Crock Pot Chocolate Covered Cashew Clusters
Slow cooker chocolate cashew clusters with cashew halves, German chocolate, semi-sweet chips, and almond bark.
Ingredients
- 24 ounces cashew halves
- 4 ounces German chocolate bar broken into pieces
- 12 ounces semi-sweet chocolate chips
- 24 ounces white almond bark broken into chunks
Instructions
- Add cashews to the bottom of a 6-quart or larger slow cooker.
- Break German chocolate over the cashews.
- Add semi-sweet chocolate chips.
- Place almond bark chunks on top.
- Lay a paper towel over the slow cooker and place the lid on top.
- Cook on Low for 1 hour, then stir until smooth and cashews are coated.
- Continue cooking briefly if needed, using a dry paper towel under the lid.
- Scoop clusters onto parchment or wax paper.
- Let set completely before storing.
Notes
Use a completely dry scoop or spoon because moisture can ruin melted chocolate. Do not skip the paper towel under the lid; it catches condensation. Cashew clusters freeze well and can be made weeks ahead. Store between parchment layers so the clusters do not stick together.
