Chocolate Caramel Cashew Chewies Recipes

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CHOCOLATE CARAMEL CASHEW CHEWIES



Chocolate Caramel Cashew Chewies image

These bars are so good! If you love cashews, chocolate (who doesn't) and caramels, you will love these. They are pretty easy and come out looking and tasting like they were difficult to make :)

Provided by Karen..

Categories     Bar Cookie

Time 50m

Yield 24-36 bars

Number Of Ingredients 9

3/4 cup firmly packed brown sugar
3/4 cup butter, softened
1 large egg
1 1/2 cups all-purpose flour
1 cup rolled oats
1 (14 ounce) bag caramels, unwrapped
1/3 cup half-and-half
1 cup large cashew pieces
1 cup semi-sweet chocolate chips or 1 cup semisweet chocolate chunk

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9 x 13 inch pan.
  • In a large bowl, beat brown sugar and butter until light and fluffy and then beat in egg.
  • Stir in flour and oats and blend well.
  • Press into prepared pan.
  • Bake for 15- 18 minutes until light brown.
  • In a medium saucepan combine caramels and half and half and cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
  • Pour caramel mixture over baked crust.
  • Sprinkle with cashews and chocolate.
  • Bake an additional 8- 10 minutes or until chocolate is softened and caramel begins to bubble around edges of pan.
  • Cool completely and refrigerate to set chocolate.
  • Cut into bars.

CHOCOLATE CARAMEL-CASHEW BARS



Chocolate Caramel-Cashew Bars image

Stir up a batch of these chewy-gooey treats for your next tailgate party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 12

1/3 cup butter or margarine
2 oz bittersweet baking chocolate, chopped
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon baking soda
1 egg, slightly beaten
1 tablespoon milk
1/4 cup hot caramel topping (from 12-oz jar)
6 caramels, unwrapped, cut into quarters
1/3 cup cashew pieces
1 bar (1.55 oz) milk chocolate candy, broken into pieces

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.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 17 g, TransFat 0 g

CARAMEL CASHEW CHEWIES



Caramel Cashew Chewies image

Caramels, cashews and chocolate chunks make any gray day something special in this recipe from Amber Kieffer of Aurora, Colorado. Let the kids unwrap all those caramels, counting as they go, to see who unwraps the most.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
1-1/2 cups all-purpose flour
1 cup old-fashioned oats
1 package (14 ounces) caramels
1/3 cup half-and-half cream
1 cup semisweet chocolate chunks
1 cup salted cashew halves, chopped

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine flour and oats; gradually add to creamed mixture. , Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 15-18 minutes or until golden brown. , Meanwhile, in a small saucepan, combine caramels and cream. Cook over low heat for 4-5 minutes or until caramels are melted, stirring occasionally. Pour over crust. Sprinkle with chocolate chunks and cashews. , Bake for 8-10 minutes or until chocolate is melted. Cool on a wire rack before cutting.

Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 89mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

SALTED CASHEW & CARAMEL CHEWS



Salted Cashew & Caramel Chews image

Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk-mmm, heaven. You don't need a plate. Just grab and go. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

3/4 cup unsalted butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1/4 cup hot caramel ice cream topping
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips, divided
1-1/4 cups lightly salted cashews, divided

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.

Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-CHERRY CHEWIES



Chocolate-Cherry Chewies image

Can a cookie be over-the-top decadent? Make a batch of these ultra-fudgy treats, and you'll see that the answer is definitively-and deliciously-yes. Dark chocolate chips and chopped maraschino cherries get folded into a rich chocolate dough that bakes up to a brownie-like texture. Finish each cookie with a drizzle of dark chocolate, because why not?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 60

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
2 1/2 cups dark chocolate chips
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup chopped maraschino cherries, drained, patted dry

Steps:

  • Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
  • In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
  • Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
  • Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g

CARAMEL CASHEW CLUSTERS



Caramel Cashew Clusters image

Caramel Cashew Clusters make the perfect gift for any cashew lover! Chewy homemade caramel, salted cashews and white chocolate create a gourmet treat that you can make at home!

Provided by Janelle

Time 1h30m

Number Of Ingredients 7

2 cups white sugar
1/8 teaspoon salt
1 cup white Karo syrup
3 cups heavy whipping cream
Candy thermometer or digital thermometer. I prefer a digital meat thermometer.
3 cups whole cashews
16 ounces white melting chocolate

Steps:

  • This recipe works best with a silicone baking mat, silpat or non-stick foil. DO NOT USE WAX PAPER.
  • Line a table or counter with baking mats or non-stick foil (non-stick side up).
  • Place approximately 40 clusters of cashes all over baking mat or foil in round mounds. I had 6 cashews per mound, close together.
  • In a LARGE pot mix sugar, salt, corn syrup and whipping cream.
  • Clip a candy thermometer onto the pan if your pan allows. If not, you'll have to check the temperature regularly with your thermometer then rinse it off after each time.
  • Cook caramel mixture over medium heat (I like to cook mine at a 7.5 level on my stove) until caramel reaches 241*F. Caramel should cook at a heavy simmer / boil and will double, if not triple, in volume from the bubbles.
  • Stir caramel mixture every few minutes to prevent from scorching the bottom of the caramel.
  • The mixture will come to 218*F pretty quickly, so don't panic. Between 218*F - 241*F will take a little while.
  • As you cook and stir, the caramel will start off white, then a light caramel then eventually a rich caramel color.
  • Once caramel reaches 241*F, remove from stove.
  • Using a cookie scoop, scoop out 1-2 Tablespoons of caramel and pour over each pile of cashews.
  • Allow to cool completely. Gently pick up one cashew mound and fold caramel edges under cluster.
  • Melt white chocolate according to package directions an dip clusters into chocolate then replace on baking mat or non-stick foil to dry.
  • Place in cute jars or bags and give away to friends and family (or eat them all yourself!)

Nutrition Facts : Calories 281 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 18.1 grams fat, Fiber 0.8 grams fiber, Protein 5 grams protein, SaturatedFat 6.7 grams saturated fat, Sodium 114 grams sodium, Sugar 19.3 grams sugar

CHOCOLATE CHEWIES



Chocolate Chewies image

If you love the chocolate chewies that Safeway sells, then this recipe is for you! It's wheat free, and the only fat comes from nuts. I got this recipe from another website and have altered it slightly to make it more like the Safeway cookies. Next time I make this recipe, I'm going to try substituting walnuts for the pecans. Enjoy!

Provided by AMC3972

Categories     Drop Cookies

Time 25m

Yield 18-20 cookies, depending on size

Number Of Ingredients 8

2 cups chopped pecans
3 large egg whites (do not use egg substitutes)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
2 tablespoons ground-up pecans
1 pinch salt
3/4 teaspoon vanilla

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.

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