"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Caramel Cashew Chewies Recipe

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This recipe for Chocolate Caramel Cashew Chewies, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Candy Peters
Added: Thursday, September 25, 2008


cup packed brown sugar
1 cups flour
cup butter, softened
1 cup rolled oats
1 egg

1 (14 ounce) pkg. caramels, unwrapped
1/3 cup half & half

1 cup large cashew pieces
1 large Hershey bar, coarsely chopped

Grease a 9 x 13 pan. In a large bowl beat brown sugar and butter until light and fluffy. Beat in egg. Lightly spoon flour in measuring cup; level off. Stir in flour and oats. Blend well. Press into greased pan. Bake at 350 for 15-18 minutes, or until light golden brown.

Meanwhile, in medium saucepan, combine caramels and half & half. Heat over low heat until melted and smooth, stirring occasionally. Pour caramel mixture over baked crust.

Sprinkle cashews and chocolate chunks over caramel. Bake an additional 8-10 minutes or until chocolate is softened and caramel just begins to bubble around the edges. If desires, swirl softened chocolate chunks with knife. Cool completely before cutting.




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