CHOCOLATE CASHEW CLUSTERS
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
Time 30m
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, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CASHEW CRUNCH
Placed in a pretty box and tied with a ribbon, these homemade epicurean delights create a delectable mishloach manos or a lovely hostess gift. READ MORE
Provided by Recipe By Dining In
Categories Desserts , Baking
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a cookie sheet.
- In a small saucepan, melt margarine over medium heat. Add brown sugar and corn syrup and bring to boil, over medium heat, stirring constantly, until sugar dissolves, three to five minutes.
- Remove from heat. Stir in cashews, flour, and vanilla extract. Drop batter in half-teaspoon mounds, two inches apart, onto prepared cookie sheet. Using a small spatula, spread each mound into a circle.
- Bake for eight to 10 minutes or until browned, rotating pan back to front every four minutes. Remove from oven and cool on cookie sheet for 30 seconds, then transfer crunches to wire rack to cool. Allow to cool completely.
- Melt the chocolate chips over a double boiler. Dip cookies halfway into the chocolate and return to racks to set.
CHOCOLATE CASHEW CLUSTERS
Homemade Chocolate Cashew Clusters are easy to make using 5 simple ingredients. These crunchy cashew and toffee bits candies are coated in melted chocolate and are a perfect no-bake confection that can be prepared in 5 minutes.
Provided by Jennifer Fishkind
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
- Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
- Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
- Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
- Sprinkle it with sea salt and optional sprinkles.
- Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
- Plate and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 18 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
SUPERFOOD CHOCOLATE CASHEW BUTTER WITH SPIRULINA CRUNCHIES
This Superfood Cashew Butter with Spirulina Crunchies is an easy and healthy plant-based recipe made with only 7 clean, real food ingredients. It's a plant-based spread using homemade cashew butter, three different superfoods, and is ready to enjoy in under 10 minutes!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No Refined Sugar | Paleo-Friendly }
Provided by Karielyn Tillman
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Add the cashews to a food processor and process until they become a creamy and smooth nut butter (about 3-5 minutes, scrape the sides every minute or so to help it along).
- Next, add the coconut oil and dates and continue to process until everything is creamy and smooth.
- Through the top chute of the food processor, add the cacao powder, baobab powder and vanilla bean powder and continue processing until it is creamy and smooth.
- Remove the blade from the food processor, add the spirulina crunchies add-in, and gently stir in by hand until well combined and evenly distributed.
- Store in an air-tight BPA-free container. If you store it in the refrigerator, it will become solid due to the coconut oil. Just set it in a bowl of warm water to soften it up before using or let it sit on the countertop at room temperature until it softens.
Nutrition Facts : ServingSize 1 svg, Calories 92 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, Sodium 8 mg, Fiber 1 g, Sugar 3 g
CHOCOLATE CRUNCH
Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee
Provided by Jess Whitehead
Categories Afternoon tea
Time 45m
Yield Makes 8-10
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
- Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
- Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
COCONUT-CASHEW CRUNCHERS
Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 22
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
- Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g
CASHEW CRISPS
This is a Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you! If you want to change these up a little you can also put a small nugget of chocolate in the center of the balls!
Provided by Foxfire13
Categories Dessert
Time 25m
Yield 10 dozen
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees F., rack in the middle position.
- Microwave the butter in your mixing bowl to melt it. Add the sugar, the vanilla, and the molasses. Stir until blended, then add the baking soda, baking powder, and salt. Mix well.
- Grind up the cashews in your food processor. Measure AFTER griding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended.
- Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (These dough balls spread out so make them fairly small. If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
- Flatten the balls slightly with a spatula or the palm of your hand, just enough so they won't roll off when you put them in the oven.
- Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.
Nutrition Facts : Calories 683, Fat 38.5, SaturatedFat 19.7, Cholesterol 115.5, Sodium 685.4, Carbohydrate 78.8, Fiber 1.6, Sugar 43.6, Protein 8.6
CASHEW CRUNCH
Folks can't stop eating buttery, brittle-like candy. Try using almonds or your favorite nut in place of the cashews as an equally tasty alternative.-Kim Croft, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, brown sugar, corn syrup, cayenne, salt and remaining butter. Cook and stir until sugar is dissolved., Add cashews and bring to a boil; cook and stir until a candy thermometer reads 280° (soft-crack stage), about 6 minutes., Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 182 calories, Fat 14g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 176mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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