INSTRUCTIONS
Make sure that your microwave safe bowl is completely dry. Add the chocolate chips, peanut butter chips, and coconut oil (or shortening). Microwave at 50% power for 1-1 1/2 minutes. Then remove the bowl and stir until the bowl no longer feels warm. Heat at 15-30 second intervals, stirring between each interval until the chocolate is melted and smooth.
Stir in your peanuts and drop by rounded spoonfuls on wax paper-covered baking sheets and if desired sprinkle with sea salt. Allow to set for a couple of hours. Store in an airtight container with wax paper between the layers.
How to easily prepare peanut clusters for holiday gifts.
They make cupcake liners for every holiday and occasion imaginable. Pick something that fits the holiday or occasion. After you stir the peanuts in the melted chocolate, spoon it into cupcake liners that are placed on a cookie sheet or large platter. Allow several hours to set. Place in gift boxes or tins.
Peanut Clusters (Crockpot or Microwave)
Ingredients
- 1 1/2 cups semi-sweet chocolate chips I use Ghirardelli
- 1 10 ounce bag peanut butter chips
- 1 1/2 tablespoons coconut oil or shortening
- 2 cups salted or unsalted roasted peanuts
Instructions
Crock-pot Method.
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Place chocolate chips, peanut butter chips, and coconut oil in a covered crockpot on low. Layer paper towels right under the lid. Stir every 20 minutes until melted.
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Once melted stir in peanuts. Drop by rounded spoonfuls on wax paper-covered baking sheets. If desired sprinkle with sea salt. Allow them to set.
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Store in airtight containers at room temperature for up to 2 weeks or in an airtight container in the refrigerator for up to a month.
Microwave Method
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Add chocolate chips, peanut butter chips and coconut oil to microwavable bowl. Microwave at 50% power for 1-1 1/2 minutes. Remove the bowl and stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring between each interval until the chocolate is melted and smooth.
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Stir in peanuts. Drop by rounded spoonfuls on wax paper covered cookie sheets. If desired sprinkle with sea salt. Allow to set.
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Store in airtight containers at room temperature for up to 2 weeks or in an airtight container in the refrigerator for up to a month.
Notes
- For optimal taste use good quality chocolate like Ghirardelli or Guittard. However, if making white chocolate peanut clusters stick with Guittard. Ghiradelli White Chocolate does not melt as well.
- Store in airtight containers at room temperature for up to 2 weeks or in an airtight container in the refrigerator for up to 1 month.
- Use a cookie scoop for uniform size and ease.
- Substitute almonds, pistachios, pecans, walnuts, or macadamia nuts.
