Chocolate Billionaires Complete Comfort Foods


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Place the caramel and the water in the first microwave-safe bowl and microwave on high for one minute. Carefully stir the ingredients and continue to microwave until smooth, stopping to stir every 20-30 seconds. Next, in the other microwave-safe bowl, combine together the chocolate chips and the coconut oil.


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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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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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Line two large baking sheets with parchment paper or well-greased wax paper. Set aside. (See Tip 4) In a large, heavy saucepan, combine the caramel bits and water; cook and stir over medium-low heat until smooth, about 12 minutes. Add toasted pecans and Rice Krispies; stir until well coated.


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Add in the flour, corn starch, and salt, beating slowly at first then increasing to medium-high speed for 3 to 4 minutes until the dough pulls away from the sides of the mixing bowl and is no longer crumbly. 1½ cups unsalted butter, ¾ cup granulated sugar, 3 cups all-purpose flour, ½ cup corn starch, 1 teaspoon salt.


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Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk. Pulse until the dough comes together in wet clumps.


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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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Preheat the oven to 350°F. Coat a 9x13-inch pan with oil spray and line the pan with parchment paper long enough to extend 3-inches on two ends. Spray the parchment paper with oil spray. Add the flour and sugar to a food processor and pulse to combine.


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Preheat the oven to 350°F and line an 8-inch square baking pan with aluminum foil, allowing 2 inches of overhang on two sides. In a food processor, combine all of the ingredients and pulse until.


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Instructions. Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.


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How To Make chocolate billionaires. Line 2 baking sheets with waxed or parchment paper, spray lightly with cooking oil. In a large saucepan, combine water and caramels. Cook and stir until smooth. Remove from heat and stir in cereal and pecans. Drop by spoonsful onto prepared baking sheets. Freeze for 15 mins.


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11. In a mixing bowl, whisk together the whole eggs, yolks and caster sugar with an electric whisk for 5 minutes. When the mixture has thickened and is pale in colour, pour in the dark chocolate and fold through to create an even mixture. 12. Pour this into the tart tin to completely cover the caramel.


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In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps). Turn onto a floured surface and using floured hands, press evenly into the prepared pan (including the sides). Bake for 40 - 45 minutes, until lightly browned. Leave to cool completely in the pan.


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Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set.


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Preheat oven to 325 degrees. Line a 9 x 13-inch baking pan with parchment paper, and spray with non-stick cooking spray. Stir together the melted butter, sugar, brown sugar, and salt in a large bowl. Stir in the flour in two additions. Gently mix ingredients until the dough just starts to hold together.


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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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