Peanut Clusters Recipes

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.

EASY PEANUT CLUSTERS

Steps:

• Microwave chocolate and butterscotch chips in a 2 quart glass dish for 5-6 minutes on 60% power, or until melted.
• Watch carefully!
• (They don't actually melt, but look very shiny).
• Add peanuts and mix well.
• Drop by tablespoons on waxed paper.
• Cool in refrigerator.
• Store in covered container in refrigerator.
• I have used different chocolate chips other than Toll House, and they do not work well.

PEANUT CLUSTER CANDY

Steps:

• Line baking sheets or counter tops with waxed paper.
• In a double boiler heat confectioners' coating until melted, stirring constantly until smooth.
• Pour in white chocolate chips and stir until smooth. Stir in peanuts and almond toffee bits.
• Remove from heat and drop by rounded spoonfuls onto waxed paper. Cool for an hour, or until hardened.

CROCKPOT PEANUT CLUSTERS

Steps:

• Add all ingredients to the slow cooker in the order listed above.
• Place a paper towel over the crockpot and place the lid on top of the paper towels
• Let cook on low for 1 hour (no peeking!)
• After an hour, stir to combine everything.
• Put the paper towel back on top of the crockpot and replace the lid.
• Allow to cook for 15 more minutes.
• Drop spoonfuls of the candy onto parchment paper and allow to cool completely.

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.

EASY PEANUT CLUSTERS

Steps:

• Spray 2 (24 slot) mini muffin tins with cooking spray OR line them with liners OR line a baking sheet with wax paper. Set aside.
• Melt almond bark and chocolate chips together in the microwave until smooth. (Start with 60 seconds, stir, then continue at 30 second intervals until melted).
• Stir in peanuts.
• Use a medium cookie scoop to scoop mixture into prepared pan or onto prepared sheet.
• Drizzle with extra almond bark and sea salt, if desired.
• Place in freezer until firm.
• Store in an airtight container at room temperature (my preference) or in the fridge (Trevor's preference).

THE BEST PEANUT CLUSTERS

Steps:

• Instant Pot Method: Pour 2 cups of water into the liner of the Instant Pot. Set the Instant Pot to saute HIGH. Place a large glass bowl on top of the Instant Pot to create a double boiler.
• Add both types of chocolate, the peanut butter and shortening to the bowl.
• Stir occasionally until melted. SKIP TO STEP 5.
• Microwave Method: Microwave both types of chocolate, peanut butter and shortening until smooth. Do this by microwaving for 30 second intervals, stirring in-between until smooth.
• Once the chocolate is melted and smooth, stir the peanuts into the chocolate making sure to coat all peanuts evenly.
• Using spoon or cookie scoop, portion the chocolate peanuts out into small clusters. Place the peanut clusters onto parchment paper to set.
• Allow the peanut clusters to set completely before trying to remove. You can pop them the fridge to speed up this process.

PEANUT CLUSTERS

Steps:

• In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until serving.

PEANUT CLUSTERS

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.

SLOW COOKER CHOCOLATE PEANUT CLUSTERS

Steps:

• Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
• Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 hour, stirring every 15 minutes.
• Drop spoonfuls of chocolate-peanut mixture onto waxed paper and let cool and harden, 30 to 45 minutes.