Toffee Cashew Clusters
These Toffee Cashew Clusters are crunchy, chocolatey, and totally irresistible! Roasted cashews and toffee bits get coated in smooth melted chocolate, then set into bite-size treats. Easy to make and even easier to eat!
Cost: $6.62
Equipment
- Large sheet pan (15" x 21")
- Large saucepan
Ingredients
- 16 ounces white baking chocolate chopped, see note 1
- 14 ounces milk chocolate chopped
- 4 cups roasted and salted cashews
- 1-1/4 cups toffee bits
- Vegetable oil optional
Instructions
- Prepare a large sheet pan with parchment paper and set aside.
- Roughly chop all the chocolate into small pieces using a serrated knife. Place the chocolate in the bottom of a metal or glass heat-proof bowl.
- Meanwhile, fill a large saucepan with about an inch of water and bring to a simmer over low heat.
- Place the bowl of chocolates over the simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Stir the chocolate as it softens. When all but a few small chunks are melted, remove it from the heat and continue to stir until completely melted.
- If the chocolate is too thick, add in a few teaspoons of vegetable oil to thin. Add slowly and stir until well mixed in.
- Add in the cashews and toffee bits and stir until well coated.
- Drop by tablespoonfuls onto prepared sheet pan.
- Refrigerate 10–15 minutes or until set. Store in an airtight container.
Notes
Note 1: Make sure to measure the chocolate to ensure you have the right amount. Use chocolate bars not chocolate chips!