“Made these for a luncheon at the church. Realized my mistake of only making a small batch”

Prepare Cookie Sheets: Line two cookie sheets with parchment paper and set them aside.
Melt Almond Bark/White Chocolate: In a large bowl, melt the almond bark or white chocolate in 25-second intervals in the microwave, stirring between each interval until completely melted and smooth.
Coat Cashews: Fold the salted roasted cashews into the melted almond bark or white chocolate, stirring until the cashews are completely coated.
Form Clusters: Using a large tablespoon, drop portions of the cashew mixture onto the prepared cookie sheets. You can gently readjust the shapes of the clusters after they land on the parchment paper.
Let Clusters Set: Allow the clusters to set up slightly, about 20 minutes, until the white chocolate has firmed up a bit.
Melt Milk Chocolate: Once the cashew clusters have set, melt the milk chocolate in 20 to 25-second intervals in the microwave, stirring between each interval until completely melted and smooth.
Drizzle Milk Chocolate: Drizzle the melted milk chocolate over each cluster, creating a zebra-like pattern.
Final Set: Let the clusters set up completely (generally another 20 minutes) before serving or storing them in an airtight container. Enjoy!