Caramel Swirl Hunks Food

CARAMEL SWIRL CREAM PUFFS

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.
• Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares.
• Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup.
• Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.
• Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform.
• Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.
• Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.
• Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy!

CARAMEL SWIRL HUNKS

Steps:

• Preheat oven to 350 degrees. Generously spray a 13x9 pan with nonstick cooking spray and place it on a parchment lined baking sheet.
• In a mixer bowl, blend butter and both sugars. Add eggs, vanilla, and oats and blend well. Fold in flour, baking powder, baking soda, and salt. Then fold in chocolate chips.
• Spread batter in prepared pan. Top with dulce de leche and then swirl or smear dulche de leche into batter.
• Bake 38 minutes or until batter is set (not wobbly and jiggly). If brownies seem browned around the edges and still jiggly in the center, reduce oven temperature to 325 degrees and continue baking 10 to 15 minutes longer or until set.
• Refrigerate or freeze 1 hour. Cut into large hunks or blocks.

CARAMEL SWIRLS

Steps:

• In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

CARAMEL SWIRL HOT CHOCOLATE

Steps:

• Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.).
• Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not over-mix).
• Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.