Christmas Archives - Page 29 of 55 - Garden Seeds and Honey Bees

Makes 15-17 Caramel Cashew Turtles

Caramel Cashew Turtles

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*1 cup Ghirardelli Dark Melting Wafers

*3/4 cup Melted Caramel, we like Peter’s (melt according to package directions)

*1 cup Cashew Pieces

*2 Silpats or Parchment Paper

*2 Half Baking Sheets

*2 Double Boilers or make double boilers by using sauce pans filled with about 1/4 to 1/3 full, adding glass bowls that will sit on top of the sauce pans making sure the water doesn’t touch the water when bowls are placed on to the top of the sauce pans.

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Melt the caramel and dark wafers in two separate double boilers on medium low until melted. Stir as needed. When melted, on a Silpat coved 1/2 baking sheet start with the melted chocolate and space out a baking sheet like you would cookies 1 to 1 1/2 tablespoons of the melted wafers. Then top with about 1 tablespoon of the cashews to each melted chocolate pile and then add about 1 tablespoon of melted caramel to the top of the cashews. Top with melted chocolate on the caramel turtles and then sprinkle with chopped nuts if desired. Repeat on a second Silpat covered baking sheet making the remaining caramel cashew turtles.

Serve or place in an airtight container for up to two weeks.

Enjoy!

Lindy

Makes 16-17 Peanut Clusters

Peanut Clusters

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*1 cup Ghirardelli Dark Melting Wafers

*1 cup unsalted Roasted Peanuts, Chopped (Separate the smaller crumb like pieces to use for topping or discard)

*Sea Salt, optional

*2 Silpats or Parchment Paper

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*2 Half Baking Sheets

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*1 Double Boiler or make double boiler by using sauce pan filled with about 1/4 to 1/3 full, adding glass bowls that will sit on top of the sauce pan making sure the water doesn’t touch the water when the bowl is placed on top of the sauce pan.

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Melt the dark wafers in a double boiler on medium low until melted. Stir as needed. When melted add chopped peanuts and stir until all almonds are red in melted wafers. Scoop 1 tablespoon of the mixture onto a Silpat covered 1/2 baking sheet scoop out 1 tablespoon of the almond cluster mixture and space out on a baking sheet like you would cookies (12 clusters per baking sheet). Then top with chopped nuts or sea salt if desired. Repeat on a second Silpat covered baking sheet the remaining mixture.

Serve or place in an airtight container for up to two weeks.

Also See Almond Clusters and Caramel Cashew Turtles