10.10.10.101 at 01:17, 14 September 2021

2021-09-14T01:17:04Z

← Older revision		Revision as of 01:17, 14 September 2021
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	#Meanwhile, combine caramel candies and milk in bowl. Microwave, uncovered, on HIGH 2-3 minutes or until melted and smooth, stirring every 30 seconds. Remove from oven to cooling rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.		#Meanwhile, combine caramel candies and milk in bowl. Microwave, uncovered, on HIGH 2-3 minutes or until melted and smooth, stirring every 30 seconds. Remove from oven to cooling rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.
	#Divide melted caramel evenly among cups using measuring spoon. Place chocolate morsels in microwavable bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds.		#Divide melted caramel evenly among cups using measuring spoon. Place chocolate morsels in microwavable bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds.

			[[Category: Recipes]]
			[[Category: Dessert]]

10.10.10.101: Created page with "==Ingredients== 1 3/4 (425 mL) salted cashews 2 tbsp (30 mL) butter, melted 1/4 cup (50 mL) light corn syrup 28 caramel candies, unwrapped 2 tbsp (30 mL) milk 1/3 cub (7..."

2021-06-13T21:51:46Z

Created page with "==Ingredients== *1 3/4 (425 mL) salted cashews *2 tbsp (30 mL) butter, melted *1/4 cup (50 mL) light corn syrup *28 caramel candies, unwrapped *2 tbsp (30 mL) milk *1/3 cub (7..."

New page

==Ingredients==
*1 3/4 (425 mL) salted cashews
*2 tbsp (30 mL) butter, melted
*1/4 cup (50 mL) light corn syrup
*28 caramel candies, unwrapped
*2 tbsp (30 mL) milk
*1/3 cub (75 mL) bittersweet chocolate morsels

==Instructions==
#Preheat oven to 350°F (180°C). Lightly spray cups of mini muffin pan with nonstick cooking spray. Finely chop cashews. Combine cashews, butter, and corn syrup in a bowl. Mix well. Divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture to flatten tops; bake 6-8 minutes or until edges are golden brown.
#Meanwhile, combine caramel candies and milk in bowl. Microwave, uncovered, on HIGH 2-3 minutes or until melted and smooth, stirring every 30 seconds. Remove from oven to cooling rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.
#Divide melted caramel evenly among cups using measuring spoon. Place chocolate morsels in microwavable bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds.

Caramel-filled Cashew Cups - Revision history

10.10.10.101 at 01:17, 14 September 2021

10.10.10.101: Created page with "==Ingredients== *1 3/4 (425 mL) salted cashews *2 tbsp (30 mL) butter, melted *1/4 cup (50 mL) light corn syrup *28 caramel candies, unwrapped *2 tbsp (30 mL) milk *1/3 cub (7..."

10.10.10.101: Created page with "==Ingredients== 1 3/4 (425 mL) salted cashews 2 tbsp (30 mL) butter, melted 1/4 cup (50 mL) light corn syrup 28 caramel candies, unwrapped 2 tbsp (30 mL) milk 1/3 cub (7..."