Caramel Creme Squares
Gooey caramel, crunch peanuts and chocolate!!! 'Nuff said!
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For 9 Serving(s)
- 1 (12-oz.)bag caramel cremes, unwrapped
- 1 cup broken peanuts, see NOTE
- 1/4 cup milk
- 1 (12-oz.)bag mint chocolate chips
- 3 tablespoons oil
Caramel Creme Squares Directions
Line an 8-inch square pan with parchment paper and lightly grease with nonstick cooking spray; set aside. Place caramels, peanuts and milk in a large bowl and microwave for 2 minutes and stir. If the chocolate chips have not completely melted, continue microwaving at 15 second intervals until completely melted. Pour into prepared pan and refrigerate for 2 hours, or until hardened and cooled.
Loosen the edges with a knife and invert onto work surface, peeling parchment paper from the bottom. Cut to desired sized pieces and place back in the pan and into the freezer for 1 hour.
When ready, add chocolate chips and oil to another bowl and microwave for 2 minutes, following same directions as above. Remove caramels from freezer and dip, one at a time, into the melted chocolate using a fork. Flip over to even coat all sides. Holding it up over the chocolate, lightly shake to remove excess chocolate and transfer to a rack over a pan. Repeat with remainder of caramel squares.. Place in refrigerator to cool and harden. You may find that the caramels have started to dip below the rack because of the caramel beginning to soften. Simply push it back through the "spokes" of the rack.
NOTE: When I say broken, I mean just until the peanuts have broken in half. You can break them further if smaller pieces are desired.