Spray a baking sheet lightly with cooking spray. Make little piles
of 5-7 cashews until you've used up all of the cashews.
Place caramels in a microwave safe bowl. Microwave on high 2-
4 minutes until completely melted. (The caramels will foam a lot,
this is normal.) Stir until smooth.
Spoon about 1 tablespoon (doesn't need to be exact) of caramel
onto the top of each cashew pile. Place baking sheet in the
fridge or freezer.
Melt chocolate chips in a microwave safe bowl at half power for
2 minutes. Stir and microwave another 20 seconds. Stir again
until smooth. Spoon about 1 tablespoon (doesn't need to be
exact) onto the top of each caramel cashew cluster. Use the
spoon to spread the chocolate a bit so it covers the top of the
cluster. Chill 10 minutes. Store at room temp or chilled in an
airtight container up to 2 weeks. Enjoy!
Optional- Immediately after pouring milk chocolate over the
caramel clusters, sprinkle with sea salt. Allow to cool for a few
minutes, then drizzle with melted white chocolate.
Originally Submitted
9/13/2015
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