ater, heat the butter and chocolate, stirring constantly, until the mixture
ouble boiler, melt 7 milk chocolate covered caramel and nougat candy bars with
ow heat melt the milk chocolate covered caramel and nougat candy bars and
oda and salt. Stir in chocolate chips, oats, and toasted nuts
tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat
iece of dough around a chocolate covered caramel. Roll into a ball. Dip
Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
Add in flour, baking soda, baking powder, and salt.
Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.
racked.
Melt the white chocolate chips in the microwave oven
nd eggs.
Add Swirled Chocolate-Caramel chips in the mix with
to the chocolate; spread the chocolate onto the surface of the caramel (I
9x13 inch pan. Unwrap chocolate covered caramel candies and set aside.
Stack on their sides one caramel, chocolate covered caramel candy and candy corn. Use a dab of frosting to hold all together.
Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright.
sing one chocolate covered almond for each body and one chocolate covered caramel for each
eat, and add the bittersweet chocolate, set aside until melted.
-inch balls. Press a chocolate-covered caramel into the middle of each
ith a tablespoon. Press a chocolate-covered caramel into the center; cover up
f cookie dough around each chocolate coated caramel, forming a ball. Dip
mount of dough around each caramel-filled candy. Roll into balls
ans, set aside.
For chocolate covered strawberries:
In a double
Pre heat oven to 150 degrees.
Lay parchment paper on baking sheet and spread out white chocolate.
Place in oven to allow morsels to melt.
Roughly chop expresso beans in food processor (or you may choose to leave whole).
Remove pan from oven and spread chocolate evenly across pan.
Sprinkle with chocolate covered expresso bean.
Garnish by drizzling melted semi sweet chocolate over pan.
Allow to cool in fridge or freezer.
Break apart into bite size pieces.
Makes about 10 snack size baggie servings.