CHOCOLATE CASHEW CLUSTERS RECIPE: HOW TO MAKE IT
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!—Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 60mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 fat
CHOCOLATE CARAMEL CANDY RECIPE: HOW TO MAKE IT
This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
Yield about 8 dozen.
Number Of Ingredients 19
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. , For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set. , For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set. , For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight., Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in.-wide strips, then into squares. Store in an airtight container.
Nutrition Facts : Calories 86 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
More about "chocolate caramel cashew clusters recipe recipes"
CHOCOLATE CASHEW CLUSTERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 101 calories per serving
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
CHOCOLATE CARAMEL CANDY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 86 calories per serving
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. , For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set. , For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set. , For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight., Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in.-wide strips, then into squares. Store in an airtight container.
CARAMEL CHOCOLATE COVERED PRETZEL RODS (SO EASY TO MAKE ...
From spendwithpennies.com
CHOW CLUSTERS RECIPE | ALLRECIPES
From allrecipes.com
40 CARAMEL DESSERT RECIPES: STICKY AND CHEWY TREATS - TH…
From thedailyspice.com
HOMEMADE CANDY RECIPES: 20 OLD-FASHIONED RECIPES FOR ...
From mrfood.com
HERSHEY KISS COOKIES {CHOCOLATE SUGAR COOKIES} - S…
From spendwithpennies.com
HERSHEY KISS COOKIES {CHOCOLATE SUGAR COOKIES} - S…
From spendwithpennies.com
RECIPES | MINUTE® RICE
From minuterice.com
CARAMEL CHOCOLATE COVERED PRETZEL RODS (SO EASY TO MAKE ...
From spendwithpennies.com
CHOW CLUSTERS RECIPE | ALLRECIPES
From allrecipes.com
40 CARAMEL DESSERT RECIPES: STICKY AND CHEWY TREATS - TH…
From thedailyspice.com
HOMEMADE CANDY RECIPES: 20 OLD-FASHIONED RECIPES FOR ...
From mrfood.com
HERSHEY KISS COOKIES {CHOCOLATE SUGAR COOKIES} - S…
From spendwithpennies.com