Chocolate Caramel Day 2019 is on Tuesday, March 19, 2019: Snacky Food suggestions for a cooking day?
Tuesday, March 19, 2019 is Chocolate Caramel Day 2019. Dying for Chocolate: Chocolate Caramel Cookie Bars: National ... Chocolate Caramel Round-Up
Believe to celebrate Chocolate Caramel Day compared to a popular naughty food, or a bit of uniform shortbread? Tuck in!
WHITE CHOCOLATE CHERRY BROWNIES
185g white chocolate
150g chopped unsalted butter
1 cup caster sugar
1 1/4 cups plain flour
1/2 teaspoon baking powder
3 lightly beaten eggs
100g roughly chopped glace cherries
Preheat oven to 170°C. Grease and line a 20cm (base measurement) square cake pan with non-stick baking paper. Place chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth, then set aside to cool. Place caster sugar, flour and baking powder in a large bowl. Make a well in the centre and add eggs and the chocolate mixture. Fold in glace cherries until just combined. Spoon the mixture into the prepared pan. Bake for 30-35 minutes or until a skewer inserted into the centre come out slightly sticky. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely
NO BAKE CARAMEL SLICE
250g packet Arnott's Choc Ripple biscuits, halved
125g butter, melted
120g dry-roasted hazelnuts
250g milk chocolate, chopped
1/3 cup thickened cream
50g butter, chopped
1/4 cup brown sugar
395g can sweetened condensed milk
Grease a 4cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 3cm overhang on all sides. Process biscuits until mixture resembles fine breadcrumbs. Add melted butter. Process to combine. Using the back of a metal spoon, press mixture over base of prepared pan. Refrigerate for 15 minutes. Arrange hazelnuts over biscuit mixture. Make filling Place chopped butter, sugar and milk in a heavy-based, non-stick saucepan over medium-low heat. Cook, stirring constantly (as mixture can stick to pan), for 10 to 12 minutes or until mixture thickens and becomes golden. Pour over hazelnuts. Using the back of a spoon, smooth top. Refrigerate for 10 minutes. Meanwhile, place chocolate and cream in a small microwave-safe bowl. Microwave on High (100%) for 30 seconds to 1 minute, stirring with a metal spoon, or until smooth. Spread chocolate mixture over filling. Cover and refrigerate for 3 hours or until set. Cut into pieces. Serve.
MARS BAR SLICE
1 tbs golden syrup
4 x 53g mars bars, finely chopped
3 cups (60g) rice bubbles
200g milk chocolate
Grease and line the base and side of a 19 x 29cm slice pan with baking paper, allowing the sides to overhang. Combine the butter, golden syrup and three-quarters of the mars bars in a medium saucepan over low heat. Cook, stirring with a wooden spoon, for 5 minutes or until mars bars and butter melt and mixture is smooth. Remove from heat. Place the rice bubbles and remaining mars bar in a large bowl. Add the mars bar mixture and stir until well combined. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Set aside for 1 hour to cool completely. Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water, stir until chocolate melts. Pour chocolate over the top of the slice to evenly coat. Set aside for 30 minutes to set. Cut into squares to serve.
3/4 cup pastry mix (see note)
3/4 cup grated cheese
1 teaspoon butter, softened
4 eggs, lightly beaten
1 cup milk
310g can corn kernels, drained
1 onion, finely chopped
2 tablespoons basil, chopped
1 small barbecued chicken, skin removed, meat shredded
1 tomato, deseeded, diced
1 tablespoon flat-leaf parsley, chopped
Preheat oven to 180°C. Lightly grease a 3cm deep, 24cm (base) quiche dish.
Combine pastry mix, cheese, butter, eggs and milk in a bowl. Stir well.
Add corn, onion, basil, chicken, tomato, parsley, and salt and pepper to egg mixture. Mix well. Pour into prepared quiche dish. Bake for 40 to 45 minutes or until golden and firm to the touch. Serve.
Flavor Poll: Strawberry, caramel, or chocolate?
Chocolate 8 days a week.
How can i make chocolate covered carmel potato chips?
Chocolate-Caramel-Pecan Potato Chips
These chips are best served the day they're made. Use the thickest ridged potato chips you can find.
Prep: 34 min.; Cook: 12 min.
Yield: about 9 dozen
1 (13-oz.) bag thick ruffled potato chips (we tested with Wavy Lays)
1 (14-oz.) bag caramels (we tested with Kraft)
1/3 cup whipping cream $
1 (11.5-oz.) bag milk chocolate morsels $
2 tablespoons shortening
1 cup finely chopped pecans, toasted
Spread whole potato chips in single layers on parchment paper-lined wire racks. Combine caramels and cream in a heavy saucepan over low heat, stirring constantly, until smooth; remove from heat.
Drizzle caramel over chips.
Melt milk chocolate morsels and shortening in a small bowl in microwave at HIGH, 1 1/2 to 2 minutes, stirring after 1 minute; cool slightly.
Drizzle chocolate over caramel on potato chips; sprinkle with pecans. Cool until chocolate and caramel harden.
Christmas with Southern Living 2008, Oxmoor House