CHOCOLATE CARAMEL PEANUT CLUSTERS — LET'S DISH RECIPES
Caramel and lightly salted peanuts are combined then dipped in chocolate in these easy to make, sweet and salty treats.
Provided by Danelle
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 2
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with parchment paper and set aside.
- Place caramels, butter and cream in a large microwavable bowl and microwave for 1 minute increments at 50% power, stirring occasionally, until melted and smooth. Stir in vanilla and peanuts.
- Let mixture cool to room temperature, then drop by heaping tablespoons onto prepared pans. Place pans in freezer for 20-30 minutes, or until set.
- Meanwhile, melt chocolate in the microwave at 50% power in one minute increments, stirring after each minute, until melted and smooth.
- Dip caramel clusters into melted chocolate, tapping off excess chocolate, then return to the parchment lined baking sheets to set. Store in an airtight container.
Nutrition Facts : Calories 272 calories, CarbohydrateContent 30 grams carbohydrates, CholesterolContent 12 milligrams cholesterol, FatContent 16 grams fat, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1, SodiumContent 117 grams sodium, SugarContent 24 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat
SNAPPY TURTLE COOKIES RECIPE - PILLSBURY.COM
Enjoy these turtle shaped cookies, frosted with chocolate – a tasty dessert treat!
Provided by Pillsbury Kitchens
Total Time 2 hours 45 minutes
Prep Time 1 hours 30 minutes
Yield 42
Number Of Ingredients 14
Steps:
- In large bowl, combine brown sugar and 1/2 cup margarine; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well.
- Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling.
- Heat oven to 350°F. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show).
- Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
- In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in tightly covered container.
Nutrition Facts : Calories 90 , CarbohydrateContent 10 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 55 mg, SugarContent 6 g
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CHOCOLATE CARAMEL PEANUT CLUSTERS — LET'S DISH RECIPES
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Reviews 4.5
Total Time 20 minutes
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Calories 272 calories per serving
- Dip caramel clusters into melted chocolate, tapping off excess chocolate, then return to the parchment lined baking sheets to set. Store in an airtight container.
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Reviews 4
Total Time 1 hours 5 minutes
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- Preheat the oven to 350 degrees. For the crust: Line a 24-cup muffin tin with cupcake liners. Pulse the graham crackers and sugar in a food processor until fine crumbs form. Add the butter, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up. Set crusts aside. For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly. Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours. For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly. Place about 1 tablespoon ganache on top of each cheesecake. Add 1 pecan half and mini chocolate chips to each one. Drizzle with the remaining caramel sauce. Chill in the fridge or freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months. Allow to thaw at room temperature for 30 minutes before serving.
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Total Time 960S
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