CARAMEL CHOCOLATE COOKIES RECIPE | ALLRECIPES
Chocolate cookies wrapped around a chocolate covered caramel and dipped in pecans.
Provided by Lynn
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 4 dozen
Number Of Ingredients 12
Steps:
- In large bowl, combine one cup sugar, brown sugar and margarine; beat until light, add vanilla and eggs, blend well.
- In small bowl, combine flour, cocoa and baking soda, mix well. Add to sugar mixtures; blend well. Stir in 1/2 cup pecans. Refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Shape l tablespoon of dough around one caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and l tbsp sugar. Press one side of each ball into pecan mixture. Place nut side up on cookie sheets. Bake 7 to l0 minutes. Cool. Melt candy coating and drizzle over cooled cookies
Nutrition Facts : Calories 281.2 calories, CarbohydrateContent 36.9 g, CholesterolContent 17.2 mg, FatContent 14.4 g, FiberContent 1.7 g, ProteinContent 3.4 g, SaturatedFatContent 3.7 g, SodiumContent 164.7 mg, SugarContent 24.8 g
CHOCOLATE CARAMEL CAKE RECIPE | ALLRECIPES
Chocolate layer cake with chocolate/pecan topping and caramel drizzle.
Provided by TAYRIVES
Categories Desserts Chocolate Dessert Recipes
Total Time 58 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 9-inch layer cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
- Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
- Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
- Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
- Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.
Nutrition Facts : Calories 748.9 calories, CarbohydrateContent 86.9 g, CholesterolContent 52.2 mg, FatContent 44.5 g, FiberContent 5.2 g, ProteinContent 9.4 g, SaturatedFatContent 12.5 g, SodiumContent 477.4 mg, SugarContent 59.6 g
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CARAMEL CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.5
Total Time 55 minutes
Category Desserts
Calories 506 calories per serving
- In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.
SALTED CARAMEL FUDGE | SOUTHERN LIVING
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