#Kraft caramel bits recipes how to

How to Make Caramel Sauce: Selecting the Caramel Use it over ice cream, as a dip, or, if you really love caramel, spread it thinly on toast and then sprinkle on a little ground cinnamon for the ultimate cinnamon toast. With these being so large, I’m not going to put them in the freezer, but I worry about them in the summer drying out in my hot AZ kitchen so I’ll probably refrigerate them.This shortcut caramel sauce takes about 15 minutes to make. Then the kids pull out one or two to put in their school lunches. I have a question though … what’s the best way to store these? I normally make smaller cookies, then keep them in the freezer. Regardless, I will be making these again but probably not so big. Perhaps if I’d only done one pan at a time 8 minutes would have been enough. So I baked another 2 minutes and they spread a little more but I felt better about the texture. They still were very jiggly with moist spots showing through on top. I have a true convection oven so I used that at 400 deg as recommended, but I was too nervous to take them out at 8 minutes. I measured out the dough to 5.5 oz each for 10 cookies and had enough left for 6 normal size cookies. I think I could have used a little more flour but I didn’t have time to look up how Si measures flour so I followed King Arthur’s recommendation. I weighed my flour using 120 g per cup equivalent, then added cornstarch to it, and it worked out great. I have never made such large cookies in my life.

#Kraft caramel bits recipes full

Really delicious! So buttery and full of coconut flavor! Refrigerating dough for 30-45 minutes after shaping and before baking is recommended if the cookies flatten out more than desired and especially if baking in a regular bake and not a convection bake oven.Most bags of chocolate chips are 11-12 oz or closer to 1 1/2 cups of chips, for this recipe, add enough chocolate chips to equal 2 cups total. This recipe calls for 2 cups of chocolate chips. I buy chocolate chips in bulk at Orson Gygi and scoop my semi sweet chips out of a jar.You now have cake flour! Place in a bag or container and use as needed. Add 2 tablespoons of cornstarch to the flour in mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container. to make cake flour at home, use this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl.

#Kraft caramel bits recipes plus

If you do not have cake flour, use 3 cups all purpose flour plus 2 tablespoons cornstarch.

It is important to preheat the oven for at least 15-20 minutes before baking.

I use salt, usually a medium grain sea salt. Shape the dough, cover and refrigerate for 2-24 hours before baking for best results.īaking soda and baking powder are both used for leavening in this recipe. When using gluten-free flour, add 2 tablespoons of milk or water to the dough with the eggs. I like the mixture of cake and AP flour because the cake flour tends to lighten up a seriously dense cookie! If you only have all-purpose flour, that will work. Good old Nestle’s Chocolate chips will work too!įlour, baking soda, baking powder and salt:Īs with my other Levain Cookie recipes, I use a mixture of cake and all-purpose flour. My brands of choice are first, Guittard, second Ghirardelli, third, Trader Joe’s large Dark Chocolate Bars (chopped). That said, I think Levain uses a smaller, more standard size chocolate chip. It’s big and flat and provides the most wonderful pieces of chocolate in this cookie. Usually between $4.50-5 per bag in grocery stores. Trust me on this! I love the Guittard “Super Cookie Chip”.

Milk chocolate is too sweet combined with coconut and caramel. Semi Sweet is the best choice for this cookie. My favorite chocolate chip- Guittard’s “Super Cookie Chip”