Passion Fruit Caramel Gold Coins Chocolate Covered Caramel Almond Magic Beans And Cinnamon Caramel Macadamia Chocolate Bars Recipes

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COCO-NUT CARAMEL CHEWS



Coco-Nut Caramel Chews image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 12m

Yield 64 pieces

Number Of Ingredients 5

5 ounces soft caramel candies, 24 pieces, unwrapped
1/2 cup unsalted dry roasted peanuts
1/4 cup white chocolate chip morsels, 2 handfuls
1 1/4 cups sweetened coconut flakes
Vegetable cooking spray

Steps:

  • Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
  • Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
  • Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

SMOKED ALMOND CARAMELS



Smoked Almond Caramels image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h21m

Yield 18 caramels

Number Of Ingredients 8

Vegetable oil cooking spray
1 cup (5 ounces) coarsely chopped smoked almonds
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
Special equipment: a candy thermometer, a 12-count muffin pan

Steps:

  • Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.
  • For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.
  • Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.
  • Store in an airtight container at room temperature.

PISTACHIO-ORANGE CHOCOLATE COINS



Pistachio-Orange Chocolate Coins image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Melt 1/2 cup semisweet chocolate chips with 2 teaspoons shortening in the microwave. Spoon into 1 1/2-inch circles (about 20) on an oiled parchment-lined baking sheet. Let cool slightly, then top with chopped pistachios and candied orange peel. Refrigerate until firm.

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