Dark Chocolate Toffee Almond Clusters

Dark Chocolate Toffee Almond Clusters makes 24 servings 10 oz dark chocolate chips (53% cacao) ½ cup butterscotch chips 1 tbsp coconut oil (vegetable oil or shortening may be substituted) 1 cup toffee bits 1 6 oz container Lightly Salted Almonds Line a large baking sheet with wax paper. Melt chocolate chips, butterscotch chips and coconut oil together in a large microwave-safe container. I used a Pyrex glass measuring cup. Heat on high for 30 seconds, stir, repeat, until chips are melted and smooth. Stir in the toffee bits and almonds. Drop spoonfuls of the mixture onto the wax paper. You can make them as large or as small as you like. Let set up in the refrigerator for 15 minutes before packing. Store leftovers in an airtight container.