2015 Recipe Contest Submissions

White Chocolate Caramel Cashew Clusters


2 ½ c. cashew halves*
1 (11 oz.) pkg. Kraft caramel bits**
1 T. milk
8 oz. white chocolate, coarsely chopped***
Sea salt for sprinkling


Line two large baking sheets with parchment paper or silicone baking mats. Arrange 35 clusters of cashews with 1-2” between them. Use about 11-12 cashew halves per cluster. Set a couple extra cashews aside to chop and later sprinkle on top of clusters.
Place the caramels in a medium microwave-safe bowl. Pour milk on top and microwave for 3 minutes total, stirring every 20 seconds to prevent scorching. Spoon about 2 teaspoons of caramel onto the center of each cluster, trying to touch all the cashews to hold the cluster together.
Place the chocolate in a medium microwave-safe bowl and microwave for 1-2 minutes, stirring every 20 seconds until completely melted and smooth. Spoon melted chocolate on top of each cluster, followed by a few crushed cashews and a sprinkle of sea salt. Allow the clusters to completely set in the refrigerator for 30 minute before enjoying. Store leftover clusters in the refrigerator.
*Can use whole cashews, using fewer cashews per cluster.
**Can use home made caramel or caramel squares if desired.
***Use pure white chocolate found in the baking aisle (not white baking chips or almond bark.)
Make ahead tip: Clusters can be made ahead and frozen for up to three months. Simply thaw overnight in the refrigerator before serving.

Dee Winterland

These are a nice change from milk chocolate, very sweet holiday treats. My granddaughter and I enjoy making them together every year. They are mouth-watering and don’t last long!