SALTED CARAMEL PRETZEL BARK RECIPE | ALLRECIPES
Great party snack!
Provided by katipa
Categories Appetizers and Snacks
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
- Spread pretzels onto the prepared baking sheet.
- Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
- Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.
Nutrition Facts : Calories 465.2 calories, CarbohydrateContent 53.4 g, CholesterolContent 48.8 mg, FatContent 29.3 g, FiberContent 2.7 g, ProteinContent 3.7 g, SaturatedFatContent 17.8 g, SodiumContent 559.5 mg, SugarContent 32.4 g
SALTED CARAMEL CHOCOLATE TORTE RECIPE | BBC GOOD FOOD
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate
Provided by James Martin
Categories Dessert
Total Time 2 hours
Prep Time 1 hours 15 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.
- Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
- Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
- Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
- Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
Nutrition Facts : Calories 925 calories, FatContent 69 grams fat, SaturatedFatContent 39 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 61 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.27 milligram of sodium
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Total Time 40 minutes
Category Afternoon tea, Dessert
Calories 350 calories per serving
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
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Total Time 50 minutes
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Reviews 4.5
Total Time 1 hours 30 minutes
Calories 70 per serving
- When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.
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Total Time 50 minutes
Category Afternoon tea, Dessert, Treat
Calories 571 calories per serving
- Cut one end off a few centimeters in at an angle to make a branch. Put the roll on a plate or board and add the branch so it fits on snugly. Use the remaining icing to ice the cake, making bark lines in the icing using a fork. Dust with icing sugar and decorate with the redcurrants and mint to serve.
SALTED CARAMEL CHOCOLATE TORTE RECIPE | BBC GOOD FOOD
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Total Time 2 hours
Category Dessert
Cuisine British
Calories 925 calories per serving
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
SALTED CARAMEL COOKIES RECIPE - NYT COOKING
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Reviews 4
Total Time 1 hours 20 minutes
Calories 202 per serving
- Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.
SALTED CARAMEL CAKE RECIPE - BBC FOOD
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Reviews 4
- Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve.
SALTED CARAMEL BROWNIES | JAMIE OLIVER
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 344 calories per serving
- Start by making your caramel. Split the vanilla pod lengthways, scrape out the seeds, then place into a pan.
- Combine with the cream, half of the butter and a good pinch of sea salt. Cook, whisking, over a low heat for about 2 to 3 minutes until it’s just bubbling, then take the pan off the heat and set aside.
- Place the caster sugar and golden syrup in a medium heavy-based pan over a low heat. Don’t stir, just gently swirl the pan to help dissolve the sugar.
- Turn up the heat to medium and keep swirling until the sugar turns into a golden caramel.
- Take the pan off the heat. Discard the vanilla pod from the hot milk, then stir in the caramel with a wooden spoon.
- Return it to a low heat while you stir in the remaining butter, then remove from the heat and set aside.
- Scrunch up a large piece of greaseproof paper, make it wet (shake off the excess), then use it to line a 20cm x 30cm baking tin.
- Pour in the caramel, sprinkle with another pinch of salt, and place it on a tea towel in the fridge for 30 minutes, until you have a thick, gooey caramel.
- Once the caramel has been chilling for 15 minutes, start the brownies. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line another 20cm x 30cm baking tin.
- Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in the sugar.
- Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
- Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
- Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey.
- Leave to cool for 1 hour, cut into squares and serve.
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