Double Chocolate Caramel Coffee Cups Recipes

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COFFEE CARAMELS WITH DARK CHOCOLATE



Coffee Caramels with Dark Chocolate image

Provided by Food Network

Categories     dessert

Time 9h25m

Yield about 6 1/2 dozen pieces

Number Of Ingredients 11

Cooking spray
2 cups heavy cream
1 3/4 cups granulated sugar
1 1/4 cups light corn syrup
1/2 cup light brown sugar
6 tablespoons unsalted butter
1 1/2 tablespoons finely ground espresso powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 cups dark chocolate chips, melted
Chocolate wafer cookie crumbles, for garnish

Steps:

  • Lightly spray the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang; lightly spray the parchment with cooking spray. Set aside. Prepare a large heatproof bowl of cold water that will accommodate the bottom of a large heavy saucepan.
  • Place the cream, granulated sugar, corn syrup, brown sugar, butter and espresso powder in a large, heavy saucepan. Bring the mixture to a light boil over medium-high heat, stirring until the sugars have dissolved and the butter is melted. Reduce the heat to medium and cook, stirring occasionally, until the caramel is thick and bubbling and reaches a temperature of 245 degrees F on a candy thermometer.
  • Remove the saucepan from the heat and immediately stir in the vanilla and salt. Cool the caramel to room temperature by placing the bottom of the pan in the prepared water bath.
  • Pour the caramel into the prepared baking pan and let stand, uncovered, until set, at least 8 hours.
  • Lift the caramel out of the pan using the parchment overhang, and slice into 1-inch cubes.
  • To finish, dip the bottom half of each caramel into the melted chocolate. Top with cookie crumbles. Set aside until set, about 30 minutes

DOUBLE-CHOCOLATE CARAMEL-COFFEE CUPS



Double-Chocolate Caramel-Coffee Cups image

Honorable Mention - Contest Recipe 2007! Wow guests with elegant and easy cookies, thanks to Betty Crocker cookie mix and frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 9

1 teaspoon instant espresso coffee granules
1 tablespoon water
1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
3 tablespoons vegetable oil
1 egg
1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
2 tablespoons caramel-flavored liqueur
1/2 cup marshmallow creme
2 tablespoons caramel topping

Steps:

  • Heat oven to 375°F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups. In large bowl, dissolve espresso granules in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
  • Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
  • In small bowl, stir frosting and liqueur until well blended. Gently stir in marshmallow creme. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 15 g, TransFat 1 g

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