In a microwave-safe bowl, microwave the vanilla almond bark one minute then stir. Microwave 30 seconds then stir. Repeat the 30-second intervals with stirring until the mixture is melted and smooth.
Into the melted vanilla almond bark, stir in the chopped cashews. Then spread the mixture onto a cookie sheet lined with waxed paper or a Silpat.
In another bowl microwave the butterscotch chips to melt them just as you did the vanilla almond bark.
Drop the melted butterscotch chips by the teaspoonful onto the vanilla almond bark mixture. Then swirl in using a knife to make a few passes through the candy. I do about 3 passes vertically and then about 3--4 passes horizontally.
Chill the candy or let it sit at room temperature until it is set and firm.
Break the candy into serving sized pieces.