Caramelhotchocolate Recipes

Steps:

• Stir milk and caramel in a 1 qt saucepan until well blended.
• Heat over medium-high heat, stirring frequently until hot.
• Pour into 4 mugs.
• Garnish with whipped topping and pecans.

Steps:

• PLACE all ingredients except morsels in food processor bowl. Cover; process until mixed. Add morsels; process until morsels are coarsely chopped. Makes about 2 cups mix.
• Recipe to attach:
• Spoon 4 tablespoons cocoa mix into mug. Add 1 cup boiling water; stir well.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Pecan Turtle Delight Cookie Dough

Steps:

• Gently heat the milk in a saucepan over a medium heat.
• Stir in the dark chocolate, caramel, and sea salt.
• Take off the heat and pour into a tall glass.
• Top with whipped cream, caramel sauce, and dark chocolate shards.
• Enjoy!

Steps:

• Combine all ingredients in a medium saucepan and place over low heat. Stir regularly to prevent burning the chocolate. A whisk will provide the best results. Hot chocolate is ready when the chocolate chips have melted completely and the mixture has reached your desired temperature.

Steps:

• Preheat oven to low broil and move oven rack to the second from the top (high enough up to broil your marshmallows). Place baking sheet on rack.
• Heat milk and water in a saucepan over medium heat until warmed through - about 5 minutes. Be careful not to overheat or scald.
• Add cocoa powder, chocolate syrup, sugar, stevia and salt and whisk vigorously until thoroughly combined.
• Meanwhile, take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. You could also add some graham cracker crumbs to the bottom of your mug for extra graham flavor.
• Pour in hot chocolate and top with 1/4 cup marshmallows each. Carefully set mugs on the baking sheet in the oven and broil marshmallows until browned, watching carefully as to not let them burn.
• Carefully remove from the oven with a towel and serve with holders or a small towel to protect hand from heat (they should cool quickly for handling). Top with a drizzle of chocolate syrup and extra graham cracker crumbs for serving (optional).
• Notes.
• Adjust flavors before serving, adding more chocolate or sugar if you prefer.

Steps:

• Mix all ingredients. Add desired amount to hot water.

Steps:

• Melt the chocolate in a saucepan over low heat, or in the microwave. When the chocolate has melted, add the corn starch and stir well. Be careful with the cornstarch, if you add too much you will get pudding!
• In another saucepan bring milk to a boil and pour in the chocolate mixture. Bring back to a boil for 2 minutes to make it thicken.
• Pour into cups. Serve it with whipping cream.
• Tip:.
• The better the quality of the chocolate you use, the better your hot chocolate will taste. You can use white, milk or dark chocolate for this recipe.

Steps:

• In 1-quart saucepan, stir soymilk and caramel topping until well blended. Heat over medium-high heat, stirring frequently, until hot.
• Pour into 2 mugs. Garnish with whipped topping and pecans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.