Chocolate covered cashew clusters are chocolatey crunchy and so easy to make! They’re the perfect hostess gift or stocking stuffer!
No stove, no oven, and no-bake, these are microwave-ready in minutes!
Chocolate Cashew Clusters
This is the perfect homemade hack for Costco’s Kirkland brand cashew clusters (and to be honest, they taste even better)!
This tasty candy comes with a holiday twist if you add sprinkles but can be made year-round without!
All the crunch and texture of a Christmas chocolate cookie but zero baking! Did we also mention that cashews have a healthy dose of nutrition? Chocolate cashew clusters will be the star of any Christmas cookie exchange because they are so unique!
Ingredients and Variations
CHOCOLATE Use easily meltable almond and chocolate bark, plus chocolate chips.
CASHEWS Cashews are called for in this recipe, but any assortment of nuts like almonds, pecans, or walnuts will taste great! PRO TIP: Toast nuts in a sauté pan for extra crunch and flavor!
VARIATIONS For a festive flair, add some chopped dried cranberry, and don’t forget the red and green sprinkles or nonpareils! We also like to use melted caramels for an extra fun twist!
How to Make Cashew Clusters
Chocolate covered cashews have never been easier.
- Melt barks and chocolate chips in the microwave, stirring every 30 seconds until the mixture is creamy (per recipe below).
- Stir in the cashews (or any other combination of nuts) until they are completely coated.
- Drop by spoonfuls on parchment coated sheet pans and allow to set about 30 minutes.
PRO TIP: Flaked sea salt really complements the rich chocolate for sweet/salty perfection.
- For faster cooling, put the sheet pan in the refrigerator or the freezer.
- Store cashew clusters by keeping them in a zippered bag at room temperature for about a week.
- Or, make them ahead and freeze in a zippered bag with the date labeled on the outside for about a month.
- Tuck some into a pretty tin for the perfect last-minute gift!
More Chocolatey Treats
- Christmas M&M Cookies – loaded with red & green m&ms!
- Chocolate Peanut Butter Fudge – so easy to make
- Hershey Kiss Cookies – chocolate sugar cookies
- Chocolate Macaroons – a no-bake dessert
- Easy Chocolate Truffles – so decadent & delicious
- Milano Cookie Balls – a crowd favorite
Did your family love these Cashew Clusters? Be sure to leave a rating and a comment below!
Chocolate Cashew Clusters
- 8 ounces vanilla almond bark chopped
- 8 ounces chocolate almond bark chopped
- 1 cup semi-sweet chocolate chips
- 1 teaspoon salt
- 16 ounces unsalted dry roasted cashews
- sprinkles optional
- Line the counter or two large baking sheets with wax paper and set aside.
- Add chopped almond bark, chocolate chips, and salt to a large microwave-safe bowl and microwave for 30-second intervals, stirring between each one until fully melted.
- Stir in the cashews until fully coated. Drop the mixture in 2 tablespoon drops onto the wax paper and allow them to set for 30 minutes to harden.
- Top with sprinkles before they harden, if desired.
You can freeze these in freezer safe bags for up to 3 months.
Almond bark cannot be substituted in this recipe, it will change both the flavor and texture of the clusters.
Flaked sea salt is another great topping idea for these clusters.
These should keep up to 1 month in an airtight container in the refrigerator.
These can be made in the slow cooker, simply add the ingredients to the crockpot and stir every half hour. Start with the nuts on the bottom.
Add sprinkles to match the holiday.
Any nut can be used in place of cashews in this recipe.
This recipe makes 24 clusters with the 2 tbsp measurements but you can make them smaller.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)