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Chocolate Cashew Toast Recipe

Modified recipe from Old London Chocolate Pistachio Crunch.
Author Miriam Tirips, The WiC Project


  • 1 box 5.25oz Old London Melba Snacks - Sea Salt
  • 2 bags semi-sweet dark chocolate chips
  • 1 cup of cashew nuts chopped and toasted


  1. Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth making sure that water does not touch bowl and that the chocolate does not get too hot.
  2. Remove from over water.
  3. Dip into melted chocolate to cover half the Melba Snack.
  4. Gently shake off excess chocolate.
  5. Place on baking sheet and quickly sprinkle with chopped cashews.
  6. Refrigerate until chocolate is firm, about 35 minutes.