Peanut Cluster Candy Food

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.

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:

• 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 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.

NO BAKE PEANUT CLUSTERS

Steps:

• Place chocolate chips, and shortening in a small microwavable bowl.
• Microwave on medium power for 1 minute, stir.
• If necessary, microwave at medium and additional 15 seconds at a time, stirring after each heating until chips are melted and mixture is smooth when stirred.
• Stir in peanuts.
• Drop by teaspoons into 1 inch diameter candy.
• refrigerate until firm, about 30 minutes.
• Store into tightly covered container in refrigerator.24.

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 RAISIN CLUSTERS

Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

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.

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 CHOCOLATE PEANUT BUTTER CLUSTER CANDY

Steps:

• Place peanuts in crockpot.
• Place remaining ingredients in crockpot.
• Set temperature to medium/high.
• Allow to cook in crock for one hour or until all chocolate is melted. Stir occasionally.
• Drop from Tablespoons onto wax paper to cool.