Chocolate Covered Cashew Clusters

Blend three types of common chocolate to create a smooth, homemade milk chocolate that is wonderful in these easy Chocolate Covered Cashew Clusters.

We find the easiest way to melt chocolate and make this candy is using the slow cooker.

Chocolate Cashews Recipe

Inspired by our Crock Pot Peanut Clusters this tried and true recipe is a Christmas treat favorite when cashew nuts are mixed in!

I grew up making cookies like our Magic Cookie Bars, Sour Cream Cookies and No-Bake Chocolate Cookies to share at Christmas time. As an adult I’ve learned that candy is the fastest treat to make and share with family and friends.

Through testing we have found a combination of three chocolates that is so delicious and pairs well to make these super easy chocolate covered cashews.

If you enjoy this recipe you may also like our Chocolate Cherry Candy and Chocolate Butterscotch Candy Clusters.

Ingredients Needed

• White Almond Bark – Also known as white candy coating is the easiest white chocolate to melt – white chocolate chips also work, but can be trickier to melt.
• Semi-Sweet Chocolate Chips – I like to use a quality brand like Nestle or Ghirardelli to slightly elevate the quality over a store brand of chocolate chips.
• German Sweet Chocolate Bar – Brand specific, this bar can be hard to find so 56% to 60% cacao chocolate bar can be substituted.
• Cashews – Whole, quality cashews make the best candy.
• Coarse Salt – Sea salt is our favorite, but kosher salt is fine if that’s all you have on hand.

Step By Step Instructions

Slowly melt the chocolate at a low temperature – this prevents the need for constant focus to avoid burning. Stir nuts in at your convenience and use a cookie scoop to create uniform sized pieces.

Slow Cooker Version

Using a crock pot on low or high is the easiest way to make chocolate covered cashews.

Use a plastic liner or coat with non-stick cooking spray. Break each chunk of white almond bark into quarter or the smallest size squares. Spread out as evenly over the bottom and around the sides (heat source) of crock pot as possible.

Break German sweet chocolate bar up and sprinkle over top. Add semi-sweet chips.

Set slow cooker to low and stir after one hour to 90 minutes. Or set to high and stir after 45 minutes once chocolate is shinny.

Continue to stir in 10 to 15 minute intervals until chocolate is smooth and melted evenly.

Then add whole cashews, stir well and drop onto large baking sheets lined with parchment paper.

I like to use a cookie scoop to create uniform clusters. Making small clusters that take about two bites to eat yield more pieces of candy which is our prefernce.

Set in a level, cool place like the refrigerator or garage to set up. Store in an air tight container in the refrigerator (up to two weeks) or freezer (up to 3 months) until ready to enjoy.

Microwave Version

Using a microwave is the fastest way to make chocolate cashews. Give this recipe your undivided attention to quickly melt chocolate, mix in nuts and drop into round clusters.

1 – Using a microwave safe dish break apart almond bark into smallest possible square and spread out evenly in dish. Use directions on the package to melt.

2-After :45 add small chunks of the German sweet chocolate.

3-Once chocolate is nearly smooth immediately add semi-sweet chips may melt using the residual heat. If necessary microwave for an additional :10 to :15 second intervals and stir often until completely smooth.

4 – Add cashews, stir well and drop into clusters and sprinkle salt on top. Chill to set-up.

Store candy in the refrigerator for best results.

More Easy Dessert Recipes

Old Fashioned Apple Crisp is wonderful served with vanilla ice cream.

Chocolate Pizza can be topped with so many options and is always delicious!

Oreo Truffles can be made with any flavor of Oreos.