Chocolate Caramel Dessert Recipes

CHOCOLATE-CARAMEL DOMES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
• Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
• Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
• Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
• For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
• Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
• Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
• For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
• Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
• Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.

CHOCOLATE CARAMEL COMMOTION BARS

Steps:

• Heat oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
• Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
• Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
• Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
• Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

CHOCOLATE CARAMEL LAYERED DESSERT

Steps:

• Preheat oven to 375 degrees.
• Combine ingredients and press into a 9x13 baking dish.
• Bake for 10 minutes.
• Cool.
• Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth. Pour over cooled crust. Refrigerate.
• Beat cream cheese in a mixer until light and fluffy.
• Gradually add powdered sugar and mix until thoroughly combined.
• Fold in Cool Whip.
• Spread on cooled caramel layer.
• Combine pudding mix and milk and prepare according to package instructions.
• Spread over third layer.
• Top fourth layer with remaining Cool Whip.
• Sprinkle on chocolate shavings.
• Keep refrigerated until ready to serve.

CHOCOLATE-CARAMEL DESSERT CUPS RECIPE

Steps:

• Heat oven to 350ºF.
• Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 min.
• Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until completely melted.
• Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.
• Spoon 1 Tbsp. crumb mixture into each of 8 dessert cups; top with 2 Tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.
• Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.

CHOCOLATE CARAMEL DESSERT

Steps:

• Beat eggs, sugar, oil, and milk.
• Combine flour, cocoa, baking powder, and salt.
• Gradually add to creamed mixture; mix well.
• Add vanilla.
• Place in greased 8x8 baking pan.
• Bake at 350* for 30-35 minutes, or until toothpick comes out clean.
• Cool.
• In small saucepan melt caramels with water; add pecans.
• Cool for 3 minutes.
• Place squares of cake on plate; drizzle with caramel sauce.