Description
These clusters are filled with gooey caramel and covered with a rich espresso-flavored dark chocolate!Â
Ingredients
Scale
- 1 cup of whole cashews
- 8 oz. soft chewy caramels
- 14 oz. dark melting chocolate wafers
- 1 1/2 tablespoon ground espresso
- sea salt to garnish
Instructions
- Place parchment paper on a baking sheet.
- Form 20 stacks with of 5-7 cashews in each, piled up.
- Unwrap caramels and place in a microwave safe bowl. Place in microwave and melt in 30 second increments until melted and smooth. Stirring the entire time.
- Once the caramel is smooth. Add a scoop of caramel to each pile of cashews. Try to make sure that the caramel touches each of the cashews in the pile so it holds together.
- When finished with the caramel, put them in the refrigerator for 5-10 minutes so the caramel hardens.
- Add melting wafers to a medium sized microwave safe bowl. Melt chocolate in 30 seconds increments, stirring throughout. Once the chocolate is melted, add espresso to the chocolate and stir to combine.
- Add the cashew clusters to the bowl of chocolate and completely coat. (I used two spoons to do this).
- Place chocolate covered clusters back on parchment paper lined baking sheet.
- {Optional} sprinkle with sea salt
- Place in refrigerator to harden up.
- Devour!
