|In the Kitchen With Heloise|
With this handy and helpful guide, readers can fine tune their organizing, storing, cooking, and cleaning skills.
1 - 10 of 43 for chocolate caramel clusters
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Melt caramels in milk in ... Melt wax and chocolate in heavy saucepan ... to waxed paper. Chill. When hardened, place in cookie tin. Yields 3 1/2 dozen.
In medium saucepan, stir caramels and water over ... pretzels. Drop by heaping teaspoonfuls onto greased waxed paper lined cookie sheets. Let stand until firm.
Heat oven to ... Sprinkle with coconut, chocolate chips, drizzle with caramel topping. Mix remaining ... Cool completely. Cut into bars 2 x 1 inch. 54 bars.
Melt caramel with milk over ... chill overnight. Melt chocolate chips, wax, and ... the waxed paper until set. If not eaten within one week, refrigerate.
Heat sugar and milk; add caramels, after caramels ... from heat, add chocolate chips, stir. Add ... teaspoonfuls onto waxed paper. WORK QUICKLY. Makes 5 to 6 dozen.
In heavy saucepan over low heat, melt caramels and water. Keep ... low heat, melt chocolate chips, sweetened condensed ... teaspoonfuls over nut cluster. Chill 2 ... firm. Store in refrigerator.
Melt caramel. Add 1 teaspoon milk; add nuts. Drop by spoon on cookie sheet; let cool. Melt chocolate chips and paraffin. Dip caramel in it.
Combine caramels and milk in ... and set. Combine chocolate bar and paraffin ... quickly dip each cluster into chocolate mixture. Place on waxed paper to cool.
Melt caramels and water in ... Refrigerate while making chocolate sauce. In double ... until it is covered. Place on waxed paper to cool. Yields 4 dozen.
In a double boiler melt caramels in milk. Pour ... chill. In double boiler melt chocolate chips and wax. Dip caramel and pecan mixture in chocolate and cool.
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