Ingredients

for the crust:

• 2 cups ground pecans
• 1/4 cup sugar
• 1/4 cup melted butter

for the filling:

• 14 oz. Kraft caramels
• 1/4 cup milk
• 1 cup chopped pecans
• 1 pkg. (8 squares) Baker’s Bittersweet chocolate
• 1/3 cup milk [it may need a lot more]
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla

Preparation

Combine the crust ingredients and bake at 350 degrees for 12-15 minutes, or until lightly browned.

Melt caramels in milk. Pour over crust, sprinkle with pecans. Heat chocolate, 1/3 cup milk, powdered sugar and vanilla, stirring, just until melted. Pour over pecans and refrigerate. Serves 10-12.

Ingredients

• 7/6 c. butter
• 1/4 c. white sugar
• 1 1/4 c. flour
• 1/2 c. brown sugar
• 2 tbsp. light corn syrup
• 1/2 c. sweetened condensed milk
• 1 1/4 c. dark chocolate chips

Preparation

Preheat oven to 350 F. Mix together sugar, flour, and 2/3 c. of the butter until evenly crumbly. Press into a 9" square baking pan. Bake for 20 minutes. In a saucepan, combine remaining 1/2 c. butter, brown sugar, corn syrup, and condensed milk. Bring to a boil, and continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over crust (warm or cool). Cool until it begins to firm. Melt chocolate chips, pour over the top of the caramel, and spread. Chill and cut into squares.

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Ingredients

For the dough:

• 1 ¼ cups milk, heated to 110°F
• 2 ¼ teaspoons (one package) active dry yeast
• 2 eggs
• 8 tablespoons (1 stick) butter, melted and cooled
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 4 ¼ cups all-purpose flour, plus more for rolling out the dough
• 2 quarts canola oil

For the topping:

• 4 ½ cups shredded sweetened coconut
• 22 ounces soft caramels
• 3 tablespoons milk
• 1/2 teaspoon salt

For the chocolate glaze:

• 8 ounces dark chocolate chips
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 tablespoon unsalted butter

Preparation

In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.

Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl.

Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.

Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.

Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.

Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.

Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes.

Transfer donuts to a wire rack to drain.

Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.

Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water.

Cook, stirring constantly, until the caramels are melted. Remove from heat.

Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.

Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.

Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

Thrillist

Ingredients

For shortbread crust:

• 1 stick unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

For chocolate dulce de leche:

• 1 cup heavy cream
• 1 cup dulce de leche
• 4 large egg yolks
• 5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Preparation

Make shortbread crust: Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.

Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.

Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.

Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

Make chocolate dulce de leche: Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.

Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.

Make bars: Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.

Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Gourmet, July 2008