These homemade Chocolate Caramel Cashew Clusters, or Brown Bear Paws, are an easy no-bake treat made with chewy caramel, salty cashews, and a smooth chocolate coating. If you’ve tried my Polar Bear Paws, this is the chocolate version of that vanilla-almond bark classic. Using caramel bits, roasted cashews, and chocolate almond bark helps these chocolate caramel clusters melt, coat, and set beautifully every time. They’re perfect for holiday cookie trays or a Christmas Dessert Charcuterie Board, gifting, or anytime you want a quick homemade treat.
Ingredients & Substitutions
- Caramel Bits: 1 bag (11 ounces) provides the sweet, chewy base for the clusters. If you can’t find caramel bits, chopped soft caramels work, just melt slowly to avoid scorching.
- Butter: 1 tablespoon unsalted butter adds richness and helps the caramel mixture stay smooth.
- Heavy Whipping Cream: Heavy cream creates a creamy consistency for the caramel coating. Half-and-half can work in a pinch, though the mixture may be slightly thinner.
- Salted Cashews: 1 ½ cups add crunch and a touch of saltiness that balances the sweetness of the caramel. Pecans, almonds, peanuts, or even macadamia nuts all work, too.
- Chocolate Almond Bark: 16 ounces is used for the final coating. It melts smoothly and sets quickly, giving the Bear Paws their signature chocolate finish. You can use white, milk, or dark chocolate chips (adding a teaspoon of shortening can help smooth the melt).
FAQs
Can I use different nuts?
Yes! Pecans, almonds, or peanuts all work beautifully. Just keep the same amount as the cashews called for.
Can I make these ahead of time?
Absolutely. They store well at room temperature for a week, or in the refrigerator if you prefer a firmer bite.
Can I use chocolate chips instead of almond bark?
Yes, though chocolate chips may need a little shortening or careful melting to get a smooth, dippable consistency.
Can I add a sprinkle of sea salt on top?
Yes! A light dusting of sea salt on the chocolate adds an extra flavor dimension and makes them even more irresistible.
Serving Ideas
- Serve as a sweet snack on a holiday dessert platter with other candies and Christmas cookies.
- Pack individually in small treat bags for gifts, bake sales, or party favors.
- Pair with hot cocoa, coffee, or a creamy latte for a cozy afternoon treat.
- Use as a topping for ice cream (have you tried my no-churn ice cream recipes yet?) or drizzle extra chocolate syrup over for an indulgent dessert twist.
How To Store Chocolate Caramel Cashew Clusters
Room Temperature: Store in an airtight container at room temperature for up to 1 week. Make sure the container is completely sealed to prevent the chocolate from picking up any odors or moisture.
Refrigerator: For a firmer texture, store the Bear Paws in the refrigerator in an airtight container for up to 2 weeks. Bring to room temperature for 10-15 minutes before serving so the chocolate softens slightly.
Freezer: You can freeze Bear Paws for up to 2 months. Place them in a single layer on a parchment-lined sheet pan to freeze initially, then transfer to an airtight container or freezer bag. Thaw in the refrigerator or at room temperature before serving.
Chocolate Caramel Cashew Clusters (Brown Bear Paws)
Ingredients
- 1 bag (11 ounces) caramel bits
- 1 tablespoon unsalted butter
- 3 tablespoons heavy cream
- 1 ½ cups (205 g) salted cashews
- 16 ounces chocolate almond bark
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a microwave-safe bowl, combine the caramel bits, butter, and heavy cream. Microwave in 30-second intervals, stirring between each, until the caramel is completely melted and smooth (about 1 to 2 minutes total).
- Stir in the cashews until evenly coated.
- Using a small cookie scoop or tablespoon, drop clusters of the caramel mixture onto the prepared baking sheet. Place in the refrigerator to chill for 30 minutes, until firm.
- Break the chocolate bark into pieces and place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Remove the caramel clusters from the refrigerator in small batches to prevent them from getting too soft. Working one at a time, use a fork to lift each cluster off the baking sheet and gently dip it into the melted chocolate bark. Use a spoon to help coat the top if needed.
- Lift the candy out, tap the fork gently on the edge of the bowl to remove excess coating, and place the dipped candy back onto the parchment-lined baking sheet. Use a toothpick or skewer to slide the candy off the fork if it sticks.
- Repeat with the remaining clusters.
- Let the candies set at room temperature until fully firm, or place the baking sheet in the refrigerator for 15 to 20 minutes for faster setting.
- Store in an airtight container at room temperature for up to 1 week, or refrigerate if you prefer a firmer texture.
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What the Test Kitchen had to say about this recipe:
Autumn
These are the perfect no-bake treat. They are sweet, salty, and completely addictive!
Elizabeth
This is my kind of treat! The combination of caramel, chocolate, and cashews is perfection.
Stephanie
This is a fun holiday snack, but I could have one of these anytime I am craving a sweet and salty treat.
Bella
These are wonderful! I love the flavors in there, and I want to try them with almonds next time.
