Refrigerate until set.
For caramel layer, in a small heavy
Cut caramel candy cubes into fourths; dredge in flour, adding apples, caramel topping and lemon juice.
Mix well.
Pour into uncooked pie crust.
Top with pecan pieces.
Bake on a preheated cookie sheet (to collect spillage) in a 375\u00b0 oven for 30 to 40 minutes or until crust is lightly browned.
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.
Bundt pan.
Melt caramel candy in a small saucepan or
Mix caramel candy in double boiler and add milk.
Melt fully and add pecans.
Spoon onto cookie sheet.
Let cool in refrigerator for 1 hour or overnight.
Melt chocolate in double boiler.
Put each piece of candy in chocolate and place back on wax paper to cool.
Melt caramel candy in top of double boiler.
Add pecans, milk and vanilla.
Mix well. Spoon out in small pieces on greased waxed paper.
Set in freezer until cooled.
Dip in melted Hershey bars and paraffin wax.
Melt caramel candy with milk.
Add pecans.
Roll into bite-size balls.
Melt chocolate chips and paraffin.
Dip balls in melted chocolate.
Place on wax paper to cool.
eaks form.
Fold in caramel topping.
Spoon half of
eavy).
Remove lid from caramel topping and microwave for 30
Preheat oven to 350\u00b0F. Grease 2 baking sheets and line with parchment paper. For the dough, beat the butter, sugar and egg in a medium bowl with an electric mixer until just smooth. Sift in flour and cocoa powder, then stir in candy. Drop level tbsps 2 inches apart onto the baking sheets and bake 15 mins. Cool on baking sheets and serve.
eanwhile, combine heavy cream and candy bars over low heat. Cook
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.
o Make The Caramel Layer: Place the unwrapped caramel candy, butter and cream
ith 1/4 cup Salted Caramel Sauce. Top with half of
nd smooth.
Pour over caramel layer.
Refrigerate for at
To make the drink rimmer, mix sugar, Diamond Crystal(R) Fine Sea Salt, and spice blend on a small saucer. Pour caramel sauce on another small saucer.
Dip the rim of a mug or heatproof glass into the caramel sauce, evenly coating the rim. Then, dip into the rimmer mixture.
Heat the apple cider and caramel candy in a small saucepan over medium-low heat. Stir frequently until candies have melted.
Ladle hot caramel apple cider into the spice-rimmed mug.
Line a baking sheet with graham crackers.
In a saucepan, melt the candy with whipping cream until candy is melted.
Pour over graham crackers.
While candy is still warm, press pecans into candy.
Cool, cut into squares and serve.
Melt milk and candy together.
Pour half of cake batter in cake pan.
Bake 6 minutes at 350\u00b0.
Pour caramel on top.
Pour chocolate chips on candy and rest of batter; bake for 15 minutes.
Grease
cookie
sheet.
Arrange
pecan halves on cookie sheet, flat side down, in groups of four to resemble the shape of a turtle.
Place 1 caramel candy in center of pecan group. Bake at 325\u00b0 until caramel melts (5 to 8 minutes).
They need to be just soft.
Flatten with buttered spatula.
Cool.
Frost with melted chocolate.
Makes 24 turtles.
Melt caramel candy and milk (slowly).
Mix in pecans.
Drop onto greased foil.
Melt chocolate (slowly).
After candy has cooled well, dip down into melted chocolate.
Drop again onto greased foil to cool.