Type what you have

Ingredients

• ✓ chocolate-covered caramel candy
• pretzel
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2. 2 Arrange pretzels in a single layer on the prepared cookie sheet. Place one caramel candy on top of each pretzel.
3. 3 Bake in the preheated oven until caramels soften, about 4 minutes.
4. 4 Remove from the oven and immediately press a pecan half into each warm caramel.
5. 5 Cool completely before serving.

By Cacki

Ingredients

• ✓ chocolate-covered caramel candy
• all-purpose flour
• cocoa powder
• baking soda
• sugar
• brown sugar
• butter
• vanilla extract
• egg
• white sugar
• chocolate almond bark

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
3. 3 Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
4. 4 Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
5. 5 Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
6. 6 Melt almond bark in a saucepan over low heat. Drizzle over cookies.

By Malorylarson

Ingredients

• ✓ chocolate-covered caramel candy
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• salt

Instructions

1. 1 Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
2. 2 Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
5. 5 Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

By cheftini

Ingredients

• ✓ chocolate-covered caramel candy
• butter
• margarine
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• pecan
• sugar

Instructions

1. 1 In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
2. 2 Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
3. 3 Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
4. 4 Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

By DeeDee

Ingredients

• ✓ chocolate-covered caramel candy
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• walnut
• sugar

Instructions

1. 1 Beat butter in a mixing bowl with an electric mixer until creamy. Gradually beat in 1 cup white sugar and brown sugar. Beat in eggs and vanilla.
2. 2 Combine flour, cocoa, and baking soda in a separate bowl; gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill for at least 2 hours.
3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Grease two baking sheets.
4. 4 Combine remaining 1/2 cup walnuts with 1 tablespoon sugar. Divide chilled dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate-covered caramel, then roll into a ball. Dip the tops into the nut mixture, then place 2 inches apart on the prepared baking sheets with the nuts facing up.
5. 5 Bake in the preheated oven for 8 minutes. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

By Lisa

Ingredients

• ✓ chocolate-covered caramel candy
• dark chocolate chip
• white chocolate chip
• water
• gummy bear
• pretzel stick
• skewer
• toothpick
• piping tip
• piping bag
• green food coloring
• cocoa powder
• milk
• confectioners' sugar
• vanilla extract
• shortening
• butter
• baking soda
• sour cream
• egg
• salt
• white sugar
• all-purpose flour
• cocoa powder
• butter
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a jelly roll pan.
2. 2 Bring water, butter, and cocoa powder to a boil in a large saucepan. Remove from heat and stir in flour, white sugar, and salt.
3. 3 Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cake cool completely.
5. 5 Make frosting while cake is cooling. Cream butter, shortening, and vanilla extract together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; continue beating until frosting is light and fluffy.
6. 6 Divide frosting into 3 bowls. Mix cocoa powder into the first bowl until it's dark and chocolaty. Mix green food coloring into the second bowl. Set third bowl aside. Fill 3 piping bags with the chocolate, green, and plain frosting; attach round tips.
7. 7 Use a ruler to measure out 2 equal 'end zones' on each side of the cooled cake. Use a skewer or toothpick to poke a few holes to mark where the end zones will be.
8. 8 Pipe a big green square 'playing field' between the end zones. Cover the entire square with green frosting; smooth out using a small offset spatula.
9. 9 Create the end zones. Pipe a rectangle on one side of the field using chocolate frosting. Fill the rectangle with frosting; smooth out with a clean offset spatula. Repeat on the other side of the field using the plain buttercream.
10. 10 Place cake in the freezer for 1 hour. In the meantime, make your decorations.
11. 11 Stack 3 caramel candies and glue them together with chocolate frosting. Snap 1 pretzel stick in half and use chocolate frosting to glue one half to each end of a full stick. Adhere to the top of the caramels with more frosting. Repeat to make another goalpost.
12. 12 Sort gummy bears into 2 sets of team colors.
13. 13 Fill a mug with boiling water and place offset spatula inside. Remove the cake from the freezer. Thoroughly dry the spatula and use it to smooth any lumpy frosting on the cake. Repeat if the spatula cools down.
14. 14 Carefully plot out chalk lines for the field using a ruler and toothpick or skewer. Draw 6 dotted lines 1 inch apart. Carefully cover all of the dotted lines with white chocolate chips.
15. 15 Line each end zone with dark chocolate chips to create a border with the field, leaving room for the goalposts in the middle. Arrange gummy bears on the field.

By Gabby Vernon-Melzer