Chocolate Cashew Clusters

5 from 2 votes

Homemade Chocolate Cashew Clusters are easy to make using 5 simple ingredients. These crunchy cashew and toffee bits candies are coated in melted chocolate and are a perfect no-bake confection that can be prepared in 5 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: clusters

Calories: 205kcal

Author: Jennifer Fishkind

Ingredients

12 ounce bag semi-sweet chocolate chips
10 ounce bag dark chocolate chips
2 cups roasted salted cashews
½ cup English toffee bits
Sea salt
Sprinkles, optional garnish

Instructions

Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
Sprinkle it with sea salt and optional sprinkles.
Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
Plate and serve.

Notes

Storage:

You can store these Chocolate Cashew Clusters in an airtight container at room temperature or in the refrigerator for 2-3 weeks. I like to store them in the refrigerator to make sure the chocolate doesn’t melt.

Tips:

Be sure to sprinkle the sea salt on as soon as you form the cluster on the parchment paper. If you wait too long you run the risk of the clusters hardening and the sea salt not sticking.
If you want to use raw cashews instead of pre-roasted, you should roast them first until well toasted, allow them to cool, and then use them to create your chocolate clusters.
If you have an urgent need to cure a chocolate fix, use the microwave to melt the chocolate. If you want something a little fancier, you can slowly melt the chocolate using a double-boiler. This will give your clusters a little bit of a shine.

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