2 cups of whole or half nuts
1 pound of Dark or Milk Chocolate Buttons

Arrange the nuts. Temper the chocolate and mix in the nuts. Quickly spread mixture on waxed paper on a 9x12 baking sheet. Allow to set a few minutes, then score with a knife. When totally cool, break into pieces and store in a sealed container in a cool place.

Compliments of Euphoria Chocolate Company