CARAMEL CRUNCH RECIPE RECIPES

CARAMEL CRUNCH–CHOCOLATE CHUNKLET COOKIES RECIPE | BON …

Caramel Crunch–Chocolate Chunklet Cookies Recipe | Bon … image

Chocolate chunklets are the new chips, and we wouldn't have it any other way in these perfectly thick and crispy cookies (ingeniously baked in a muffin tin!)

Provided by Dorie Greenspan

Yield Makes 24

Number Of Ingredients 8

Ingredients

½ cup (100 g) granulated sugar
½ cup (55 g) powdered sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature, plus more for pans
1 tsp. vanilla extract
2¼ cups (281 g) all-purpose flour
3 oz. bittersweet, semisweet, or milk chocolate, coarsely chopped
½ cup coarsely chopped walnuts

Steps:

Using an electric mixer on medium speed, beat granulated sugar, powdered sugar, salt, and 1 cup butter in a large bowl until creamy, about 2 minutes. Beat in vanilla; scrape down sides of bowl. Add flour and pulse mixer a few times, then beat on low speed until flour is almost fully incorporated, about 1 minute (don’t overbeat; dough should be more clumpy than smooth). Beat in chocolate and walnuts just to blend.
Turn dough out onto a surface and knead gently to bring together. Divide in half and form into 6"-long logs about 2" in diameter (no need to be perfect about shape of logs). Wrap in plastic and chill until firm, at least 2 hours.
Place racks in upper and lower thirds of oven; preheat to 350°. Butter 2 standard 12-cup muffin pans. Unwrap logs and mark at ½" intervals, then cut into rounds with a chef’s knife. Place rounds in muffin cups.
Bake cookies, rotating pans top to bottom and front to back halfway through, until golden on top, browned around the edges, and slightly soft in the center (cookies will firm up as they cool), 20–22 minutes. Let cool in pans 3 minutes, then transfer cookies to wire racks and let cool completely. Do Ahead: Dough can be formed into logs 3 days ahead; keep chilled, or freeze up to 2 months. Thaw 1 hour at room temperature or overnight in the refrigerator before slicing and baking. Cookies can be baked 7 days ahead; store airtight at room temperature.

CHOCOLATE CARAMEL CRUNCH PIE RECIPE | GIADA DE LAURENTIIS ...

Chocolate Caramel Crunch Pie Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories dessert

Total Time 4 hours 0 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

9 whole graham crackers
6 tablespoons unsalted butter, melted
1 tablespoon unsweetened cocoa powder
1/4 teaspoon kosher salt
28 ounces store-bought dulce de leche, preferably Trader Joes
1 1/2 cups chopped toasted walnuts
1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70-percent
1/2 teaspoon grated orange zest
1/2 teaspoon flake salt, such as Maldon
1 cup heavy cream
1 teaspoon pure vanilla extract
Unsweetened chocolate, to grate for garnish

Steps:

Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

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CARAMEL APPLE CHEESECAKE RECIPE: HOW TO MAKE IT

This apple cheesecake won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, every bite is sinfully delicious. —Lisa Morman, Minot, North Dakota
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 35 minutes
Category Desserts
Calories 446 calories per serving

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

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CARAMEL-PECAN APPLE PIE RECIPE: HOW TO MAKE IT

You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia, to my granny's table. —Jean Castro, Phoenix, Arizona
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 50 minutes
Category Desserts
Calories 639 calories per serving

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

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A twist on the classic cereal and marshmallow bar using Cinnamon Toast Crunch™ cereal.
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Reviews 4.5
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Press into prepared pan and cool. Cut into bars and serve.

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Reviews 4
Total Time 45 minutes

To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.

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CARAMEL CRUNCH–CHOCOLATE CHUNKLET COOKIES RECIPE | BON …

Chocolate chunklets are the new chips, and we wouldn't have it any other way in these perfectly thick and crispy cookies (ingeniously baked in a muffin tin!)
From bonappetit.com
Reviews 3.5

Bake cookies, rotating pans top to bottom and front to back halfway through, until golden on top, browned around the edges, and slightly soft in the center (cookies will firm up as they cool), 20–22 minutes. Let cool in pans 3 minutes, then transfer cookies to wire racks and let cool completely. Do Ahead: Dough can be formed into logs 3 days ahead; keep chilled, or freeze up to 2 months. Thaw 1 hour at room temperature or overnight in the refrigerator before slicing and baking. Cookies can be baked 7 days ahead; store airtight at room temperature.

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CHOCOLATE CARAMEL CRUNCH PIE RECIPE | GIADA DE LAURENTIIS ...

From foodnetwork.com
Reviews 3.8
Total Time 4 hours 0 minutes
Category dessert

Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

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CARAMEL APPLE CHEESECAKE RECIPE: HOW TO MAKE IT

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

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CARAMEL-PECAN APPLE PIE RECIPE: HOW TO MAKE IT

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

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