If
you’re passing through Mystic Water on a Tuesday, you should stop by Bea’s
Bakery. On Tuesdays, Anna creates a few animal-themed treats that the
after-school kids love as well as the adults.
Feeling
tired? Out of sorts? Heart-weary? Anna has a cure for you on Tuesdays. She
makes turtles and bears and critters, oh my! Customers in need of a boost of
happiness buy dozens of turtles (chocolate-covered pecans) every Tuesday. Those
who need peace in their weary hearts buy bears (chocolate-covered walnuts).
But
sometimes customers need peace, happiness, and
energy. Anna prescribes half a dozen critters as the remedy. For those who need
an extra dose, purchase an even dozen.
Chocolate Caramel Critters
Serves: 24 critters
Level of Difficulty: As easy as smiling
Ingredients
8
ounces mixed nuts
1
bag of caramel squares, unwrapped (approximately 30 caramels)
¼
c heavy cream
16
oz roughly chopped chocolate, melted
sea
salt, optional
How to Make
- Line two baking sheets with parchment paper. Note: These will need to fit into your freezer. Choose wisely.
- Make small piles of nuts, using 5–6 pieces per pile. Overlap the nuts some to reduce gaps so the caramel doesn’t seep through.
- In a medium microwave-safe bowl, add the caramels and cream, and heat on high power to melt, stopping to stir every 30 seconds, until caramels are completely melted. Note: Do not microwave longer than 30 seconds at a time because the caramels will burn. This is not a pleasant smell.
- Add 1 tablespoon of caramel to the top of each pile; set aside.
- In a medium microwave-safe bowl, add 16 ounces of chocolate and heat to melt, about 1 minute on high power. Heat in 30-second increments until chocolate can be stirred smooth.
- Add 2 tablespoons of chocolate to the top of each nut cluster by dolloping it on top and letting it fall down the sides.
- Add a pinch of sea salt to each critter.
- Allow critters to firm up at room temp (will take many hours) or in the fridge or freezer (approximately 15 minutes) before serving.
- Critters will keep airtight at room temperature for weeks, or in the fridge or freezer for many months.
Recipe
adapted from Averie Cooks.
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