Chocolate Covered Cashew-filled Caramels

Unwrap all of the caramels and place them in a large, heatproof bowl. Microwave on high for about 3 minutes, stopping to stir every 30 seconds or so. Once caramel is completely melted, stir in the cashews (I used half of a 9.5 ounce can).

Scoop the mixture into small mounds and place on lightly greased wax paper. Once they have cooled enough to handle, roll them into balls. Place in refrigerator to cool.

Unwrap the chocolate bars and put them into a different heatproof bowl and melt the chocolate in the microwave. {Do this on low heat, for 30 seconds at a time, stirring every 30 seconds until completely melted.}

Using a fork, drop each caramel ball into the melted chocolate and move it around to coat. Remove it from the chocolate with the fork and tap fork against side of bowl to remove any excess chocolate. Place the chocolate covered caramels onto wax paper lined baking sheets and top with half a cashew for garnish. Repeat this process until all caramels are covered. Place the baking sheets into the refrigerator until chocolate has set. Then remove them from the fridge and bring to room temperature before serving.

Store in airtight containers until ready to eat. Good for 1 month.