Chocolate Cashew Clusters
User Reviews
5
Chocolate Cashew Clusters
Description
This recipe combines chopped vanilla and chocolate almond bark melted gently with semi-sweet chocolate chips and a pinch of salt for balanced sweetness. Once fully melted and smooth, unsalted dry roasted cashews are stirred in to evenly coat each nut in the chocolate mixture. The clusters are spooned out in roughly two-tablespoon portions onto wax paper to cool and harden, taking about 30 minutes at room temperature.
The resulting snacks offer a combination of creamy chocolate with the toasted crunch of cashews. They can be topped with decorative sprinkles before firming for added color. Storing clusters in the refrigerator or even freezer can speed up setting and extend shelf life. Variations include using other nuts in place of cashews, but almond bark is recommended to maintain the intended texture and flavor.
These clusters keep well refrigerated for up to one month and freeze well for several months, making them convenient make-ahead treats. They can also be prepared in a slow cooker by stirring the ingredients regularly, starting with nuts at the bottom to avoid scorching.
Ingredients
- 8 ounces vanilla almond bark chopped
- 8 ounces chocolate almond bark chopped
- 1 cup chocolate chips semi-sweet
- 1 teaspoon salt
- 16 ounces cashews unsalted dry roasted
- Sprinkles optional
Instructions
- Line the counter or two large baking sheets with wax paper and set aside.
- Add chopped almond bark, chocolate chips, and salt to a large microwave-safe bowl and microwave for 30-second intervals, stirring between each one until fully melted.
- Stir in the cashews until fully coated. Drop the mixture in 2 tablespoon drops onto the wax paper and allow them to set for 30 minutes to harden.
- Top with sprinkles before they harden, if desired.
Notes
- Placing the clusters in the refrigerator or freezer speeds up the hardening process.
- Almond bark is necessary for the proper texture and flavor; substituting it will alter the final product.
- These clusters can be stored in an airtight container in the refrigerator for up to one month or frozen for up to three months.
- You can use a slow cooker to melt the chocolate, stirring every 30 minutes with the nuts placed at the bottom.
- Sprinkles or flaked sea salt are optional toppings that add a decorative or flavor contrast.
- Any nut can be substituted for cashews depending on preference.
- This recipe yields approximately 24 clusters when scooped in 2-tablespoon portions, but the size can be adjusted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260 | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 1mg | 0% |
| Sodium | 106mg | 4% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 4IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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