Cashew Caramel Truffles

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Well, my friends, the time has come. My husband finally called home yesterday! He called just as I was walking into church. {His timing never really was good.} Anyways, he is working hard and sounded good. The only problem is that I’m not there with him. Lame. I was really sad to say goodbye, but I heard all the drill sergeants in the background yelling at him, so I knew it was for the better. Only 5 more weeks. I can do that, right? I keep telling myself that I can, but it’s hard. And, please don’t tell me the time will fly by. Lots of people have told me that and guess what? It feels like he’s been gone a year already. I think I’ve been focused on the ‘flying by’ part that I’m not enjoying the day to day stuff. Ahh, the joys of being an Army wife. Maybe he shouldn’t call anymore…then I wouldn’t turn into such a Debbie Downer. Sorry guys! This is supposed to be a happy little corner of the web you can come to feel a bit happier and here I am ruining it…. so let’s talk chocolate! {That always makes me feel better! Am I right, ladies?}

This recipe is one I made up last week after getting inspiration walking through the aisles of the grocery store. Chocolate Covered Cashew filled Caramels. It’s beyond simple and only takes 3 ingredients. Yes! That’s right, people. THREE!  Anyone can make this. Seriously. These are good gifts around the holidays, for teachers, for that special someone or if you need a little pick me up. Heaven knows we all need pick me ups here and there! Ah, the simple pleasures of life.

Basically {because I’m lazy} I used the microwave to make these. You unwrap the caramels and melt them down. Stir in the cashews and scoop them out. Let them cool a little and then roll them into balls. Dip them in chocolate and that’s it! Easy as pie. Except easier. Pie crust is finicky stuff.

So, did you guys have a good weekend? What do you like to splurge on when you’re a Debbie Downer? I’d love to hear it!

Here’s to a better busier week! Happy Monday!

Chocolate Covered Cashew filled Caramels
yield: 24 large
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Ingredients:

1-16 oz. bag caramels
1/2-9.5 oz. container salted cashews + extra for garnish
5-1.55 oz. Hershey chocolate bars

Directions:
Unwrap all caramels into a large bowl. Microwave on high for about 3 minutes, stopping to stir every 30 seconds or so. Once the caramel is completely melted, stir in cashews. Scoop into small mounds and place on lightly greased wax paper. Once they have cooled enough to handle, roll into balls. Place in refrigerator to cool.

In a different bowl, melt the chocolate completely in the microwave. {Do this on low heat, stirring every 30 seconds until completely melted.} Using a fork, drop each caramel into the chocolate and move around to coat. Remove from chocolate and tap fork against side of bowl to remove any excess chocolate off caramel. Place onto wax paper-lined baking sheets and top with half a cashew for garnish. Repeat this process until all caramels are covered. Place into refrigerator until chocolate has set. Remove and bring to room temperature before serving. Store in airtight containers until ready to eat. Good for 1 month.

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Cashew Caramel Truffles

These delicious Cashew Caramel Truffles only have 3 ingredients and make wonderful gifts. Sub out cashews for another nut, if desired!

servings 24 large

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 16 oz caramels 1 bag
• ▢ 4.74 oz salted cashews half of a 9.5 oz container + extra for garnish
• ▢ 7.75 oz Hershey chocolate bars five 1.55 oz bars

US Customary - Metric

Instructions

• Unwrap all caramels into large bowl. Microwave on high for about 3 minutes, stopping to stir every 30 seconds or so. Once caramel is completely melted, stir in cashews. Scoop into small mounds and place on lightly greased wax paper. Once they have cooled enough to handle, roll into balls. Place in refrigerator to cool.
• In a different bowl, melt chocolate completely in microwave. {Do this on low heat, stirring every 30 seconds until completely melted.}
• Using a fork, drop each caramel into chocolate and move around to coat. Remove from chocolate and tap fork against side of bowl to remove any excess chocolate off caramel.
• Place onto wax paper lined baking sheets and top with half a cashew for garnish. Repeat this process until all caramels are covered. Place into refrigerator until chocolate has set. Remove and bring to room temperature before serving. Store in air tight containers until ready to eat. Good for 1 month.

Nutrition

Calories: 159kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 84mg | Potassium: 138mg | Fiber: 1g | Sugar: 15g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: caramel truffles