Creamy, melt-in-your mouth chocolate and almond clusters made in the microwave with just 3 simple ingredients!
Last month when I visited Diamond of California Nuts in Sacramento, I stayed in a gorgeous hotel called The Citizen. It was fan-C-pants. The rooms were really nice with lots and lots of comfy uber-squishy pillows ( <—- one of the keys for an awesome hotel room).
Diamond Nuts made sure I was taken care of pretty much every minute of the day, and when I got back to my room Thursday night, there was a gift bag for me. It was stuffed with snack things (Sriracha Kettle Corn. People. Get your hands on this stuff. NOW.) including but not limited to a little bag from a local candy shop filled with sea-salted chocolate covered cashews.
Oh. My. Heaven.
I basically inhaled those babies in 3.7 seconds flat. But then they were gone and I found myself craving them desperately for days afterwards. Well, you know me and my cravings…. they’re powerful little things those cravings and I find that I just can’t live to my fullest potential while one of my basic needs is going unmet. So I made my own sea-salted chocolate covered nuts. I decided to go with almonds (although cashews would have worked perfectly too and I plan on doing that very, very soon) and I used almond bark for the chocolate. No matter which nuts you choose to go with in this recipe, I still recommend sticking with the almond bark! The flavor is divine and the chocolate is so creamy that it just can’t be beat in a recipe for candy-type-chocolate-things like these nut clusters.
In nutshell (I crack myself up!) – these are a cinch to make IN THE MICROWAVE! That’s right. In the microwave. Doesn’t get any easier than a microwave candy recipe with only 3 ingredients.
What people are saying about these 3 Ingredient Chocolate Almond Clusters
“These are BOMB! I have made so many batches and gone through almonds like crazy. I do roast my almonds they have a strong almond taste when roasted. I also use the wilton candy melts. I have made them in whit chocolate with pretzel bits and mixed my white candy melts with biscoff spread and topped them with toffee!! AMAZING! Thank you for sharing this recipe, simple and delicious.” – Admira
“I made these this past weekend but used pecans – Oh. My. Goodness! So super easy to make and simply scrumptious! I can’t wait to try them again – going to add caramel and chocolate next time. It would have been awesome with the almonds. Can’t wait to try that one too! Thank you for sharing! I’m going to whip some of these up and put them in super cute tins for the holidays!” – Twyla
“Just made these, one batch with almonds, one with cashews! Everyone, even, skeptical, “no nuts” children loved them. So easy, and the sea salt did bring it up a notch! Thanks for sharing!” – Angie
“I made these the other day and they were amazing! They literally took about 3 minutes. I used bittersweet chocolate chips and we devoured them. My husband requested more the next day and I would be making more again today but I’m out of almonds. Thanks so much for the perfect treat.” – April
3 Ingredient Chocolate Almond Clusters
- 12 ounces almond bark - roughly chopped
- 2 cups whole raw almonds - (may sub cashews or peanuts)
- 1-2 teaspoons coarse sea salt
- Like a baking sheet with foil or parchment paper.
- In a heat safe bowl, microwave almond bark on high for 2 minutes. Take it out, give it a stir, then return to microwave for 30 seconds at a time - stir after each - until creamy.
- Add almonds to the bowl of melted chocolate. Use a tablespoon to scoop out almonds and chocolate and pour into a mound on prepared baking sheet. (The chocolate will spread out a little) Repeat process with remaining almonds and chocolate. Sprinkle with coarse sea salt.
- Allow clusters to cool completely. If you have room in the fridge or freezer, you can stick them in there for a few minutes and they'll harden up in no time. Store at room temperature or chilled in an airtight container.
*Sea salt is optional but highly recommended!
***Almond bark is a kind of baking chocolate you can find near the chocolate chips in most grocery stores. It is my favorite for melting in recipes like this, but chocolate chips can be used in place of almond bark if desired.
This was an easy recipe and they are yummy! I melted the chocolate through a double boiler on the stove instead of microwave and it was still a quick dessert to make. The ratio of chocolate to almonds was perfect.
How would you store them? I’d like to freeze them… would that ruin the appearance? Or will they keep until Christmas day if im making them on 12/12?
I am so sorry I’m just getting to you! Hopefully everything turned out well. You can store these in an airtight container in room temperature for up to two weeks or freeze them for a couple months. If you are layering them, put a piece of parchment paper between each layer to avoid them sticking to each other.