- 1 200 g bag white chocolate chips
- 12 oz white chocolate almond bark
- 1 200 g bag toffee bits
- 1 1/2 cups roasted cashews
- 1 Tbsp coconut oil optional
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1. Add the white chocolate, chocolate bark, toffee bits and cashews to the crockpot.
2. Set to cook on low for 1 hour, stirring at the half an hour mark.
3. When the chocolate is completely melted, stir once again to coat the cashews in chocolate.
4. Place muffin cup liners on a baking sheet.
5. Use the cookie scoop to drop the candy mixture into the liners.
6. Top candy clusters with more toffee bits.
7. Move to the refrigerator to set for about an hour.
Serving: 1g | Calories: 230kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 75mg | Fiber: 2g | Sugar: 11g