My sister, Renita, makes the best peanut clusters I've ever eaten. They are extremely easy to make, turn out perfectly every time, and are a hit with everyone!
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| One jar of dry roasted peanuts is shown, but you will need two for a full recipe. |
Renita's Peanut Clusters
1 (24 oz.) package chocolate flavored almond bark
1 (10 oz.) package Ghirardelli 60% Cacao Bittersweet chocolate chips
1 (12 oz.) package Ghirardelli semi-sweet chocolate chips
2 (16 oz.) jars dry roasted & salted peanuts
Break almond bark up into 4-6 sections so it will melt more easily. Place almond bark and chocolate chips into a microwave safe bowl (I use a 4-qt. bowl), and microwave at full power for 60 seconds. Stir thoroughly. Continue to heat and stir in 30-second increments until the coating is melted and smooth. Alternately, you can heat the bark and chocolate chips on the stove over medium-low heat stirring often until melted and smooth. Stir in the peanuts until coated. Drop by tablespoonfuls onto wax paper-lined baking sheets. Refrigerate until served.
Yield: about 70 peanut clusters
*Recipe may be easily halved.
Note: I highly recommend using only Ghirardelli chocolate chips. I've tried other brands, and while good, the Ghirardelli chocolate chips are the best for this recipe.
Note: I highly recommend using only Ghirardelli chocolate chips. I've tried other brands, and while good, the Ghirardelli chocolate chips are the best for this recipe.
