Peanut Clusters
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Marcile | 📂 Category: Desserts Indulge in these rich and easy homemade peanut clusters, featuring a melted blend of white bark and chocolates mixed with salted Spanish peanuts. Drop by spoonfuls onto wax paper and let set for a delightful sweet treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 mins | 1.5 hours | 24 servings |
🔪 Key Equipment
- Double boiler
- Microwave
- Wax paper
- Spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs | White bark | Chopped |
| 12 oz | Milk chocolate chips | Hershey |
| 4 oz | Semi-sweet chocolate | Can use unsweetened |
| 1 1/2 lbs | Salted Spanish peanuts | Whole |
Instructions
Step 1: Melting and Mixing
- Melt the 2 lbs white bark, 12 oz milk chocolate chips, and 4 oz semi-sweet chocolate together in a double boiler or microwave until smooth and completely melted.
- Stir in the 1 1/2 lbs salted Spanish peanuts until fully coated in the melted chocolate mixture.
Step 2: Shaping and Setting
- Drop the mixture by the teaspoon onto sheets of wax paper.
- Let set for 1 1/2 hours until firm and completely hardened.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 2 weeks, separating layers with wax paper.
Original Recipe Scan
