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Chocolate Covered Cashew filled Caramels




Source of Recipe


Lauren


List of Ingredients




1-16 oz. bag caramels
1/2-9.5 oz. container salted cashews + extra for garnish
5-1.55 oz. Hershey chocolate bars

Recipe



Unwrap all caramels into large bowl. Microwave on high for about 3 minutes, stopping to stir every 30 seconds or so. Once caramel is completely melted, stir in cashews. Scoop into small mounds and place on lightly greased wax paper. Once they have cooled enough to handle, roll into balls. Place in refrigerator to cool.

In a different bowl, melt chocolate completely in microwave. {Do this on low heat, stirring every 30 seconds until completely melted.} Using a fork, drop each caramel into chocolate and move around to coat. Remove from chocolate and tap fork against side of bowl to remove any excess chocolate off caramel. Place onto wax paper lined baking sheets and top with half a cashew for garnish. Repeat this process until all caramels are covered. Place into refrigerator until chocolate has set. Remove and bring to room temperature before serving. Store in air tight containers until ready to eat. Good for 1 month.

MAKES 24