Chocolate Nut Caramel Dessert Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Nut Caramel Dessert

From Dorothy McNett's recipes at Instead of frosting the cake after it has baked, try this method for making a dessert that has the "icing on the cake" baked over and in it! Great served with a dollop of ice cream if desired, or drizzle with some Rum Sauce. It is sort of like a cake, and can also be called a simple and delicious dessert!

3/4 cup unbleached all purpose flour
1/2 cup raw sugar
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 cup unsweetened cocoa powder
10-12 caramel candies (Lula's)
1 cup chopped pecans or raw almonds
1 firm pear, chopped
1/2 cup milk (almond or coconut milk can be used)

3/4 cup raw sugar
3/4 cup water
1/4 cup butter or extra virgin olive oil

Preheat oven to 375 degrees. Lightly oil a 1 1/2 quart casserole or baking pan. In batter bowl, whisk together the flour, sugar, salt, baking powder and cocoa powder to blend. Cut each of the caramel candies in half . With a spoon or spatula, blend the caramels, chopped nuts and chopped pear into the flour mixture. Blend in the milk. Spread into the prepared baking dish. In a batter bowl. combine the remaining sugar, water and butter. Cook for 2 minutes in microwave, stir to dissolve the sugar, adding another minute if needed. Pour the hot mixture over the batter, do not stir. Bake 40-45 minutes. Serve warm or at room temperature, and of course is great with a dollop of ice cream or a drizzle of Rum Sauce but is not necessary!

Recipe created 2013-07-02.

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