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Chocolate Cashew Crunch


Placed in a pretty box and tied with a ribbon, these homemade epicurean delights create a delectable mishloach manos or a lovely hostess gift.


For the Cookies

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a cookie sheet.
2. Remove from heat. Stir in cashews, flour, and vanilla extract. Drop batter in half-teaspoon mounds, two inches apart, onto prepared cookie sheet. Using a small spatula, spread each mound into a circle.
3. Bake for eight to 10 minutes or until browned, rotating pan back to front every four minutes. Remove from oven and cool on cookie sheet for 30 seconds, then transfer crunches to wire rack to cool. Allow to cool completely.
4. In a small saucepan, melt margarine over medium heat. Add brown sugar and corn syrup and bring to boil, over medium heat, stirring constantly, until sugar dissolves, three to five minutes.

For the Dip

1. Melt the chocolate chips over a double boiler. Dip cookies halfway into the chocolate and return to racks to set.


Styling and Photography by Chavi Feldman