Mexican Nut Cups
Wednesday, December 12th 2018, 6:03 pm
By: News 9
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
- Place the chocolates and nuts in a slow cooker and turn on to LOW.
- Cook for 30 minutes or until chocolate is melted.
- Stir in the spices.
- Place paper liners in a mini muffin tin.
- Use a small ice cream scoop to carefully fill the cups.
- Once filled place in the freezer so the chocolate can harden.
- Remove from the freezer and store in an airtight container.
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