Step 1

Line two cookie sheets with parchment paper, set aside.

Step 2

In a large bowl, melt almond bark in 25-second intervals, stirring between each 25-seconds until completely melted.

Step 3

Fold cashews into almond bark, stirring until cashews are completely coated.

Step 4

Using a big tablespoon, drop portions onto prepared cookie sheets. You can readjust the shapes of the clusters after they hit the parchment paper.

Step 5

Let the cluster set up a bit, about 20 minutes.

Step 6

Once the cashews set up, melt the milk chocolate in 20 to 25-second intervals until completely melted. Drizzle the milk chocolate over each cluster and let clusters set up completely (generally another 20 minutes) before serving or storing them in a container.