Chocolate Dipped Hazelnut Caramel Squares Recipes

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HAZELNUT-CARAMEL BARS



Hazelnut-Caramel Bars image

We were inspired by the flavors of pecan pie when we created these treats. They're simple to make, thanks to a quick crust and stovetop filling. You can use peanuts, walnuts, or pecans in place of hazelnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 24

Number Of Ingredients 8

2 sticks unsalted butter, room temperature, divided, plus more for pan
1 cup packed light-brown sugar, divided
1 1/2 cups all-purpose flour (spooned and leveled)
Fine salt
1/3 cup light corn syrup
2 tablespoons heavy cream
1 1/2 cups (6 ounces) hazelnuts, toasted and loose skins rubbed off
1/3 cup coarsely chopped semisweet chocolate (optional)

Steps:

  • Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
  • In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
  • Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces. (Store in an airtight container, up to 2 days.)

Nutrition Facts : Calories 195 g, Fat 13 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g

CARAMEL-DIPPED HAZELNUTS



Caramel-Dipped Hazelnuts image

Use these as toppers for our Candied-Hazelnut Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes enough for 24 cupcakes

Number Of Ingredients 3

24 hazelnuts, toasted and skinned
3 cups sugar
3/4 cup water

Steps:

  • Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
  • Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
  • Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES



Chocolate-Dipped Hazelnut Caramel Squares image

Provided by Janet Taylor McCracken

Categories     Chocolate     Dessert     Christmas     Kid-Friendly     Low Cal     Edible Gift     Hazelnut     Christmas Eve     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 46 squares

Number Of Ingredients 13

2 cups all purpose flour
1 cup (packed) golden brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup sugar
6 tablespoons heavy whipping cream
1/4 cup orange blossom honey
2 teaspoons finely grated orange peel
5 ounces hazelnuts, coarsely chopped
1/4 cup chopped candied orange peel
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
Special Equipment
candy thermometer

Steps:

  • Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
  • Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
  • Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
  • Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD: cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.

CHOCOLATE DIPPED CARAMEL SQUARES



Chocolate Dipped Caramel Squares image

These are so tasty I can't resist them. These only take a couple of minutes to make, so I put them out when I have company over. If you are already melting chocolate for another recipe, this is a great way to use up the leftover chocolate.

Provided by Sorrie_Lue

Categories     Candy

Time 15m

Yield 24 pieces

Number Of Ingredients 5

24 caramels
1/2 lb melting chocolate or 1/2 lb chips
24 toothpicks
1 piece wax paper
1/2 cup candy sprinkles or 1/2 cup nuts

Steps:

  • Unwrap each carmel square and Place a toothpick or party pick in each one.
  • Melt chocolate according to directions.
  • Dip each carmel square in melted chocolate.
  • Dip in topping of your choice.

Nutrition Facts : Calories 85.9, Fat 5.8, SaturatedFat 3.3, Cholesterol 0.7, Sodium 27, Carbohydrate 10.6, Fiber 1.6, Sugar 6.7, Protein 1.7

CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES



Chocolate-Dipped Hazelnut Caramel Squares image

Hazelnuts are among my favorites. I also love chocolate so I ask you; how could these not be wonderful? Total time from start to finished is a little less than 3 hours

Provided by Annacia * @Annacia

Categories     Cookies

Number Of Ingredients 11

2 cup(s) all purpose flour
1 cup(s) (packed) golden brown sugar
1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup(s) sugar
6 tablespoon(s) heavy whipping cream
1/4 cup(s) orange blossom honey
2 teaspoon(s) finely grated orange peel
5 ounce(s) hazelnuts, coarsely chopped
1/4 cup(s) chopped candied orange peel
8 ounce(s) bittersweet chocolate, chopped

Steps:

  • Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
  • Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
  • Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
  • Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour
  • DO AHEAD: cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.

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  • Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
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