White Chocolate Cashew Crunch
White Chocolate Cashew Crunch
If you Love White Chocolate as much as I do, then you’ll Love this Incredibly easy White Chocolate Cashew Crunch Recipe. It Combines 4 of my all time favourites, Creamy White Chocolate, Crunchy Corn Chips, Salty Cashew Pieces and Sweet Skor Toffee Bits. It’s the Perfect Mix of Sweet and Salty and it’s Gluten Free.
The Best Part about this Recipe is that it’s so Quick to Make. It can be Thrown together with Minimal Effort and can even be made with a Microwave. I used Salty Corn Chips to add the Crunch but if you’d like to use something Sweet instead of Salty, you could try using Chex Cereal instead.
White Chocolate and Cashew is an amazing combination but did you know that White Chocolate also goes well with Pistachio? Try the amazing combination in this Gluten Free White Chocolate Pistachio Cookie recipe.
White Chocolate Cashew Crunch
Ingredients
2 Cups White Chocolate
1 Cups Corn Chips
1/2 Cup Cashew
1/4 Cup Skor Toffee Bits
Directions
1. Melt the white chocolate in a double broiler or in the microwave.
2. Crunch up the corn chips and cashews.
3. In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.
4. Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.
5. Place in refrigerator for 20 minutes, then break into pieces.
If you liked this recipe for Gluten Free White Chocolate Cashew Crunch, you may also like these recipes for:
Gluten Free Unicorn Chips with Rainbow Dip
Everything Mashed Potato Flatbread
Gluten Free Double Chocolate Muffins
Let’s Connect on Social Media
White Chocolate Cashew Crunch
- 2 Cups White Chocolate Chips
- 1 Cups Corn Chips
- ½ Cup Cashew
- ¼ Cup Toffee Bits
- Melt the white chocolate in a double broiler or in the microwave.
- Crunch up the corn chips and cashews.
- In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.
- Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.
- Place in refrigerator for 20 minutes, then break into pieces
Leave a Reply