Monster Chocolate Cashew Turtles Recipes

Steps:

• Line baking sheets with waxed paper and grease paper with butter; set aside., In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set., In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

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.

Steps:

• Heat the first heavy cream in a small sauce pan.
• Bring to a simmer and remove from heat.
• Place chocolate chips in a stainless steel bowl.
• Pour hot cream over chocolate and stir with a rubber spatula.
• Place paper muffin cups into a muffin pan. Pour ganache into paper cups ¼ inch thick.
• Top with toasted cashews and cool in freezer.
• For the caramel:.
• Heat the second cream in a small pan up to the boil.
• Shut off heat and keep warm.
• In a large sauce pan, combine sugar water and lemon juice and cook to a medium caramel color. Be extremely careful -- this will be 'very hot'.
• Remove from heat and carefully add the hot heavy cream.
• Stir until a smooth caramel.
• Caution, use a cooking vessel much larger than necessary because the hot caramel will boil up and could splatter.
• Allow to cool to a honey like thickness.
• Spoon the caramel on top of the cashews. Place back in freezer for 15 minutes.
• Remove paper cups and place turtles on a wire rack.
• Melt dark chocolate and spoon over turtles.