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.
Bake cake according to directions for a 9x13 pan; cool on
up shallow muffin pans. Bake for 3 mins, or until cookies
he foil over long sides for handles.
Mix flour, sugar
ase of pan and bake for 15 mins, or until lightly
ith with parchment paper.
For the caramel, heat chopped butter, sugar
an, pressing down firmly. Bake for 10-12 mins, until golden
oz of the dark chocolate in a bowl set over
he foil over long sides for handles.
Beat butter and
lay-dough. Stir in chocolate chips.
Press the dough
For the pastry base, knead the
nd smooth. Refrigerate for 15 mins.
Meanwhile, for the topping, place
Melt caramels with 1/3 cup milk, stirring until smooth. Combine remaining milk, cake mix and margarine; mix well.
Press half of cake mix into bottom of ungreased 9 x 13-inch pan. Bake at 350\u00b0 for 6 minutes. Sprinkle chocolate pieces and 1/2 cup walnuts over crust. Drizzle with caramel mixture. Top with rest of remaining cake mixture, pressing gently onto caramel. Sprinkle with remaining walnuts. Bake at 350\u00b0 for 18 to 20 minutes. Cool slightly. Chill and cut into bars.
For the base, coat the bottom
nto the water and bake for 50-60 minutes. Remove cheesecake
ins. Cool.
Meanwhile, for the caramel filling, cook all ingredients in
t 350\u00b0 for 6 minutes.
Sprinkle chocolate pieces and 1
he Butter has melted - simmer for 5 - 10 minutes until the