Caramel Peanut Fruit Wedges Food

CARAMEL PEANUT BUTTER DIP AND FUJI APPLES

Steps:

• Unwrap candies and place into a bowl.
• Have your GH cut the Fuji apples into quarters and cut into each quarter to remove the core. The GH should then slice apples into 8 pieces per apple. Count for them and make sure they make even slices. You need 16 slices, total. Squirt some lemon juice into a bowl with 1 cup of water in it. Add the sliced apples and turn them around in the lemon water then drain them in a strainer or colander. Lemon juice is sour, but it's only a tiny bit on lots of apple slices. The apples will still taste sweet and really good. The skin of an apple keeps them from turning brown before you cut them, but apples will turn brown once they are cut up and the air can touch their insides. Lemon juice is acidic. That means that it has special properties in it that can keep apples from turning brown.
• Add 1 tablespoon water and peanut butter to your caramel candies. Place candies in microwave oven on high for 2 minutes. Stir the dip with a rubber spatula. If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds. Add a pinch of cinnamon to the sauce and stir. DO NOT TELL ANYONE ABOUT THE CINNAMON! Tell your GH not to tell, too. This is your secret ingredient.
• To serve, place drained, sliced apples next to your caramel and peanut butter dip and start dunking!

SALTED CARAMEL PEANUT BARS

Steps:

• Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
• Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
• Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
• Position an oven rack in the center of the oven and preheat to 325 degrees F.
• Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
• Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
• Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

SALTED CARAMEL & PEANUT BUTTER BILLIONAIRE'S SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm rectangular cake tin with baking parchment - the best way to do this is with 2 long strips of parchment. Put the ingredients for the base in a food processor and blitz until it starts to clump together - don't worry if the peanuts are still a little chunky, they will add a lovely texture. Tip onto your work surface and knead briefly to bring together as a dough. Press the dough into the base of your tin in an even layer. Bake for 25 mins until golden, then set aside to cool.
• To make the peanut butter layer, melt the butter and peanut butter in a small pan and mix until smooth. Sieve the icing sugar into a bowl, then pour in the hot butter mixture and stir to combine. While the mixture is still warm, pour over the base and smooth out with a spatula. Chill for 2 hrs until set.
• To make the caramel layer, put the caramel and salt in a pan, bring up to the boil and simmer vigorously for 2-3 mins, whisking continuously, until the colour darkens a shade or two and the caramel thickens slightly. Leave the caramel to cool for 20 mins (see tips, below). Once cooled, pour it over the peanut butter layer and return to the fridge for a further 2 hrs.
• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, put the toffees and the milk in a small saucepan and gently heat. They will clump together and struggle to melt at first, but keep heating and eventually they will turn into a runny toffee sauce.
• Remove the tin from the fridge and pour the chocolate over the salted caramel layer, tipping the tin to spread the chocolate over the surface. Use a spoon to quickly drizzle the caramel over the chocolate in a thin loopy pattern (or see tip, below). If the toffee starts to get too thick, add a splash more milk or cream and pop it back on the heat until runny. Sprinkle over the sea salt flakes and put the tin back in the fridge to chill for 2 hrs before slicing.

CARAMEL APPLE PIZZA

Steps:

• Press cookie dough into a greased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan. , In a bowl, beat the cream cheese, peanut butter, brown sugar and milk until smooth. Spread over the cooled crust. In a bowl, combine the apples and soda; drain well. Toss apples with cinnamon; arrange over cream cheese. Drizzle with the caramel topping and sprinkle with pecans. Cut into wedges.