Caramel Chocolate Dip Recipes

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CARAMEL CHOCOLATE COVERED PRETZEL RODS



Caramel Chocolate Covered Pretzel Rods image

Caramel Chocolate Covered Pretzels are a delicious chocolatey treat. They're perfect for a holiday baking tray, or give some to a neighbor or friend!

Provided by Holly Nilsson

Categories     Cookies     Dessert     Party Food

Time 11m

Number Of Ingredients 5

1 package pretzel rods (10 ounces)
12 ounces chocolate (milk or dark )
6 ounces chocolate candy melts (white or milk )
14 ounces caramel squares (unwrapped)
1 tablespoon light cream

Steps:

  • Line a large sheet or pan with parchment paper.
  • Combine the caramel squares and light cream in a medium microwave safe bowl.
  • Microwave the mixture 2-3 minutes (in 30-second increments, stirring after every 30 seconds) until the mixture is completely melted and smooth.
  • Pour the caramel mixture into a tall glass measuring cup or mug. Dip each pretzel rod ⅔ of the way to cover in caramel. Place on parchment paper to cool.
  • Once the caramel is set, melt the chocolate in the microwave on 40% power for 45 seconds. Stir and continue microwaving at 20-second intervals until just melted. Stir until smooth.
  • Dip the caramel-coated pretzels into the melted chocolate and place on parchment paper to cool. (You may want to pour the chocolate into a tall glass measuring cup or mug.)
  • Melt the chocolate melts in a small zippered bag and snip the corner off. Drizzle over chocolate. Add favorite decorations if desired.
  • Store in an airtight container. Yield: about 2 ½ dozen.

Nutrition Facts : Calories 102 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 31 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 pretzel

SALTED CHOCOLATE COVERED CARAMELS



Salted Chocolate Covered Caramels image

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

1/2 cup (113 grams) unsalted butter (1 stick)
1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
3 tablespoons water
1/4 cup (60 ml) light corn syrup
1 cup (200 grams) sugar
1 pound high quality chocolate, milk, dark, or white
2 tablespoons butter
1/2 teaspoon course or flaked sea salt

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.

CARAMEL CHOCOLATE DIP



Caramel Chocolate Dip image

Caramel Chocolate Dip is a treat that will entice kids to eat their fruit.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Chocolate Dessert Recipes

Yield 6

Number Of Ingredients 3

8 ounces caramel candies
2 ounces semisweet chocolate
½ cup milk

Steps:

  • Heat caramels, chocolate and milk in a small heavy-duty saucepan over low heat until smooth. Cool and refrigerate.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 35 g, Cholesterol 4.2 mg, Fat 6.4 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 99.8 mg, Sugar 30.1 g

CHOCOLATE COVERED PRETZEL RODS



Chocolate Covered Pretzel Rods image

Everyone goes crazy for these Chocolate Covered Pretzel Rods dipped in melted caramel and chocolate and sprinkled with your favorite toppings.

Provided by Lauren Allen

Categories     Dessert

Time 1h20m

Number Of Ingredients 3

40 Pretzel Rods
16 ounces chocolate*
1/2 batch homemade caramel* (, or 1 bag store-bought caramels)

Steps:

  • Prepare two large baking sheets lined with parchment paper.
  • Prepare homemade caramel (or melt store-bought caramels). Remove from heat. Stir in vanilla. Allow homemade caramel to cool for about 15 minutes before dipping.
  • Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.
  • After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).
  • Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth.
  • Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need to.
  • Lay the dipped pretzels on a parchment lined sheet. While the chocolate is warm, you can sprinkle on a few light weight toppings or sprinkles, if desired.
  • Allow the chocolate to set up before eating or removing from parchment.

Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 50 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

SALTED CARAMEL & CHOCOLATE DIP



Salted Caramel & Chocolate Dip image

For some, the magic words are salted caramel. Others will be drawn to the chocolate. Either way, this creamy dip will be a hit with the dessert crowd!

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 8 servings, 2 Tbsp. each

Number Of Ingredients 3

1 tub (8 oz.) PHILADELPHIA Caramel White Chocolate Cream Cheese Spread, softened
1 oz. BAKER'S Bittersweet Chocolate, melted
1/4 tsp. sea salt

Steps:

  • Spread cream cheese spread onto bottom of shallow dish.
  • Drizzle with chocolate; sprinkle with salt.
  • Refrigerate 15 min.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 11 g, Protein 1 g

CHOCOLATE COVERED CARAMELS



Chocolate Covered Caramels image

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

1 cup butter
2 ¼ cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 pound milk chocolate
1 tablespoon butter

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

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