Double Chocolate Candy Cashew Bars Recipes

DOUBLE-CHOCOLATE CANDY CASHEW BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of pan. Press dough evenly to form crust. Bake 10 to 15 minutes or until light golden brown.
• Sprinkle white M&M's™ minis chocolate candies and cashews over warm crust. In small bowl, mix caramel topping and flour until smooth; drizzle over baking chips and cashews. Sprinkle with milk chocolate baking bits; press lightly.
• Bake 15 to 20 minutes or until topping is bubbly. Cool completely, 1 hour 30 minutes to 2 hours, before cutting. For bars, cut into 6 rows by 6 rows.

CHOCOLATE CASHEW CLUSTERS

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.

BROWN SUGAR CASHEW BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
• In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
• Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.

BUTTERSCOTCH CASHEW BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

CASHEW CANDIES

Steps:

• In a bowl, combine the first four ingredients; knead until smooth(mixture will be dry). Shape into eight rolls 5 in long x 1/2 in. in diameter (do not butter hands before shaping the mixture). Wrap in waxed paper and freeze until firm, about 2 hours. Place caramels in a shallow microwave-safe dish; microwave, uncovered, on high until melted. Add water; stir until smooth. Carefully dip the frozen rolls into the caramel mixture, then roll in cashews. Wrap in waxed paper and refrigerate 1 hour. Cut into 1/3-in. slices.