take a smaller pan and put it in the water and then put on stove and heat about low-medium temperature.
Put caramels in the pan.
Let melt slowly and then stir in 3 tablespoons butter and cook until melted.
Once melted, stir in 1 bag of pecans and then drop by teaspoonfuls onto buttered wax paper.
Let harden.
Then with two more pans, melt chocolate and dip turtles in and put on wax paper.
Let harden, then serve.
Place pecan halves in groups of 4's on greased cookie sheet. Place on top of each group a caramel.
Bake at 325\u00b0 for 8 minutes. Cool.
Top with melted chocolate.
Place caramels, milk and butter in 1-quart microwave-safe measuring cup.
Heat in microwave on Medium-high for 4 to 5 minutes or until melted.
Spray a cookie sheet with nonstick spray.
Arrange pecans in 3's on sheet.
Spoon 1 tablespoon melted caramel over pecans to cover.
Refrigerate, uncovered, for 30 minutes.
Place chocolate morsels in 2-quart measuring cup and microwave for 5 to 6 minutes on Medium-high until melted.
Spoon over caramels.
Allow to cool.
Refrigerate in covered container. Enjoy!
ot is too small, the Caramel will spill everywhere.
Make
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth.
Combine remaining evaporated milk (1/4 cup), dry cake mix and margarine.
Mix well.
Divide dough in half.
Press 1/2 into bottom of ungreased 9 x 13-inch baking pan (or 3-quart dish).
Bake at 350\u00b0 for 6 minutes.
Remove from oven. Sprinkle chocolate chips and 1/2 of the chopped nuts over crust. Drizzle with caramel mixture.