Introduction

Chocolate Caramel Cashew Clusters are an irresistible treat combining rich chocolate, buttery caramel, and crunchy roasted cashews. These bite-sized delights are perfect for gifting or enjoying as a sweet snack any time of year.

The image shows dark chocolate clusters on wax paper, each with a base layer of smooth, shiny dark chocolate topped with a mix of golden cashews and caramel pieces peeking out. The clusters are decorated with three thin, white chocolate stripes running across the top in a wavy pattern, giving a nice contrast to the dark base. The background features a few caramel squares and white chocolate chips out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Ghirardelli® chocolate wafers, melted and divided
1 cup whole cashews, roasted and salted
22 pieces Kraft® caramels
Ghirardelli® white chocolate wafers, melted

Instructions

Step 1: Line a baking sheet with waxed paper and set it aside.
Step 2: Melt 1 cup of chocolate wafers in the microwave for 35 seconds. Stir well, then heat for an additional 30 seconds and stir again until smooth.
Step 3: Using a tablespoon, drop spoonfuls of melted chocolate onto the waxed paper, making about 18 clusters.
Step 4: Place 4–6 roasted cashews on top of each chocolate spoonful.
Step 5: Melt the caramels in a microwave-safe dish for 30 seconds. Stir and continue to heat in 15-second intervals until fully melted. Quickly spoon a small amount of caramel over the cashews on each cluster. If the caramel begins to set too fast, warm it in the microwave for 10 seconds before continuing.
Step 6: In the same bowl used earlier, melt the remaining 1 cup of chocolate wafers by microwaving for 35 seconds, stirring, then heating for another 30 seconds. Stir until smooth.
Step 7: Spoon the melted chocolate over the caramel layer on each cluster to cover. Let the clusters set at room temperature or speed up the process by placing them in the refrigerator.
Step 8: Melt the white chocolate wafers in the microwave at 50% power for 35 seconds. Stir, then continue heating at 15-second intervals at 50% power, stirring until creamy.
Step 9: Drizzle the melted white chocolate over each cluster as a finishing touch. Allow the drizzle to set before serving. Enjoy your chocolate caramel cashew clusters!

Tips & Variations

For a nut-free version, substitute cashews with roasted sunflower seeds or omit nuts entirely.
If you prefer less sweetness, use semi-sweet or dark chocolate wafers instead of milk chocolate.
To make shaping easier, keep a damp spoon handy to prevent chocolate from sticking.
Add a pinch of sea salt on top of each cluster before the final chocolate layer for a delicious contrast.

Storage

Store the clusters in an airtight container at room temperature for up to 1 week. For longer storage, keep them refrigerated for up to 2 weeks or freeze for up to 3 months. Allow refrigerated or frozen clusters to come to room temperature before serving for the best texture.

How to Serve

A close-up image of stacked treats with three visible layers: the bottom layer is a rough textured mix of light-colored nuts or pretzels partially covered in glossy dark brown chocolate; above this is a thick, smooth, shiny caramel layer in a golden amber color, slightly dripping over the edges; the top layer is a smooth dark brown chocolate coating decorated with thin white chocolate stripes running diagonally across. The treats are placed on a surface with a white marbled texture, and one treat shows a string of caramel stretching between layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of cashews?

Yes, you can substitute cashews with almonds, pecans, walnuts, or any nuts you prefer. Roasting and salting the nuts enhances their flavor in the clusters.

How do I prevent the caramel from hardening too quickly?

Work quickly when applying the melted caramel, and if it begins to set before you finish, simply warm it in the microwave for 10 seconds to soften it again. Using a small spatula helps spread the caramel evenly without delays.