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Archive for caramel

White Chocolate Peanut Caramel Bars, Dessert Bars, White Chocolate spread, Chocolate spread, peanut butter bars

Decadent, crunchy and chewy, you’ll simply fall in love with these White Chocolate Peanut Caramel Bars!

Letting our White Chocolate Peanut Spread steal the show, these bars are perfect bite-sized treats for parties, potlucks, and barbecues. Or just make them as decadent treats to enjoy at home! The dessert superstar line-up starts with a sweet, light shortbread base. It’s an excellent support for the caramel mixed with white chocolate and chopped, dry roasted peanuts for a luscious gooey and crunchy texture combination. Then our simply delicious White Chocolate Peanut Spread is melted and spread over the top for a creamy topping. Finish it off by dropping mini pretzels in, and we’ve got a home run!

Ingredients

Directions

    1. SHORTBREAD BASE: Lightly grease, or spray, a 7-inch square cake pan. Line with parchment paper with the ends overhanging. Lightly spray the parchment paper.
    2. Cover and chill for a minimum of 4 hours or overnight.
    3. In a food processor or mixer, combine the flour and sugar.
    4. Add the cold, cubed butter and Madagascar Bourbon Vanilla Extract and mix, or pulse, until the dough is like coarse breadcrumbs.
    5. Press the dough into the parchment-lined cake pan and chill in the freezer for 10 minutes.
    6. Dock the dough and bake in a 350°F degrees oven for 30 minutes, until light golden brown.
    7. Cool on a wire rack for 15-20 minutes.
    8. PEANUT CARAMEL: Once the base has cooled, begin making the caramel. In a medium saucepan, dry caramelize the sugar slowly.
    9. Warm the cream.
    10. Once all the sugar has melted and it is a reddish-brown color, remove from the heat and whisk in the warm cream.
    11. Add the butter and return the saucepan to medium heat and cook to 240°F degrees.
    12. Remove from the heat and strain the caramel, if there are bits of sugar that have not dissolved.
    13. Add the peanuts and stir to combine.
    14. Pour the caramel over the shortbread base and smooth to even it out. Let this set for about 3 hours or overnight.
    15. TOPPING: Melt the White Chocolate Peanut Spread slowly in the microwave, just until melted, not too hot.
    16. Pour over the set caramel and drop pretzels onto the top.
    17. Let this set for one hour.
    18. At this point, if desired, you can drizzle white and dark chocolate over the top.

      • You may want to wear gloves in step 9, as the caramel will steam and can splatter as you whisk in the cream.
      • If there are clumps in the white chocolate peanut spread that are not melting, stir them until they melt, which helps keep the spread cool, but warm enough to pour. Or melt the spread over a double boiler.

Apple Caramel Cheesecake

Friday, November 11th, 2016
Apple Caramel Cheesecake

Try this recipe, its delightful creamy texture will have you craving for more than one piece!

Ingredients

Directions

    1. Combine all ingredients for the crust and press into a 9″ spring-form pan or a baking dish. Ensure that this pan or dish will fit into a larger dish or sheet pan, to hold the water during baking.
    2. Cream butter and brown sugar.
    3. Bake the crust for 10 minutes at 350°F.
    4. Cool.
    5. Beat the cream cheese for a few minutes, scraping the bowl, until it is smooth.
    6. Add the sugar and beat again, scraping the bowl, for about 3 minutes.
    7. Add the eggs and yolk one at a time, scraping the bowl in between each addition.
    8. Add the cream, vanilla and nutmeg and mix again, scraping bowl, until the mixture is smooth.
    9. If you are using a spring-form pan, wrap it with foil, to ensure no water will leak into the crust during baking.
    10. Pour half of the mix into the cooled crust and swirl half of the Amoretti Crema di Caramel Syrup around the mix. Add the remaining mix and top with remaining Syrup and swirl again.
    11. Place the cheesecake onto a sheet pan or in another larger pan and fill about ¼ of the way up with hot water.
    12. Bake the cheesecake in a 300°F oven for about an hour. The time will depend on the type of oven you have. Less time for a convection oven.
    13. Do not over bake the cake, or it will crack. It should be firm when moved. If it is beginning to puff up, it is done.
    14. Let it cool completely and then chill for at least 4 hours; overnight is best.
    15. Once cooled, it can be frozen and then wrapped and returned to the freezer.
    16. Mix 2 tablespoons Clear Glaze and 1 tablespoon of water. Brush over top of cheesecake before adding apples.
    17. Saute the sliced apples in the butter, sugar and spices for 5-8 minutes.
    18. Turn off heat and let apples sit in pan to rest.
    19. Cut cheesecake and place a piece of caramelized apple onto each slice, or dice and place a small group of diced apples on each slice.