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1 (12-ounce) package (2 cups) semisweet chocolate chips
1 ounce unsweetened baking chocolate
2 cups cashew nuts
1. Line cookie sheets with waxed paper. In large saucepan, melt chocolate chips and chocolate over low heat, stirring constantly until smooth. Stir in cashews.
2. Drop by teaspoonfuls onto waxed paper-lined cookie sheets. Refrigerate about 30 minutes or until set. Store in tightly covered container in refrigerator.
1. MICROWAVE DIRECTIONS: Line cookie sheets with waxed paper. In 1-quart microwave-safe casserole, combine chocolate chips and chocolate.
2. Microwave on high for 2 1/2 to 3 1/2 minutes or until melted, stirring once halfway during cooking. Continue as directed above.
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