White Chocolate Caramel Cashew Clusters
An easy no-bake recipe for white chocolate caramel cashew clusters using only 4 simple ingredients. They're creamy, chewy, crunchy, and buttery!
Foto: Sally's Baking Addiction — SallyIngredients
- 2 and 1/2 cups (375g) cashew halves*
- 8 ounces (226g) white chocolate, coarsely chopped*
- sea salt for sprinkling
- 30 caramel squares, unwrapped (I like Kraft caramels)
- 1/3 cup (80g) heavy cream
Steps
Line two large baking sheets with parchment paper or silicone baking mats.
Arrange 35 clusters of cashews each with 1-2 inches between them. Use about 11-12 cashew halves per cluster. Set a couple extra cashew aside if you have any. You can crush them up to sprinkle on top of the clusters in step 4.
Place the caramels in a medium microwave-safe bowl. Pour cream on top and microwave for 3 minutes total, stopping and stirring every 20 seconds. It’s a lot of stirring, but it’s imperative to prevent the caramels from scorching. If the caramel seems too thick after 3 minutes, stir in 1-2 more Tablespoons of cream. Spoon 2 teaspoons of caramel onto the center of each cluster. Set aside as you melt the chocolate.
Melt the chocolate in the microwave or use a double boiler. If using the microwave, place chocolate in a medium microwave-safe bowl and microwave for 1-2 minutes, stopping and stirring every 20 seconds until completely melted and smooth. Spoon melted chocolate on top of each cluster, then top each with any crushed cashews (from step 2) and a sprinkle of sea salt.
Allow the chocolate to completely set in the refrigerator for 30 minutes before enjoying. Store leftover clusters in the refrigerator.
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