Chocolate Caramel Cashew Chewies Recipes

SALTED CASHEW & CARAMEL CHEWS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

CHOCOLATE CARAMEL-CASHEW BARS

Steps:

• Heat oven to 350°F. In small microwavable bowl, microwave butter and bittersweet chocolate uncovered on Medium (50%) 1 minute, stirring after 30 seconds. Microwave 30 seconds longer or until butter and chocolate are melted and can be stirred smooth. Set aside to cool slightly.
• In medium bowl, stir together flour, granulated sugar, brown sugar and baking soda. Stir in egg, milk and cooled chocolate mixture until well blended.
• In ungreased 8-inch square pan, press half of dough. Bake 8 minutes.
• Meanwhile, in 1-quart saucepan, cook caramel topping and caramels over medium-low heat, stirring constantly, until caramels are melted.
• Remove pan from oven. Carefully pour caramel mixture over partially baked base to within 1/2 inch of sides of pan. Sprinkle with cashews. Crumble remaining dough into small pieces and sprinkle over filling (some of filling will show). Bake 12 to 15 minutes longer or just until edges are set (do not overbake).
• In small microwavable bowl, microwave chocolate candy bar pieces uncovered on High 30 seconds or until melted. Drizzle chocolate diagonally over baked bars. Cool completely, at least 1 hour. For bars, cut into 4 rows by 4 rows.

CARAMEL CASHEW CHEWIES

Steps:

• 1. Pre heat oven to 350 Degrees In a large mixing bowl, cream butter and brown sugar. Beat in egg. Stir in flour and oats. Press into bottom of a 13-in x 9-in. x 2 in baking pan coated with cooking spray. Bake at 350 Deg. for 15-18 minutes or until golden brown.
• 2. Meanwhile, in a small saucepan,combine caramels and cream. Cook over Low heat until caramels are melted, stirring occassionally. Pour over cooked crust. Sprinkle with the chocolates Chunks or chips and cashews.
• 3. Bake for another 8-10 mintues or until the chocolate is melted. Cool on wire rack before cutting. Sprinkle small amount of sea salt on top.
• 4. Nutritional Facts: 1 Bar 158 calories, 8 g fat ( 4 g saturated fat) 16 mg cholesterol, 89 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange 1 1/2 starch, 1 fat

CARAMEL CASHEW CHEWIES

Steps:

• 1. In a large mixing bowl,cream butter and brown sugar. Beat in egg. Stir in flour and oats.
• 2. Press into a 9x13 baking pan coated with cooking spray. Bake at 350 for 15-18 mins or till golden brown.
• 3. Meanwhiel,in a small saucepan,combine caramels and cream.
• 4. Cook over low heat for 4-5 mins or till caramels are melted.,stirring occasionally. Pour over crust. Sprinkle with chocolate chunks and cashews.
• 5. Bake for 8-10 mins or till chocolate is melted. Cool on wire rack before cutting.

CHOCOLATE CHEWIES

Steps:

• Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper.
• Toast nuts until fragrant and brown. Cool.
• Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.
• Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart.
• Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.