Recipe #1075  

Chocolate Caramel Coffee Cake


Chocolate Caramel Coffee Cake Recipe | Sweet Treats | <div>Rich and gooey.<span style="font-size: 10px">&nbsp;</span></div>

Makes: 9 servings
Prep Time: 20 minutes
Proof Time: 30 minutes
Bake Time: 25 to 30 minutes


Rich and gooey. 

1-3/4 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup very warm milk (120° to 130°F)
1/4 cup butter, melted
1 egg
1 package (9 ounces) Werther's® Original® Baking Caramels, divided

Topping:
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/4 cup semi-sweet chocolate chips
1 tablespoon milk


Directions
Mix flour, undissolved yeast, sugar and salt in a large bowl. Add milk, butter and egg and beat until smooth. Set 10 caramels aside.  Unwrap remaining caramels and cut each into 4 pieces.  Stir caramel into batter.  Pour into greased 8 x 8-inch baking dish. 

Combine brown sugar and flour in a small bowl.  Cut in 2 tablespoons butter with a pastry blender or 2 forks.  Sprinkle over coffee cake.  Top with chocolate chips.  Cover and let rise for 30 minutes.

Bake in preheated 350°F oven for 25 to 30 minutes until browned and done in center. Remove to wire rack to cool. Unwrap and microwave the 10 reserved caramels and 1 tablespoon milk for about 45 seconds, until caramels are melted and smooth.  Drizzle over coffee cake and serve immediately.