A simple, easy to make dessert perfect for a party. Layers of crisp, golden, flaky phyllo surrounding luscious caramel and chocolate.
This month for Progressive Eats, our virtual progressive dinner, instead of dinner we’re having a virtual cocktail party. I signed up to bring dessert of course.
When you’re eating dessert at a cocktail party, you want it to be easy to eat while you’re mingling. These caramel and chocolate turnovers fit the bill perfectly.
My neighbor was having surgery on her knee so I offered to bring her a treat, and she mentioned she liked chocolate and caramel. I had a roll of Athens fillo dough in the freezer leftover from when I made the Baked Nutella Turnovers. So I decided to make a chocolate caramel turnover, and headed to the store to buy chocolate and caramel for the filling.
When I was standing in the candy aisle trying to decide which kind of candy to buy, my first thought was it would be fun to use Kraft caramels and a Hershey’s Kiss. Then I thought maybe Rolos, or Dove caramel chocolates, but in the end I decided to go with the new Simply Caramel Milky Way bars. I’ve always been a Milky Way fan.
These turnovers are so easy to make. You just let the dough thaw in the fridge overnight, and then the next day fold the phyllo around the candy bar. When you bake the turnovers the candy gets all melty and spreads out inside the turnover. And the phyllo gets crispy and golden brown.
Then right before serving, just sprinkle them with a little powdered sugar.
These would be fun to serve for a Halloween party, or a great way to use up some leftover Halloween fun size candy bars for your upcoming holiday parties – if chocolate would last that long at your house.
I took several turnovers to my friend, ate a couple of turnovers myself, and then decided I needed to get them out of the house before I ate them all. So I took the remainder to my daughter and son-in-law. My daughter said she liked them, but my son-in-law LOVED them. I think you’ll love them too.
Simply Caramel and Chocolate Turnovers
- 1 roll (20 sheets) frozen fillo dough, thawed
- Nonstick cooking spray
- 14 fun size Simply Caramel candy bars
- Powdered sugar
Preheat oven to 350°
Lay one sheet of phyllo on a work surface (cover other sheets with plastic wrap and a lightly damp towel). Spray sheet lightly with nonstick spray. Place second sheet on top and spray lightly with nonstick spray. Place third sheet on top and spray with nonstick spray. Cut layered phyllo in half lengthwise.
Place one candy bar 2″ from the corner of each strip. Fold the end over the candy bar at a 45° angle to form a triangle. Continue folding to form a triangle that encloses the filling until you reach the end (similar to folding a flag). Place on a parchment lined baking sheet.
Repeat with remaining sheets of phyllo and candy bars.
Place seam side down and spray the outside of the triangle to produce a golden brown color when baked. Bake until golden, about 20 minutes.
Serve dusted with powdered sugar.
More about Progressive Eats
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
GIVEAWAY!!This month’s theme is a Cocktail Party celebrating Creative Culinary’s 3rd year of Friday Cocktails. Be sure to hop over to Barb’s post where she is giving away a gorgeous wine bottle opener to one of our Progressive Eats readers.
Be sure stop by all the participating bloggers and enjoy our progressive cocktail party with us.
- Pepper Jelly Bites
- Smoked Salmon Roses with Endive and Creme Fraiche
- Spanish Style Garlic Shrimp
- Pepper Jelly and Brie Phyllo Cups