Chocolate Dipped Hazelnut Caramel Squares Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARAMEL-DIPPED HAZELNUTS

Use these as toppers for our Candied-Hazelnut Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes enough for 24 cupcakes

Number Of Ingredients 3



Caramel-Dipped Hazelnuts image

Steps:

  • Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
  • Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
  • Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

24 hazelnuts, toasted and skinned
3 cups sugar
3/4 cup water

CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES

Provided by Janet Taylor McCracken

Categories     Chocolate     Dessert     Christmas     Kid-Friendly     Low Cal     Edible Gift     Hazelnut     Christmas Eve     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 46 squares

Number Of Ingredients 13



Chocolate-Dipped Hazelnut Caramel Squares image

Steps:

  • Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
  • Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
  • Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
  • Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD: cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.

2 cups all purpose flour
1 cup (packed) golden brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup sugar
6 tablespoons heavy whipping cream
1/4 cup orange blossom honey
2 teaspoons finely grated orange peel
5 ounces hazelnuts, coarsely chopped
1/4 cup chopped candied orange peel
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
Special Equipment
candy thermometer

CHOCOLATE CHUNK HAZELNUT COOKIE BARS

These cookie bars are a great make-ahead dessert. They are wonderfully moist and gooey the day they are baked and slightly crispy the next day.

Provided by Food Network

Categories     dessert

Time 40m

Yield 24 servings

Number Of Ingredients 11



Chocolate Chunk Hazelnut Cookie Bars image

Steps:

  • Set an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a rimmed quarter-sheet pan with parchment paper and rub with a light coating of butter.
  • Whisk together the flour, baking powder and baking soda in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until the cubes have blended together into one large smooth ball. Add the brown and granulated sugars and beat until completely combined, scraping down the sides of the bowl as needed, 1 1/2 to 2 1/2 minutes. (It should have the texture of wet sand.) Add the vanilla and eggs and beat until well combined. (There might be small pebble-size pieces of butter in the mixture, but that is okay.) Add half of the flour mixture and beat on medium-low speed until just combined. Add the remaining flour mixture and beat until the mixture just comes together. Do not overmix. Add the hazelnuts and dark chocolate chunks and mix on low speed until just combined.
  • Transfer the cookie dough to the prepared sheet pan and use your hands or a rubber spatula to lightly press the dough in an even layer. Bake, rotating the pan halfway through, until the edges are light golden brown and the top is dry to the touch, 15 to 18 minutes. Place the pan on a cooling rack and cool completely. It is okay if the cookie is slightly under-baked when it comes out of the oven; it will continue to cook as it cools. (These bars are best when they are nice and gooey in the middle, so it is better to err on the side of under-baking than over-baking.)
  • When ready to serve, preheat an outdoor grill to medium heat. Using a bench scraper or a straight-sided metal spatula, cut the cookie into 24 bars. Put the pan with the cut bars directly on the grill and cook, covered, until the chocolate is melted and the bars are warmed through, about 5 minutes. (Alternatively, the bars can be rewarmed in an oven or removed from the pan and rewarmed in a microwave.) Transfer the cookie bars to individual plates and top with a scoop of vanilla ice cream. Serve immediately.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 sticks (1 cup) salted butter, chilled, cut in to 1/2-inch cubes, plus additional for greasing the pan
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, beaten
1/2 cup toasted hazelnuts, lightly crushed (See Cook's Note)
2 cups dark chocolate chunks
2 pints of your favorite vanilla ice cream

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 1 dozen

Number Of Ingredients 9



Chocolate Dipped Hazelnut Shortbread image

Steps:

  • Preheat oven to 350 degrees F.
  • Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
  • Lower oven to 325 degrees F.
  • Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
  • Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
  • Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
  • In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

APRICOT-HAZELNUT TRIANGLES

These crispy cookie treats can be changed up-try different nuts and jams, and dark or white chocolate depending on the holiday. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield About 2-1/2 dozen.

Number Of Ingredients 11



Apricot-Hazelnut Triangles image

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 41mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

1/3 cup butter, softened
1 cup sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
3 tablespoons apricot preserves or flavor of your choice
1/3 cup butter, melted
2 tablespoons water
3/4 cup finely chopped hazelnuts or nuts of your choice
7 ounces dark chocolate candy coating, melted

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Provided by MariaTheSoaper

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 12h40m

Yield 28

Number Of Ingredients 8



Salted Dark Chocolate Hazelnut Caramel Truffles image

Steps:

  • Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
  • Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
  • Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
  • Refrigerate caramel mixture until firm, at least 3 hours.
  • Spread cocoa powder into the bottom of a wide, shallow bowl.
  • Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
  • Cover truffle balls with plastic wrap and chill overnight or 8 hours.
  • Line a 13x9x2-inch baking sheet with aluminum foil.
  • Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
  • Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
  • Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g

1 cup chocolate-hazelnut spread
⅓ cup white sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon coarse sea salt (such as Diamond Crystal®)
½ cup unsweetened cocoa powder
1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

CHOCOLATE CARAMEL BARS

Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 5



Chocolate Caramel Bars image

Steps:

  • In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

1 package (11 ounces) caramels
1 can (5 ounces) evaporated milk, divided
3/4 cup butter, softened
1 package German chocolate cake mix (regular size)
2 cups semisweet chocolate chips

More about "chocolate dipped hazelnut caramel squares recipes"

MILLIONAIRE'S SHORTBREAD (CONTEST WINNER!) - ONCE UPON A …
Web Dec 16, 2013 Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then …
From onceuponachef.com
Cuisine American
Total Time 2 hrs
Category Desserts
Calories 174 per serving
  • Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
  • In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
  • Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
  • Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
millionaires-shortbread-contest-winner-once-upon-a image


CHOCOLATE-DIPPED HAZELNUT CARAMEL SQUARES RECIPE
Web Oct 14, 2010 Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add …
From bonappetit.com
  • Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
  • Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel.
  • Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 11/2-inch squares. Cool cookies completely.
  • Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD Cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.
chocolate-dipped-hazelnut-caramel-squares image


TOASTED HAZELNUT SLICE & BAKE COOKIES WITH MILK …
Web Dec 11, 2015 Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely. Melt the chopped milk chocolate in a …
From sallysbakingaddiction.com
toasted-hazelnut-slice-bake-cookies-with-milk image


ROASTED HAZELNUTS COVERED IN CHOCOLATE - MAY I HAVE …
Web Apr 17, 2019 Instructions. Line a large baking sheet with parchment or wax paper. Set aside. Combine the chocolate chips and coconut oil in a medium bowl, and melt in the microwave at 20-second increments, stirring well …
From mayihavethatrecipe.com
roasted-hazelnuts-covered-in-chocolate-may-i-have image


CHOCOLATE CARAMELS (EASY RECIPE) - THE FLAVOR BENDER
Web Dec 17, 2020 Keep stirring the mixture, otherwise it may burn at the bottom. When the mixture heats up to 245 F / 118 C, pour the mixture into the lined 9 x 13 inch sheet pan. Allow the chocolate caramel to cool …
From theflavorbender.com
chocolate-caramels-easy-recipe-the-flavor-bender image


SALTED CHOCOLATE COVERED CARAMELS - INSPIRED TASTE
Web Then, use a heavy knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for …
From inspiredtaste.net
salted-chocolate-covered-caramels-inspired-taste image


27 BEST HAZELNUT DESSERTS - INSANELY GOOD
Web Jun 3, 2022 Filled with whole roasted hazelnuts in the center and on the top, it’s nutty and crunchy as can be. The frosting is a chocolate ganache made of dairy-free chocolate and almond milk. It’s decadent, yet not too …
From insanelygoodrecipes.com
27-best-hazelnut-desserts-insanely-good image


RACHEL ALLEN'S CHOCOLATE AND HAZELNUT CARAMEL BARS RECIPE …
Web May 12, 2009 Preheat the oven to 160°C (325°F, gas mark 3) and line the base or grease a small Swiss roll tin measuring 20 x 30cm (8 x 12in). In a medium-sized saucepan over …
From goodto.com
Makes 30
Estimated Reading Time 3 mins


CHOCOLATE-DIPPED HAZELNUT MERINGUES | WILLIAMS SONOMA
Web Set the meringue, chocolate side down, on a reserved parchment-lined baking sheet. Dip the remaining meringues into the chocolate in the same way. Place in the freezer until …
From williams-sonoma.com


CHOCOLATE COVERED PRETZEL RODS - TASTES BETTER FROM SCRATCH
Web Dec 16, 2020 Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around). Melt chocolate in a microwave-safe …
From tastesbetterfromscratch.com


CHOCOLATE DIPPED CARAMEL SQUARES RECIPE - FOOD NEWS
Web Pour sweetened condensed milk over pecans and coconut. Step 5. Bake in the preheated oven until set, 25 to 30 minutes. Step 6. Heat caramels and milk together in a small …
From foodnewsnews.com


21 KOSHER FOR PASSOVER DESSERT RECIPES | FOOD NETWORK
Web A few things to keep in mind: use ingredients like chocolate and confectioners’ sugar that have been certified kosher for Passover. Get the Recipe: Dark Chocolate–Raspberry …
From foodnetwork.com


CHOCOLATE HAZELNUT AND CARAMEL STUFFED BROWNIE COOKIES.
Web Dec 8, 2015 Place the dough over the caramel/hazelnut spread and then seal the edges together. Repeat with remaining cookie dough. Bake for 9-10 minutes. Let cool for about …
From halfbakedharvest.com


ALL PUFF PASTRY RECIPES – PUFF PASTRY
Web Caramelized Plum Tart. Carole’s Crab Rangoon Shells. Caviar & Egg Cups. Chai Spiced Apple Turnovers. Cheddary Chicken & Broccoli in Pastry. Cheese Danish Cups. …
From puffpastry.com


HOMEMADE CHOCOLATE-DIPPED CARAMELS RECIPE | MYRECIPES
Web Ingredients 1 cup sugar 1 cup dark corn syrup 1 cup butter 1 (14-oz.) can sweetened condensed milk 1 teaspoon vanilla extract 1 (12-oz.) package semisweet chocolate …
From myrecipes.com


HAZELNUT CHOCOLATE BARS RECIPE - MOLLY YEH - FOOD & WINE
Web Feb 1, 2016 Directions. In a food processor, pulse the hazelnuts just until finely ground. Add the sugar, vanilla extract, almond extract and salt and pulse to combine. With the …
From foodandwine.com


CHOCOLATE HAZELNUT CRUNCH TRUFFLES - SALLY'S BAKING ADDICTION
Web Nov 11, 2016 Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! …
From sallysbakingaddiction.com


Related Search