Salted Cashew Tuxedo Turtles

• Vegetarian
• Gluten free

• Baking & Spices

  • 4 oz Caramel squares
  • 1 tbsp Sea salt
  • 2 3/4 oz Semi-sweet chocolate
  • 2 1/4 oz White chocolate

• Nuts & Seeds

  • 1/2 cup Cashews, roasted and lightly salted

Found on sweetphi.com

Ingredients

• ½ cup cashews (roasted and lightly salted)
• 2¼ oz. white chocolate, melted
• 2¾ oz. semi-sweet chocolate, melted (I used a combination of chips and baking squares, either or both are ok)
• 4 ounces of caramel squares (about 12-15 squares), melted
• 1 tablespoon sea salt

Directions

• Line a mini muffin pan with 16 mini muffin liners and put 3 cashews in the bottom of each liner.
• Melt the caramel, semi-sweet chocolate and white chocolate in separate bowls. To melt simply microwave for 30 seconds, remove from microwave and stir and microwave for another 30 seconds then remove from microwave and stir, if it is not smooth and all melted return ingredient to the microwave and microwave for another 10 seconds, then stir again and see if you need to microwave any more.
• Spoon a little bit of the melted caramel over the cashews.
• Then spoon a little bit of semi-sweet chocolate on one half of the cup on top of the caramel and cashews. Then spoon a little bit of white chocolate on the other side of the cup (its ok if they dont touch).
• Now gently shake the pan back and forth so that the chocolates settle and touch each other.
• Sprinkle with sea salt.
• Put in the freezer for 30 minutes for fast cooling or let harden in the refrigerator or even on the counter if you have more time.