How To make Caramel Choc. Fingers
Judy garnett - pjxg05a 1 14 ozs pk vanilla caramels
2/3 c Evaporated milk
1 pk Swiss choc. cake mix
1 1/2 Butter; melted
1 c Pkg semisweet choc chips
Preheat oven to 350 deg. Grease 13x9x2-inch pan. Combine caramels and 1/3 c. evaporated milk in heavy saucepan. Heat and stir until blended; keep warm. Combine dry cake mix, melted butter and 1/3 c. evaporated milk in bowl; mix well. Spread half of the mixture in bottom of pan. BAke at 350 deg. for 6 minutes. Immediately sprinkle choc. over hot layer; drizzle with caramel mixture. Spread remaining batter evenly over top. REturn to oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack; cut into fingers, about 3x1 inch. Makes 3 dozen bars. Judy Garnett/pjxg05a Duncan Hines. -----
How To make Caramel Choc. Fingers's Videos
Gooey Chocolate-Caramel (Caramilk) Bars
Recipe found here:
**NOTES***
I used a glass baking dish and this inflences baking time (takes longer). I baked the base for 25 minutes (light brown edges) and then another 35-40 for the second part. I suggest you bake until the center feels fairly firm to the touch. If you want them gooey-er , reduce second bake time.
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3-Ingredient Salted Caramel Fudge! Recipe tutorial #Shorts
How to make 3-Ingredient White Chocolate Salted Caramel Fudge tutorial!
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Homemade Snickers Recipe|Peanut Caramel Filled Chocolate Bar By Home Cookery
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*Ingredients
-75g Peanuts
- 150g Sugar
-1 1/2 Tbsp Butter
-100ml Milk
-1/4 Tsp Salt
-2 Tbsp Glucose syrup
-200g Milk chocolate
Coating
-120g Milk chocolate
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NO BAKE Chocolate Caramel Bites | EASY Millionaires Shortbread Recipe | Caramel Choco Dessert Recipe
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Ingredients:
For the First layer
Digestive Biscuits- 250 gm
Melted Butter - 80 gm
For 2nd Layer
Sugar- 50 gm
Butter - 100 gm
Condensed Milk - 400 gm
For 3rd Layer
Dark Chocolate - 200 gm
Oil/ Butter - 2tbsp
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Salted Caramel & Chocolate Party Pie! | Cupcake Jemma
I have taught you lots of things now, I hope. But sometimes, you need to trust your knowledge and start inventing bakes yourself. This recipe is what happens when you take a few things you love making and put them together in a new way to create a whole new thing! A Salted Caramel and Chocolate Pie! (But of course, feel free to make my pie before you go off and invent your own thing!)
Recipe -
Chocolate shortcrtust pastry -
Chocolate ganache -
160g dark chocolate + 160g double cream
Caramel Filling -
200g sugar
100ml water
100g double cream
1/2 tsp vanilla extract
generous pinch of salt
10g butter
Italian Meringue -
Decorations!
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Caramel Slice
This is a Caramel Slice that works as promised - the caramel sets perfectly and will never be runny, the chocolate won't crack when cutting it and the caramel won't ooze out. It's an easy recipe with no thermometer required.
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