Thursday, June 27, 2013

Chocolate Caramel Pocky Sticks

Haven't been able to blog much lately. But that's because the hubs is almost done with pilot training! He has his last check ride soon, just in time to enjoy the 4th of July, yay!

So in early celebration, here are some homemade Pocky (or Peppero) sticks I made with chocolate and caramel. They are actually yummier than real Pocky, or at least I think so :) It's because they are sweeter and I put a bit of cinnamon in the mix which made it so good! Nom.

Chocolate Caramel Pocky Sticks
Makes 32 sticks
(adapted from HERE)

  • 2T sweetened condensed milk
  • 1T water
  • 1/2c flour
  • 1/4 tsp baking powder
  • 1T sugar
  • pinch cinnamon
  • pinch salt
  • 2T unsalted butter, room temp.
  • 1 egg white, beaten
  • 6oz milk chocolate chips (1/2 bag)
Caramel: (recipe from HERE)
  • 1c sugar
  • 1/2c light corn syrup
  • 1/2c butter
  • 7oz sweetened condensed milk (about 1/2 can)


In a small bowl, mix together the milk and water and set aside.

Combine the flour, baking powder, sugar, cinnamon and salt in a large mixing bowl. Add in the butter and beat for about 5 minutes or until the mixture is coarse like cornmeal.

While still beating, slowly drizzle in the milk mixture and continue to beat until the dough starts to form a ball (about 5 minutes).

Rip a large piece of saran wrap and place it on your counter. Flatten your dough onto this so that it is about 1 inch thick, wrap and refrigerate for 20 minutes.

Prep a large baking sheet with parchment paper.
Take out your dough and divide it into 32 pieces. (I actually divided it into 16 and after they were baked, broke them all in half.) Roll them on a flat surface until they are each about 5 inches long and place them on your baking sheet. Place in the fridge for 10 minutes (uncovered) and preheat the oven to 300F.

Brush the sticks with the egg white wash. Bake for about 25 minutes, rotating the pan halfway though. They should be golden brown. Place the entire pan on a cooling rack and let them cool like that.

For the caramel:

Place your sugar, corn syrup and butter in a heavy-bottomed sauce pan. Melt them together on medium heat and bring to a boil, stirring continuously.

Let boil for 4 minutes, then remove from heat and add the milk.

Heat again on medium-low until your reach firm-ball stage (245 degrees). Pour the caramel into a 1-cup glass measuring cup (for easier dipping) and let it sit for a bit to thicken (I waited at least 15 minutes).

Dip your sticks into the caramel and set on a baking sheet fitted with a silpat (or parchment paper).

While they are hardening, melt your chocolate in a microwave-safe bowl for 30 seconds. If it needs more time, continue melting in 10-second intervals, stirring after each time until smooth. You might want to transfer the chocolate to a deep dish such as a mug for dipping. Dip the hardened caramel sticks into the chocolate, place back on your silpat (or parchment paper) and sprinkle with decorations immediately if desired. Let harden in the fridge or at room temperature.

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