Step 1: Get Everything Ready
Add about 1" of water to the bottom of the pot. Get the pot on the heat an' get the water simmering. once that's going, pour one bag of semi-sweet or dark chocolate chips into the bowl and place it over the top of the pot. Don't go far, it will need your attention very soon.
In the meantime, arrange your cookie cutters or molds on the lined baking sheet. Add a single layer of nuts to the bottom of each mold.
Better check on that chocolate now...
Step 2: Load 'em Up
At this point, Add 1/2 teaspoon of Cajun Spice Mix tot he chocolate. (I used Cajun Magic, but any brand will do, as long s it has a kick.)
Keep stirring for about 1 minute, this will "temper" the chocolate and allow it to set firmly when cooled, which is a good thing with candies, as well as distribute the spices throughout, ensuring nobody blisters a tongue!
Spoon chocolate into molds and smooth as well as possible. It's a good idea to tap the sides of the molds with the sides of a spoon to help any air bubbles escape.
Once all molds are filled you may notice you've got left-over chocolate. You can either pour this over ice cream, just eat it with a spoon or dump a bunch of peanuts in with it, give it a good stir and spoon them onto the sheet as well. (As shown)
Take the entire sheet and place in the fridge for at least two hours.
Step 3: Time to Eat!
If desired, sprinkle with a bit of powdered sugar or just a tiny bit more spice, and serve 'em up!
(If you have any left over or are saving these for a get together, store refrigerated in an airtight container between layers of parchment paper to prevent sticking, they'll last up to a week.)
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