Godiva Chocolate Pecan Caramel Cookies Food

AUNT GISELE'S CARAMEL COOKIES

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside.
• Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes.
• Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.
• Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.)

CHOCOLATE-CARAMEL-PECAN PRETZEL BITES

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

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.

GODIVA CHOCOLATE CARAMEL DULCE DE LECHE FONDUE

Steps:

• Make the dulce de leche:.
• Pour sweetened condensed milk into top of double boiler. Place over boiling water. Turn heat to low and simmer 1 1/2 hours or until thick and caramel-colored, stirring occasionally.
• Whisk until smooth. Keep warm.
• Make the chocolate caramel cream:.
• Heat sugar and water in small saucepan. Bring mixture to a boil. Cook without stirring until syrup becomes caramel color. Remove from heat and gradually stir in heavy cream.
• Return to heat and stir until syrup is dissolved. Remove from heat.
• Break up chocolate and add to cream mixture. Let stand 1 minute. Whisk until smooth. Gradually stir in butter and salt.
• To serve: Whisk warm dulce de leche into chocolate caramel cream until smooth. Pour into fondue pot to keep warm. Serve with fruit, pound cake cubes and/or Godiva demitasse pieces. Makes about 2 1/2 cups.

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.