FANTASY CHOCOLATE-CARAMEL DELIGHTS
I have had these delicious cookies as a part of my Christmas cookie trays since 2003. They are well loved. I have sometimes skipped the chocolate drizzle when time was short.
Provided by Kit_Kat
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- In a large mixing bowl cream butter and sugar.
- Separate egg, reserve white for later use add yolk to creamed mixture.
- Add milk and vanilla to creamed mixture, mixing well after each addition.
- In a separate bowl combine dry ingredients and whisk to combine.
- Combine creamed and dry mixtures with electric mixer; beat until well combined.
- Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with.
- Preheat oven to 350°F.
- In a small sauce pan melt caramels into whipping cream over low heat.
- Stir until mixture is smooth; set aside.
- Slightly beat reserved egg white.
- Shape dough into 1-inch balls.
- Roll balls in egg white then in pecans.
- Place balls one inch apart on cookie sheet sprayed with vegetable oil spray.
- Using your thumb, make an indentation in each cookie.
- Bake for 10 minutes or until edges of cookies are firm.
- Spoon caramel into indentation.
- Move cookies to wire racks to cool.
- Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag.
- When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies.
- Let cookies stand until chocolate and caramel are set.
- Prep time does not include chilling time.
CARAMEL PEANUT FANTASY
Packed with peanuts and gooey with caramel, this do-ahead treat is one sweet dream of a dessert to serve company. With an easy cookie crust and scrumptious candy bar layers, it goes together quickly-and will disappear just as fast! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack., In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour., In a microwave, melt chocolate chips and remaining cream; stir until smooth. Spread over caramel layer. If desired, sprinkle with additional peanuts. Cover and refrigerate for 1 hour or until serving.
Nutrition Facts : Calories 504 calories, Fat 30g fat (11g saturated fat), Cholesterol 32mg cholesterol, Sodium 335mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 4g fiber), Protein 10g protein.
GOOEY CHOCOLATE CARAMEL FANTASY
This luscious dessert comes from Kavanaugh's Resort and Restaurant in Minnesota. The Chef says it's just like a candy bar on a plate, and you don't even have to unwrap it. It's very easy-why not treat yourself?Hope you enjoy.*Requires two hours of chilling time*
Provided by Peggy Lynn
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, stir together the chocolate wafer crumbs and melted butter.
- Press onto the bottom of a nine inch springform pan.
- Bake in a 350 degree oven for 10 minutes.
- Cool slightly on a wire rack.
- In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat,stirring often.
- Stir in the first 1/4 cup whipping cream.
- Remove from heat; stir in nuts.
- Spread over crust.
- Cool;cover and chill for one hour.
- For the topping:.
- In a heavy saucepan, melt chocolate.
- Remove from heat;stir in remaining whipped cream.
- Drizzle or spread over caramel pecan mixture.
- Cover and chill for at least one hour.
HOMEMADE SAMOAS (AKA CARAMEL DELIGHTS)
VERY time consuming...can make samoas bars instead got idea from http://bakingbites.com/2008/01/homemade-girl-scout-cookies-samoas/
Provided by Stacy Wood
Categories Other Snacks
Number Of Ingredients 13
Steps:
- 1. Preheat Oven to 350 degrees
- 2. In a large mixing bowl, cream together butter and sugar.
- 3. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it's possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
- 4. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
- 5. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
- 6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
- 7. DIRECTIONS FOR TOPPING
- 8. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
- 9. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
- 10. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.
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