Best Caramel Chews Recipes

SALTED CASHEW & CARAMEL CHEWS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

COCO-NUT CARAMEL CHEWS

Steps:

• Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
• Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
• Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

CHOCOLATE-CARAMEL CHEWS

Steps:

• Preheat oven to 350°F Grease a 9x13-inch baking pan.
• Cookie Base: In a heavy, medium saucepan over low heat, warm chocolate and butter, stirring often, just until melted and smooth. Do not heat mixture any more than necessary. Remove from heat. Add brown sugar and salt; beat by hand until smooth. Stir in vanilla and eggs. Add flour 1/2 cup at a time, blending well after each addition. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack 1 hour.
• Caramel Topping: In a heavy, medium saucepan, combine all ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches 230°F on a candy thermometer or forms a 2-inch wide thread when dropped from a spoon (should take about 25 minutes). Immediately remove from heat; stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool.
• Chocolate Glaze: In a small saucepan, combine chocolate and cream. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; stir in vanilla. Drizzle over caramel in a lacy pattern. Or pour melted chocolate into a pastry bag and pipe over caramel.
• Let chocolate set before cutting into 54 (about 1x2-inch) bars, cutting 9 strips one way and 6 strips the other way. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.

BLACK PEPPER AND BOURBON CARAMEL CHEWS

Steps:

• Line an 8-inch square baking pan with parchment and coat with cooking spray.
• In a medium heavy-bottomed pot over medium heat, combine sugar, cream, honey, bourbon and salt. Clip a candy thermometer to the side of the pot. Cook mixture, stirring frequently, until it reaches 245 degrees, 15 to 30 minutes, depending on the size of the pot. Quickly stir in butter and pepper.
• Pour mixture into prepared pan. Let cool completely until it is set to a semi-firm consistency, about an hour. Cut into 50 rectangular pieces and wrap in parchment paper, cellophane or other candy wrappers, twisting ends to seal.

PECAN CARAMEL CHEWS

Steps:

• Line a 13-in. x 9-in. pan with foil; butter the foil. Set aside. In a heavy saucepan, combine the sugar, corn syrup, 1 cup cream and salt. Bring to a boil over medium heat, stirring occasionally. Cook until a candy thermometer reads 234° (soft-ball stage). , Gradually stir in 1 cup cream. Cook until mixture returns to 234°. Gradually add remaining cream. Cook and stir until mixture reaches 240°. , Remove from the heat. Stir in pecans and vanilla. Quickly pour into prepared pan; cool completely. , Using foil, lift candy out of pan. Discard foil; cut candy into squares.

SCRUMDIDDLYUMPTIOUS FUDGY CARAMEL CHEWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, blend the butter, vanilla and sugar at medium speed. Add eggs one at a time beating at medium speed after each one until well blended.
• Sift the flour, hot chocolate mix, baking powder and salt. Gradually add this mixture to the egg mixture, mixing at low speed.
• Melt the candies in the microwave or oven. Stir with a spoon until the caramel and chocolate is blended together. Pour into the batter and blend quickly.
• Pour batter into a greased 9 inch square baking dish. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the brownies begin to separate from the pan's edges. Let cool then store brownies in an airtight container.

CARAMEL CHEWS

Steps:

• 1. Combine corn flakes, rice cereal,coconut and nuts in bowl. Place caramels and cream in top of double broiler, stir over hot water until caramels are melted.
• 2. pour this over cereal mixture. mix well with greased spoon. Drop by spoonfuls onto wax paper and enjoy!!!!!!!!!!!

CARAMEL CHEWS

Steps:

• Melt caramels with butter/margarine and water in saucepan over low heat. Stir occasionally until sauce is smooth. Add noodles and peanuts; toss until well coated. Drop by rounded teaspoonfuls onto greased cookie sheet. Melt chocolate pieces with water in sauce pan over low heat. Drizzle chews with melted chocolate mixture. Chill until firm. Makes 2 1/2 dozen.

SALTED CASHEW & CARAMEL CHEWS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews.
• Drop dough by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 10-12 minutes or until edges are firm. Cool on pans 5 minutes. Remove to wire racks to cool completely.
• In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

SALTED CASHEW & CARAMEL CHEWS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in eggs, caramel topping and vanilla.
• In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews.
• Drop dough by rounded Tbsp. 2-inches apart onto parchment paper-lined baking sheets. Bake in a preheated 350º oven for 10-12 minutes or until edges are firm. Cool on pans 5 minutes. Remove to wire racks to cool completely.
• In the microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let sand until set.

CARAMEL CHEWS

Steps:

• 1. Melt margarine in 3-quart saucepan. Remove from heat and add sugars, stiring until combined. Stir in egg.2. Add coconut and KELLOGG'S CORN FLAKES cereal, mixing lightly. Using level tablespoon, shape into small mounds on baking sheets coated with cooking spray or parchment lined.3. Bake at 350°F about 10 minutes or until golden brown.Cool completely on pan. Store in airtight container.