Dark Chocolate Cashew Clusters Recipe
Dark Chocolate Cashew Clusters are quick and easy treats made with only two ingredients! They’re perfect for sharing as gifts during the holidays or at your next party celebration.
Down an alley in a quaint mountain town is a cute little chocolate shop, a favorite place of ours to visit on a regular basis. Paper doily lined silver trays are filled with whatever chocolate goodies you choose, then packaged up in chocolatey brown paper bags that are somehow always empty by the time we get home. It’s a mystery. A crazy chocolatey mystery.
You’ll find just about any kind of chocolate covered treat there: chocolate covered pretzels, chocolate dipped Oreos, chocolate bark, unique chocolate truffles, chocolate covered toffee or caramels sprinkled with just a bit of salt, chocolate turtles, just to name a few.
It’s hard to pick a favorite. Although there is something about chocolate and nuts that is hard to beat. The contrast of the crunch of slighty salty nuts with smooth sweet chocolate always works so well, don’t you think?
That’s why I love these easy (and when I say easy, I mean super easy) Dark Chocolate Cashew Clusters. They have a texture and flavor combination that is hard to resist. Plus, a large batch of these sweet nutty treats can be made in no time, then kept stored, tightly covered for up to two weeks (if they last that long).
These treats are a great go-to during the holidays. Make a batch to divvy up and wrap in cute packages to share as an edible gift, or serve a tray full of these goodies at your next party, and watch the smiles appear right before your eyes.
Dark Chocolate Cashew Clusters recipe notes:
- When I can find it, I like to use Merckens melting chocolate for the excellent texture and taste, but for this recipe you can easily use simple chocolate chips. And since you don’t have to worry about a smooth finish since these clusters bumpy, chocolate chips work just fine.
- Dark chocolate is called for in this recipe, but if you like milk chocolate or maybe a combination of different chocolates, go for it!
- While cashews were used in this recipe, if you’d prefer another nut easily substitute equal amount as called for in the recipe.
- 48 ounces semi-sweet chocolate chips or dark melting chocolate
- 2 pounds roasted salted cashews
- In a double boiler, melt chocolate until smooth, stirring occasionally.
- Stir in cashews to incorporate.
- Drop 1½ tablespoonfuls on waxed paper lined baking sheets. Let set. If needed, speed up the process, by covering tray lightly with wax paper, then place in refrigerator until set.
- Store tightly covered for up to 2 weeks.