Chocolate and Caramel Blossoms

Bloggers definitely get obsessions.  I can think of bloggers who discovered macarons and cinnamon rolls and then repeatedly made variations on a theme.  Think about it – when you find a recipe that you love, you’re excited to make it over and over again for people (are you sure you don’t want another batch of brownies, postman?)  And for me, at the minute, it’s peanut butter blossom cookies.  There’s a specific deliciousness of a Hershey Kiss and to me, the most classic baking with a cookie with a Kiss in the centre.  So on a chocolate and caramel kick, I decided to use caramel spread for a cookie with chocolate truffle Kisses.

Chocolate and Caramel Blossoms (adapted from Hersheys)


95g vegetable shortening

290g chocolate caramel spread

65g granulated sugar

65g light brown sugar

1 egg

2 tablespoons milk

1 tablespoon vanilla extract

195g plain flour

1 teaspoon bicarbonate of soda

A bag of Chocolate Truffle Kisses


Cream together the shortening and chocolate and caramel spread.

Cream together the shortening and chocolate and caramel spreadMix in eggs, milk and vanilla.

Mix in egg, milk and vanillaSift in dry ingredients.

Sift in dry ingredientsRoll dough into spheres and roll in sugar and place on greased baking sheet.

Place on greased baking sheetJPGBake at 190C for about ten minutes and place the Kiss in the centre.  Allow to set and cool.

Chocolate and Caramel Blossoms


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