Chocolate Caramel Cashew Clusters (Brown Bear Paws)
These homemade Chocolate Caramel Cashew Clusters are an easy no-bake treat made with chewy caramel, salty cashews, and a smooth chocolate coating!
Servings: 17 bear paws
Calories: 291kcal
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.
Nutrition
Serving: 1bear paw | Calories: 291kcal