Break the graham cracker sheets into bite-sized pieces. Roughly chop the cashews into pieces. Add them to a large bowl.

The easiest way to melt chocolate is in the microwave in a microwave-safe bowl. I prefer a glass bowl with a handle. Start with 45 seconds, remove the chocolate, and stir. Then heat for 30 seconds each time until the chocolate is melted. You’ll want to lay out parchment paper on the counter and have everything ready before you start mixing.

Pour the melted white chocolate over the broken crackers and cashews and combine with a spatula. Work quickly. The chocolate will cool and begin to set.

The original candy was spread out to dry then broken apart. I prefer to drop them into small pieces to dry. Either way will work. I think making individual pieces is prettier. For this, use two tablespoons or soup spoons to spoon out and drop the candy.

Now is the hardest step. Let the candy dry. If you need to speed up this process, you can place them in the fridge for a few minutes, but they set relatively quickly on the countertop.

To store, store in a single layer in an airtight container. If you need to stack layers, place a sheet of parchment paper between the layers.