CHOCOLATE CARAMEL WAFERS
To keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 7 dozen.
Number Of Ingredients 5
Steps:
- Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.
Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CARAMEL WAFERS
This came from a bonus section from Taste of Home magazine. They can be made into a modified turtle cookie, if you add the optional pecans.
Provided by knitaholic
Categories Dessert
Time 20m
Yield 7 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees.
- Place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. Stir until smooth.
- Place vanilla wafers on ungreased cookie sheets.
- Spread caramel mixture over vanilla wafers.
- Top each wafer with a square of chocolate bar.
- Place in 225 degree oven for 1-2 minutes or until chocolate melts.
- Remove from oven and spread chocolate with an icing knife.
- Top with pecans if desired.
Nutrition Facts : Calories 727.2, Fat 29.6, SaturatedFat 11.4, Cholesterol 18.1, Sodium 336.9, Carbohydrate 109, Fiber 2.7, Sugar 63, Protein 9.2
CHOCOLATE WAFERS
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 1
Steps:
- Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
- Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
- Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
CHOCOLATE CARAMEL TERRINE
Make this decadent chocolate and caramel terrine for a sophisticated dinner party dessert. Dust generously with cocoa powder before cutting into slices
Provided by Liberty Mendez
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
- Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
- To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
- Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
- Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE WAFERS
Chocolate cookie low in sugar.
Provided by Carol Hayes
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 15
Number Of Ingredients 9
Steps:
- Beat together margarine (or butter), sugar, egg, and cocoa.
- Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
- Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.
Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g
CHOCOLATE COVERED CARAMELS
These are so fun and easy to make. The ideas for topping decorations are limitless. My favorite way to decorate these was the s'more way. These are perfect for kids to help make, and are a sweet treat. Use whatever kind of chocolate wafers you prefer. I like using dark chocolate as it is a little less sweet which complements the very sweet caramel nicely. The amount of chocolate is approximate.
Provided by LUv 2 BaKE
Categories Candy
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Unwrap the caramels and place the unwrapped caramels on a dinner plate covered in waxed paper.
- Break wooden skewers into 4 or 5 pieces each (or use round toothpicks or those little plastic swards often used for drinks) and insert a small piece of the skewer into each caramel (to create a small lollypop type appearance).
- Measure out the chocolate wafers, put chocolate into small ramekin microwavable cups.
- Microwave on low (I use power 5 or 6) for 10 to 15 seconds at a time, stirring often to ensure the chocolate does not burn.
- Since you are only covering 8 caramels in chocolate, to make sure the chocolate does not harden, fill a cereal or soup bowl with a small amount of hot tap water; place the ramekin with the melted chocolate in the bowl of water so the warm water surrounds the ramekin - be careful not to get any water in the melted chocolate.
- Pick up the caramel by its stick and dip into the chocolate; spread the chocolate onto the surface of the caramel (I used a small pickle fork to do this).
- Immediately dip the chocolate covered caramel into your desired toppings - Note the chocolate hardens very quickly once on the caramel.
- Place the decorated chocolate caramel back onto the dinner plate so the chocolate can fully harden.
- Repeat this process with all caramels; once finished store the chocolate covered caramels in a sealed container or wrap individually in plastic wrap for gifts.
- IDEA - S'more caramel; cut mini marshmallows in half, cover caramel with dark or milk chocolate, immediately place the cut marshmallows onto the chocolate surface of the caramel, let dry, spread a small amount of white chocolate onto each marshmallow and immediately dip in graham wafer crumbs.
CHOCOLATE-CARAMEL FIDDLESTICKS
If you can melt caramels and chocolate, you can make these fun and fancy pretzel fiddlesticks. Perfect for holiday gift-giving and dessert buffets.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Microwave caramels and water in 1-cup glass measuring cup on HIGH 1-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended.
- Dip pretzels halfway into caramel mixture, tilting cup to evenly coat each pretzel. Scrape off excess caramel. Place on waxed paper-covered tray sprayed with cooking spray. Let stand 15 min. or until set.
- Melt chocolate in 1-cup glass measuring cup in microwave as directed on package. Dip caramel-coated ends of pretzels halfway into chocolate, tilting cup to evenly coat each pretzel. Scrape off excess chocolate. Immediately roll in wafer crumbs. Place on waxed paper-covered tray. Let stand 1 hour or until set.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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