Chocolate Fruit And Cashew Clusters Food

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.

CHOCOLATE CASHEW COCONUT CLUSTERS

Steps:

• Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
• Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.

CASHEW CLUSTERS

Steps:

• Cook 1 1/2 cups sugar in a saucepan over medium heat, swirling the pan but not stirring, until dark amber, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter and 3 cups salted cashews. Pour onto an oiled baking sheet and separate into small clusters with 2 forks. Let harden.

CASHEW CLUSTERS

Steps:

• Place first 4 ingredients in a large microwave-safe bowl; microwave, covered, at 50% power until melted, 5-6 minutes, stirring every 30 seconds. Stir in cashews., Drop mixture by tablespoonfuls onto waxed paper-lined pans; let stand until set. Store in an airtight container.

WHITE CHOCOLATE, FRUIT AND NUT CLUSTERS

Steps:

• Microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted.
• Stir in remaining ingredients.
• Spoon 1 tsp. chocolate mixture into each of 48 mini paper muffin cup liners. Refrigerate 10 min. or until firm.

CASHEW CLUSTERS

Steps:

• Line a cookie sheet with waxed paper.
• In a large saucepan, melt the chocolate chips and unsweetened chocolate over low heat, stirring continuously until smooth.
• Stir in cashews.
• Drop by teaspoonfuls onto waxed paper lined cookie sheets.
• Refrigerate 30 minutes or until set.
• Store in a tightly covered container in refrigerator.
• Enjoy!

CHOCOLATE MATZOH CLUSTERS

Steps:

• melt chocolate chips in the microwave for 1 minute, stir.
• in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now).
• place wax paper onto baking sheets.
• drop by spoonfuls, refrigerate several hours.

CHOCOLATE NUT & CRAISIN CLUSTERS

Steps:

• Melt chocolate chips in microwave for about 2 minutes.
• Chips will not appear melted.
• However, stir them to distribute the heat and get them melted.
• Add nuts and craisins, stirring until well coated.
• Drop teaspoonfuls onto a wax-paper lined cookie sheet.
• Place into refrigerator for about 1 hour.
• Note: if doubling the recipe, microwave time does not double.
• Check chips at about 2 1/2 minutes and add small amounts of time until chips are melted.
• It takes a bit under 3 minutes for a double recipe in my microwave.

WHITE CHOCOLATE CASHEW CLUSTERS

Steps:

• Place cereal and nuts in a large bowl.
• Melt white chocolate in double boiler or microwave low and slow.
• Pour melted chocolate over dry ingredients and toss to coat. (Optional add-ins 1/2 -1 cup chopped Kraft caramels, Broken pretzel sticks or halved dried cranberries, etc.).
• Line a cookie sheet with parchment.
• Pour mixture onto parchment and spread into a single layer.
• Put in refridgerator to harden then break into bite sized pieces.
• Enjoy!

CHOCOLATE FRUIT AND CASHEW CLUSTERS

Steps:

• Melt the chocolate chips in either a double boiler or microwave.
• Add the fruit and nuts to the chocolate, stirring until the mixture is combined well.
• Drop this mixture by rounded teaspoons into 36 paper or foil candy cups.
• Chill for at least 30 minutes before serving.
• The clusters keep, covered and chilled for 1 week.