Chocolate Peanut Clusters Food

PEANUT BUTTER-CHOCOLATE CLUSTERS

Steps:

• Line a baking sheet with parchment paper. Combine the chocolate chips, peanut butter chips and shortening in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and add the cereal and peanuts. Stir with a rubber spatula until evenly coated.
• Spoon the cereal mixture into clusters (about 2 tablespoons each) onto the prepared baking sheet; sprinkle with nonpareils. Refrigerate until firm, about 30 minutes.

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.

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.

CHOCOLATY PEANUT CLUSTERS

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.

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.

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.

EASY CHOCOLATE CLUSTERS

Steps:

• In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes. , Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.

CHOCOLATE-PEANUT BUTTER PEANUT CLUSTERS WITH SEA SALT

Steps:

• Line a medium cookie sheet with waxed paper or parchment paper. Set aside.
• Into a medium, microwave-safe glass bowl, place chocolate chips and peanut butter. Melt 30 seconds at a time, stirring in between, until melted and smooth.
• Stir in peanuts until completely coated with chocolate.
• Spoon by teaspoonfuls onto the waxed paper lined cookie sheet. Sprinkle each cluster with salt. Refrigerate for 2 hours or overnight until completely solid.
• Remove clusters from waxed paper and store in an air-tight container at room temperature for one week.

CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS

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.

SWEET TOOTH CHOCOLATE PEANUT CLUSTERS

Steps:

• Melt chocolate with the Eagle Brand.
• Remove from heat; stir in cereal and peanuts.
• Drop by small spoonfuls onto parchment paper-lined baking sheets. Chill 2 hours or until firm.
• Store loosely covered, at room remperature.

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.

CHOCOLATE PEANUT CLUSTERS

Steps:

• Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly. Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes). It will begin to get a bit thicker as it cools. If using a thermometer, it should register 95°F.
• Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Set the pan of chocolate over the pan of warm water. The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.
• Stir the peanuts into the chocolate, making sure to thoroughly coat them with chocolate.
• Line a baking sheet with parchment or waxed paper. Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them. Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer. The clusters are best served at room temperature.
• VARIATION
• Substitute milk chocolate for the bittersweet chocolate.