Caramel Candy Bars

Caramel Candy Bars
Caramel Candy Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    oz semi-sweet chocolate, chopped

  • 1

    oz about 1/4 cup) cashews, chopped

  • 2

    oz (about 1/2 cup) soft caramels

  • 1

    tbsp creem

Directions

Make sure your mold is clean and dry before using. Place the chocolate over a double boiler and temper the chocolate. Fill the cavities to the top with the chocolate, then invert the mold and swirl it upside down, allowing a thin layer of chocolate to coat the bottom and sides of the cavities. Scrape the top of the mold clean and place it in the refrigerator to set the chocolate. Place the unwrapped caramels, 1 tbsp water, and 1 tbsp cream in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end. Allow the caramel to cool slightly until it is lukewarm but still easy to stir. Remove the set chocolate mold from the refrigerator. Spoon caramel into each cavity, filling about 2/3 fill. Sprinkle chopped nuts over the caramel to cover completely, pressing the nuts into the caramel. The nut layer should not quite reach the top of the cavities. Spoon some of the remaining chocolate over the candy bars to cover the tops (Re-warm the chocolate briefly if necesary). Scrape a metal spatula or knife across the top of the mold to flatten the chocolate and to remove excess chocolatge from the mold. Place mold in the refrigerator to set the chocolate completely.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: