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1
Preheat the oven to 350 degrees F.
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2
Lightly grease the mini-muffin tins with vegetable oil spray.
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3
Place 1 teaspoon of slivered nuts in each of the muffin cups.
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4
Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer.
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5
Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes.
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6
Be careful not to over melt the caramel or it will bubble, burn, and become too hard.
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7
Place the mini muffin tins in the refrigerator for 5 minutes to cool.
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8
Remove the nut clusters from the tins and set aside.
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9
Meanwhile, melt the bittersweet chocolate in a double boiler over low heat.
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10
Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters.
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11
Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet.
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12
Return the clusters to the refrigerator to harden, about 30 minutes.
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13
Melt the white chocolate in a double boiler over low heat.
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14
Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters.
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15
Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters.
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16
Return the clusters to the refrigerator to harden, about 30 minutes.
