Recipes

[Just Plain Crazy]

On 12/9/2014 Daysdee said:

This is similar to a recipe Jill Bauer posted years ago. I love making it. You do not use a slow cooker. Jill's recipe is probably still online. It does not call for the white almond bark. I think it was called "Cashew Clusters." Very good and easy.

Daysdee...couldn't find Jill's recipe on her page of recipes, at least listed under Cashew Clusters. Could you please share it with us. I love Cashews. TIA

[BellaPaprika]

On 12/11/2014 Just Plain Crazy said:

On 12/9/2014 Daysdee said:

This is similar to a recipe Jill Bauer posted years ago. I love making it. You do not use a slow cooker. Jill's recipe is probably still online. It does not call for the white almond bark. I think it was called "Cashew Clusters." Very good and easy.

Daysdee...couldn't find Jill's recipe on her page of recipes, at least listed under Cashew Clusters. Could you please share it with us. I love Cashews. TIA

This is Jill's recipe. Found it copied in an old post.

Cashew Clusters

1 (12 oz.) package semi sweet chocolate chips

1 oz. unsweetened chocolate

2 cups cashews (I like the jumbo size!)

Line cookie sheets with waxed paper. In a large saucepan, melt chocolate chips and chocolate over low heat, stirring constantly until smooth. Stir in cashews. Drop by teaspoonfuls onto waxed paper lined cookie sheets.

Refrigerate about 30 minutes or until set. Store in tightly covered container in refrigerator.

[Just Plain Crazy]

On 12/11/2014 BlueCollarBabe said:

On 12/11/2014 Just Plain Crazy said:

On 12/9/2014 Daysdee said:

This is similar to a recipe Jill Bauer posted years ago. I love making it. You do not use a slow cooker. Jill's recipe is probably still online. It does not call for the white almond bark. I think it was called "Cashew Clusters." Very good and easy.

Daysdee...couldn't find Jill's recipe on her page of recipes, at least listed under Cashew Clusters. Could you please share it with us. I love Cashews. TIA

This is Jill's recipe. Found it copied in an old post.

Cashew Clusters

1 (12 oz.) package semi sweet chocolate chips

1 oz. unsweetened chocolate

2 cups cashews (I like the jumbo size!)

Line cookie sheets with waxed paper. In a large saucepan, melt chocolate chips and chocolate over low heat, stirring constantly until smooth. Stir in cashews. Drop by teaspoonfuls onto waxed paper lined cookie sheets.

Refrigerate about 30 minutes or until set. Store in tightly covered container in refrigerator.

BlueCollarBabe.....Thank you so much for finding this and sharing it. I really appreciate it. Sounds good and easy.

Have a Very Happy Holiday Season

JPC

[Sunniegirl]

On 12/11/2014 BlueCollarBabe said:

On 12/11/2014 Just Plain Crazy said:

On 12/9/2014 Daysdee said:

This is similar to a recipe Jill Bauer posted years ago. I love making it. You do not use a slow cooker. Jill's recipe is probably still online. It does not call for the white almond bark. I think it was called "Cashew Clusters." Very good and easy.

Daysdee...couldn't find Jill's recipe on her page of recipes, at least listed under Cashew Clusters. Could you please share it with us. I love Cashews. TIA

This is Jill's recipe. Found it copied in an old post.

Cashew Clusters

1 (12 oz.) package semi sweet chocolate chips

1 oz. unsweetened chocolate

2 cups cashews (I like the jumbo size!)

Line cookie sheets with waxed paper. In a large saucepan, melt chocolate chips and chocolate over low heat, stirring constantly until smooth. Stir in cashews. Drop by teaspoonfuls onto waxed paper lined cookie sheets.

Refrigerate about 30 minutes or until set. Store in tightly covered container in refrigerator.

Hi - question, do you just melt in regular sauce pan or do double boiler? I would be afraid of the chocolate sticking to pan? Thanks

[Kachina624]

The best way to melt it is in the microwave in 30 sec intervals. In addition to any sort of nuts you can also add various cereals for some extra crunch. Red and green M&Ms are festive for Christmas. Many people add cereal and pretzels. Add some mini marshmallows for Rocky Road. Melt some white almond bark, pour it onto waxed paper and cover with crushed peppermints or crushed lemon drops. Use your imagination.

[DiamondGirly]

On 12/9/2014 Kachina624 said: Just throw it in the microwave for three or four minutes and you're done. Why go through all that rigmarole?

I watched the video of Trisha making this recipe, and it really filled up her crock pot. I am thinking it's such a large amount, that it will stay the right consistency in the crock pot, giving time to get it all into the cupcake pans (she used cup cake liners). If scooping out of a regular saucepan, I am thinking the chocolate might harden too quickly?

Also, she mentioned you can smell the peanuts getting more roasted, which adds to the flavor...

I'm going to try it!

This recipe was given to Trisha by her cousin, Donna...just an FYI

[Topaz Gem]

On 12/11/2014 Sunniegirl said:

On 12/11/2014 BlueCollarBabe said:

On 12/11/2014 Just Plain Crazy said:

On 12/9/2014 Daysdee said:

This is similar to a recipe Jill Bauer posted years ago. I love making it. You do not use a slow cooker. Jill's recipe is probably still online. It does not call for the white almond bark. I think it was called "Cashew Clusters." Very good and easy.

Daysdee...couldn't find Jill's recipe on her page of recipes, at least listed under Cashew Clusters. Could you please share it with us. I love Cashews. TIA

This is Jill's recipe. Found it copied in an old post.

Cashew Clusters

1 (12 oz.) package semi sweet chocolate chips

1 oz. unsweetened chocolate

2 cups cashews (I like the jumbo size!)

Line cookie sheets with waxed paper. In a large saucepan, melt chocolate chips and chocolate over low heat, stirring constantly until smooth. Stir in cashews. Drop by teaspoonfuls onto waxed paper lined cookie sheets.

Refrigerate about 30 minutes or until set. Store in tightly covered container in refrigerator.

Hi - question, do you just melt in regular sauce pan or do double boiler? I would be afraid of the chocolate sticking to pan? Thanks

In my experience, a double boiler is always your best bet.

[Topaz Gem]

On 12/12/2014 DiamondGirly said:

On 12/9/2014 Kachina624 said: Just throw it in the microwave for three or four minutes and you're done. Why go through all that rigmarole?

I watched the video of Trisha making this recipe, and it really filled up her crock pot. I am thinking it's such a large amount, that it will stay the right consistency in the crock pot, giving time to get it all into the cupcake pans (she used cup cake liners). If scooping out of a regular saucepan, I am thinking the chocolate might harden too quickly?

Also, she mentioned you can smell the peanuts getting more roasted, which adds to the flavor...

I'm going to try it!

This recipe was given to Trisha by her cousin, Donna...just an FYI

I've made this both on the stove and in the crockpot and I much prefer the crockpot. You really have to have the stove set at the absolute perfect temp in order to keep this mixture from drying out or burning. Also, I've cut this recipe in half with very good results. It does make a ton of candy.

[CanningLady]

Thank you for this recipe. It intrigued me so today I gave it a try. I set my crockpot on warm and in 2 & 1/2 hours it was perfect. It filled well over 100 mini cupcake liners. I will be giving to friends that I know will eat them and enjoy....along with my family on Christmas Eve and Christmas Day. Again thank you!!!

[Beebee2]

You are all so welcome. I, too, made this and am surprised just how good it is for such a simple recipe. Two things I'd note. 1. The Planter's salted roasted nuts are excellent and this is kind of a salty chocolate covered peanuts recipe, really good.

2. I couldn't find almond bark and did some googling. Some advised against using white chocolate (as it is too sweet for this recipe) so I didn't use white chocolate but then had trouble knowing what to use. I wasn't sure that the couverture would work, but our Von's Store carries a Safeway product just called white chips, and they were perfect. This will be a tradition at our house now.

Everyone who has tried it liked it a lot.