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Caramel Egg Stuffed Croissants Recipe

Caramel Egg Stuffed Croissants Recipe

Line a baking sheet with parchment. Take your crescent roll dough and brush with beaten egg.
Place the frozen creme egg on one end, tuck in the sides to seal in the chocolate, then roll up.
Once they are all ready and no chocolate is showing (because you don’t want all that yummy to ooze out), brush them with beaten egg.
Pop them into a 400F oven for 10 minutes.
Try to wait 5 minutes before eating them ’cause they’re hot.
Really who are we kidding, can’t wait…

 
in Desserts.

Mini Caramel Apples

Mini Caramel Apples Recipe

Ingredients:

  • butterscotch chips
  • sucker sticks
  • sprinkles
  • a good melon baller
  • apples

Directions:

  1. Scoop the apple into tons of teeny, tiny little balls.
  2. Break the sucker sticks in half and poke them in the skin side of the apple. I made a tiny cut in the peel with a paring knife first so that the sticks went in easier.
  3. Melt the butterscotch chips over medium heat and dip the apples in. You can roll them around and cover more of the green.
  4. Before they set, dip the bottoms in your favorite sprinkles, toffee, or chopped nuts….
  5. and let them set in the tiny paper cups–if you want.