Mexican Nut Cups

  • 1 (30 ounce) package Dark Chocolate Flavored Melting Wafers
  • 1 cup bittersweet chocolate chips
  • 2 (10.5 ounce) cans whole cashews (with sea salt or not)
  • 1 can (10.5 ounce) can peanuts (no skins)
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne powder
  • Mini paper muffin cups
  1. Place the chocolates and nuts in a slow cooker and turn on to LOW.
  2. Cook for 30 minutes or until chocolate is melted.
  3. Stir in the spices.
  4. Place paper liners in a mini muffin tin.
  5. Use a small ice cream scoop to carefully fill the cups.
  6. Once filled place in the freezer so the chocolate can harden.
  7. Remove from the freezer and store in an airtight container.