These little salted cashew tuxedo turtles are perfect for all those last minute holiday parties when you need to bring something and don’t have a bazillion hours (or just don’t feel like baking).
Two types of chocolate – dark and white – make up the ‘tuxedo’ part of these turtles. When I was telling my hubby what I was making he said “it sounds like the turtles are wearing a funny outfit” lol I mean, it is true, these turtles are dressed to the max, and they’re so easy to make.
I don’t know about you, but I feel like around this time of year there are countless get togethers and occasions where I don’t want to show up empty handed. These little turtles are perfect for those occasions!
[Tweet “Short on time but need a dessert? Make these salted caramel tuxedo turtle cups from @sweetphi”]
All you do is place cashews in little cups (I like to use a mini muffin pan like this and then line them with mini muffin cup liners like this) then pour some caramel on top and then pour melted chocolates on them and finish them off by sprinkling a little sea salt on top, let them cool and viola you have yourself salted cashew tuxedo turtles!
The idea for these came from when I made salted turtle cups last year. They were such a hit, but they were a little more labor intensive – suuuper good still, but I was in a rush a didn’t have time to make them, so I decided to try something a little different.
The first time I made these I used caramel sauce because I was being super lazy, they came out delicious but the caramel was a little too gooey when eating them. When I made them with melted caramel squares and just melted the caramels in the microwave the caramel hardened right up and it was perfect! If you want a caramel that is a combination between super soft and on the harder side add in 2 tablespoons of heavy cream when melting the caramel.
The next time you’re looking for a super quick dessert recipe, look no further than these salted cashew tuxedo turtles which are this weeks’ holiday inspired Five Ingredient Friday! What simple recipes do you like making over the holidays?
- 1/2 cup cashews roasted and lightly salted
- 2 1/4 oz. white chocolate melted
- 2 3/4 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
- 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 (it's ok if they don't 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.