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In a heatproof pan, add your double cream and heat until just boiling. In a separate bowl, add your chocolate (chopped up) and butter, and pour on the hot cream. Whisk together until smooth! If the chocolate is still slightly not melted, heat for 10 second bursts in the microwave until combined well.
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directions. In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set.
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11. In a mixing bowl, whisk together the whole eggs, yolks and caster sugar with an electric whisk for 5 minutes. When the mixture has thickened and is pale in colour, pour in the dark chocolate and fold through to create an even mixture. 12. Pour this into the tart tin to completely cover the caramel.
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Combine the caramels and 1 tablespoon of water in a large saucepan over medium-low heat. Stir until the caramels are melted and the mixture is smooth. This will take 4-5 minutes. Remove from the heat, add the pecans and Rice Krispies and stir to combine. Drop by teaspoonfuls onto parchment paper or wax paper.
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Line two large baking sheets with parchment paper or well-greased wax paper. Set aside. (See Tip 4) In a large, heavy saucepan, combine the caramel bits and water; cook and stir over medium-low heat until smooth, about 12 minutes. Add toasted pecans and Rice Krispies; stir until well coated.
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Heat on medium until it starts to simmer. Place a heat-resistant bowl on top of the pot, making sure the water doesn't touch the bowl's base. Add the caramels and milk. Cook over medium heat, stirring regularly until the caramels melt, approximately 10 minutes.
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Drop by tablespoonfuls onto a pan line with parchment paper. Refrigerate for 10-15 minutes, or until firm (you can also pop them into the freezer). Clean out the caramel bowl and place it back on top of the Instant Pot. Add in the chocolate chips and the shortening. Stir every few minutes until smooth and melted.
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Instructions. Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.
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Place the caramel and the water in the first microwave-safe bowl and microwave on high for one minute. Carefully stir the ingredients and continue to microwave until smooth, stopping to stir every 20-30 seconds. Next, in the other microwave-safe bowl, combine together the chocolate chips and the coconut oil.
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Preheat the oven to 350°F. Coat a 9x13-inch pan with oil spray and line the pan with parchment paper long enough to extend 3-inches on two ends. Spray the parchment paper with oil spray. Add the flour and sugar to a food processor and pulse to combine.
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Preheat the oven to 350°F and line an 8-inch square baking pan with aluminum foil, allowing 2 inches of overhang on two sides. In a food processor, combine all of the ingredients and pulse until.
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Add in the flour, corn starch, and salt, beating slowly at first then increasing to medium-high speed for 3 to 4 minutes until the dough pulls away from the sides of the mixing bowl and is no longer crumbly. 1½ cups unsalted butter, ¾ cup granulated sugar, 3 cups all-purpose flour, ½ cup corn starch, 1 teaspoon salt.
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Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set.
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Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk. Pulse until the dough comes together in wet clumps.
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Preheat oven to 325 degrees. Line a 9 x 13-inch baking pan with parchment paper, and spray with non-stick cooking spray. Stir together the melted butter, sugar, brown sugar, and salt in a large bowl. Stir in the flour in two additions. Gently mix ingredients until the dough just starts to hold together.
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In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps). Turn onto a floured surface and using floured hands, press evenly into the prepared pan (including the sides). Bake for 40 - 45 minutes, until lightly browned. Leave to cool completely in the pan.
