USED CARAMEL CUTTER RECIPES

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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.

GRANDMA’S PERFECT CARAMEL ROLLS {RECIPE} - MY JOY IN CHAOS



Grandma’s Perfect Caramel Rolls {Recipe} - My Joy in Chaos image

Just like Grandma used to make! These delightful rolls are covered in sticky caramel sauce and will melt in your mouth, bite after bite.

Provided by Katie McGowen

Categories     Breakfast

Total Time 390 minutes

Prep Time 360 minutes

Cook Time 30 minutes

Yield 24

Number Of Ingredients 15

1/2 cup warm water (approximately 110*F)
2 tbsp active dry yeast
1/2 tsp sugar
1 1/2 cups warm milk (approximately 110*F)
1/2 cup butter (1 stick, softened)
2 eggs
1/2 cup sugar
1 tsp salt
7 - 7 1/2 cups flour
1/2 cup butter (1 stick)
1 cup brown sugar
2 tbsp cinnamon
1 cup brown sugar
1 cup butter (2 sticks)
1-2 tbsp cream or half & half (optional)

Steps:

  • Dough Instructions
  • Caramel Sauce Instructions
  • Roll Assembly Instructions
  • Make-Ahead Instructions

More about "used caramel cutter recipes"

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Dalgona candy, also known as ppopgi, is especially nostalgic for me. Every day, there was a man who sat out by the front gate of my elementary school, perched on a mini stool next to a small burner. He held a blackened ladle and a chopstick over a large round griddle--from which he sold the sweets for 100 Korean won (about a penny apiece). He had an assortment of cookie cutters in heart, rainbow and star shapes, which he gently stamped onto the top of each candy. Ppopgi is similar to honeycomb toffee candy and is just as fun to make, as the melted sugar foams up vigorously and turns light caramel just before you press it down. The recipe goes very quickly, so it’s important to have all your ingredients and equipment laid out in advance. If you have any leftover candy, break it up to serve in your favorite coffee drink, with a shot of hot espresso poured over top or sprinkled over ice cream.
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Reviews 3.6
Total Time 5 minutes
Category dessert
Cuisine asian
  • Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.
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CHOCOLATE BUTTERSCOTCH CARAMEL BARS RECIPE | REE DRUMMOND ...
From foodnetwork.com
Reviews 4.3
Total Time 4 hours 5 minutes
Category dessert
  • 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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GRANDMA’S PERFECT CARAMEL ROLLS {RECIPE} - MY JOY IN CHAOS
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Total Time 390 minutes
Category Breakfast
  • Make-Ahead Instructions
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Dalgona candy, also known as ppopgi, is especially nostalgic for me. Every day, there was a man who sat out by the front gate of my elementary school, perched on a mini stool next to a small burner. He held a blackened ladle and a chopstick over a large round griddle--from which he sold the sweets for 100 Korean won (about a penny apiece). He had an assortment of cookie cutters in heart, rainbow and star shapes, which he gently stamped onto the top of each candy. Ppopgi is similar to honeycomb toffee candy and is just as fun to make, as the melted sugar foams up vigorously and turns light caramel just before you press it down. The recipe goes very quickly, so it’s important to have all your ingredients and equipment laid out in advance. If you have any leftover candy, break it up to serve in your favorite coffee drink, with a shot of hot espresso poured over top or sprinkled over ice cream.
From foodnetwork.com
Reviews 3.6
Total Time 5 minutes
Category dessert
Cuisine asian
  • Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.
See details


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Reviews 4.8
Total Time 55 minutes
Category Desserts
Calories 22 calories per serving
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Dalgona candy, also known as ppopgi, is especially nostalgic for me. Every day, there was a man who sat out by the front gate of my elementary school, perched on a mini stool next to a small burner. He held a blackened ladle and a chopstick over a large round griddle--from which he sold the sweets for 100 Korean won (about a penny apiece). He had an assortment of cookie cutters in heart, rainbow and star shapes, which he gently stamped onto the top of each candy. Ppopgi is similar to honeycomb toffee candy and is just as fun to make, as the melted sugar foams up vigorously and turns light caramel just before you press it down. The recipe goes very quickly, so it’s important to have all your ingredients and equipment laid out in advance. If you have any leftover candy, break it up to serve in your favorite coffee drink, with a shot of hot espresso poured over top or sprinkled over ice cream.
From foodnetwork.com
Reviews 3.6
Total Time 5 minutes
Category dessert
Cuisine asian
  • Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.
See details


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