Chocolate Covered Peanut Clusters Recipes

ALEXANDER'S CHOCOLATE-COVERED PEANUTS

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.

CHOCOLATE PEANUT CLUSTERS

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

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.

CHOCOLATE PEANUT CLUSTERS

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.

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.

CHOCOLATE CASHEW CLUSTERS

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.