Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Tuesday, September 6, 2016

Tailgating Time! - Ice Cream Pizza

Are you ready for some TAILGATING!?!???!!  Personally, I'm not really a football fan. I'm pretty sure my apathetic feelings for football come from being a child in Buffalo during the 1990's. While I don't really care for the sport, I'm all about tailgating. Actually, you can convince me to attend any sporting event as long as you promise me food.

Want me to attend a baseball game? Buy me a salty soft pretzel. Your favorite team playing a hockey game tonight? Get me some nachos and I'll watch happily. Football? Invite me to your tailgate party and I'll dress in your team colors.


Over the next two weeks I am teaming up with Perry's Ice Cream to celebrate the beginning of football season with ice cream and tailgating treats! While ice cream might not be the most common tailgating treat, Buffalo fans are used to freezing temperatures and snow! Perry's created their newest flavor - Sundae at the Ralph - with vanilla ice cream, peanut butter footballs, chocolate swirls and red and blue sprinkles! It's so Buffalo.


Watching the game from home? You can prepare this ice cream pizza for your friends and let them choose their own toppings. Not in the WNY region and can't get your hands on Perry's? Simply use your favorite brand of vanilla ice cream and sprinkle on some candies in your teams colors.


Not a Buffalonian and wondering why it's called "Sundae at the Ralph"? Well, The Ralph is our football stadium! Or at least it was until about a week ago, when it turned into New Era Field. I don't know how I feel about the change...



Disclaimer - As a member of Perry's Ice Cream "Inside Scoopers" team, I receive samples of seasonal ice cream flavors. I receive no other compensation for recipe development and posts. I only work with brands that I love and as a hometown Buffalo girl, Perry's is in my blood!

One Year Ago: Homemade Snickers Bars
Two Years Ago: Watermelon Mallomars
Three Years Ago: Faux Fudge Rounds
Four Years Ago: Homemade Coconut milk & chili sauce
Five Years Ago: Congo Bars
Six Years Ago: Peanut Butter Pancakes

Monday, June 20, 2016

Celebration Cupcakes

I'm constantly on the hunt for the perfect chocolate cupcake recipe. I think this one comes pretty close to perfect! The cake is soft and fluffy. The flavor is rich, with the perfect combination of chocolate and coffee. They bake up round and don't fall when cooling. I think I've found my new favorite chocolate cake!


I've called them celebration cupcakes simply because they make me so happy! The fluffy, white marshmallow frosting paired with the shiny chocolate drizzle and colorful sprinkles make this cupcake the perfect one to bring to any special event. Even though they look like they took all day long, each component of the cupcakes comes together really fast! 

I made the cupcakes while my lunch was heating up in the microwave. The frosting requires a bit of attention to heat the eggs, but then you toss it in the stand mixer and walk away. The chocolate glaze is as simple and melt, mix and drizzle.  Trust me, you can make these treats in under two hours. If you have helpers, you can probably knock them out in an hour!


I don't really have anything special to celebrate right now, so I'm sending these cupcakes to work with the boyfriend! Otherwise, I'll eat the entire batch. Maybe in a few weeks we'll have something to celebrate in the Wilde household. Until then, I'll try to eat healthy this summer and keep my cupcake consumption down to one per day!

One year ago: Celebration Sprinkle Cake
Two years ago: Neapolitan Cake
Three years ago: Momofuku Celebration Cake
Four years ago: PB&J Mallomars
Five years ago: Chocolate Cupcakes with Strawberry Buttercream

Sunday, June 12, 2016

Brownie Ice Cream Sandwiches

Summer has unofficially arrived! I had planned to post these treats a week ago, but silly work got in the way. I was off in Chicago for a conference and completely neglected to share these before I left. Thankfully photos don't go bad and these ice cream sandwiches will be amazing all summer long.


I made something similar last year, but with a different brownie recipe. This recipe (inspired by Cookies & Cups) worked so much better for this purpose! The thin brownies are soft and chewy and perfect to eat right out of the freezer. No need to wait before diving in with your face! 

As per usual, I only celebrate summer with Perry's Ice cream. These brownie ice cream sandwiches were made with the new summer flavor - Deep Sea Treasure. It's caramel ice cream with salted caramel swirls and chocolate bits and paired really well with the sweet and chocolaty brownies. If you aren't in the Perry's Ice Cream shipping zone (Western NY & PA), you can fill these brownies with your favorite flavor. I can't imagine a flavor of ice cream that wouldn't pair well in this recipe. 


I cut the recipe into six ice cream sandwiches and thought they were a little bit big. You might want to cut the slab of browniewich into eight bars when making these yourself. If you want an even thinner layer of brownie, try making them in a 10x15-inch sheet pan! 


You can personalize these browniewiches in so many ways. Add chocolate chips to the brownies! Dunk them in chocolate magic shell! Roll the edges in chocolate sprinkles! Make them your own and then share them with your favorite people. 


Disclaimer - As a part of Perry's Ice Cream Inside Scooper team, I received several pints of the new summer ice cream flavors. I have been a fan of Perry's ever since I was a kid in school. I only work with brands that I love and enjoy and all opinions are my own. Other than free ice cream, I receive no compensation for posting.

One Year Ago: Grasshopper Pie Ice Cream Sandwiches
Three Years Ago: Momofuku Celebration Cake
Four Years Ago: Cinnamon Roll Cupcakes (These are amazing, you should make these too!)
Five Years Ago: Coconut Joys

Sunday, April 10, 2016

Vegan Sponge Candy

I have been meaning to test out a vegan sponge candy for years. Many friends and family are either vegetarian or vegan and cannot enjoy the deliciousness of sponge candy. Most candies out there don't have this problem, but my version of sponge candy requires gelatin for proper aeration. It took a few tries to get the candy close to the original. I have a few tweaks left to try, but I wanted to share this first success with you.


The bubbles in this vegan sponge candy are a little larger than in my traditional sponge candy. I am still doing a bit of scientific research into the difference in the protein structures of agar agar and gelatin, but it seems that the agar agar protein is not a strong as the gelatin protein. The bubbles in the vegan version are more akin to that of a Violet Crumble or Crunchie candy bar. It's still delicious, just not quite as smooth!

To make this GMO-free, I used French glucose that was prepared from wheat (This brand). Generally, all corn syrup that is produced in the US is made using GMO corn. As a chemist, I have no problem using GMO-derived corn syrup. Chemically, the corn syrup from GMO or non-GMO corn is exactly the same. The DNA of the corn will have no effect on the corn syrup product. However, if you do not want to support GMOs, use the wheat glucose! It's definitely more expensive, but glucose has so many uses in candy-making and baking.


Since this is a vegan version, I decided to coat my candy in orange chocolate! I melted a package of semi-sweet chocolate chips, added 1 tablespoon vegetable oil and 1 teaspoon orange extract. This is a small batch of sponge candy, just the perfect amount to be able to make and eat it in less than 1 week. Keeping the candy around for any longer is tricky in high humidity. Sponge candy tends to melt when it meets too much water.  

Full disclosure - Since I coated the candy in semi-sweet chocolate, it wasn't completely vegan. There was milk in the chocolate! Vegan friends, you know your options when it comes to vegan chocolate. Simply go with a vegan chocolate for the coating.

All my vegan and vegetarian friends, you can now enjoy some traditional Buffalo Sponge Candy!



Once Year Ago: Homemade Oreo Cookies
Two Years Ago: Potato, Spinach & Asparagus Quiche with Cumin
Three Years Ago: Granola Cookie Wedges
Four Years Ago: Gorgonzola Soup
Five Years Ago: Banana Mallow Cups

Thursday, March 31, 2016

J@H - Tootsie Roll Pops

I have been putting off this recipe for long enough. I knew how to make all of the components, it was just getting up the nerve to put them all together! Now that I've made these bad boys, I am so upset with myself for procrastinating!

With no further delay, please enjoy...


That's right. Tootsie roll pops! Chocolate taffy shrouded in a thick coating of hard candy. Did you ever think that you could make these at home?

I'm not going to say that this is the easiest thing to make at home. You definitely need to block some time and set aside any fear you have of boiling sugar. This is actually two recipes that need to be combined into one - chocolate taffy and grape hard candy. You can get fancy and buy a lollipop mold, but I decided to go a little more free form with my candies. That is why they are flat on one side.

The candy to taffy ratio is a little different with my lollipops - there is a lot more taffy in these than in a store-bought Tootsie pop. I recommend using high quality baker's chocolate and highly concentrated candy oil. With those two ingredients you will get the most richly flavored candies possible. 

How do these compare to the originals? Personally, I think they're way better. Give them a try! With all of the flavor possibilities of taffy and hard candy, I'm thinking of making a summertime version of these - Cherry lollipops with vanilla taffy anyone?

Four Years Ago: Cookie Dough Fudge
Five Years Ago:  Cookie Dough Eggrolls



Thursday, March 24, 2016

Peanut Butter Fudge

I love making candy, but I really hate making fudge. Traditional, stove-top fudge that is. The quick and easy fudge that you make with marshmallow fluff and chocolate is no problem. That stuff I can whip up with no problems. Starting with sugar and corn syrup is a little trickier. I either wind up with a sticky mess or a dry and crumbly block of sugar.

By making my way through the CIA candy cookbook, I am hoping that I will hone my fudge making skills.  There are eight fudge recipes in the book (I made one years ago) and I think my results are getting better with each attempt.

While this peanut butter fudge was not my favorite, in terms of flavor, the texture came out really well. Like all other candy recipes that I make, I couldn't eat more than a single piece. This stuff is really sweet! If you aren't a fan of molasses, you might want to find another peanut butter fudge recipe. The flavor is mild, but definitely noticeable.


To keep myself from eating it all and avoid having to spend my entire weekend at the gym, I sent the rest of the fudge to work with the boyfriend. It took his coworkers about three days to finish the batch. Share the wealth (and the calories) most people will be happy to help out!

One Year Ago: Homemade Marshmallow Peeps
Two Years Ago: Portuguese Sweet Bread
Three Years Ago: Momofuku Confetti Cookies
Four Years Ago: Homemade Buffalo Sauce
Five Years Ago: Balsamic BBQ Chicken

Sunday, February 21, 2016

J@H - Moon Pies

Continuing with my quest to finish my 2015 challenge, I bring you Homemade Moon Pies!


Now, I'm not really sure what part of the country you find moon pies. I feel like they are not a nationwide snack. I managed to locate one at my local Foodtown and was able to taste test the original.


What Did I think? Blech, not terribly impressive. To be perfectly honest, it wasn't at all what I was expecting. The only version of the Moon Pie that I could locate was a vanilla, double-decker version. Thankfully I only bought one, rather than an entire box, because they would have all gone to waste.


Making a homemade version of this treat was going to be easy. Bake some graham cracker rounds, fill them with marshmallow and cover them in chocolate. That was right up my alley, I'm old hat at making marshmallows and I love coating things in chocolate. I went to my favorite vanilla marshmallow recipe and made a small change to my graham cracker recipe. The whole thing came together pretty quickly.


These homemade Moon Pies were so much tastier than the store-bought version. The recipe made about 24 sandwich cookies. I ate about half of them without the chocolate coating and shared the completed cookies with my friends. They were amazing both ways! You should definitely think about making your own moon pies before picking them up at the store.


One Year Ago: Girl Scout Samoa Cookies
Two Years Ago: Cookie Dough Stuffed Chocolate Cupcakes
Three Years Ago: Cherry Kuchen Bars
Four Years Ago: Cherry-Coconut Bagels
Five Years Ago: Cherry Turkish Taffy


Tuesday, January 26, 2016

Candy Challenge 2016 - Gianduja Molds



This past weekend I enjoyed the massive East Coast snowstorm from the safety of my kitchen. While I am no stranger to snow, having grown up in Buffalo, NY, absolutely nothing was open and there was no where to go. The majority of shops and restaurants closed in advance of the storm and didn't open until late on Sunday. I decided it was the perfect time to make some chocolates and prepare for Valentine's Day!


I am not a huge fan of making molded candies. They are just too much work in my opinion. I would rather make a truffle or marshmallow, something a little more rustic looking. I always make a giant mess when I make molded candies, this batch was no different. My kitchen counter was covered in chocolate.

While the process was a pain in the butt, the final product was totally worth it. These candies are really good! If you are a chocolate and peanut butter fan, then you should give these candies a try.

Time to mark up one candy on my 2016 challenge list!

One Year Ago: Gingered Chicken Stir Fry
Two Years Ago: Bacony Chicken
Three Years Ago: Fudgy Waffles
Four Years Ago: Soft Pretzels
Five Years Ago: Chocolate & Peanut butter Mousse Entremet

Sunday, November 1, 2015

J@H - Brownie Donuts with Peanut Butter Glaze

I have been looking forward to making my own donuts all year. Yes, I realize that I could have made donuts at any time, but it's been a crazy year and I haven't made breakfast once this year. I really need to make myself some French Toast this weekend.

A few years ago, I made a classic fried donut. This time I decided to go with a healthier cooking option and baked them. Rather than going completely healthy, I packed these with chocolate and covered them in peanut butter.


These donuts are dense and chocolatey, I can't responsibly tell you to eat these for breakfast.  I would suggest that you should make these and have them for dessert under a big scoop of vanilla ice cream.


I think that I need to make another batch of donuts. Something that is a little lighter and more breakfast appropriate. Maybe something packed with oranges or bananas?


Who am I kidding? These are delicious and probably just as good for you as having Pop Tarts for breakfast! The peanut butter frosting is the perfect topping to these dense brownie donuts. Get yourself a whole bunch of chocolate and butter and make these donuts! Then bring them to work and make all your coworkers happy (and fat).

One Year Ago: Loaded Potato Soup
Two Years Ago: Halloween Mallomars
Three Years Ago: Butternut Squash Cake
Four Years Ago: Pumpkin Raisin Muffins
Five Years Ago: Pear Cake with Pine Nuts

Monday, October 12, 2015

OXO Good Cookie - No-Bake Cookies

Today I am partnering with Oxo and this blog post is dedicated to Cookies for Kids Cancer. In my professional life I work in oncology research and see the impact that cancer has on not only the patient, but all the people in their circle. The organization Cookies for Kids Cancer raises funds for research to develop new, improved treatments for pediatric cancer. As a researcher, I could spend this entire post talking about the genetic drivers of pediatric cancer, but instead we are going to discuss how cookies can help.


The OXO Good Cookies program is partnering up with bloggers this month to raise awareness about pediatric cancers. For each blog post, OXO donates $100 to Cookies for Kids Cancer! In addition to this, OXO has brought out a special line of bakeware to help support the cause. Look for OXO products with the Cookies for Kids Cancer logo. For each item purchased, they will donate $0.25 to the cause. Specifically, you can get this adorable cookie spatula! For this recipe I used their non-stick half sheet pan, medium cookie scoop and cookie spatula.


I was happy to join the cause this month and create a blog post about cookies. There was only one problem - my oven. Since we bought our house last year, the oven has been acting up. Specifically, the controller board for the oven has been randomly shutting off. This first happened just before Thanksgiving last year. We were able to fiddle with it and it would turn back on, until last month it finally died. What to do? Make no-bake cookies!


These cookies take about five minutes to make, especially with use of the cookie dough scoop. There are just three steps - 1. Bring sugar syrup to a boil  2. Stir in oats and flavors 3. Scoop out cookies.


Seriously, it's that easy. Once that's done you just need to walk away for 30 minutes! These are the easiest cookies to make, especially when you have no oven!


Be sure to get involved in aiding research for pediatric cancer. You can either buy OXO products, donate directly to the fund or even host a cookie sway of your own! Every cent helps with research in the field and those cents add up to improved survival for the patients.

One Year Ago: Rigatoni with Pepperoni, mozzarella & arugula
Two Years Ago: Dulce de Leche cookies
Three Years Ago: Apple Pie Ice Cream Topping
Four Years Ago: Caramel Brownies
Five Years Ago: Thin Mint Ice Cream

Disclaimer - OXO provided me with a set of bakeware to use in this blog post.

  • Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.
  • OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
  • *In 2015, OXO will donate up to $100,000 to Cookies for Kids' Cancer through product proceeds, bake sale matches and other fundraising efforts

Wednesday, August 12, 2015

J@H - Snickers Bars

Sorry for my lack of posting lately. My kitchen is currently sitting in my living room.


Over the past year, the boyfriend and I have been updating, renovating and decorating our first house. We have been putting off renovating the kitchen because it is the biggest job in the house. We pulled up the old flooring (three layers of tile, Peel & stick tile and linoleum) on Saturday. Re-tiling of the kitchen has taken up the past few days with grout planned for the weekend. We still have to choose a paint color, paint and then install a backsplash. We'll probably be out of the kitchen for another week or so.

Luckily, I had time to put the finishing touches on these bad boys before pulling the appliances out of the kitchen. I've been looking forward to recreating this classic candy in my kitchen. It took a few tries to get the layers right, but the final product is so fantastic!


Rather than coating the entire candy in chocolate, I went with the simpler option and built the candy bar in layers in a 8x8-inch pan. First went in a layer of chocolate. Next I made and pressed in the peanut butter nougat. After setting overnight, I made three different batches of caramel before finally making one that I was happy with. I stirred in the peanuts and poured it over the top. Once the caramel set up, I added the final layer of chocolate.

Do these bars taste exactly like a Snickers Bar? No. But they do taste delicious. They are also a labor of love. There are several other Snickers Bars recipes out there on the internet that are easier to put together. If you want to make everything from scratch and avoid ingredients like marshmallow fluff and store-bought caramels, give this a try!

Though, after all the trouble I had with the caramel layer, I might go with the easy way out next time!

One Year Ago: Hazelnut Cream Cheese Brownies
Two Years Ago: Peach Melba Linzer Bars
Three Years Ago: Gorgonzola & Leek Risotto
Four Years Ago: Orange Cinnamon Bread
Five Years Ago: Spanish Chicken with Mustard-Green Onion Sauce

Monday, June 22, 2015

J@H - Homemade Snoballs

I'm a few challenges behind on my Junk at Home 2015 challenge, due to travel and work, so I thought I should get back to it with a bang! This week I was scheduled to make my own version of Hostess coconut snowballs and I decided to make it all from scratch.


Even though I had to made four different things for this recipe, it all came together pretty quickly. Aside from the shredded coconut, you probably already have all of the ingredients in your pantry. Well, as long as you're a baker, if you don't bake a lot you may need to head to the grocery story for a few things (unsweetened chocolate, marshmallow creme, Greek yogurt).


While you can get Snoballs at the store once again, you should definitely try making them at home. It's so much fun! Look at these adorable little purple puffs! The colored coconut is so easy to make. Simply place a bag of sweetened, shredded coconut into a large zip top bag. Add a drop of gel food coloring and squish it around until the coconut is evenly colored. Alternatively, you can add the coconut and food coloring to a food processor and pulse until the color is even and the coconut is slightly smaller.


The big question - do they taste like the original? With the combination of marshmallow, coconut and chocolate, there is no way for these to taste like anything else! This was definitely a winner in my book.

Two Years Ago: Strawberry Bacon Pizza
Three Years Ago: Pesto-Yogurt Chicken
Four Years Ago: Baked Pasta Casserole

Thursday, June 11, 2015

Ice Cream Week - Grasshopper Sandwiches

It's day two of ice cream week! Today we're enjoying ice cream sandwiches, made with the biggest, richest cookies around, filled with ice cream, which is filled with more cookies! Ice cream sandwich Inception!


Summertime is ice cream sandwich time. Who wants to be tied to a bowl and spoon? With these bad boys, you're free to leave the house, roam the world and still eat ice cream. So perfect.


These particular ice cream sandwiches might be the perfect thing to share with a friend. The cookies are enormous and putting two of them together gives you something the size of a baseball. I decided to pair Perry's Grasshopper Pie with these rich cookies. The mint flavor of the ice cream is smooth and not overpowering. There are also crushed cookie pieces and fudge swirls throughout. The combination is totally decadent.


I only made up a few sandwiches with the Grasshopper pie flavor. I'm thinking these cookies would also be amazing with the Cocoa-Nut Bliss flavor - coconut ice cream with chocolate covered almond, fudge pieces and shredded coconut. What would you sandwich between these chocolate cookies???


Disclaimer -  As a member of their Inside Scoopers team, Perry's Ice Cream supplied me with a bunch of their new Escapes flavors. All opinions are my own. I'm only so happy to support this hometown brand because I grew up eating Perry's and they make a damn delicious ice cream!

Two Years Ago: Celebration Cake
Three Years Ago: Cinnamon Roll Cupcakes
Four Years Ago: Cream of Asparagus Soup

Monday, April 27, 2015

J@H - Oreo Cookies

I'm a little behind on my Junk at Home challenge - I blame going on vacation, followed directly by a work conference. Luckily, I'm coming back with an amazing recipe! Homemade Oreos!!!

Yes, this recipe requires all of those exclamation marks.


I fed a few of these to the boyfriend and he described them as such... "they taste like Oreos, but without that stale, crumbly, crunchy part. The filling is dead on."


I can't take credit for the filling. I looked at a bunch of different recipes for Oreo fillings online and I decided to go with the one that sounded the least healthy and most unnatural. Just because these cookies are homemade, doesn't mean that they are healthy. 

At all.

There is a whole bunch of shortening in these cookies, but there is also Greek yogurt, so you know, it totally evens out. 


Seriously though, you should probably share these cookies with your friends and family. Limit yourself to one, two tops, and enjoy twisting open the cookies and eating the unnaturally white cookie filling.



One Year Ago: Quiche with Sweet Peppers and Sausage
Two Years Ago: Raspberry Macarons
Three Years Ago: Chocolate Malt Marshmallows
Four Years Ago: Maple Mousse

Friday, April 3, 2015

Chocolate Peep Cakes

We're just a few days before Easter and I really wanted to use that Peep mold again! I decided to try out a few more recipes to see just what would work. Also, I wanted everything to be peep shaped after I made those peeps last week!

Today I present... Chocolate Peep Cakes!!!


Aren't they cute!


The chocolate cake recipe that I used was a simple one. In fact I wasn't really impressed with the one I chose, so I won't be sharing the cake recipe today. You could probably even use a store bought cake mix., if you are low on time! What makes these cakes come together even faster is the frosting.


These cakes are very similar to petit fours because I used a poured fondant frosting. It took two layers of frosting to completely cover the chocolate, but it retained all the details of the peep cakes! The addition of some sprinkles and black sugar pearls and we have ourselves some cute little cakes!


They are the perfect treat to finish off your Easter holiday! These cakes were also very fun to make, I think I'll try my hand at real petit fours in the future.

Two Years Ago: Perry's Ice Cream Factory Tour
Three Years Ago: Grilled Chicken and Potatoes
Four Years Ago: Tortellini Soup

Saturday, February 14, 2015

Junk @ Home 2015 - Girl Scout Samoas (aka Caramel delights)

Call them Samoas, call them Caramel delights, whatever you choose to call them and wherever you live in America, they are delicious. I just wrote that they are devilious. Yeah, that's totally (not) a real word and it applies to these cookies. Because they make you want to eat the entire box! So devilious...

Anyways...


I added these cookies to my Junk at Home challenge because they were highly requested during my oh-so-official poll in December. People love Girl Scout cookies and they want access to them year round.


I hate to tell people, for fear that they will blame me when they gain forty pounds, but two varieties of Girl Scout cookies are available year round. Thin Mints and Samoas.



The same factory that produces Samoas and Thin Mints, also produces a Keebler-branded version of each cookie - the Grasshopper and the Coconut Dream. They are the exact same cookie. You can buy these any time you want, so long as you are at a grocery store. But if it's Girl Scout cookie season, be sure to buy from those cuties. Yes, even though they cost like $85 a box now. (Price of cookies when little Vicki sold cookies? $2.25/box. True story.)

Since you can buy the legit, original cookie anywhere, anytime, and there are dozens of recipes on other food blogs, I didn't want to make just any Samoa cookie. I made them a little bit more tasty, with more chocolate. And salted caramel. Enjoy.

Four Years Ago: Homemade Butterfinger Bars

Dark Chocolate, Salted Caramel Samoas
A Wilde Original

For the Cookies

1 stick (8 tablespoons) unsalted butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup natural cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour

Cream butter with sugar until fluffy. Scrape down the sides of the bowl and add vanilla extract. Beat to combine. Sift in cocoa powder and all-purpose flour. Mix until smooth. Lay out a long sheet of plastic wrap. Pour dough onto plastic wrap and fold over. Roll out dough to 1/4-inch thick. Place on a baking sheet and set in the fridge to chill for 1 hour.

Preheat oven to 350 °F. Take dough from the fridge and stamp out donut-shaped cookies (using either a donut stamp or two circular cookie cutters. Bake cookies for 10-12 minutes. Once baked, remove from the oven and let cool for 2 minutes on the pan. Carefully remove from pan and let cool completely on a wire cookie rack

For the Caramel topping

2 cups caramels, unwrapped (one entire bag of  Kraft Brand Caramels)
3 tablespoons heavy cream
1 teaspoon kosher salt
1 teaspoon vanilla
2 cups shredded coconut

Place caramels, heavy cream, kosher salt and vanilla in a small saucepan over low heat. Stir caramels until they are all melted and the mixture is smooth.  Using a spoon, coat the tops of the cookies with a thin layer of caramel.

Add coconut to the remaining caramel in the saucepan and stir to distribute. Use a spoon (and probably your fingers) spread coconut-caramel mixture over the cookies. Place cookies in the fridge to set up the caramel.

For the chocolate

1 cup dark chocolate chips

While the caramel is setting up in the fridge, melt chocolate using your preferred method. Easiest option is to place chocolate in a microwave safe bowl, pop in the microwave for 30 second intervals, stirring in between each 30 seconds.

Dip the bottoms of the cookies in melted chocolate, place cookies on wax paper. Once cookies are all dunked in chocolate, pour remaining melted chocolate in a squeezey bottle. Pipe stripes over your cookies. Place in the fridge to harden the chocolate.

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