Best 7 Chocolate Caramel Cashew Chewies Recipes

CHOCOLATE CARAMEL CASHEW CHEWIES

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

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:

• 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.

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-CHERRY CHEWIES

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.

CARAMEL CASHEW CLUSTERS

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!)

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.