Best Monster Chocolate Cashew Turtles Recipes

CARAMEL CASHEW CLUSTERS

Steps:

• Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. 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.

CHOCOLATE CASHEW CLUSTERS

Steps:

• In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.

CHOCOLATE CASHEW CLUSTERS

Steps:

• Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
• Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
• Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
• Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
• Sprinkle it with sea salt and optional sprinkles.
• Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
• Plate and serve.

MONSTER CHOCOLATE CASHEW TURTLES

Steps:

• Heat the first heavy cream in a small sauce pan.
• Bring to a simmer and remove from heat.
• Place chocolate chips in a stainless steel bowl.
• Pour hot cream over chocolate and stir with a rubber spatula.
• Place paper muffin cups into a muffin pan. Pour ganache into paper cups ¼ inch thick.
• Top with toasted cashews and cool in freezer.
• For the caramel:.
• Heat the second cream in a small pan up to the boil.
• Shut off heat and keep warm.
• In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color. Be extremely careful -- this will be 'very hot'.
• Remove from heat and carefully add the hot heavy cream.
• Stir until a smooth caramel.
• Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.
• Allow to cool to a honey like thickness.
• Spoon the caramel on top of the cashews. Place back in freezer for 15 minutes.
• Remove paper cups and place turtles on a wire rack.
• Melt dark chocolate and spoon over turtles.