Chocolate Peanut Clusters
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- 1 - 12 oz
- bag semi-sweet chocolate chips
- 2 oz
- butterscotch chips
- parafin wax-can be found on the baking isle. comes in box with a couple of bars per box. you will only need a small amount for this recipe, but keeps for years. use a sharp knife and scrape across short end of bar several times.
- peanuts, dry roasted, or regular, whatever you like (would not use redskins as they will put too much debris in the chocolate.)
1Prepare cookie sheet by placing a sheet of wax paper or parchment paper or candy cups on cookie sheet. Set aside until ready to use.
2In 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.
3Remove 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.
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.