Chocolate Caramel Cashew Clusters Recipe
Deliciously indulgent Chocolate Caramel Cashew Clusters combine rich Ghirardelli chocolate, sweet Kraft caramels, and crunchy roasted salted cashews, layered and drizzled with creamy white chocolate. Perfect for a homemade treat or gift, these clusters are easy to make with simple microwave melting and assembling steps.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 18 clusters 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Chocolate Layers
- 2 cups Ghirardelli® chocolate wafers, divided (melted)
Cashew Layer
- 1 cup whole cashews (roasted, salted)
Caramel Layer
- 22 pieces Kraft® caramels
White Chocolate Drizzle
- Ghirardelli® white chocolate wafers (melted)
Instructions
- Prepare Baking Sheet: Line a baking sheet with waxed paper and set aside to create a non-stick surface for the clusters.
- Melt First Half of Chocolate: Microwave 1 cup of Ghirardelli chocolate wafers for 35 seconds, stir well, then microwave for an additional 30 seconds and stir again until fully melted.
- Form Chocolate Base: Using a tablespoon, drop spoonfuls of melted chocolate onto the lined baking sheet, spacing them evenly to make about 18 clusters.
- Add Cashews: Place 4-6 roasted salted cashews on top of each chocolate base while still warm to ensure they adhere properly.
- Melt Caramels: In a microwave-safe bowl, melt Kraft caramels by microwaving for 30 seconds. Stir and continue heating in 15-second intervals until smooth. Stir well to prepare for topping.
- Top Cashews with Caramel: Spoon the melted caramel quickly over the cashews on each cluster, using a spatula to spread. If caramel stiffens, reheat briefly for 10 seconds to soften.
- Melt Second Half of Chocolate: In the same bowl, melt the remaining 1 cup of chocolate wafers by microwaving for 35 seconds, stirring, then for another 30 seconds and stirring again until smooth.
- Cover Clusters with Chocolate: Spoon melted chocolate over the caramel layer on each cluster to fully encase the cashews and caramel, then allow to set at room temperature or refrigerate for quicker setting.
- Melt White Chocolate: Melt Ghirardelli white chocolate wafers at 50% microwave power for 35 seconds, stir, then continue melting in 15-second intervals at 50% power until smooth and creamy.
- Drizzle White Chocolate: Drizzle the melted white chocolate over the set clusters for a decorative and creamy finishing touch. Allow to fully set before serving and enjoying.
Notes
- Work quickly when spreading caramel as it sets rapidly; reheating briefly helps maintain workable consistency.
- You can substitute salted cashews with unsalted if preferred, adjusting caramel sweetness accordingly.
- Storing the clusters in the refrigerator helps them set faster and maintains firmness.
- Use a spoon or piping bag for more controlled white chocolate drizzling.
- Clusters can be stored in an airtight container for up to 1 week.
Keywords: chocolate clusters, caramel cashew clusters, easy dessert, chocolate caramel treats, homemade candy, Ghirardelli chocolate, Kraft caramels, white chocolate drizzle
