Chocolate Caramel Pastries Recipes

CHOCOLATE CARAMELS

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

CHOCOLATE CARAMEL PASTRIES

Steps:

• Thaw the puff pastry sheets according to package directions. Roll out slightly. Cut each sheet into 16 squares.
• Place a rolo candy in the center of each square. Fold up opposite corners and pinch seems. (Try to seal them as best you can or the caramel runs out as they bake.).
• Place on baking sheets lined with parchment paper. Brush each pastry with the beaten egg white and sprinkle with raw sugar.
• Bake at 375°F for 15 minutes.
• I'm sure mini peanut butter cups would be delicious too!

CHOCOLATE CARAMEL DESSERT

Steps:

• Beat eggs, sugar, oil, and milk.
• Combine flour, cocoa, baking powder, and salt.
• Gradually add to creamed mixture; mix well.
• Add vanilla.
• Place in greased 8x8 baking pan.
• Bake at 350* for 30-35 minutes, or until toothpick comes out clean.
• Cool.
• In small saucepan melt caramels with water; add pecans.
• Cool for 3 minutes.
• Place squares of cake on plate; drizzle with caramel sauce.