Caramel Pecan Cups Recipes

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Steps:

• Preheat the oven to 350 degrees F.
• Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
• Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges.
• Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
• Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
• In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
• Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

Steps:

• Preheat oven to 250°F.
• Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
• Melt butter in medium saucepan over medium heat.
• Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
• Remove pecans from oven and pour into saucepan/caramel mixture.
• Stir to coat and pour back into 9x13" pan.
• Place back into oven for 45-60 minutes stirring every 15 minutes or so.
• Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
• Separate pecans as they cool (2 forks work well).
• I often HALF this because I can't keep out of them!

Steps:

• Heat oven to 350°F degrees.
• Grease 12-cup muffin pan or line with baking cups.
• Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
• Pulse until finely ground and fluffy, being careful not to make paste.
• In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in 1 teaspoon vanilla.
• In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
• At low speed, beat sour cream into sugar mixture alternately with flour mixture.
• Spoon into muffin cups, filling two-thirds full.
• Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
• Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
• Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
• Remove from heat; carefully add remaining 3 tablespoons water.
• Return to heat; cook, stirring, until sugar is dissolved.
• Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
• Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
• Beat until smooth.
• Spread each cupcake with thick layer of frosting.
• Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
• TIP: To toast pecans, spread on baking sheet; bake at 375°F.
• for 7 to 10 minutes or until light golden brown.

Steps:

• PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

Steps:

• Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth.
• Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Steps:

• Preheat oven to 350°F.
• Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs.
• Pat into an ungreased 9 X 13 glass pan.
• Spread the pecans over the crust.
• Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan.
• Cook over medium heat stirring constantly.
• Bring to a full boil and boil for one minute, stirring constantly.
• Pour over the crust and pecans.
• Bake for 20 minutes and remove from oven- do not overbake.
• Immediately sprinkle the top with 1 - 2 cups of chocolate chips.
• The amount depends on your preference for chocolate.
• Two cups will give a fairly thick layer.
• When the chips have melted, spread evenly over the crust with a spreader or butter knife.

Steps:

• In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine flour and baking powder.
• Cut in the butter or margarine with a pastry blender, blending until it resembles course crumbs.
• Sprinkle in the milk and mix lightly.
• Using a mini muffin tin, press the above mixture on the bottom and sides of each muffin cup with your fingers, as close to the top as possible.
• Beat together eggs and stir in pecans and topping.
• Place 1 1/2 Tbsp of the mixture into crust lined cups.
• Bake for 25 minutes or until mixture is set.
• Store in airtight container.

Steps:

• Heat oven to 350°F Line 16 muffin tins with baking cups.
• Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
• Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
• Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
• Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
• Arrange pecans in a single layer in a shallow pan.
• Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
• Arrange graham crackers in a single layer on the prepared jelly roll pan.
• Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
• Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.

Steps:

• In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter., Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups., In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake until edges are golden brown and caramel is melted, 9-11 minutes. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks.

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish.Top with pecans. Drizzle caramel topping evenly over pecans., Bake at 350° for 15-20 minutes or until caramel is bubbly. Remove to a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into bars.

Steps:

• In a large mixing bowl,cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
• For filling, in a small bowl, combine the brown sugar, eggs and butter. Set aside.
• Roll dough into 48 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon a scant teaspoon of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool 2-3 minutes before removing from pans to wire racks.

Steps:

• PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.