Chocolate-Covered Cashew Clusters: Crunchy Homemade Treats

Combine three common types of chocolate to make a smooth, homemade milk chocolate ideal for these easy Chocolate Covered Cashew Clusters.

The slow cooker is the simplest way we’ve found to melt the chocolate evenly when making this candy.

Chocolate Cashews Recipe

Inspired by our Crock Pot Peanut Clusters, this version swaps peanuts for cashews and has become a holiday favorite. Candy is often quicker to prepare and share than traditional cookies, and these clusters come together with minimal fuss.

Over several tests we discovered a three-chocolate blend that produces a rich, creamy coating that pairs perfectly with the buttery crunch of cashews.

If you like this recipe, try similar treats such as Chocolate Cherry Candy or Chocolate Butterscotch Candy Clusters for more easy, shareable confections.

Ingredients Needed

• White Almond Bark – Also called white candy coating; it melts easily. White baking chips will work but can be more temperamental.
• Semi-Sweet Chocolate Chips – Use a quality brand for better flavor and smoother texture.
• German Sweet Chocolate Bar – If the brand is unavailable, substitute a chocolate bar with about 56–60% cacao.
• Cashews – Whole, good-quality cashews give the best texture and flavor.
• Coarse Salt – Sea salt is preferred; kosher salt will also work.

Step By Step Instructions

Melt the chocolate slowly at low heat to avoid burning. Once smooth, stir in the cashews and portion into clusters using a cookie scoop for even sizes.

Slow Cooker Version

A crock pot on low or high is the most hands-off method for these chocolate cashews.

Line the slow cooker with a plastic liner or coat it with non-stick spray. Break the white almond bark into smaller pieces and spread them evenly across the bottom and sides where heat concentrates.

Break the German sweet chocolate bar into pieces and sprinkle it over the almond bark, then add the semi-sweet chips.

Set the slow cooker to low and check after about an hour to 90 minutes; if using high, check after 45 minutes when the chocolate becomes shiny. Stir to encourage even melting.

Stir every 10–15 minutes until the chocolate is completely smooth and evenly melted.

Turn off the heat, stir in the whole cashews until well coated, then drop rounded spoonfuls or use a cookie scoop to create uniform clusters onto baking sheets lined with parchment or wax paper.

I prefer small clusters that take two bites each—this yields more pieces for sharing. Let the clusters set in a level, cool area such as the refrigerator until firm. Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.

Microwave Version

The microwave is the quickest option but requires close attention to avoid scorching the chocolate.

1 – Place broken almond bark pieces in a microwave-safe dish and follow package directions to melt in short intervals.

2 – After about 45 seconds add small pieces of the German sweet chocolate.

3 – When the chocolate is nearly smooth, add the semi-sweet chips and allow residual heat to melt them. If needed, microwave in additional 10–15 second bursts, stirring between each, until completely smooth.

4 – Stir in the cashews, portion into clusters, sprinkle with coarse salt, and chill until set.

For best texture, store the finished clusters in the refrigerator.

More Easy Dessert Recipes

Old Fashioned Apple Crisp is excellent with vanilla ice cream.

Chocolate Pizza offers endless topping options and is always a crowd-pleaser.

Oreo Truffles can be made with any Oreo flavor for a quick, no-bake treat.