Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - January 8, 2010

Caramel Cashew Bars

Serves: 8


  Download this recipe.

8 Rhodes Texas Rolls, thawed and risen
1 1/2 cups semisweet chocolate chips
14 ounces caramel candy, unwrapped
1/3 cup evaporated milk
1/3 cup butter
1 2/3 cups powdered sugar
2 cups cashew nuts
1/2 cup semisweet chocolate chips

Press 4 rolls together and roll into a 9 x 13-inch rectangle. Place in a sprayed 9 x 13-inch pan. Sprinkle with 1 1/2 cups chocolate chips. Repeat with remaining rolls and place over top of the chocolate chips. Bake at 350F for 15 minutes, let cool.

Place caramels, milk and butter in medium saucepan. Melt on low heat, stirring occasionally until smooth. Remove from heat. Add powdered sugar and stir until smooth. Fold in cashews. Pour mixture over baked crust. Melt 1/2 cup chocolate chips in microwave, and drizzle over caramel layer. Refrigerate until firm.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656