Caramel and Coconut Chocolate Cookies

Ingredients:

1 1/2 cup shredded coconut
1 cup caramels
3/4 cup brown sugar
1/2 cup flour
1/4 cup butter, in pieces
360 g chocolate chips
2 eggs, beaten
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp salt

Preparing:

Preheat oven to 180ºC (360ºF).

Mix flour with the baking powder and salt.

Melt 1 cup of chocolate chips with butter in the microwave.
Add the brown sugar, eggs and vanilla and beat well.
Add the flour mixture, coconut, caramels and the rest of the chocolate chips.

Place portions of 1 tbsp mass separated in a greased tray.
Bake for 20 minutes.

Caramel Sundae

Ingredients:

4 portions of vanilla ice cream
440g apricots

Caramel:
1/2 cup toasted muesli(cereals)
30g unsalted butter
2 tbsp brown sugar
2 tbsp chopped nuts
1 tbsp grated coconut

Preparing:

Cook butter and the sugar in an pot for 3 minutes.
Add muesli, nuts and coconut.

Place a portion of ice cream in each glass.
Place above some apricots.
Spill with the caramel.

Doughnuts

Ingredients:

1 kg yucca
1/4 kg grated cheese

Syrup:

1/2 l water
1/2 cup sugar
3 cinnamon sticks

Preparing:

Make smashed yucca.
Mix it with the cheese.

Make small balls.
Fry them in boiling oil until they gild.

Cook in low fire the water with the sugar and the cinnamon.
Retire of the fire when it is on the verge of caramel.

Dip the small balls in the honey.

Strawberries Semolina

Ingredients:

300 g strawberries washed and hulled
30 g caster sugar
Juice of half a lemon
250 ml milk
30 g fine semolina
30 g granulated sugar
1 egg yolk
1 vanilla pod
Grated zest of 1 lemon

Caramel:
50 ml single cream
50 ml water
100 g granulated sugar
2 tsps balsamic vinegar

Preparing:

Cut the strawberries in half.
Mix them with the sugar and the lemon juice.
Chill for 30 minutes.

Place the measured milk and vanilla pod in a saucepan and bring to the boil.
Sprinkle in the semolina.
Stir with a ballon whisk for 1 minute.
Add the sugar and lemos zest.

Remove from the heat and beat in the egg yolk.
Pour into a bowl and leave to cool.

Caramel:
Heat the single cream, and bring it to the boil.
Remove from the heat.

Make a light brown caramel with the sugar and measured water.
Remove from the heat.
Add the warm cream.

Leave to cool.
Add the vinegar and put to one side.

Divide the strawberries between individual glass bowls.
Cover with the semolina, and chill in the refrigerator for 1 hour.
Cover the semolina with the caramel just before serving.

Caramel Pecan Cheesecake

Ingredientes:

16 oz cream cheese
1/2 cup sugar
1/2 cup chopped pecans
20 caramels
2 eggs
2 tbps milk
1/2 tsp vanilla
1 graham cracker crumb crust

Preparation:

Mix the cream cheese, the sugar and the vanilla until well blended.
Add the eggs and keep mixing.

Melt caramels with milk on low heat.
Stir frecuently until smooth.
Add pecan and keep stiring.

Spill the caramel into the crust.
Top it with the cream cheese mixture.

Bake at 170º (350ºF) for 40 minutes.
Let cool and refrigerate for 3 hours or overnight.

Pop Corn Lollipop

Ingredients:

10 to 12 cups butter pop corn
2 cups choopped pretzels
14 oz milk caramels
2 tbsp water
72 pretzel sticks
1 cup semisweet sparks of chocolote

Preparation:

Place wax paper in three baking trays.

Sprinkle with antiadherent spray a bowl.
Add pop corn and chopped pretzels.

Aside, melt caramels with the water in a bowl in bath Maria.
Spill on the pop corn and the pretzels.
Mix and let rest for 5 minutes.

Form small balls with lubricated hands.
Introduce a pretzel stick to each small ball and press hard.

Put them on the trays and let them rest for 15 minutes.
Melt the chocolate in bath Maria.
Let rest for 2 minutes.

Decorate them with the chocolate.
Let rest for 2 hours.

Decorated Caramels

Ingredients:

12 oz chocolate
1 cup chopped toffees caramels
1 cup chopped pistachos
1 cup color candys to decorate
48 Caramels
Small sticks

Preparation:

Chopped the chocolate.
Fuse it in bath Maria.

Put in a plate caramels toffees.
Put in other one the pistachos, and into another one the candies.
Introduce a small stick in each one of 48 caramels.

Envolve them in the fused chocolate.
Pass them through some of the previous plates.

Place them on wax paper.
Let them rest for one hour until the chocolate becomes hardened.