Those three words are what many of us love especially when we crave a sweet treat.
Don’t be fooled that my description doesn’t include the word ‘salted’ milk chocolate caramel nut clusters.
These clusters are salted and roasted, so I didn’t’ add any more salt to the recipe!
Here’s the deal, if you have about 30 minutes, you can make an excellent size batch.
Gift them, share some, or just make a stash for yourself.
Milk chocolate caramel nut clusters take very little effort yet yield a very good crunch with tastes of sweet, and salty.
Make these for Easter, Mother’s Day, Valentine’s Day, Christmas, New Year’s, birthdays, or anytime you just want a sweet treat.
Plus, It’s a great way to end a baking session as these 5-ingredients chocolate caramel nut clusters are no-bake and simple to make!
Generally, I make these last after baking all the other baked goods for any holiday.
Since 5-ingredient chocolate caramel nut clusters take very little time to make, there’s always time to make them!
Chocolate Caramel Nut Clusters ~ So You Know
First I already mentioned these are no-bake.
All you need is a microwave.
Next, please note, for these 5-ingredient milk chocolate caramel nut clusters, that the time is about 5 minutes to set up for the caramel dipping.
15 minutes in the freezer to set the caramel (fast method)
And another 15 to allow the chocolate to set up before transferring to an air-tight container for storage.
So your active time on this recipe is really about 15 minutes overall.
Dipping the clusters each time is about 5 minutes x2.
And prepping the ingredients is the other 5 minutes.
If you are cooking a meal that is in an electric pressure cooker and have 40 minutes, this recipe could be finished from top to bottom if you are organized!
Generally, I use my time in between meals (like dinner) to whip something like this up.
I call it the ‘little extra’.
Nuts about Nuts
Always use roasted nuts.
You do not need to use salted and roasted.
Also, you can roast your own nuts, just in case, you can’t find what you want roasted.
Try different nuts, if you prefer, such as pecans, and peanuts. and even walnuts!
For those that prefer salt, you would add salt atop the drying milk chocolate.
Chocolate And Caramel!
First, refrigerate these.
I have not refrigerated them and I have, and honestly, go for the refrigeration mode.
They store better, however, there are never that many left after I make them they just disappear.
Next, you can use white chocolate, dark chocolate, milk chocolate.
In fact, you can swirl 2 types of chocolate, the possibilities are endless.
For the caramel, I used caramel bits, but you can use caramel candies and melt them, following melting instructions on their bag.
Try a maximum of three cups and you might want to cut it to 2 cups if you want to get a better handle on the recipe.
Since I make these all the time, I know how many can be consumed and who will consume them.
Smaller batches are good too!.
Recipe for chocolate caramel nut clusters
- 3 1/2 Cup mixture of roasted and salted cashews and roasted almond.
- 2 Tablespoons of butter. (if the caramel is too thick you can add another tablespoon of butter but don't at first)
- 1 Tbsp Water
- 1 11 ounces bag of caramel bits.
- Dark chocolate pieces. (24 ounces )
- Silicone mat
- Sweet tooth!
In a large mixing bowl, combine your nuts, and set aside.
Using a microwave-safe, appropriately sized bowl, place in caramel bits, butter, and water.
Microwave to melt, following instructions on the package.
Once melted, remove from the microwave and stir like crazy to make the caramel smooth for coating.
Transfer caramel from it's a dish to the nut mixture and stir to coat all the nuts.
Then, drop nut combination by the tablespoon atop the silicone mat, leaving enough space between that you will be able to scoop the cluster up and then dip it in chocolate. (about one spoon's worth!)
Allow this to cool and cling.
Basically, you can either refrigerate these for a 1/2 hour or you can freeze them (on their tray) for 15 minutes to move this along.
Next, in a microwave-safe bowl, melt 12 oz of the 24 oz of milk chocolate according to the package instructions.
*I suggest doing chocolate coating in (2) two half batches so you can take your time, coat, and move on without worry about the chocolate drying in the melting bowl. Naturally, you can microwave it all and then of course reheat as necessary, but that is not how I work, so I made the suggestions and it's OPTIONAL.
For each cluster, using a tablespoon, a scoop of the cluster (which will release so easy from silicone mats) and dunk into the chocolate, then tip the spoon carefully to the right and left to drain the excess chocolate and drop the cluster back onto the silicone mat to dry.
Repeat for every other cluster on the tray.
Once you are done, if any of the clusters seem to have nuts showing through, use whatever chocolate might remain to 'repair' or coat this.
Then, allow these to dry/setup
IN actuality, by the time you finish coating the last of the clusters, the first ones will probably already be set up.
I suggest refrigerating what you won't be eating in an airtight container for up to 14 days.
Enjoy! ~ Dana XO
You can change this cluster to white chocolate.
Substitute pecans or walnuts.
Make sure to use roasted nuts (so roast them if they are not).
It is possible to salt the chocolate as your coat, I did not keep the sodium lower on the treats, as there is sodium in the chocolate as well as the roasted nuts, etc.
Clusters can be as simple as one nut only too.
Mix clusters to give a bigger taste.
Do not make clusters bigger than a tablespoon or they will be too big to finish (in my opinion)
Any meltable chocolate will work (bark, chips, baking bar, etc).
Amount Per Serving: Calories: 24Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 32mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g
Nutritional content is not accurate