Chocolate Covered Nut Clusters
Source of Recipe
Cooklist on Facebook
Recipe Introduction
These were really easy and good and you could do lots of different variations, I think. I had some unsalted mixed nuts that I needed to use up and I subbed them for the unsalted peanuts. I also think it would be great to sub some peanut butter chips for the baking chocolate to up the peanut butter flavor. These stay soft for a LONG time (due, I’m thinking, to the peanut butter). Putting them in the refrigerator for an hour or so is a good idea. I’m pretty sure that they mean unsweetened chocolate when they say, “baking chocolate”. I used 70% dark and the candies were dark enough. For my taste, I wouldn’t bother using the unsweetened. You will think that you have too many nuts, but it is the perfect amount.
List of Ingredients
320g of chocolate chips (or chopped dark chocolate)
250g of white chocolate chips (or chopped white chocolate)
200g of baking chocolate (see my note above)
80g (1/3 cup) of peanut butter
350g of unsalted peanuts
350g of salted peanuts
Recipe
Place the chocolate chips, white chocolate chips, baking chocolate, and peanut butter in a heavy saucepan. Melt over low heat for 15-20 minutes, stirring often. Line 3 baking sheets with parchment paper.
When completely melted (the white chips may not all be totally melted), take the pot off the heat and let cool for 5 minutes. Add the nuts and mix in completely. Spoon clusters onto the parchment paper covered baking sheets and allow to cool slightly. To completely firm up the clusters, place the baking sheet in the refrigerator for 30-60 minutes. Store tightly covered.
How many you get depends on how large you make your clusters. Mine were probably 2 tablespoons and I got over 30.
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