1. Spray a baking sheet lightly with cooking spray. Make little piles of 5-7 cashews until you’ve used up all of the cashews.

  2. Place caramels in a microwave safe bowl. Microwave on high 2-4 minutes until completely melted. (The caramels will foam a lot, this is normal.) Stir until smooth.

  3. Spoon about 1 tablespoon (doesn’t need to be exact) of caramel onto the top of each cashew pile. Place baking sheet in the fridge or freezer.

  4. Melt chocolate chips in a microwave safe bowl at half power for 2 minutes. Stir and microwave another 20 seconds. Stir again until smooth. Spoon about 1 tablespoon (doesn’t need to be exact) onto the top of each caramel cashew cluster. Use the spoon to spread the chocolate a bit so it covers the top of the cluster. Chill 10 minutes. Store at room temp or chilled in an airtight container up to 2 weeks. Enjoy!

  5. Optional: Immediately after pouring milk chocolate over the caramel clusters, sprinkle with sea salt. Allow to cool for a few minutes, then drizzle with melted white chocolate.

Recipe Notes

***tip: if using harder caramels such as the square ones that come individually wrapped, add 2-3 tablespoons of milk or heavy cream to the bowl when microwaving, this will help to keep the caramel soft!
*makes approximately 12 clusters.
*cook time refers to microwave time


  • 1 cup soft caramels, unwrapped
  • 1/2 cup cashews (salted or unsalted, your choice)
  • 1 cup milk chocolate chips
  • optional: 2 tablespoons melted white chocolate, sea salt

Recipe by: