1 Tbsp solid vegetable shortening or coconut oil
3 cups salted cashews
1 1/4 cup toffee bits divided
In a microwave safe bowl, melt together the chocolate chips and shortening. Melt on the 50% power setting in 30-45 second increments stopping to stir each cycle. Repeat until completely smooth. Use a non-stick spatula to mix in the cashews and 1 cup toffee bits. Mix until all of the nuts are covered. Spread wax paper on the kitchen counter or cover 2 standard baking sheets. Use a Tbsp to drop clusters onto the wax paper at least 1-inch apart. Sprinkle the tops with the remaining toffee bits while the chocolate is still wet. Allow to sit until hardened or refrigerate to set more quickly. Store tightly sealed chilled or at room temperature. If chilled, bring to room temperature for serving.