1 cup hard caramels, unwrapped
½ cup cashews (salted or unsalted, your choice)
1 cup milk chocolate chips
optional: 2 tablespoons melted white chocolate, sea salt
Spray a baking sheet lightly with cooking spray. Make little piles of 5-7 cashews until you'
ve used up all of the cashews.
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.
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.
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!
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.