International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Tossed Green Salad with Parmesan






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > candy / snacks > caramel mocha trees
from Tipperary, Ireland 1 cup butter (no substitutes) 3/4 cup sifted powdered sugar 3 tbls granulated sugar 1 tsp instant espresso coffee powder or coffee granules 1 tbls vanilla 3 tbls unsweetened cocoa powder 1 2/3 cup flour 1/2 cup semisweet chocolate chips 1 tsp shortening 1/2 of a 14 oz. Bag of caramels 1/4 cup butter (no substitutes) 2 tbls milk Grease cookie sheets. In large bowl, beat butter, powdered sugar and granulated sugar on medium speed until fluffy. Dissolve instant coffee in vanilla, add to butter mixture, beat in cocoa. Beat in as much flour as you can with the mixer, stir in remaining flour with wooden spoon. Divide dough in half, chill about 1 hour or until firm. On a floured surface, roll each half of dough to inch thick. Cut into trees, and place 1 inches apart on prepared cookie sheets. Bake at 325F for 12-15 minutes or until set but not too brown. Cool 1 minute, transfer to wire racks and cool completely. Heat and stir chocolate pieces and shortening over low heat until chocolate melts. Drizzle over cookies and let stand until set. Heat and stir caramels, 1/4 cup butter and milk over very low heat until smooth. Cool slightly and drizzle over cookies. Makes about 30. Note: a heavy plastic bag makes a good bag for both chocolate and caramels. Just snip off a corner of the bag and use like a decorating bag.

Caramel Mocha Trees


SUBMITTED BY
list all recipes for CANDY-SNACKS (223)
list all recipes by RCOEN (260)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: caramel
keyword: mocha
keyword: trees
recipes for candy-snacks
recipes by rcoen
Email Address:
(posted December 9, 2011)

from Tipperary, Ireland

1 cup
butter (no substitutes)
3/4 cup sifted
powdered sugar
3 tbls
granulated
sugar
1 tsp instant
espresso coffee powder or coffee granules
1 tbls
vanilla
3 tbls unsweetened
cocoa powder
1 2/3 cup
flour
1/2 cup semisweet
chocolate chips
1 tsp
shortening
1/2 of a 14 oz. Bag of caramels
1/4 cup
butter (no substitutes)
2 tbls
milk

Grease cookie sheets. In large bowl, beat butter, powdered
sugar and granulated sugar on medium speed until fluffy. Dissolve instant coffee in vanilla, add to butter mixture, beat in cocoa. Beat in as much flour as you can with the mixer, stir in remaining flour with wooden spoon. Divide dough in half, chill about 1 hour or until firm.

On a floured surface, roll each half of
dough to inch thick. Cut into trees, and place 1 inches apart on prepared cookie sheets. Bake at 325F for 12-15 minutes or until set but not too brown. Cool 1 minute, transfer to wire racks and cool completely.

Heat and stir
chocolate pieces and shortening over low heat until chocolate melts. Drizzle over cookies and let stand until set.

Heat and stir caramels, 1/4 cup
butter and milk over very low heat until smooth. Cool slightly and drizzle over cookies.

Makes about 30.

Note: a
heavy plastic bag makes a good bag for both chocolate and caramels. Just snip off a corner of the bag and use like a decorating bag.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.