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Mocha Toffee Cashew Bars

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Mocha Toffee Cashew Bars


By Eric Wieland |





  • 1 cup canna butter (2 sticks) softened
  • Yolk of 1 egg
  • 2 cups flour
  • 1 cup packed brown sugar
  • 3 tbsp. espresso grounds (should be dissolved in 2 tbsp. simmering water
  • 1.5 tsp. vanilla extract
  • 8 oz. semi-sweet chocolate chips
  • 3/4 cup salted cashews
  • 1/2 tsp. table salt
  • Electric mixer




Preheat the oven to 350 degrees F, before starting anything else. Take the softened cannabis butter and cup of packed brown sugar and mix together with an electric mixer for 3 minutes or by hand for 8 to 10. The consistency should be fluffy. Next add the egg yolk and vanilla extract, followed by the espresso concentrate, mixing until thoroughly mixed together. Now add the flour and table salt and continue mixing, but on a lower speed on the electric mixer. Spread this mixture evenly on a roughly 15" x 10" glass baking dish. The mixture should be around 1 inch thick. Bake in middle rack of oven for 16 to 18 minutes, watching carefully to ensure it does not burn.


While this is baking, take out a double boiler and melt the chocolate chips in it. If you don't have a double boiler, a metal bowl in a saucepan with simmering water will suffice. Melt, stirring every minute or two. Take the mixture out of the oven, spread the melted chocolate on top and then proceed to spread the cashews on top of the chocolate. Allow to cool for 15 minutes in the refrigerator. Serve and enjoy. These tasty morels will last up to 3 weeks in the refrigerator or much longer in the freezer.

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