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Chocolate Toffee Cashew Clusters

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.

Chocolate Toffee Cashew Clusters

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.

Chocolate Toffee Cashew Clusters

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.
Chocolate Toffee Cashew Clusters

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Chocolate Toffee Cashew Clusters

Prep Time5 minutes
Cook Time5 minutes
Cooling time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate-toffee-cashew-clusters
Servings: 36 servings
Calories: 192kcal
Author: Melissa Sperka


  • 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.


Serving: 1serving | Calories: 192kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 86mg | Potassium: 154mg | Fiber: 2g | Sugar: 11g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I do not know what toffee bits refer to…..what are they? is it something I buy and use as is or so I have to buy something and break it up??

      1. Hello, these look super delicious. My question is. Can I use a block of Ambrosia milk chocolate coating in place of the semi sweet chocolate chips? If so. How much would I need ? I bought a ton of this chocolate coating for Christmas baking. Never got around to using much of it. Thanks for sharing this recipe.

      2. 5 stars
        I’m excited to make this. My question is regarding the semi sweet chocolate chips. I have the block chocolate coating that is usually bought during the holidays. Can I use that in place of the chocolate chips?! Thank you for sharing this delicious looking candy recipe.

      1. They freeze very well. Be sure to separate these delicious treats into layers using wax paper before freezing – they come out much better.

  2. 5 stars
    I made this for my husband’s workplace. It was fast and easy. I had some mini Heath Bars I crushed instead of buying toffee bits. I was surprised by the additional flavor from the crushed candy. I must admit I kept back a couple of pieces for myself to enjoy.

  3. I would like to print out the recipe but can not. Would you please see if it is at your end. I like all the information I have seen so far.
    Thank you

    1. Hi Margaret, I’m sorry you’re having issues. I’ve tested the print function and it seems to be working. Maybe clear the cache on your computer, restart and try again.

      1. I’ve had that plate for some time, and my guess is Pier One has updated the collection. You might try Replacements Limited and search their lace plates.

  4. One of my very favorite candy recipes. Everybody loves them and asks for more. They are so fast and easy to make. I once made them with macadamias for some very special people and I’ve made them with pecans several times — but the ones mad with cashews are the very best.

    1. Hi Nancy, you’re so right you can switch out the nuts to whatever you like. i’m so happy you’re enjoying these!

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