2 c. (12 oz.) semi-sweet chocolate pieces
1/4 c. butter, cut into pieces
1 1/2 c. lightly salted cashews
1/4 c. vanilla baking chips, melted (optional)

Place chocolate and butter in a 1 1/2 quart microwavable bowl or casserole. Microwave 2 minutes on medium (50%); stir. Microwave 30 seconds to 1 minute more, stirring every 30 seconds until melted and smooth. Quickly stir in nuts.

Using 2 spoons, drop mixture in 36 mounds on waxed paper-lined baking sheets. Drizzle with melted vanilla baking chips. Refrigerate uncovered until firm, about 40 minutes. Transfer to container with tight-fitting lid and store in refrigerator until ready to serve.