Line two baking sheets with waxed paper.
Arrange pretzels on baking sheets in rows.
Put a teaspoon of peanut butter on each pretzel.
Melt caramels with butter in saucepan over med. heat until melted.
Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
Put in fridge one hour or until hardened.
Melt chocolate according to package directions.
Dip each pretzel into chocolate and return to waxed sheets.
Refridgerate an additional hour.
Serve.
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.
Cut caramel apple wraps into strips that will wrap around the pretzel rods.
Melt almond bark according to directions in a flat bottom dish (8x8 works well).
Roll pretzel in chocolate until completely covered.
Place on wax paper to cool. Sprinkle with colored sprinkles or drizzle with colored chocolate if desired. It helps to wrap all the pretzels in caramel before you melt the chocolate.
o cool.
Spoon the caramel sauce onto the top of
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;
he batter, melt the milk chocolate in a heatproof bowl set
wl, see reason below.
Chocolate Chunks: I seldom use just
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
Line a loaf pan with parchment, leaving an overhang. Press 1 1/2 pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1 1/2 pints vanilla ice cream, and 3/4 cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
To serve, remove from pan and slice. Pour a little chocolate syrup over each serving,if desired. **The cook time is the freezing time.
Melt chocolate chips in microwave or over
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