48 chocolate caramel sprinkles Recipes

ganache, recipe follows, refrigerated until firm, coatings: cocoa powder , caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds, good dark chocolate, chopped (not below 60 percent cocoa, recommended: valrhona), heavy cream, scalded

rhodes texas frozen dough rolls or 2 frozen yeast dinner roll dough, thawed but still cold, egg white, beaten, caramels or chocolate, melted, candy sprinkles, nuts

butter, unflavored gelatin, cold water, divided, sugar, light corn syrup, salt, clear vanilla extract, toppings: melted chocolate , hot fudge and/or caramel ice cream topping, garnishes: baking cocoa , confectioners sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles

butter, softened, peanut butter, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, baking powder, salt, chocolate-coated caramel-peanut nougat candy, white sugar, for sprinkling

scoop vanilla ice cream (about 1 1/2 cups), sundae syrup , caramel flavor, chopped toasted pecans, cream and chocolate sprinkles

half gallon of softened ice cream (your choice of flavor), chocolate syrup, strawberries, chop and lightly sweeten fresh or use thawed frozen ones, bananas sliced and quartered for 1/2 inch chunks, caramel topping, crushed pineapple, oreo cookies (crushed well , i use the food processor), chopped pecans for sprinkling on top if desired, cherries, cream for decorating individual servings