Chocolate Peanut Clusters Recipes
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
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.
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 :
PEANUT CLUSTERS
These chocolate peanut clusters are very easy to make.
Provided by Donna Farrand
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 3
Steps:
- Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.
- Drop by teaspoon full on wax paper. Allow to cool.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 11.8 g, Fat 9.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 23.9 mg, Sugar 9 g
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
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- Melt the chocolate in a large bowl or jug (you can do this in the microwave or over a pan of hot water on the hob, just be sure not to let it burn).
- Line two trays or plates with parchment paper. Spoon out a dollop of the chocolate peanut mixture onto the parchment and press down with a spoon.
- Repeat until all the mixture is gone. You should be able to make approximately 25 clusters depending on their size.
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- Add almond bark followed by semi-sweet chocolate chips to slow cooker. Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid. This will catch condensation that can drip onto the chocolate when you lift the lid to stir which can cause the chocolate to seize.
- Melt chocolate on LOW for 1 1/2-2 hours, stirring every 20 minutes, until completely melted. Add German chocolate and stir until completely melted (this will temper the chocolate). Add all of the peanuts and stir until evenly coated.
- Line your counter with a long row of parchment paper OR if gift giving, line with mini cupcake liners. Drop peanuts by the tablespoon onto parchment/liners. Sprinkle with sea salt if desired but DON'T wait until all the chocolate clusters are dropped before sprinkling with sea salt or the first few will have already hardened. Allow to set completely, approximately 45-60 minutes.
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Estimated Reading Time 3 mins
- In a double boiler melt the chocolate chips and almond bark together. Once it is completely smooth, remove from the heat.
- Let cool at room temperature for 45 mins to an hour until they are solid. You can also cool the clusters in the fridge for a firmer peanut cluster.
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Estimated Reading Time 7 mins
- Place broken up chocolate in a bowl and put in the microwave at 30 second intervals, stirring in between until the chocolate has melted.
- Use any size spoon, (I used a teaspoon), and scoop the mixture and place in clusters on the parchment paper and allow to set. Once cool, store in an airtight container.
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Estimated Reading Time 5 mins
- Add the chocolate chips to a large glass bowl and microwave in 30 second increments until smooth, stirring in between each 30 seconds.
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Estimated Reading Time 3 mins
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Estimated Reading Time 2 mins
- Melt chocolates in a heatproof bowl and set over simmering water. Do not let water touch the bottom of the bowl or the chocolate could scorch. Stir until the mixture is melted and smooth.
- Using two spoons, drop candy (about 2 tablespoons) on parchment-lined baking sheets. Let cool until the chocolate is set.
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From thecountrycook.net
Estimated Reading Time 4 mins
- Place vanilla almond bark in a medium-sized, microwave-safe bowl. Heat in 30-second intervals, stirring each time, until completely melted.
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Estimated Reading Time 4 mins
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- Remove the melted chocolate from the heat and add the peanuts, stir with a spoon until all the peanuts are covered with chocolate.
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- Gather all your ingredients so that you have everything close at hand on the counter or table. Lay out a sheet of waxed paper on the table.
- Line mini muffin pan with mini baking cup liners. Using a nut chopper, chop roasted macadamia nuts. Set aside until ready to use.
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- Place peanuts in a mixing bowl. In a separate bowl, add dark chocolate and peanut butter, then microwave until just melted, stirring every 20 seconds or so, until smooth and creamy.
- Spoon out teaspoons of the chocolate-covered nuts and place on the prepared tray. Continue until you have used all the mixture.
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