Cashew Craisin Crisps
Cook Time: 2 minutes
Prep Time: 2 hours and 20 minutes
Total Time: 2 hours and 22 minutes
Description: 🎉 Wicked! Thanks to Godiva Chocolates, who provided the recipe on which this one is based. Prep time includes the drying time for the craisins.
Recipe Category: Candy
Keywords: Dessert, Rice, Fruit, Nuts, Kid Friendly, Kosher, Potluck, Christmas, Thanksgiving, Weeknight, Microwave, Less than 4 Hours, Easy
Aggregated Rating: ⭐⭐⭐⭐⭐
Calories: 113.6 per serving
Fat Content: 7.7 grams
Saturated Fat Content: 3.3 grams
Cholesterol Content: 2.5 milligrams
Sodium Content: 48.1 milligrams
Carbohydrate Content: 10.9 grams
Fiber Content: 1.4 grams
Sugar Content: 6.8 grams
Protein Content: 2.3 grams
Recipe Yield: 20 crisps
Recipe Ingredients:
- 1/4 cup craisins
- 5 ounces dark chocolate
- 2 cups salted cashews
Recipe Instructions:
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Soak the Craisins: Begin by soaking the craisins in boiling water to soften them, which usually takes about 5 minutes. Once they’ve softened, drain them thoroughly.
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Dry the Craisins: Line a plate with three sheets of paper towels and spread the craisins out in a single layer on the towels. Allow them to dry, uncovered, at room temperature for about two hours. It’s crucial to ensure they are completely dry, as any moisture could cause the melted chocolate to stiffen, making it difficult to spread.
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Prepare Baking Sheets: While the craisins are drying, line two baking sheets with aluminum foil to prepare them for later use.
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Melt the Chocolate: Place the milk and dark chocolate in a microwave-safe bowl and cook it in the microwave oven on Medium (50% power) for 1 minute. Stir the chocolate and then microwave it for an additional 30 seconds or until it is softened. Stir the chocolate until it becomes smooth, then allow it to cool slightly.
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Combine Ingredients: Once the chocolate has cooled a bit, stir in the salted cashews, cereal, and dried craisins until they are evenly coated with the chocolate mixture.
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Form the Crisps: Drop the mixture by heaping tablespoonfuls onto the foil-lined baking sheets, shaping them into approximately two-inch rounds. If the chocolate mixture starts to thicken too much while you’re working, simply return it to the microwave to soften it again.
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Chill the Crisps: Transfer the baking sheets to the refrigerator and let the crisps chill for about 5 minutes, or until the chocolate sets.
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Store and Serve: Once the chocolate has set, remove the crisps from the baking sheets and store them between layers of waxed paper in an airtight container. Keep the container in a cool, dark place, and these delightful treats should stay fresh for up to 3 weeks. Though, let’s be honest, they’re so delicious, they probably won’t last that long! 😋
