White Chocolate Caramel Drizzled Spoons Recipes

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WHITE CHOCOLATE CARAMEL



White Chocolate Caramel image

Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream. It'll be your new favorite spread, and it makes a great gift in a glass mason jar tied with a pretty ribbon.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 1 cup

Number Of Ingredients 1

1 pound good quality white chocolate (at least 30 percent cocoa butter), chopped if a bar

Steps:

  • Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
  • To reheat, warm the jar in a pot of simmering water.

WHITE CHIP-CARAMEL BARS



White Chip-Caramel Bars image

White chocolate and rich brown-sugary caramel raise the bar on easy and delicious bar cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 36

Number Of Ingredients 9

2 1/4 cups packed brown sugar
3/4 cup butter or margarine, melted
1 tablespoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped walnuts
1 cup white vanilla baking chips
1/2 cup white vanilla baking chips, melted

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour and baking powder until well blended. Stir in walnuts and 1 cup baking chips. Spread in pan.
  • Bake 25 to 30 minutes or until golden brown and center is set. Cool completely, about 1 hour. Drizzle with melted chips. Let stand until set. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 19 g, TransFat 0 g

CHOCOLATE CARAMEL THUMBPRINTS



Chocolate Caramel Thumbprints image

Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature, separated
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
FILLING:
12 to 14 caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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  • Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.
  • Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
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