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.

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.

PEANUT CLUSTERS

Steps:

• In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until serving.

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.

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.

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 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.

CROCKPOT PEANUT CLUSTERS

Steps:

• Add all ingredients to the slow cooker in the order listed above.
• Place a paper towel over the crockpot and place the lid on top of the paper towels
• Let cook on low for 1 hour (no peeking!)
• After an hour, stir to combine everything.
• Put the paper towel back on top of the crockpot and replace the lid.
• Allow to cook for 15 more minutes.
• Drop spoonfuls of the candy onto parchment paper and allow to cool completely.

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:

• Line a large baking sheet with parchment paper. Set aside.
• Add chocolate to a large microwave-safe bowl and microwave on high in 20-second intervals, stirring after each interval, until melted and smooth.
• Set the melted chocolate aside to cool slightly (about 3 minutes).
• Fold the roasted peanuts into the melted chocolate. Mix until fully coated.
• Drop 1 spoonful of the mixture onto the lined sheet. Repeat with the remaining mixture.
• Refrigerate at least 20 minutes, or until set.
• Refrigerate the chocolate peanut clusters in an airtight container for up to 1 month.

PEANUT CLUSTERS

Steps:

• Place chips and shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Stir in peanuts.
• Spoon heaping teaspoons of peanut mixture into 1-inch paper candy cups or paper-lined muffin cups. Refrigerate 1 hour or until firm. Store tightly covered in refrigerator. About 2-1/2 dozen candies.

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.

PEANUT CLUSTERS

Steps:

• 1. Put chocolate chips in pan melt on low heat , be sure to continually stir until melted. Then remove from heat, add unsalted peanuts mix well .
• 2. On cookie sheet, by tablespoon full ,place on sheet. Chocolate and peanut mixture put in freezer until hard.
• 3. Once hard remove from freezer, put clusters in a tin can then put back in freezer. Clusters must be keep frozen. Enjoy!

CHEWY PEANUT CLUSTERS

Steps:

• The trick to these is to keep the heat low - that will make them soft and chewy. If the heat gets high they seem to come out more hardend but still mostly chewy. I've forgotton the vanilla at times and they still turn out tasting great. I have also used milk chocolate chips.
• Melt butter over low heat in a large pan or skillet.
• Add marshmellows, melting, stirring constantly, keeping heat on low.
• When melted add choc chips stirring until melted.
• Add vanilla, stirring, and then the peanuts, folding in and stirring until peanuts are covered (when chocolate mixture is sticking to most of the peanuts).
• Remove from heat and quickly drop by spoonfuls onto greased parchment paper or parchment lined and greased 9 x 13 pan (to cut into squares). NOTE: wax paper will not work, they will stick to it even when greased.
• Let cool on counter.
• Store in tightly covered containers (with parchment in between layers) or Ziploc baggies.
• Then repeat all above. (I usually have to make 3 batches!).