LA LECHERA CARAMEL RECIPES

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QUICK CARAMEL APPLE FUDGE - THE PIONEER WOMAN – RECIPES ...



Quick Caramel Apple Fudge - The Pioneer Woman – Recipes ... image

According to my mom, I grew up with intense middle-child syndrome: very concerned with everyone getting their fair share of attention, and a strong aw

Provided by Sommer Collier

Categories     Christmas    main dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 36 servings

Number Of Ingredients 5

1 c. Chopped Dried Apples
14 oz. weight Dulce De Leche
21 oz. weight White Chocolate Chips
3 tbsp. Unsalted Butter
1 1/4 tsp. Sea Salt

Steps:

  • Chop the dried apples into small ¼ inch pieces and set aside.Place the dulce de leche, white chocolate chips, butter, and salt in a large microwave-safe bowl.Microwave in 1-minute increments, stirring vigorously in between, until the mixture is totally smooth. This will take 3–6 minutes. Once the liquid fudge is smooth, stir in the chopped dried apples.Place a piece of wax paper in an 8 x 8 inch baking dish. Pour the fudge in the dish and spread evenly with a spatula. Place the fudge in the refrigerator to cool and set for at least 2 hours.Once the fudge is firm enough to cut, lift it out of the baking dish by the edges of the wax paper and cut into squares. Store in an airtight container until ready to serve.

CHOCOLATE BUTTERSCOTCH CARAMEL BARS RECIPE | REE DRUMMOND ...



Chocolate Butterscotch Caramel Bars Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 4 hours 5 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the pan
1 1/2 cups all-purpose flour 
1 1/2 cups regular or quick oats 
1 cup packed brown sugar 
1 teaspoon baking powder 
1/4 teaspoon kosher salt 
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces 
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera) 
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
  • Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
  • Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
  • Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
  • Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
  • Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

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MEXICAN TEA COOKIES RECIPE: HOW TO MAKE IT
Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. —David Ross, Spokane Valley, Washington
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Category Desserts
Cuisine North America, Mexican
Calories 188 calories per serving
  • In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture; dough will be soft. Form dough into a disk; wrap and refrigerate 1 hour or until chilled. , Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets.
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