250gm milk chocolate, melted 50gm cashew nuts, roasted, cooled and chopped 50gm raisins 25gm crunch or praline
CASHEW RAISIN CRISPS
Crunch : Melt 25gm sugar, till it turns brown. Quickly remove on a greased lid and spread. When cool, crush lightly. Refrigerate till using). Method: In the melted chocolate add raisins and cashews. Add crunch. Mix well. Pour the mixture in moulds or petit four cases. Refrigerate.
Method : Beat cream cheese, essence and 2 ½ tbsp of caster sugar. Set aside. Beat eggs and remaining sugar till light and fluffy. Heat butter and cocoa gently. Cool slightly and add in the eggs and fold in flour and nuts. Pour half of the brownie mixture into a greased 8” tin and carefully spread the cream cheese mixture onto it. Cover with remaining mixture. Bake at 180° for 40 minutes. Cool in tin atleast 6 hours. To make frosting, melt butter add milk, cocoa and sugar. Spread over the brownies and decorate with halved walnuts.
