CHOCOLATE-BUTTERSCOTCH PEANUT CLUSTERS RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 3
Steps:
- 1. In a double boiler, melt the butterscotch and milk chocolate chips together. Stir until the mixture is nice and smooth. Add the peanuts and stir. 2. Immediately drop little blobs of the clusters onto a cookie sheet lined with waxed paper- using a spoon or a cookie scooper. Let them sit until the chocolate is set.
CHOCOLATE PEANUT CLUSTERS
There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 dozen.
Number Of Ingredients 4
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.
Nutrition Facts :
PEANUT CLUSTERS
These chocolate peanut clusters are very easy to make.
Provided by Donna Farrand
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 3
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.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 11.8 g, Fat 9.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 23.9 mg, Sugar 9 g
CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS
My sister-in-law Lori sent me this recipe. It is easy and you won't believe how good these treats are.
Provided by Monica and Jamie Pe
Categories Drop Cookies
Time 20m
Yield 16 24 clusters
Number Of Ingredients 3
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.
CHOCOLATE PEANUT CLUSTERS
Peanuts covered in chocolate then dropped onto waxed paper, parchment paper or right into candy cups. So easy, and everyone loves them.
Provided by Julia Ferguson
Categories Candies
Number Of Ingredients 4
Steps:
- 1. Prepare cookie sheet by placing a sheet of wax paper or parchment paper or candy cups on cookie sheet. Set aside until ready to use.
- 2. In Double Boiler add water to bottom pan and heat (do not boil) making sure water level does not touch top pan and steam does not enter the top pan. Add chocolate chips, butterscotch chips and parafin wax. Watch carefully and stir often. When all is melted and stirred together; add as many peanuts as you can; stirring to make sure all have a good cover of chocolate.
- 3. Remove top pan from heat being careful not to let any steam enter the pan with the chocolate. I like to set the pan on a dry dish towel to sop up water on bottom of pan. With spoon (Ilike using an ice teaspoon, because the spoon is small and the handle is long) scoop a spoonful of peanuts, (don't overfill if using candy cups) scraping the bottom of spoon on edge of pan. Drop peanuts and chocolate into a pile on the wax paper, parchment on into the candy cups. If chocolate starts to get thick before finished dropping, just put the pan back onto double boiler and warm back up. When all peanuts are dropped you may have chocolate left in the pan, just warm back up and add more peanuts and repeat dropping until all is used up. Set in cool place to set chocolate.
- 4. Notes: Store in airtight container with waxed paper between layers in cool place. Can also be stored in refrigerator or frozen until needed. Wrap well. If stored in fridge or freezer, set container on counter without removing any wrapping or lid until at room temperature before serving or packing in candy boxes.
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