Graces Jiffs Hazal Nut Caramel No Bakes Recipes

Steps:

• in double boiler melt peanut butter hazal nut and choc chips til smooth
• add 1/2 can sweetened con milk stirring as u add it til smooth
• add powdered sugar and oatmeal stir til thick and oats r completely covered
• drop by wooden spoonfuls onto cookie sheet with wax paper
• i place them in fridge til set. then take them out and plate and serve. hope u like it

Steps:

• in double boiler melt hazalnut peanut butter and choc chips til smooth
• add milk stir til smooth. add powdered sugar and oats. stir til thick and oats r completely covered.
• drop by tabspfuls onto cookie sheet lined with wax paper. i always put mine in fridge to set faster. about 30 mins. take out and plate. hope u like these they r good!!!

Steps:

• Preheat the oven to 350 degrees F.
• Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool.
• After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don¿t stir the caramel, swirl the pan! Don¿t worry, the mixture may look as though it¿s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
• Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they¿re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.

Steps:

• melt caramel in double boiler til smooth then stir in milk til smooth. add vanilla
• then add oatmeal and powdered suager stir til thick and oats r completely covered in mixture
• then drop by tablespfuls onto cookie sheet lined with wax paper. i always place mine in fridge til set[its faster] about 30 mins.
• then take out and plate. hope u like it

Steps:

• melt caramel cubes in double boiler til smooth. add milk stir til smooth.
• add powdered sugar til smooth and add coconut 1 cup at a time maybe 1 1/2 -2 cups a lil more if the mixture will take it. [bags of caramel vary in size]
• stir til mixture is thick and coconut is covered in caramel mixture. drop by tabspfuls onto cookie sheet lined with wax paper
• i always place mine in fridge til set. then take out and plate hope u like it

Steps:

• melt hazal nut peanut butter and choc chips til smooth add milk stir til smooth
• add powdered sugar and coconut 1 cup at a time til its thick and coconut is covered with mixture
• drop by tablespful onto cookie sheet lined with wax paper. i always put mine in fridge to set faster. then take out and plate. hope u like these. my niehbors love them

Steps:

• In saucepan, mix sugar, milk, and butter.
• Boil for one minute, stirring constantly.
• Remove from heat and stir in the remaining ingredients.
• Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm.

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.