Alexanders Chocolate Covered Peanuts Recipes

Steps:

• Place almond bark in a slow cooker. Stir occasionally on High until mostly melted, about 2 minutes. Reduce heat to Low. Stir in chocolate chips until mixture is completely dark, about 30 seconds. Add peanuts.
• Drop a spoonful of the peanut clusters onto a parchment paper-lined countertop to test if they are thick and chunky. Mix in more peanuts and chocolate chips if the mixture is too loose and runny.
• Line 4 to 5 baking sheets with parchment paper. Lay spoonfuls of the peanut clusters on top using a melon baller. Allow to harden, about 1 hour.

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.

Steps:

• This is a two to one for the chocolate covering.
• Melt the chocolate in double boiler with the butterscotch chips Or you can use a large micro safe bowl (50% power for 30 secs) at a time till melted.
• Pour in the peanuts.
• Stir till coated.
• Drop by tablespoon full on to parchment paper.
• Cool till hard.
• Store in airtight container at room temperature.
• Mine never lasted longer than a week but I don't recommend that you serve them much after a week of shelving.

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.

Steps:

• In microwavable bowl heat chocolate chips and peanut butter chips. Do not burn.
• Heat on low. Stir until both are blended.
• Pour in peanuts and drop by teaspoons onto wax paper.
• I usually limit the drops to about 5 peanuts each to make them small bites.

Steps:

• Melt chocolate over low heat until smooth.
• Pour in peanuts, and mix well.
• Spoon out by the tablespoon onto wax paper.
• Let candy cool about 45 min.
• until hardens.
• You can add or take away from this easy recipe as desired.

Steps:

• Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
• Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.
• Mixing them in:
• Use a chef's knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.