These Chocolate Toffee Cashew Clusters are filled with buttery toffee bits and scrumptious salted cashews all smothered in warm chocolate. It’s one of those oh-so-easy sweet treats that makes a tasty addition to your no-bake repertoire. Serve them at the holidays or any day you need a sweet fix in a hurry.
Easy Chocolate Toffee Cashew Clusters Recipe
I can’t imagine who wouldn’t love the combination of chocolate, toffee and nuts. During the holidays when I make goodies for friends and neighbors, this is one of the candies that I typically include. However, these candies are also fantastic for other special celebration days such as New Years, Valentine’s Day, Easter, birthdays or “just because” kinda days. We all have those occasionally and these easy chocolate cashew candies couldn’t be easier to make.
How to Make the Best Chocolate Toffee Cashew Clusters Recipe
- Ingredients you’ll need to make homemade Chocolate Toffee Cashew Clusters: Semi sweet chocolate chips, salted cashews, vegetable shortening, English toffee bits. (bits-o-brickle)
- Kitchen tools you’ll need: A double boiler, measuring cups, rubber spatula, wax paper lined sheet pan and small scoop or tablespoon for dividing the candy mixture.
- For this recipe, I like to use a small amount of vegetable shortening to thin the chocolate just a bit and give the clusters their shine when they dry.
- If you have an aversion to using shortening you could substitute with coconut oil, which will also stay solid at room temperature and can be used in its place in the same amount.
- You could use dark chocolate or milk chocolate baking chips for this recipe in the same amount.
- The toffee bits used in this recipe aren’t coated with chocolate. If you’re unable to find them you could use the chocolate coated version of Heath bits.
- You can melt the chocolate and shortening together in a microwave safe bowl or using a double boiler on the stovetop.
- If you don’t have a double boiler, you can create one using a heat safe bowl fitted over a pot of simmering water. It’s important not to let the simmering water touch the bottom of the bowl.
- Store these Chocolate Caramel Cashew Clusters at room temperature in an air tight container for up to 2 weeks.
- These cashew clusters would make a thoughtful and yummy homemade gift. You could put them into a cellophane bag and tie it with a pretty ribbon, arrange in a candy tin with a note attached or pop them into the kids Easter baskets. The sky’s the limit and you’ll be so glad you did.
More Easy Candy Recipes to Make
- Sweet and Salty Candy Clusters are super simple to make.
- Light and billowy Southern Divinity Candy.
- Saltine Toffee with Pecans and Toffee Bits are a holiday favorite.
- No campfire needed for this Easy S’mores Candy Bark.
- Sea Salted Praline Pecan Clusters are made in the microwave.
- Caramel Toffee Cashew Clusters are made using caramel flavored baking chips.
- Homemade Caramels from Family Favorite Recipes.
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Helpful Kitchen Items:
Chocolate Toffee Cashew Clusters
- 3 cups semi sweet chocolate chips
- 1 Tbsp solid vegetable shortening or coconut oil
- 3 cups salted cashews
- 1 1/4 cup toffee bits divided
- Line 2 standard baking sheets with wax paper. Set aside.
- In a microwave safe bowl, melt together the chocolate chips and shortening. Melt on the 50% power or using the melt function in 30-45 second increments stopping to stir each cycle. Repeat until completely smooth. (Alternately, use a double boiler on the stovetop.)
- Use a non-stick spatula to mix in the cashews and 1 cup toffee bits. Mix until all of the nuts are covered.
- Use a Tbsp to drop clusters onto the wax paper at least 1-inch apart. Sprinkle the tops with the remaining toffee bits while the chocolate is still wet.
- Allow to sit at room temperature until set or refrigerate to speed up the process.
- Store in an airtight container chilled or at room temperature for up to 2 weeks. If chilled, bring to room temperature for serving.