Another taste of home recipe. For this recipe I used 1 lb chocolate squares for the bottom and then for the top I used a bag of milk choc chips with a Tablespoon of shortening added. A money saver since chocolate squares are pricey.
Caramel Cashew Clusters
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream
Line baking sheets with waxed paper and butter the paper; set aside. In a heavy saucepan, melt 1 pound of candy coating. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.
In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set. Yield: 2-1/2 dozen.
In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set. Yield: 2-1/2 dozen.
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