CHOCOLATE PECAN CARAMELS
I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-3/4 dozen (1-1/2 pounds).
Number Of Ingredients 8
Steps:
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COVERED CARAMELS
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
SALTED CHOCOLATE COVERED CARAMELS
Chocolate caramels that are soft, chewy, and perfectly melt away in your mouth. Before starting to make these, get all equipment ready and ingredients measured out. This recipe has been inspired and adapted from Jacques Pépin's book, "Chez Jacques: Traditions and Rituals of a Cook."
Provided by Adam and Joanne Gallagher
Time 45m
Yield Makes approximately 40 caramels
Number Of Ingredients 8
Steps:
- Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
- Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
- In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
- Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
- Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
- The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
- By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
- The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
- Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1-inch squares.
- Line a baking sheet with parchment paper. Then, use a heavy knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 to 45 seconds, stir then repeat until melted (stirring after every 30 to 45-seconds). Once the chocolate has melted, add the 1/3 cup of chocolate and stir until smooth and shiny.
- Use two forks to dip each caramel into the melted chocolate then place onto parchment paper. Sprinkle a little salt on top of each caramel and allow chocolate to set.
- Wrap caramels in plastic wrap or waxed paper and enjoy immediately or refrigerate for enjoying later.
CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES
Provided by Janet Taylor McCracken
Categories Chocolate Dessert Christmas Kid-Friendly Low Cal Edible Gift Hazelnut Christmas Eve Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 46 squares
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
- Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
- Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
- Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD: cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.
4-INGREDIENT SUGAR FREE CHOCOLATE DIPPED KETO CARAMELS
These Chocolate Keto Caramels are smooth, creamy and perfectly chewy, not hard. Made with just four ingredients, they're easy to make and the ultimate sugar-free treat. Feel free to fully coat or part dip these keto caramels in chocolate, it's totally up to you.
Provided by Jo Harding
Number Of Ingredients 5
Steps:
- Place the granulated allulose and butter in a pan. Stir over a medium/ low heat with a balloon whisk or wooden spoon, about 3 minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
- On the heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Cook for about 2 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel as it will thicken as it sets. Cooking times will vary depending on your room temperature too.
- Remove from the heat and stir in the optional salt. Allow to cool down slightly (1 minute) before pouring into your silicone molds. I used a mini muffin mold. The low-carb caramel should still be pourable. Refrigerate for 30 minutes or until set solid.
- Place the chocolate in a heat proof bowl over a pan filled with a little water. Melt on a medium heat. Remove the bowl from the pan.
- Remove the caramels from the silicone mold. Dip the keto caramels in the chocolate. Option to fully coat or partial. Place on a parchment lined baking tray and pop back in the fridge to set. About 10 minutes. Keep refrigerated to avoid melting.
- Storage: Fridge for up to 2 weeks. (Note if you place in a Tupperware they may stick together, it would be best to keep on one layer)
Nutrition Facts : ServingSize 1 caramel, Calories 57 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 27 mg, Sugar 1 g
CHOCOLATE CARAMEL SQUARES
No way to resist! These are wonderfully rich! A crunchy base with a creamy caramel filling topped off with not one but 2 kinds of chocolate...Yum!
Provided by PaulaG
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients for crust, except butter, in a mixing bowl.
- With pastry blender, cut in butter until mixture is crumbly.
- Press the mixture into an 8-inch square cake pan.
- Bake in a preheated oven at 350°F for about 25 minutes or until just golden and firm.
- Cool in the pan.
- Place ingredients for caramel filling in saucepan and heat over low heat, stirring until sugar is dissolved.
- Bring to a boil over low heat and boil very gently for 3 to 4 minutes, stirring constantly until thickened.
- Pour the caramel filling over cookie base and allow to set.
- Melt the dark chocolate chips and spread over the caramel, allow to cool and set.
- When dark chocolate is set, melt the white chocolate and drizzle over top.
- Cut into squares and enjoy.
- DH suggested to use a pizza cutter to cut bar cookies and it works like a charm.
CHOCOLATE DIPPED ICE CREAM BARS
Everything tastes better on a stick! Give these 3 ingredient chocolate dipped ice cream bars a try and you'll love it! Try this technique with any flavor of ice cream!
Provided by Katherine | Love In My Oven
Categories ice cream
Time 20m
Number Of Ingredients 3
Steps:
- Scoop the softened ice cream/prepared no-churn ice cream mixture into a popsicle mold, filling up to the top. Ensure there are no gaps/air bubbles in each mold. Place the mold into the freezer for 40 minutes (set a timer!!!) and then insert a popsicle stick into each mold. Freeze the bars for 4-5 hours.
- In a microwave safe dish, melt the chocolate chips together with the coconut oil in 30 second increments, stirring until smooth and glossy. Allow the chocolate to come to room temperature.
- Remove the popsicle mold from the freezer. Run warm water over the base of the mold and then carefully extract each ice cream bar from the mold by pulling on the popsicle stick. Place the bars on a baking tray lined with wax paper** and return the tray to the freezer.
- One at a time, remove an ice cream bar from the freezer, dunk it into the chocolate up to the top of the stick, and then place the bar back into the freezer, on to the wax paper. Repeat with the remaining bars. Freeze for 1 hour before enjoying, or removing the bars from the tray and placing them in a freezer bag, sealing it tightly and storing it in the freezer for up to 2 months.
CHOCOLATE CARAMEL BARS
Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE DIPPED CARAMEL SQUARES
These are so tasty I can't resist them. These only take a couple of minutes to make, so I put them out when I have company over. If you are already melting chocolate for another recipe, this is a great way to use up the leftover chocolate.
Provided by Sorrie_Lue
Categories Candy
Time 15m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Unwrap each carmel square and Place a toothpick or party pick in each one.
- Melt chocolate according to directions.
- Dip each carmel square in melted chocolate.
- Dip in topping of your choice.
Nutrition Facts : Calories 85.9, Fat 5.8, SaturatedFat 3.3, Cholesterol 0.7, Sodium 27, Carbohydrate 10.6, Fiber 1.6, Sugar 6.7, Protein 1.7
More about "chocolate dipped caramel squares food"
CHOCOLATE-DIPPED SALTED CARAMELS RECIPE - CHOWHOUND
From chowhound.com
4.5/5 (14)Category DessertServings 85Calories 83 per serving
- Cut a piece of parchment paper—it should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it.
HOMEMADE CHOCOLATE-DIPPED CARAMELS RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 10 hrs 35 minsServings 60
- Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.
- Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238° to 240° (soft ball stage), about 20 to 25 minutes.
- Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.
CHOCOLATE-DIPPED VANILLA CARAMELS RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 84
- Line a 9-by-13-inch pan with foil; spray it with vegetable oil. In a heavy saucepan, melt the butter. Add the sugar, corn syrup and cream and bring to a boil, stirring until the sugar dissolves. Add the vanilla seeds. Cook over moderately low heat, stirring, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, 1 hour. Stir in 1 tablespoon of salt and scrape the caramel into the prepared pan. Let cool and set completely overnight.
- Lightly oil a sheet of parchment paper and line 2 baking sheets with wax paper. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips and then into 1-inch squares. Dip the squares into the chocolate, tap off the excess and transfer to the wax paper on the baking sheets. Sprinkle lightly with sea salt and refrigerate for 10 minutes. Alternatively, wrap the plain caramel squares in wax paper and tie with thread.
CHOCOLATE DIPPED SALTED NUT ROLL BARS | TASTY KITCHEN: A ...
From tastykitchen.com
5/5
10 BEST CHOCOLATE CARAMEL PRETZELS RECIPES - YUMMLY
From yummly.com
5/5 (1)
CHOCOLATE CARAMEL PEANUT BARS : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
5/5 (1)Category DessertServings 18
CHOCOLATE CARAMEL BARS - LITEHOUSE FOODS
From litehousefoods.com
CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Total Time 2 hrsServings 46
- Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
- Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
- Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 11/2-inch squares. Cool cookies completely.
- Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD Cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.
SOFT CHOCOLATE CHRISTMAS CARAMELS - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.4/5 (46)Category CandyServings 9Total Time 1 hr 35 mins
- In a heavy-bottomed 4-quart saucepan, combine the water, sugar, vanilla, condensed milk, corn syrup, butter and chocolate. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan, ensuring that the tip of the thermometer isn’t touching the bottom of the pan and is inserted at least 1-2 inches into the liquid (or according to your thermometer’s directions).
- Continue stirring while the mixture boils and cooks, until the caramels reach 245 degrees F. If the caramels seem to be scorching on the bottom of the pan, moderate the heat to a lower temperature. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked.
- Remove the pot from the heat and stir in the salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours.
CHOCOLATE DIPPED CARAMEL NUT BARS - PALEOMG
From paleomg.com
4.3/5 (4)Estimated Reading Time 4 mins
- Place almonds, walnuts, pistachios, coconut, cranberries and chia seeds in a bowl and toss. Pour 1/2 cup worth of caramel into the bowl with the nuts and toss with a spatula. Pour the nut caramel mixture into the lined dish and spread out until even throughout.
FROM CHOCOLATE COCONUT CARAMEL COOKIE BARS TO AMAZING AND ...
From onegreenplanet.org
Author Julia Sloan
- Chocolate Coconut Caramel Cookie Bars. These Chocolate Coconut Caramel Cookie Bars by Tiina Strandberg is what happens when a Bounty bar and a Mars bar meet: Chocolate Coconut Caramel Cookie Bars!
- Amazing and Easy Biscuits. There is nothing that goes better with a big bowl of soup or stew than delicious vegan biscuits. These Amazing and Easy Biscuits by Maria Koutsogiannis combines the flavor profile you love from French onion soup, and they’re seriously flavorful, soft, and perfect to pair with any meal!
- Basic Mung Dal. This Basic Mung Dal by Planted and Picked is made from husked and split mung beans which are easy to digest and an excellent protein source.
- Roasted Pesto Vegetables with Chickpeas. It’s not a complicated recipe and your favorite vegetables can easily be added in. These Roasted Pesto Vegetables with Chickpeas by Robin Browne are roasted to perfection and tossed in a dreamy pesto.
- Healthy Thai Black Rice Pudding. This Healthy Thai Black Rice Pudding by Jamie Raftery is easy to make and tastes absolutely amazing. It’s nourishing, comforting and filled with healthy ingredients to sustain your energy throughout the day.
- Golden Biscuits and Gravy. Who wouldn’t want to start off their day with some fluffy biscuits topped with creamy, turmeric-infused gravy? These Golden Biscuits and Gravy by Casey Muir Taylor pretty much only require three ingredients, and they go great with tofu scramble!
- Biscuits and Mushroom Gravy. Life can taste good with these fluffy, soft, gluten-free biscuits accompanied with mushroom gravy. These Biscuits and Mushroom Gravy by Molly Patrick are the ultimate comfort food side that will leave you craving for more.
- Hoppin’ John With Okra and Tomato Stew. Despite how spectacular the flavors are, this Hoppin’ John With Okra and Tomato Stew by Adam Merrin and Ryan Alvarez is actually easy to make.
CHOCOLATE-DIPPED CANDIED ORANGE PEEL | RICARDO
From ricardocuisine.com
5/5 (8)Category DessertsServings 48Total Time 1 hr 15 mins
SKINNYDIPPED SALTED CARAMEL CHOCOLATE CAKE
From skinnydipped.com
Author Jessica Bieber
DIPPED APPLE SLICES ON A STICK {CARAMEL & CHOCOLATE}
From mykitchenescapades.com
5/5 (1)Total Time 15 minsCategory DessertCalories 105 per serving
CHEWY CHOCOLATE CARAMELS | RICARDO
From ricardocuisine.com
5/5 (15)Total Time 30 minsCategory DessertsCalories 198 per serving
SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS - SPACESHIPS AND ...
From spaceshipsandlaserbeams.com
Ratings 1Category DessertCuisine AmericanTotal Time 55 mins
CHOCOLATE DIPPED SALTED CARAMEL GRANOLA BARS - A BAJILLIAN ...
CHOCOLATE DIPPED CARAMEL S'MORES — FLOURISHING FOODIE
From flourishingfoodie.com
Estimated Reading Time 7 mins
RAW CARAMEL TAHINI BARS DIPPED IN CHOCOLATE - BELAVIE
From mybelavie.com
Category RecipesEstimated Reading Time 4 mins
CHOCOLATE-DIPPED CARAMEL BARS - SWEETS YOU CAN EAT
From sweetsyoucaneat.com
Estimated Reading Time 2 mins
SKINNYDIPPED DARK CHOCOLATE SALTED CARAMEL BARS
From skinnydipped.com
Brand SkinnydippedAvailability In stock
CHOCOLATE COCONUT CARAMEL COOKIE BARS [VEGAN] - ONE GREEN ...
From onegreenplanet.org
Servings 10
CHOCOLATE CARAMEL SQUARES - TABLE FOR SEVEN | FOOD FOR ...
From ourtableforseven.com
Reviews 1Calories 239 per servingCategory Brownies/Bars
SALTED CARAMEL AND CHOCOLATE DIPPED RICE KRISPY …
From hugsandcookiesxoxo.com
Estimated Reading Time 40 secs
CHOCOLATE-DIPPED SHORTBREAD BARS - EASY DESSERT
From easydessert.org
Estimated Reading Time 1 min
CARAMEL AND CHOCOLATE COVERED PRETZELS - ALL INFORMATION ...
From therecipes.info
CHOCOLATE DIPPED SALTED CARAMEL GRANOLA BARS - A BAJILLIAN ...
From mungfali.com
CHOCOLATE CARAMEL BARS, CHOCOLATE CARAMEL BAR RECIPE
From jimmysdressing.com
CHOCOLATE COVERED CARAMEL RECIPE - SOFT CARAMELS IN ...
From youtube.com
VEGAN CHOCOLATE-DIPPED COCONUT CARAMEL COOKIE BARS
From vegnews.com
10 BEST CARAMEL RICE KRISPIES RECIPES | YUMMLY
From yummly.com
CHOCOLATE DIPPED CARAMEL SQUARES RECIPES
PRETZELS WITH CARAMEL AND CHOCOLATE - ALL INFORMATION ...
From therecipes.info
RECIPES: CARAMEL CHOCO BARS, SPAGHETTI WITH SAUSAGE ...
From rediff.com
10 BEST SALTED CARAMEL NUT BARS RECIPES - YUMMLY
From yummly.co.uk
CHOCOLATE DIPPED CARAMEL SQUARES RECIPE - FOOD.COM ...
From pinterest.ca
WHITE CHOCOLATE CARAMEL COCONUT BARS - ALL INFORMATION ...
From therecipes.info
CHOCOLATE-DIPPED CASHEW CARAMEL ICE CREAM BARS | CATSKILL ...
From casanctuary.org
CRISPY RICE BARS DIPPED IN CHOCOLATE AND LAVISHED WITH ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love