Peanut Butter 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.

PEANUT BUTTER CLUSTERS

Steps:

• In a microwave-safe bowl, melt peanut butter chips and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

PEANUT BUTTER CHOCOLATE CLUSTERS

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.

PEANUT BUTTER CLUSTERS

Steps:

• In microwave safe bowl, melt peanut butter chips and chocolate chips, stir until smooth.
• Stir in peanuts and potato chips and drop by level tablespoonfuls onto waxed paper-lined baking sheets.
• Refrigerate until firm. Store in airtight container.

SUNNY'S EASY KITCHEN SINK CLUSTERS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with the paper liners.
• In a small bowl, mix together the peanut butter, powdered sugar, liquid smoke and a pinch of salt. Transfer to a zip-top bag. Slice about 1/2 inch off one of the bottom corners of the bag.
• Place 2 pretzels in the bottom of each muffin cup. Pipe a heaping teaspoon of the peanut butter onto the pretzels in each cup. Top each with a caramel and press it down into the peanut butter. Bake until the caramel is melted, 8 to 10 minutes.
• Meanwhile, melt the chocolate over a double boiler. Remove the clusters from the oven and top each with about a teaspoon of melted chocolate and a pinch of salt. Place in the refrigerator until set, about 1 hour. Remove from the muffin tin and serve.

CARAMEL PEANUT CLUSTERS

Steps:

• Pour Caramel Bits into a microwave-safe bowl, with 2 teaspoons of water and microwave in 30 minute increments, stirring in between each heating. It took 1 ½ minutes to melt the caramels with only a few left unmelted. Stirring the warm, creamy caramel allowed the last chunks to completely melt and be incorporated.
• Pour the jar of peanuts into the caramel and stir to completely coat all peanuts.
• Drop by spoonful onto a buttered or greased sheet of wax paper, or a silicone baking mat. Allow the caramel clusters to cool and set up, about 10 minutes.
• While the clusters cool, prepare the dipping chocolate. In a microwave-safe bowl add the butter and chocolate. Breaking the chocolate into small pieces along the perforations to helps it melt more quickly.
• Again, 30 second increments in the microwave, stirring in between each, will help the chocolate melt quickly and prevent burning or scorching. After 1 ½ minutes, you may still have a few soft chunks of chocolate in the mixture, but stirring will allow them to melt and be combined with the melted chocolate dip.
• After the chocolate is melted, dip each cluster into the chocolate and turn it to be sure all sides are covered. Lift the cluster out of the chocolate on the tines of a fork. Gently tap the fork handle against the rim of the bowl, allowing excess chocolate to drip through the tines of the fork, back into the bowl.
• Place the clusters back onto the prepared surface and leave them to cool and harden 1 to 2 hours.

NO BAKE CRUNCHY PEANUT BUTTER CLUSTERS

Steps:

• Grab a large cookie sheet and cover in wax paper or parchment paper. Set aside.
• In a large bowl, gently mix together cereal, peanuts, and marshmallows. Set aside.
• In a separate bowl, add peanut butter and almond bark (make sure that almond bark is broken up into smaller chunks).
• Place peanut butter and almond bark in microwave for 90 seconds. Stir, then place back in microwave for 30 seconds. Continue to cook and stir peanut butter and almond bark mixture at 15 second intervals until smooth and completely melted.
• Pour peanut butter mixture over cereal mixture in the large bowl.
• Using a large wooden spoon, gently mix together until all cereal, peanuts, and marshmallows are completely coated in melted peanut butter mixture.
• Using a tablespoon or small cookie scoop, scoop large spoonfuls onto the prepared cookie sheet. If desired, top with sprinkles.
• Let sit at room temperature for 2 hours to set up completely (or place in the fridge for about 30 minutes to set up faster).

CHOCOLATE CLUSTER-PEANUT BUTTER CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
• Mix nuts and melted chocolate until nuts are evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
• Stack cake layers on plate, filling layers with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture; spread over top and side of cake. Decorate with chocolate-nut clusters.