Caramel Stuffed Brownie Bites Recipes

CARAMEL-STUFFED BROWNIE BITES

Steps:

• Preheat oven to 350F and ppray two 12-count mini muffin pans extremely well with cooking spray, or grease and flour the pans; set aside.
• To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble.
• Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
• Add the flour, salt, and stir until smooth and combined without overmixing.
• Turn batter out into the prepared pans, filling each cavity to about 3/4 full.
• Add 1 Rolo to the center of each cavity, pressing it down flush with the batter. It's okay if the cavities are nearly full or actually full because while the brownies do rise a small amount during baking (nothing like muffins), it's unlikely there will be any overflow.
• Bake for about 11 to 14 minutes, or until brownie are set and a toothpick inserted comes out clean or with a few moist crumbs. Because all ovens, pan sizes, climates, etc. vary, it's very important to watch your brownies and not the clock. Mini desserts such as this tend to cook very quickly and can go from under to over done in 1 to 2 minutes so keep a close eye on them; err on the side of underdone so they will be more fudgy if you're in doubt.
• Allow brownies to cool in pans on a wire rack for about 10 to 15 minutes or until they are cool enough to handle and release.
• Allow brownies to cool completely before optionally adding the whipped topping to the tops of each and then optionally adding chocolate sprinkles.

BROWNIE BITES WITH CARAMEL FLUFF

Steps:

• HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
• COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
• BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish.
• STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired.

SALTED CARAMEL-STUFFED SNICKERDOODLES

Steps:

• Line cookie sheet with waxed paper or foil. Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
• Heat oven to 400°F. In large bowl, mix 1 1/2 cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and 1/4 teaspoon salt.
• Shape dough into 1 1/4-inch balls. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
• Mix 1/4 cup sugar, 1/2 teaspoon salt and the cinnamon. Roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set (centers will be soft). Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack.