Peanut And Raisin Clusters Recipes

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CHOCOLATE PEANUT CLUSTERS



Chocolate Peanut Clusters image

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

2 pounds white candy coating, coarsely chopped
1 package (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
5 cups salted dry roasted peanuts

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 AND RAISIN CLUSTERS



Peanut and Raisin Clusters image

Ooh, I just love peanut and raisin clusters. I have also used almonds and pecans instead of peanuts. Hope you like this as much as I do!

Provided by Sharon123

Categories     Candy

Time 20m

Yield 20 clusters

Number Of Ingredients 5

6 ounces simisweet chocolate pieces
1 (14 ounce) can undiluted sweetened condensed milk
1 dash salt
1 cup seedless raisin
1 cup shelled roasted peanuts, skins removed

Steps:

  • Melt chocolate in top part of double boiler over boiling water (You may just do in a pan over low heat if you don't have double boiler).
  • Add condensed milk and salt.
  • Cook for 10 minutes, or until thickened, stirring constantly.
  • Add raisins and nuts.
  • Drop by tablespoonfuls onto wax paper.
  • Refrigerate until firm.
  • Makes bout 20 clusters.

RAISIN PEANUT CLUSTERS



Raisin Peanut Clusters image

This is a quick recipe that's delicious. You can vary it if you like by using all raisins or all peanuts.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 4

2 cups semisweet chocolate chips
2 tablespoons shortening
2 cups raisins
2 cups dry roasted peanuts

Steps:

  • In a heavy 3-qt. saucepan, melt chocolate and shortening. Remove from the heat; add raisins and peanuts. Drop by heaping tablespoonfuls onto a lightly greased baking sheet. , Chill until firm, about 2 hours. Store in airtight containers in refrigerator.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

RAISIN PEANUT BARS



Raisin Peanut Bars image

Quick and easy to make and very, yummy as well!!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Yield 24

Number Of Ingredients 10

1 cup white sugar
1 cup butter, softened
¼ cup molasses
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1 cup raisins
1 cup salted peanuts
⅓ cup peanut butter
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
  • In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 32.3 g, Cholesterol 28.9 mg, Fat 16 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 7.6 g, Sodium 124 mg, Sugar 20.2 g

PEANUT RAISIN CLUSTERS



Peanut Raisin Clusters image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 24 to 30 clusters

Number Of Ingredients 3

8 ounces milk chocolate, chopped
1/2 cup unsalted peanuts, lightly toasted
1/2 cup raisins

Steps:

  • Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

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