GORDON RAMSAY RECIPES INGREDIENTS: Kraft Caramels

As I was grocery shopping, I noticed a coupon (I can never pass up a coupon) and with that coupon were some recipes. I saw this one and thought, it really can’t be this easy, can it? Well it is and it is scrumptious!!!!!

CHOCOLATE COVERED CARAMELS

1 bag of Kraft Caramels
4-5oz of Bakers Semi-Sweet Baking Chocolate
Optional toppings: Sea Salt, White Chocolate Drizzles, Nuts, Sprinkles….

Unwrap all the Caramels and have them ready for dipping. Melt the baking chocolate in a microwave safe dish in the microwave. The best way to do this is to microwave it for 30 seconds, then mix. Then microwave it for another 30 seconds and mix. Then microwave it in 10 second intervals until you melt the entire block.

Using a toothpick or wooden skewer, stick the sharp end into the caramel and dip into the melted chocolate. Gently tap the skewer or toothpick on the edge of the bowl to get rid of the excess chocolate.

Place each caramel on a cooling rack. I placed a baking tray underneath to catch the excess chocolate.

While the chocolate is still wet, sprinkle any desired toppings on top. Place all caramels in the fridge for 30 minutes to harden. Then enjoy!! It really is that easy and they taste delicious. If you aren’t a fan of Kraft Caramels, the Werther’s Chewy Caramels work great also, and personally I think they taste a little better!!

Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of co

urse! (about 1 1/2 bags)

3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used

Hershey Bars rather than chips)

Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9″ x 13″ pan with nonstick foil

2) In a bowl, beat together the butter, sugar a

nd vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust a

ll over with a fork.

5)
Bake 35-45 mins until the crust is lightly golden brown on top and the
edges are deeper golden brown. Remove from the oven and immediately run a
knife around the edges to loosen the crust. Set it aside to cool
completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream
over low heat in a small saucepan. Pour the caramel over the cooled
crust and set in the refrigerator for 30 minutes to chill and firm up.

Melt the chocolate slowly in the microwave and pour
evenly over the chilled caramel layer and spread to coverall of the
caramel. Return to the fridge until the chocolate is well set. Before cutting, let sit at room temp for 30-60 mins. Cut into
bars or squares. It’s best to store these bars in the refrigerator but
take out a few mins before serving to soften.

Chef Gordon Ramsay Recipes

Tag: Kraft Caramels

CHOCOLATE COVERED CARAMELS

TWIX CARAMEL BARS