EASY PEANUT CLUSTERS
This candy is a must for gifts, parties, or special occasions, especially if your time is limited. NOTE: The butterscotch chips will NOT melt. When they are soft, they look shiney. Do not overcook, as the chocolate will burn. You may use more peanuts if desired. I usually throw in more to make sure the last pieces have some nuts in them.
Provided by Miss Annie
Categories Candy
Time 10m
Yield 24 candies (approx)
Number Of Ingredients 3
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.
CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS
My sister-in-law Lori sent me this recipe. It is easy and you won't believe how good these treats are.
Provided by Monica and Jamie Pe
Categories Drop Cookies
Time 20m
Yield 16 24 clusters
Number Of Ingredients 3
Steps:
- Prepare two baking sheets by lining them with wax paper.
- Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.
- Stir the peanuts and coat completely.
- Drop by teaspoonfuls onto the wax paper.
- Refrigerate until solid, at least two hours.
BROWN BUTTER GRANOLA CLUSTERS
Provided by Ree Drummond : Food Network
Time 1h45m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the brown butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes.
- For the toasted oats: Preheat the oven to 350 degrees F.
- In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on the prepared baking sheets and bake, shaking the pans twice during the cooking time and making sure the oats don't burn, until toasted, about 12 minutes. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F.
- For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Add the brown butter to the pan and stir.
- Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
- Line a baking sheet with foil and thoroughly spray with coconut oil spray. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.
PEANUT BUTTER CHOCOLATE CLUSTERS
Another great Kraft recipe. A nice combination of chocolate and butterscotch chips with peanut butter, peanuts, and chow mein noodles. A great candy gift for special occasions or as a hostess gift. You can use candy papers that are available at most dollar stores. Place the candy on a pretty plate (paper, plastic, or a pretty china plate from a second hand store). Line the plate with a paper doily also available at the dollar store. Cover the plate with plastic wrap, add a bow and voila! Or use the candy papers and a pretty box from the dollar store. I think raisins would be a great addition or substitution for the peanuts if you like. I used a heavy-bottom pot over low heat to melt the ingredients instead of the microwave oven.
Provided by foodtvfan
Categories Candy
Time 45m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Mix chocolate chips, butterscotch chips, butter and peanut butter in a large microwaveable bowl.
- Microwave on MEDIUM for 3 to 4 minutes or until completely melted and mixture is well blended, stirring after one minute.
- Add remaining ingredients, mix well.
- Drop tablespoonfuls of mixture in 1-inch mounds onto wax paper-covered baking sheets.
- Refrigerate 30 minutes or until firm.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 142.2, Fat 10.8, SaturatedFat 4.7, Cholesterol 6.8, Sodium 93.5, Carbohydrate 10.7, Fiber 1.1, Sugar 7.4, Protein 2.6
BUTTERSCOTCH CLUSTERS
This is my Grandmother's recipe. She always made big batches of these to bring to the Poconos when we were vacationing. I have seen other recipes for this but they always have other additions such as nuts, raisins and pretzels etc., she never made them any other way than this; plain and simple. Cooking time includes chill time.
Provided by Old widow
Categories Drop Cookies
Time 2h15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan over low heat melt the chips with the milk.
- Remove from heat .
- In large mixing bowl, combine the noodles with the butterscotch mixture, mix until coated.
- Drop by tablespoonfuls onto wax paper lined cookie sheets.
- Chill for at least 2 hours or until firm.
Nutrition Facts : Calories 124.4, Fat 5.8, SaturatedFat 4.1, Cholesterol 3.8, Sodium 37.1, Carbohydrate 16.9, Fiber 0.1, Sugar 15.5, Protein 1.4
RICE KRISPIES CLUSTERS
Make and share this Rice Krispies Clusters recipe from Food.com.
Provided by ChipotleChick
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Melt peanut butter, chocolate, and butterscotch chips in microwave or on medium low heat on the stove.
- Pour over the cereal.
- Mix well and drop by spoonfuls onto a greased cookie sheet, or press evenly into a 9x9" pan.
- Refrigerate until firm.
- If pressed in a pan, cut into bars.
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