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New Year’s Eve Sweet Treats

New Year’s Eve Sweet Treats

Ingredients for Honey Cinnamon Almond Caramels:
  • 1 cup - cream
  • 1/3 cup - light corn syrup
  • 1/3 cup - honey
  • 1/2 cup - Domino® Superfine Sugar
  • 2 ounces - (4 tablespoons) unsalted butter, softened
  • 1/4 teaspoon - kosher salt
  • 1/2 teaspoon - ground cinnamon
  • 1 cup - sliced almonds, toasted
Ingredients for Chocolate Toffee Ice Cream Sandwiches - Cocoa Pebbles Cookies:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Cocoa Pebbles cereal
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 teaspoon sea salt  
Filling and Garnish for ice cream sandwiches:
  • 3/4 cup toffee bits
  • 3/4 cup Cocoa Pebbles cereal
  • 6 cups (1 1/2 pints) salted caramel ice cream


Directions for Honey Cinnamon Almond Caramels: :


  1. Grease bottom and sides of 8-inch square pan. Line bottom with parchment paper. Grease top of parchment paper.

  2. Combine cream, corn syrup, honey and sugar in large pot. Cook over medium heat, stirring often to 260°F (using a candy thermometer) about 10 minutes.

  3. The mixture should be at a full boil. Depending on your stove you may need to cook over medium-high heat. Remove from heat.

  4. Stir in butter, salt, cinnamon and almonds. Pour into prepared pan. Cool.

  5. Run knife around the inside edge of pan and invert onto cutting board. Cut into 1-inch pieces.

  6. Roll individually in waxed paper, or layer between sheets of waxed paper in a decorative box.

Directions for Chocolate Toffee Ice Cream Sandwiches:


  1. Preheat oven to 350 degrees F.

  2. In a food processor, grind cereal into a fine powder. In a medium bowl, combine flour, cocoa powder, ground cereal, cream of tartar, baking soda, and salt.

  3. In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.

  4. Scrape down side of bowl. Add eggs and vanilla and beat to combine.

  5. With mixer on low, gradually add flour mixture and beat until combined. Chill dough for 1-2 hours.

  6. Scoop about 2 Tablespoons of dough and form 36 balls. Place on parchment-lined baking sheets, about 2 inches apart.

  7. Press down lightly with a glass and sprinkle with sea salt. Bake until cookies are set about 8-10 minutes. Transfer cookies to racks to cool completely.

  8. When ready to prepare the sandwiches, combine the toffee bits and 3/4 cup cereal in a small bowl.

  9. Scoop 1/3 cup of ice cream and spread on the underside of one side of the cookies. Top with another cookie and roll the edges in toffee-cereal mixture.

  10. Continue with remaining cookies, placing each completed ice cream sandwich in the freezer immediately.

  11. Freeze ice cream sandwiches for at least 2 hours until firm.

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