HEATH SALTED CARAMEL COOKIES RECIPE - FOOD.COM
After one bite of a Heath salted caramel cookie from Starbucks I knew I would have to find the recipe. I searched the internet, but came up with nothing, so I took my favorite chewy chocolate chip cookie recipe, changed the ratio of brown sugar to white sugar and substituted Heath bits, crushed pretzels, and white chocolate chips for the chocolate. Sprinkled with a bit of turbinado sugar and coarse salt
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients in a small bowl and whisk together.
- Mix butter and sugars for several minutes, until light and fluffy.
- Add eggs and vanilla to butter/sugar mixture and combine well.
- Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
- Refrigerate cookie mix overnight. This will allow the flavors to combine.
- Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
- Bake at 350 for 10-12 minutes.
Nutrition Facts : Calories 321.8, FatContent 13.7, SaturatedFatContent 8.3, CholesterolContent 60.6, SodiumContent 581.6, CarbohydrateContent 46.2, FiberContent 0.8, SugarContent 24.3, ProteinContent 4
SALTED CARAMEL TOFFEE POPS RECIPE - BETTYCROCKER.COM
Treat your guests to these delightful truffle pops coated with chocolate and toffees – a perfect dessert made using Betty Crocker™ Super Moist™ cake mix and frosting.
Provided by Betty Crocker Kitchens
Total Time 2 hours 15 minutes
Prep Time 40 minutes
Yield 54
Number Of Ingredients 10
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, butter and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and caramel topping; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
- Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Immediately sprinkle tops with toffee bits and salt. Let stand until set.
Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 200 mg
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SALTED CARAMEL TOFFEE POPS RECIPE - BETTYCROCKER.COM
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