CHOCOLATE CARAMEL COOKIES RECIPE: HOW TO MAKE IT
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 121 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 60mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
CHRISTMAS CRACK CANDY RECIPE - RECIPES.NET
Enjoy the holidays more with this crack candy recipe. It's a sweet and salty treat that has lots of crunch and is filled with caramel and chocolate.
Provided by Mia Graham
Total Time 2 hours 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 40
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Line a 10x15-inch pan with aluminum foil and lightly grease.
- Place the saltine crackers on the cookie sheet to cover the entire pan in 1 layer of crackers.
- Melt together the butter and sugar in a medium saucepan over medium heat.
- Once the butter is melted, bring to a boil for 3 minutes while stirring constantly.
- Carefully pour the mixture over the crackers. Spread it overtop so that all of the crackers are covered.
- Bake in the oven for 5 minutes. Remove from the oven and cool for 5 minutes.
- Add the chocolate to a medium heatproof bowl. Microwave on medium power for 1-minute bursts, stirring between each. When the chocolate is almost melted, stir until smooth.
- Spoon the chocolate over the crackers, and spread it smooth to completely cover the pan. Decorate with sprinkles.
- Let the toffee harden until the chocolate is set. Either at room temperature or in the fridge.
- Once completely hardened, remove from the pan peel the aluminum foil off. Break/"crack" it into pieces.
- Store in an airtight container at room temperature for up to 5 days, or in the fridge for 10 days.
Nutrition Facts : CarbohydrateContent 9.36g, CholesterolContent 12.20mg, FatContent 7.20g, FiberContent 0.51g, ProteinContent 0.42g, SaturatedFatContent 4.45g, ServingSize 40.00 Piece, SodiumContent 3.30mg, SugarContent 0.00, UnsaturatedFatContent 2.06g
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Reviews 4.7
Total Time 0 minutes
Category Slice and Bake, Butter, Peppermint, Sweet, Baking, Creating New Traditions, Making It Photo-Ready, Mint, Dairy, Cookie, Dessert
Calories 110 calories per serving
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CHOCOLATE CARAMEL COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 121 calories per serving
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
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