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My Husband, who is PTO President for this school year, wanted to hold one of the monthly meetings at our home. He ordered an enormous amount of food from a local Taco restaurant, and I made Salted Cashew and Caramel Chews for dessert. Once the official business was taken care of, wine, beer and margaritas were available and we transitioned to a social gathering, celebrating our historic school.


salted cashew and caramel chews

3/4 cup unsalted butter, softened

1 1/2 cups brown sugar

2 eggs

1/4 cup hot caramel ice cream topping

1 teaspoon vanilla extract

2 1/2 cups flour

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips, divided

3/4 cup plus 1/2 cup salted cashew pieces, divided

Heat oven to 350F. In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt, gradually beat into creamed mixture. Stir in 1 1/3 cups chocolate chips and 3/4 cups cashews.

Drop dough by tablespoonfuls 2 inches apart onto parchment lined baking sheets. Bake for 10 to 12 minutes or until edges are firm. Cool on pans for 5 minutes. Remove to wire racks to cool completely.

In a microwave, melt the remaining chocolate chips, stir until smooth. Drizzle over cookies, sprinkle with remaining cashews. Let stand until set.


Recipe adapted from Taste of Home, November 2014