Juleigha's Dark and Semi Sweet Chocolate Cashew Salted Clusters

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Recipe and pics courtesy of Juleigha Roberts Frick


3 one ounce squares of Bakers (brand) Semi Sweet Chocolate 
1 10 ounce bag of Nestles Dark Chocolate Morsels 
3 1/2 to 4 cups of whole salted Cashews Kosher salt for sprinkling 
Parchment papered baking sheet (cookie sheet) 


Place the 3 squares and the bag of chocolate in microwavable bowl and microwave on high for 30 seconds. Remove from microwave and fold (don't stir, as stirring will crystalize sugars) chocolate. 

Place back in oven and microwave again for 30 seconds. Remove and fold chocolate. Microwave one more time for 30 seconds and fold chocolate again until it's all melted and smooth. (Ovens may vary so you may need to adjust your melting time) Once chocolate is smooth add in all of the Cashews and fold together until all the nuts are covered. 

Drop by spoonful's onto a parchment paper covered cookie sheet, sprinkle with kosher salt and let cool to harden. You can also place in the fridge for about an hour to speed up the process. Then store countertop in a zip

type bag or other container.

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