Showing posts with label caramel. Show all posts
Showing posts with label caramel. Show all posts

Homemade Twix Bars

Monday, April 22, 2013

Lucky me, I have a couple of children who love to bake even more than I do.  My waistline isn't sure it's such a blessing, but man oh man, my tastebuds sure do appreciate their culinary interest.  These bars are ones my daughter whipped up one day right before guests arrived.  Unfortunately she had not read ahead in the recipe to notice that they needed time to set up beforehand, so we served them to our guests as a not-so-lovely chocolate-caramel soup.  We cleaned up from dinner that night, set them aside, and totally forgot about them until a couple of days later when we rediscovered them as perfectly set-up chocolate-caramel bars of goodness!  After tasting them the second time, there was no forgetting them anymore and it did not take long for the rest of them to disappear.   These were one of the best desserts I've had in a long time!  
Click here for printable recipe. 

Posted by Lara.

The ingredients:

SHORTBREAD LAYER:

1-1/2 cups butter, softened
1-1/2 cups powdered sugar
3 tsp. vanilla
3 cups all-purpose flour
1/4 tsp. salt

Beat together butter and sugar and add vanilla. Stir in flour and salt until smooth. Press dough into a 9x13-inch baking dish (or up to a 12x16-inch pan) and poke several times with a fork.  (How big your pan is, will determine how thick your layers are.)

 

Bake at 325-degrees for about 22-25 minutes, or until light golden brown. Set aside and allow to cool completely.  

CARAMEL LAYER:


1-1/2 cups butter
1-1/2 cups sweetened condensed milk
1-1/2 cups brown sugar
6 Tbs. corn syrup
1-1/2 tsp. vanilla

In a saucepan over low heat, melt butter then stir in remaining ingredients, except vanilla.



 Stir in remaining ingredients except for vanilla and bring to a boil, stirring constantly.  Reduce heat to medium-low and stir at a low rolling boil for about 7 minutes.  Remove from heat and add vanilla.  
Pour caramel over cooled shortbread and allow to set up for several hours or overnight.  We placed ours in the fridge to hasten the process.   

CHOCOLATE LAYER:



3-4 cups chocolate chips (we liked ours with dark chocolate)
2 Tbs. shortening

In a medium microwaveable bowl, melt chocolate chips and shortening together on high heat for two minutes, stirring every thirty seconds.  Return to refrigerator to set, then cut into bars. Makes about 30 bars.

Store bars in a tightly covered container in the fridge with wax paper between layers.  Allow to sit at room temperature for a few minutes before eating.  

Enjoy!  

NOTE:  For an extra special treat, try these in a candy mold.    We coated the outside of the mold with melted chocolate, allowed it to set up, then placed a very small piece of shortbread (or Rice Krispies) and a spoonful of caramel into the mold and covered it with chocolate.  My daughter won a cooking contest with these tasty and pretty treats! 


Recipe Adapted from:  Boy Cheese Sandwich

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Caramel-Coconut Cheesecake Bars

Tuesday, July 24, 2012

Today's cheesecake was inspired by that wonderful Girl Scout cookie..the Samoa.  I love the taste of the chocolate with the creamy caramel and the toasted coconut on top.  I hate that they are only around once a year, so doggone it I have to come up with other ways to fill my cravings.  While this cheesecake isn't crunchy like a cookie, it is much nicer to serve for dessert when you have company.  I think the only drawback is that they aren't finger friendly like a cookie.  But just as tasty. 
Click here to see all of our cheesecake recipes in one place! 

 
Click here for printable recipe. 

Posted by Jen.

The Ingredients:
 2 c graham cracker crumbs
1/4 c butter, melted
3 8 oz pkg cream cheese, softened
3/4 c sugar
3 Tbsp corn starch
3 eggs
1 tsp vanilla
1/4 c heavy cream
1/2 c melted  chocolate chips
caramel topping
shredded coconut (I forgot to measure.  Maybe 1/2 a large bag, or the entire 7 oz bag)
1/4 c more melted chocolate chips

Directions:
Preheat oven to 325 degrees.

Line a 13 x 9 pan with parchment paper and let the paper have handle-like flaps over the edge.   (for easy removal.  See 2nd picture)  Lightly spray the bottom and the sides with nonstick spray.  

Place the graham cracker crumbs in a bowl.  Pour in the melted butter and stir with a fork just until the crumbs are moistened.
 Pour crumb mixture into a 13 x 9 pan and press well so the crumbs are all stuck together and even on the bottom.  Notice the parchment paper flaps hanging over the edge?!  Bake in an 325 degree oven for 10 minutes.  When done then let it cool a bit while you prepare your cheesecake batter.  Increase oven temperature to 350 degrees.
 Meanwhile, prepare the cheesecake batter.  Beat the cream cheese and the corn starch and 1/2 the sugar until it's smooth.  No lumps.  If there are a lot of lumps of cream cheese it means it wasn't softened entirely and may contribute to a cracking cheesecake.  (not that it will matter with this particular cheesecake anyway, but just so you know).  When it is all smooth, beat in the remaining sugar.  Then add the vanilla and the eggs one at a time.  Beat until smooth.
 After it is all smooth, remove 1 cup of batter to another bowl.  Melt 1/2 c chocolate chips and then stir the melted chocolate into the reserved cheesecake batter.  Then you will have a chocolate cheesecake batter.
 Pour the plain cheesecake batter into the pan, spreading it evenly. Then drop the chocolate batter in blobs all over the surface.  Take a sharp knife and gently pull it through the chocolate blobs thus creating a swirl.  Don't swirl too  much, or you'll end up with a brown cheesecake.

Bake in 350 degree oven for 35-40 minutes or until center is mostly set. Remove and let cool a few hours. When cooled, place in the refrigerator for at least 3 hours.
 Shortly before you want to serve it, toast your coconut.  Turn on your oven to 400 degrees.  Spread the coconut evenly on a baking sheet.  Make sure that you will be available to watch the coconut.  While it may start out slowly, it will burn very quickly if you're not watching.  Don't let anything distract you from doing this.
 After a few minutes you will notice some of the coconut turning a light brown.  Now is the time to watch it like a hawk.  Pull out the pan and toss the coconut around a bit to get it to evenly cook.  Put back in oven and continue to toss the coconut every 30 seconds.
Err on the side of caution and stop when it is mostly all a light golden color.  Otherwise you could have some pieces start to burn rather quickly.  Make sure you test some of it because it's so hard to resist snacking on toasted coconut.
 Spread some caramel sauce evenly on top of your cheesecake.  If you don't want the caramel to be so oozy then put the cheesecake in the freezer for about an hour before doing this.
 Evenly spread the coconut on top of the caramel.
 Now, use those handy parchment paper handles and lift up your cheesecake out of the pan.  Cut them into squares.  Hint:  I like to use a pizza cutter for easy even cuts.
 Right before serving, melt a 1/4 c chocolate chips into a baggie.  (should take about a minute, but stop after 30 seconds and massage the chocolate to get the heat evenly distributed.)  When it is all melted, then use scissors to cut a tiny hole out of one corner of the baggie. Twist the baggie at the top opened area and hold it with one hand while squeezing at the same time.  Make sure that all the chocolate is melted first because that lone chocolate chip that didn't melt all the way will find a way to clog your hole and therefore cause your bag to burst while squeezing it.
 Drizzle your melted chocolate across your cheesecake and serve right away.
 Just so you know, when the chocolate chips cool, they will harden, so this is best served right after you drizzle.  I put mine in the fridge after the chocolate drizzle and it hardened up before I served it and it was a pain to separate the squares with the nice drizzle on each one without breaking the chocolate lines.  In this picture you can see how much easier it is to separate the squares while the chocolate is still melted.





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Chocolate Covered Caramels

Friday, December 16, 2011

Day 16 of our holiday treat series brings my sister, Heather's, very first post here on Recipe Shoebox.  Normally busy as an attorney, she's taking time off to visit our sister in California right now and suddenly got the urge to make some chocolate covered caramels.  After I got over being insanely jealous that 2 of my sisters were hanging out at the beach (in December, no less) and eating homemade caramels together, I got really excited to have another sister join the Recipe Shoebox team.   Thanks Heather....


I am a huge fan of the chocolate and caramel combination and these homemade chocolate covered caramels are delicious! The texture of the caramels turned out perfectly--firm enough to hold its shape, but not too chewy. This recipe made close to 90 caramels, so it is great for sharing with your friends, neighbors and coworkers this holiday season.


Click here for printable recipe.

Posted by Heather. 

The Ingredients
:


CARAMELS:
1 cup butter
2 1/4 cup brown sugar
1 cup corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla

CHOCOLATE:
3-4 cups chocolate chips
3-4 tsp Crisco

sea salt
(optional)

Directions:

FOR CARAMELS: Grease 8 x 8 pan (or line with parchment paper). Melt butter over medium heat and then add brown sugar, corn syrup, and sweetened condensed milk. Stirring constantly, heat to 242-248 degrees (soft ball stage).


Remove from heat and stir in vanilla extract. Pour into prepared pan.


After the caramel has cooled and set, cut into 1 inch squares. If you cool the caramel in the refrigerator, you will need to bring it back to room temperature before you cut.


Chill the cut caramels in the refrigerator until firm.

FOR CHOCOLATE: Melt 1 cup of chocolate chips and 1 teaspoon Crisco in the microwave in 30 second intervals. Melt additional chocolate chips and Crisco as needed. We used approximately 3 1/2 cups of chocolate chips to cover almost all of the caramels (we left a few of the caramels plain).


Using a toothpick, dip the caramels into the chocolate, wiping of the excess chocolate with a spoon.


Place the chocolates on parchment paper to cool and set.

You can also sprinkle sea salt onto the chocolates if you are a fan of salted caramels.


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Double Chocolate Caramel Brownies

Saturday, December 10, 2011

Day 10 at Recipe Shoebox's Holiday Treat series is sure to make you drool.  Make sure you come back every day in December for a new holiday recipe! 

A rich double chocolate brownie topped with cool creamy caramel icing.  Yeah.  It's as amazingly good as it sounds.  You'll need a candy thermometer (you can use your 40% off coupon at the craft store to buy it) to make the frosting, but believe me.....it's worth it!  We made them twice in a week and still are daydreaming about the next time...maybe tomorrow?  :)



Recipe Source:  Today's Mama
Click here for printable recipe. 

Posted by Lara. 

The ingredients:
BROWNIES

2 (1-oz.) unsweetened chocolate baking squares
2 (1-oz.) semisweet chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all purpose flour
1/2 tsp. salt
1 tsp. vanilla
3/4 cups chopped, toasted pecans, divided  (optional)
3/4 cups semisweet chocolate chips, divided


CARAMEL FROSTING

3/4 cup butter
2 cups sugar
1/2 cup buttermilk
12 large marshmallows (or 1-1/2 cups mini marshmallows)
1 Tbs.  light corn syrup
1/2 tsp. baking soda

Directions: 
FOR BROWNIES:  Microwave chocolate squares in a small bowl at medium heat until melted.  Stir chocolate until smooth.  Set aside. 


Spread batter into a greased and floured 9 x 13-inch baking pan.  Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate chips.

Bake at 350 degrees for 40 minutes or until set.  Cool completely on a wire rack.  Frost evenly with Caramel Frosting.

FOR CARAMEL FROSTING:  Melt butter in a large saucepan over low heat.  Stir in sugar and remaining ingredients.  Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage).  NOTE:  It only took us about 15 minutes to reach that temperature. 

     Not quite done.                                                               Now it's done.

Remove from heat.  Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.  You'll want to spread the frosting over brownies somewhat quickly, before the frosting sets up.  

Enjoy! 


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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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