Mold remaining blondie dough into a thin sheet and
set over caramel layer.
Not exact matches
Carefully dip the top of each cream puff and immediately turn
over (
caramel side down) on a parchment paper to
set.
This allows the
caramel and filling to
set so that when cut, the filling doesn't fall ooze all
over.
Drizzle with three - fourths of the
caramel (you may need to warm the
caramel over the stove if it has
set).
Then pour
over the
caramel layer and allow to
set.
Set the wire rack
over top of parchment paper or aluminum foil and drizzle the
caramel topping
over the cookies.
Then, you'll make this 5 - minute
caramel, pour it
over top of the chilled chocolate layer, and return the pan to the freezer to
set a bit more.
Spread this mixture
over the
caramel layer and freeze until
set.
If you don't let the
caramel filling
set a bit you won't be able to easy spread the
caramel topping
over it.
For the
Caramel Drizzle: While the pie is still warm, combine the butter,
caramels, and 1 tablespoon water in a large heatproof bowl
set over a small pot of barely simmering water.
Spread the chocolate
over the
caramel, sprinkle with the almonds, and chill until
set, about an hour.
Set skillet
over medium - low heat and stir until any hardened
caramel is dissolved, about 4 minutes.