70735 quick chocolate cashew brittle Recipes

sugar, light-colored corn syrup, water, coarsely chopped dry-roasted cashews , salted, butter, chile paste (sambal oelek), baking soda, grated fresh lemongrass, grated peeled fresh ginger

reduced-fat milk, half-and-half, fat-free sweetened condensed milk, sour cream, salt, sugar, water, light-colored corn syrup, dry-roasted salted cashews, coarsely chopped, butter, softened

roll (16.5 oz) sugar cookie dough, white chocolate chunks or white vanilla baking chips, coarsely chopped pretzel sticks or twists, semisweet chocolate chips (9 oz), peanut butter, chopped cashews

granulated sugar, brown sugar, butter, softened, vanilla extract, eggs, egg white, all-purpose flour, instant coffee granules, unsweetened cocoa, baking soda, ground cinnamon, salt, ground nutmeg, dry-roasted cashews, coarsely chopped, granulated sugar, premium white chocolate, chopped

chocolate chips, salted cashews, coarsely chopped, salted macadamia nut, coarsely chopped, butter, softened, sugar, light corn syrup

chocolate chips, cashews (whole, halved or chopped ), craisins

chocolate chips (dark or semi-sweet), nut butter (cashew, almond, or peanut), non-dairy milk (i like hemp milk), vanilla

chocolate cookie crumb crust, oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups, unsalted butter , melted and cooled, chocolate cream filling, half-and-half, table salt, granulated sugar, cornstarch, egg yolks at room temperature , chalazae (protein strands attached to yolk) removed (see related quick tip), unsalted butter (cold), cut into 6 pieces, semisweet chocolate or bittersweet chocolate, finely chopped, unsweetened chocolate , finely chopped, vanilla extract, cream topping, heavy cream (cold ), granulated sugar, vanilla extract

sugar, honey, crunchy peanut butter, pure vanilla extract, popped popcorn, salt , optional, semisweet chocolate, melted, white chocolate, melted, salted pretzels, crushed

all-purpose flour, baking powder, white chocolate baking squares, coarsely chopped, butter, cut into small pieces, eggs, granulated sugar, brown sugar, vanilla extract, cashews, coarsely chopped, semisweet chocolate chips

dark semi-sweet chocolate chips, heavy whipping cream, sugar, water, lemon juice, heavy whipping cream, cashews , dry roasted, salted, dark semisweet chocolate

flour, butter, softened, light brown sugar or 1/4 cup dark brown sugar, packed, granulated sugar, dark corn syrup, eggs, slightly beaten, butter, melted, vanilla extract, salted cashews, coarsely chopped, semi-sweet chocolate chips

semisweet or milk chocolate chips, shortening -optional, unsalted or lightly salted cashews-whole or very roughly chopped .

king size hershey chocolate bar.... (7 - 8 oz.), chocolate dots --- mini semi sweet chocolate chips, cashews, unsalted, chopped, pecans ,chopped, raisins, marshmallow fluff, butter, evaporated milk, superfine sugar, extra butter

brownies, fudge brownie mix, water, vegetable oil, egg, semisweet chocolate chips, cream cheese, softened, powdered sugar, vanilla extract, cashews, chopped, hot fudge ice cream topping

flour, salt, baking powder, butter, shortening, ice water, butter melted, light brown sugar firmly packed, eggs, kirsch, light corn syrup, chopped cashews, white chocolate chopped

heavy cream, vanilla bean, halved , seeds scraped from pod, hawaiian vintage chocolate semisweet chocolate, finely chopped, nocello, cashews, finely chopped and lightly toasted

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.