Chocolate Caramel Pecan Crunch Recipes

CHOCOLATE PECAN CARAMEL CLUSTERS

Steps:

• For the caramel: Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth.
• Stir 1 1/3 cups chopped nuts into the warm caramel; cool until the mixture is thick enough to hold its shape. Drop spoonfuls onto an oiled parchment-lined baking sheet; let set. Top with melted chocolate and sprinkle with coarse sea salt.

CHOCOLATE PECAN CARAMELS

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

CHOCOLATE-CARAMEL-PECAN CRUNCH

Steps:

• Heat oven to 300°F. In medium bowl, mix melted butter and brown sugar. In ungreased 15x10x1-inch pan, place corn puffs snacks and pecans. Pour butter mixture over snacks mixture, stirring to coat evenly.
• Bake 20 to 25 minutes, stirring twice, until golden brown.
• Remove 6 cups snacks mixture; place on waxed paper. Sprinkle chocolate chips over remaining hot mixture in pan; toss until chocolate is melted and pieces are completely coated. Cool each mixture completely, about 10 minutes.
• When mixtures are completely cooled, toss together in large bowl or container.

CHOCOLATE CHEX® CARAMEL CRUNCH

Steps:

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
• In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

CHOCOLATE CARAMEL CRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

CHOCOLATE-PECAN BUTTER CRUNCH

Steps:

• Butter a 9-inch square baking pan, and line the bottom with a piece of parchment paper that extends up and over two sides. Butter the parchment, and set the pan aside.
• Place the butter and water in a large saucepan. Cook over medium-high heat until the butter is melted. Add the sugar, and stir constantly until dissolved and the mixture comes to a boil. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook until the mixture is dark amber in color. Remove from heat, and stir in the pecans. Pour into the prepared baking pan, and let stand at room temperature to cool completely.
• Place the chocolate and corn syrup, if using, in a small heat-proof bowl set over a pan of barely simmering water. Stir occasionally until combined and completely melted. Let cool slightly, and spread over the top of the cooled toffee. Arrange the pecan halves on top, and let sit at room temperature until the chocolate has cooled completely and set, at least 2 hours or overnight. Carefully unmold by lifting out the parchment paper. Break or cut into pieces, and store in an airtight container at room temperature for up to 1 month.