Chocolate Pecan Caramel Apples Food

CHOCOLATE PECAN CARAMELS

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.

CHOCOLATE CARAMEL APPLES

Steps:

• In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave 20-40 seconds longer or until the caramels are melted; stir until smooth. , Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. , Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve.

CHOCOLATE-PECAN CARAMEL APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with parchment; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Dip apples in coconut; place on prepared plate. Refrigerate 15 min.
• Melt white chocolate with semi-sweet chocolate as directed on package; mix well. Drizzle over apples. Press nuts into chocolate. Return to prepared plate.
• Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

CARAMEL APPLE PECAN PIE

Steps:

• Preheat oven to 375 degrees.
• Line 9-inch pie plate with 1 pastry crust.
• In a large bowl, toss together apples, pecans, sugar, caramels, flour, and milk; spoon mixture into pie shell.
• Top with remaining pastry; fold the edge of the top pastry under the bottom pastry.
• Pinch together and flute the edge with a fork.
• Cut several slits in top so the steam can escape during baking; brush top with milk and sprinkle with sugar.
• Bake until crust is golden brown, about 45 minutes.
• Pie is best served slightly warm (with ice-cream of course!).

CHOCOLATE CARAMEL PECAN PIE

Steps:

• Place caramels in medium microwavable bowl.
• Add milk. Microwave on high 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute.
• Stir in pecans. Pour into crust.
• Microwave chocolate in medium microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute.
• Add 2 cups of the cool whip, stir with whisk until well blended.
• Spread evenly over caramel layer in the crust.
• Refrigerate at least 2 hours.
• Let stand at room temp 10-15 min before serving.
• Top with remaining cool whip.

APPLE PIE WITH CARAMEL PECAN TOPPING

Steps:

• Place one pie crust in a 9 inch deep dish pie pan.
• Fill pie crust with sliced or cubed apples.
• Mix sugar, flour, cinnamon and salt in a bowl.
• Pour this mixture over apples and top with butter.
• Seal top crust to bottom crust.
• Cut ventilation holes in top of crust. (If crust is not well sealed it will leak when baking. I bake on a cookie sheet).
• Bake at 350 degrees for 50 minutes or until crust is done.
• Remove from oven, press down top.
• Mix butter brown sugar and milk in a pan and bring to a boil.
• Add pecans to this mixture and stir to coat.
• Pour over pie and return to oven for 5 minutes.

CHOCOLATE PECAN AND CARAMEL TART

Steps:

• Preheat oven to 350°F Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
• Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
• Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes. Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.

CHOCOLATE CARAMEL PECAN CAKE

Steps:

• Heat oven to 350 degrees F.
• In a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
• Over medium heat, cook and stir until melted and smooth.
• Set aside.
• Heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
• Add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
• Beat with a fork until smooth and creamy, about 2 minutes.
• Spread half the batter into a greased 13" x 9" cake pan.
• Bake at 350 degrees F for 15 minutes or until the center is set.
• Remove from the oven.
• Spoon the caramel mixture evenly over the cake.
• Spread the remaining batter evenly over the caramel layer.
• Sprinkle with nuts.
• Return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
• Cool completely before cutting.