Easy Dark Chocolate Billionaires
Billionaire Bars are made with a crunchy shortbread base, a gooey, sweet-salty caramel layer and topped with rich chocolate ganache.. syrup, and butter to a heavy-bottomed saucepan set over medium heat. Cook, stirring frequently, until a candy thermometer or an instant-read thermometer reaches 236-239°F, about 20 minutes. Remove from the.
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Instructions. Cover two large baking sheets with parchment paper. In a large microwave-safe bowl, combine the caramels and cream together. Heat in 40 second increments at 100% power until the caramels are melted and the mixture is smooth. (You may also do this on the stove-top over medium-low heat.)
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Combine the chocolate coating ingredients. Meanwhile, combine 3 cups of chocolate chips and 1 ½ teaspoons of shortening in a microwave-safe bowl. Microwave chocolate. Microwave the chocolate for 30 seconds and then stir. Continue to heat the chocolate in 15-second increments, stirring in between each one, until melted and smooth.
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Step 1. MELT CARMELS AND MILK, ADD PECANS, MIX WELL AND DROP BY SPOONFUL ON BUTTERED WAX PAPER TO COOL. WORK FAST AS THIS HARDENS QUICKLY. MELT CHOCOLATE IN MICROWARE, WATCH CLOSELY AS CHOCOLATE BURNS, TAKE OUT IN A MINUTE OR SO AND STIR, THEN RETURN IF NOT ALL MELTED. DIP CARAMEL CANDY IN CHOCOLATE AND PLACE ON BUTTERED WAX PAPER AND LET DRY.
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Millionairesby Faye Thompson1 (14 oz) package of Kraft Caramels3 tbsp vanilla extract⅓ block paraffin1 (9 oz) Hersey Bar2 c chopped nuts4 tbsp milkMelt the c.
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directions. In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set.
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directions. Melt caramels and water. Add pecans and mix well. Spoon out onto wax paper (work real fast). Allow to cool completely. Melt hershey bars, chocolate chips and chocolate squares together in double boiler. Dip pecan clusters in chocolate and put back onto wax paper to cool.
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Step 5: Make ganache and top. TMB Studio. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and let stand 5 minutes. Stir with a whisk until smooth. Pour over the caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least 2 hours.
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Place milk chocolate in bowl; cook, stirring occasionally, until melted, 3 to 5 minutes. Remove from heat, and spoon melted chocolate evenly over caramel mounds. Chill until chocolate is just set, 10 to 15 minutes. Before serving, let candies come to room temperature, about 20 minutes. Store with wax paper or parchment paper between candy.
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#Candy #Chocolate #BillionaireCandy #valentine #valentinesday Homemade CHOCOLATE BILLIONAIRE CANDY for your Valentine's Day Sweetheart(s)!! Simple & Easy to.
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Combine the caramels and 1 tablespoon of water in a large saucepan over medium-low heat. Stir until the caramels are melted and the mixture is smooth. This will take 4-5 minutes. Remove from the heat, add the pecans and Rice Krispies and stir to combine. Drop by teaspoonfuls onto parchment paper or wax paper.
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The Caramel: Store-bought caramel bits lightly thinned by some water form the basis of the chocolate billionaires.; The Crunch: Rice Krispies and toasted pecan pieces provide the crunch for this awesome candy.; The Chocolate Coating: I like to use Ghirardelli dark chocolate melting wafers for the chocolate coating.It tastes great and forms a sturdy coating for the candy.
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Instructions. Prepare two large baking sheets with waxed paper. In a microwave-safe bowl, place the caramel and water. Microwave on high for 1 minute. Stir well and return it to the microwave, stirring after every 30 seconds, until smooth. In a separate bowl, add the chocolate and coconut oil. Cook in the microwave on high for 1 minute.
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Heat on medium until it starts to simmer. Place a heat-resistant bowl on top of the pot, making sure the water doesn't touch the bowl's base. Add the caramels and milk. Cook over medium heat, stirring regularly until the caramels melt, approximately 10 minutes.
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In microwave-safe bowl, microwave milk and caramel bits in 30-second increments until melted; stir until smooth. Stir in pecans and drop by teaspoonfuls onto wax paper. Let stand until firm. Microwave chocolate chips until melted; stir until smooth. Dip candies into melted chocolate, allowing excess to drip.