9.3 oz planters cashew halves with pieces, divided canned
12 oz baker's semi-sweet chocolate
0.5 tsp vanilla
0.5 cup whipping cream
Equipment
baking sheet
sauce pan
melon baller
Directions
Cook and stir chocolate and cream in saucepan on low heat until chocolate is completely melted. Stir in vanilla. Refrigerate 1 hour or until firm. Meanwhile, reserve 30 nut halves. Finely chop remaining nuts.
Shape chocolate mixture into 30 (1-inch) balls with melon baller or teaspoon. Insert 1 nut half into center of each ball; reshape ball to enclose nut. (Balls need not be perfectly round.)
Roll in chopped nuts.
Place in waxed paper-lined rimmed baking sheet. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Remove from refrigerator 30 min. before serving to soften slightly.
