Cashew Clusters Topped with Dark and White Chocolate
Serving Size / Yield
- 1 C. dark chocolate chips
- 1 C. white chocolate chips
- 4 Tbs. heavy cream
- 8 oz. caramel
- 2 Tbs. heavy cream
- 1 tsp. vanilla
- 2 C. salted cashews, chopped roughly
- 1/2 C. chocolate chips (semisweet)
- 2 tsp. vegetable shortening
Line a baking sheet with parchment and spray liberally with cooking spray. Set aside.
In a medium saucepan over medium-low heat, combine the caramel and heavy cream. Stir constantly until caramels are melted, and remove from heat. Fold in the vanilla and cashews using a rubber spatula until well combined.
Spray an ice cream scoop and scoop small balls of the mix onto the greased cookie sheet. Spray your fingertips with cooking spray and press down gently so they form discs.
In two microwave safe bowls, melt the white and milk chocolate with 2 Tbs. of heavy cream, respectively. Stir evey 30 seconds until smooth.
Dip or drizzle the cashew caramel discs in the respective chocolate sauces. Place back onto the cookie sheet (you may need to add more cooking spray, these are sticky).