Dark Chocolate Covered Cashews
Author: Jennifer Drummond
Recipe type: Snack
Cuisine: American
Serves: Approx. 3 cups
- 8 oz. Ghirardelli Dark Chocolate Melting Wafers
- 3 cup, halves and whole Cashew Nuts, dry roasted,salted
- Line two baking sheet with parchment paper; set aside.
- Melt the chocolate in a heatproof bowl in the microwave for 30 seconds, stir and cook for another 30 seconds, until chocolate is melted.
- Stir nuts into the melted chocolate, until completely covered with chocolate. Pour onto prepared baking sheet.
- With a knife, separate the nuts the best that you can. Let the nuts cool. You can refrigerate for 30 minutes if desired.
- Break apart any clumps and store in a sealed container for up to a month.
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2015/09/13/dark-chocolate-covered-cashews-sundaysupper/
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