CHOCOLATE CARAMEL WAFERS
To keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 7 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CARAMEL WAFERS
This came from a bonus section from Taste of Home magazine. They can be made into a modified turtle cookie, if you add the optional pecans.
Provided by knitaholic
Categories Dessert
Time 20m
Yield 7 dozen
Number Of Ingredients 5
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.
Nutrition Facts : Calories 727.2, Fat 29.6, SaturatedFat 11.4, Cholesterol 18.1, Sodium 336.9, Carbohydrate 109, Fiber 2.7, Sugar 63, Protein 9.2
FAVORITE CHOCOLATE-CARAMEL-NUT BARS
Chopped semi-sweet chocolate, walnuts and gooey caramel are sandwiched between a chocolate crust and topping in these rich, decadent bar cookies.
Provided by My Food and Family
Categories Home
Time 48m
Yield 32 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE CARAMEL TERRINE
Make this decadent chocolate and caramel terrine for a sophisticated dinner party dessert. Dust generously with cocoa powder before cutting into slices
Provided by Liberty Mendez
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
- Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
- To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
- Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
- Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE CARAMEL SLICE
Posted in response to a recipe request. Source: Australian Women's Weekly: The Big Book of Beautiful Biscuits. Times are guesses only. Australian measurements used.
Provided by auntchelle
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Line a 28cm x 18cm lamington tin with aluminium foil. Cover base of tin with 12 wafers. Trim where necessary so wafers fit base perfectly. Remove from tin and cut remaining 12 wafers to match.
- Place chocolate and butter in top of a double saucepan and melt over simmering water. Spread base of tin with half the chocolate mix.
- Arrange 12 of the prepared wafers over chocolate. Refrigerate.
- Combine condensed milk, butter (extra) and golden syrup in saucepan. Stir constantly over medium heat until mixture begins to stick and bubble on base of pan. Continue to stir a further 3 minutes then stir in peanut butter.
- Spread caramel evenly over wafers in tin then arrange the final 12 wafers on top.
- Spread wafers with the remaining chocolate mix.
- Refrigerate 30 minutes or until chocolate has set. Stand at room temperature for 20 minutes before cutting. With a sharp knife cut into squares, then each square into a triangle.
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