These homemade Chocolate Caramel Cashew Clusters, or Brown Bear Paws, are an easy no-bake treat made with chewy caramel, salty cashews, and a smooth chocolate coating.If you’ve tried my Polar Bear Paws, this is the chocolate version of that vanilla-almond bark classic.Using caramel bits, roasted cashews, and chocolate almond bark helps these chocolate caramel clusters melt, coat, and set beautifully every time.

They’re perfect for holiday cookie trays or a Christmas Dessert Charcuterie Board, gifting, or anytime you want a quick homemade treat.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Caramel Bits: 1 bag (11 ounces) provides the sweet, chewy base for the clusters.If you can’t find caramel bits, chopped soft caramels work, just melt slowly to avoid scorching.

Butter: 1 tablespoon unsalted butter adds richness and helps the caramel mixture stay smooth.Heavy Whipping Cream: Heavy cream creates a creamy consistency for the caramel coating.Half-and-half can work in a pinch, though the mixture may be slightly thinner.

Salted Cashews: 1 ½ cups add crunch and a touch of saltiness that balances the sweetness of the caramel.Pecans, almonds, peanuts, or even macadamia nuts all work, too.Chocolate Almond Bark: 16 ounces is used for the final coating.

It melts smoothly and sets quickly, giving the Bear Paws their s

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