CHOCOLATE CARAMEL COFFEE RECIPES
CHOCOLATE CARAMEL TURKEY LEGS RECIPE: HOW TO MAKE IT
Mention turkey legs made of pretzels and chocolate, and the kids come running. Let them help by unwrapping caramels for this easy, no-bake treat. —Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 20 servings.
Number Of Ingredients 3
Steps:
- Microwave caramels on high until softened, 10-15 seconds. Mold two softened caramels around the lower half of each braided pretzel to resemble a turkey leg. Dip in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container 1-2 weeks.
Nutrition Facts : Calories 112 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 102mg sodium, CarbohydrateContent 21g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CHOCOLATE CARAMEL CANDY RECIPE: HOW TO MAKE IT
This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
Yield about 8 dozen.
Number Of Ingredients 19
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. , For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set. , For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set. , For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight., Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in.-wide strips, then into squares. Store in an airtight container.
Nutrition Facts : Calories 86 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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