Chocolate Caramel Nut Wafers Food

CHOCOLATE CARAMEL WAFERS

Steps:

• Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.

CHOCOLATE CARAMEL NUT WAFERS RECIPE

Steps:

• Spray a piece of waxed paper with non-stick cooking spray. Place on a baking sheet.
• Place the melts into a microwave-safe bowl. Heat, on high, for 45 seconds. Stir. If the ingredients aren't completely melted and smooth, return to the microwave for another 45 seconds.
• Dip the wafers into the chocolate melts. Place the dipped wafers on the waxed paper. Place baking sheet in the refrigerator for 10-15 minutes or until candy melts are hardened.
• Unwrap the caramels and place them in a microwave-safe bowl. Add 1 to 2 tablespoons of cream. Heat, on high, for 1 minute. Stir. Continue to heat on high in 1-minute intervals, stirring after each, until caramels are melted. The entire process should take around three minutes.
• Spoon caramel over the chocolate. Immediately sprinkle with nuts. Return the wafers to the refrigerator to harden, around 30 minutes.

FAVORITE CHOCOLATE-CARAMEL-NUT BARS

Steps:

• Heat oven to 350°F.
• Cook caramels and 1/3 cup milk in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Remove from heat.
• Combine cake mix, butter and remaining milk; press half onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Sprinkle with 1 cup nuts and 1/2 cup chopped chocolate. Drizzle with caramel sauce; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mix mixture; press gently into caramel sauce with back of spoon. Sprinkle with remaining nuts and chocolate.
• Bake 18 min. or until lightly browned. Cool completely before cutting into bars.

CHOCOLATE CARAMEL WAFERS

Steps:

• Preheat oven to 225 degrees.
• Place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. Stir until smooth.
• Place vanilla wafers on ungreased cookie sheets.
• Spread caramel mixture over vanilla wafers.
• Top each wafer with a square of chocolate bar.
• Place in 225 degree oven for 1-2 minutes or until chocolate melts.
• Remove from oven and spread chocolate with an icing knife.
• Top with pecans if desired.

CHOCOLATE CARAMEL GRAHAM CRACKERS

Steps:

• Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, leaving a 2-inch overhang at each end.
• Line bottom of pan with graham crackers (it will be a tight fit).
• Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
• Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Freeze until chocolate is firm, 10 to 15 minutes.
• Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces.

CHOCOLATE NUT WAFERS

Steps:

• Combine sugar, butter, chocolate, vanilla, and egg. Blend well.
• Stir in remaining ingredients until blended.
• Divide dough in half on 2 sheets of waxed paper, shape each half into roll 2 inches in diameter. Wrap. Refrigerate until firm (about 3 hours).
• Heat oven to 400°F
• Cut dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets.
• Bake at 400F for 6 to 8 minutes until set. (Do not overbake.) Immediately remove from cookie sheets.