ALEXANDER'S CHOCOLATE-COVERED PEANUTS
This recipe makes 28 amazingly sweet and crunchy clusters of delicious chocolate-covered peanuts!
Provided by Alexander Petrie
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h17m
Yield 28
Number Of Ingredients 3
Steps:
- Place almond bark in a slow cooker. Stir occasionally on High until mostly melted, about 2 minutes. Reduce heat to Low. Stir in chocolate chips until mixture is completely dark, about 30 seconds. Add peanuts.
- Drop a spoonful of the peanut clusters onto a parchment paper-lined countertop to test if they are thick and chunky. Mix in more peanuts and chocolate chips if the mixture is too loose and runny.
- Line 4 to 5 baking sheets with parchment paper. Lay spoonfuls of the peanut clusters on top using a melon baller. Allow to harden, about 1 hour.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 21.2 g, Fat 22.8 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 7.8 g, Sodium 199.4 mg, Sugar 7.9 g
CHOCOLATE PEANUT CLUSTERS
Make and share this Chocolate Peanut Clusters recipe from Food.com.
Provided by Gadget_Queen
Categories Candy
Time 10m
Yield 48 candies
Number Of Ingredients 4
Steps:
- Place both chips and shortening in small microwave-safe bowl. Microwave at High 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred.
- Stir in peanuts.
- Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store tightly covered in refrigerator.
CHOCOLATY PEANUT CLUSTERS
I turn to my slow cooker to prepare these convenient chocolate treats. Making candies couldn't be any easier! -Pam Posey, Waterloo, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 6-1/2 pounds.
Number Of Ingredients 6
Steps:
- In a 6-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2-2-1/2 hours or until chips are melted, stirring halfway through cooking. , Stir to combine. Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 205 calories, Fat 14g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 68mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE PEANUT CLUSTERS
There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 dozen.
Number Of Ingredients 4
Steps:
- In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.
Nutrition Facts :
CHOCOLATE PEANUT CLUSTERS
Steps:
- Line a large baking sheet with parchment paper. Set aside.
- Add chocolate to a large microwave-safe bowl and microwave on high in 20-second intervals, stirring after each interval, until melted and smooth.
- Set the melted chocolate aside to cool slightly (about 3 minutes).
- Fold the roasted peanuts into the melted chocolate. Mix until fully coated.
- Drop 1 spoonful of the mixture onto the lined sheet. Repeat with the remaining mixture.
- Refrigerate at least 20 minutes, or until set.
- Refrigerate the chocolate peanut clusters in an airtight container for up to 1 month.
Nutrition Facts : Calories 140 kcal, ServingSize 1 serving
CHOCOLATE CASHEW CLUSTERS
Homemade Chocolate Cashew Clusters are easy to make using 5 simple ingredients. These crunchy cashew and toffee bits candies are coated in melted chocolate and are a perfect no-bake confection that can be prepared in 5 minutes.
Provided by Jennifer Fishkind
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
- Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
- Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
- Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
- Sprinkle it with sea salt and optional sprinkles.
- Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
- Plate and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 18 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
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