Best Chocolate Peanut Clusters Recipes

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CHOCOLATE PEANUT CLUSTERS



Chocolate Peanut Clusters image

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

2 pounds white candy coating, coarsely chopped
1 package (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
5 cups salted dry roasted peanuts

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 :

SLOW COOKER CHOCOLATE PEANUT CLUSTERS



Slow Cooker Chocolate Peanut Clusters image

Awesome chocolate slow cooker candy recipe. Store in an airtight container.

Provided by mzcopper

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 2h40m

Yield 100

Number Of Ingredients 4

2 pounds white chocolate, coarsely chopped
28 ounces dry roasted peanuts
1 (12 ounce) bag semisweet chocolate chips
1 (4 ounce) bar German sweet chocolate, broken into pieces

Steps:

  • Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
  • Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 hour, stirring every 15 minutes.
  • Drop spoonfuls of chocolate-peanut mixture onto waxed paper and let cool and harden, 30 to 45 minutes.

Nutrition Facts : Calories 117.1 calories, Carbohydrate 9.9 g, Cholesterol 1.9 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 9.2 mg, Sugar 8.1 g

CHOCOLATE PEANUT CLUSTERS



Chocolate Peanut Clusters image

Make and share this Chocolate Peanut Clusters recipe from Food.com.

Provided by Gadget_Queen

Categories     Candy

Time 10m

Yield 48 candies

Number Of Ingredients 4

1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening (NOT butter, margarine, spread or oil)
1 cup unsalted dry roasted peanuts

Steps:

  • Place both chips and shortening in small microwave-safe bowl. Microwave at High 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred.
  • Stir in peanuts.
  • Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store tightly covered in refrigerator.

EASY CHOCOLATE PEANUT BUTTER CHOW MEIN CLUSTERS (NO-BAKE)



Easy Chocolate Peanut Butter Chow Mein Clusters (No-Bake) image

Sweet and salty makes these the perfect combination! Serving is only estimated, it will depend on the size of the clusters. Can use butterscotch chips in place of the peanut butter. Chow mein noodles can be found in the Asian section of any grocerey store.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 10m

Yield 20-25 serving(s)

Number Of Ingredients 4

1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 1/4 cups dry chow mein noodles
1 cup salted peanuts

Steps:

  • In the microwave melt the chocolate and peanut butter chips, stir until smooth.
  • Add in the chow mein noodles and peanuts; mix until coated.
  • Drop by rounded tablespoonfuls onto a baking sheet that has been lined with waxed paper.
  • Refrigerate until set (about 2-3 hours).
  • **NOTE* these will easily pick up refrigerator odors if stored in the fridge so place in a tightly covered container.

Nutrition Facts : Calories 165.9, Fat 11.5, SaturatedFat 3.5, Sodium 126.5, Carbohydrate 13.3, Fiber 1.9, Sugar 8.4, Protein 4.8

CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS



Chocolate Butterscotch Peanut Clusters image

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

12 ounces chocolate chips
12 ounces butterscotch chips
16 ounces Spanish peanuts

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.

PEANUT BUTTER-CHOCOLATE CLUSTERS



Peanut Butter-Chocolate Clusters image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield About 30 clusters

Number Of Ingredients 6

1 1/4 cups semisweet chocolate chips
1 1/4 cups peanut butter chips
4 teaspoons vegetable shortening
4 cups cereal squares (such as Chex)
1/2 cup salted roasted peanuts, roughly chopped
White nonpareils, for decorating

Steps:

  • Line a baking sheet with parchment paper. Combine the chocolate chips, peanut butter chips and shortening in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and add the cereal and peanuts. Stir with a rubber spatula until evenly coated.
  • Spoon the cereal mixture into clusters (about 2 tablespoons each) onto the prepared baking sheet; sprinkle with nonpareils. Refrigerate until firm, about 30 minutes.

PEANUT BUTTER CHOCOLATE CLUSTERS



Peanut Butter Chocolate Clusters image

Another great Kraft recipe. A nice combination of chocolate and butterscotch chips with peanut butter, peanuts, and chow mein noodles. A great candy gift for special occasions or as a hostess gift. You can use candy papers that are available at most dollar stores. Place the candy on a pretty plate (paper, plastic, or a pretty china plate from a second hand store). Line the plate with a paper doily also available at the dollar store. Cover the plate with plastic wrap, add a bow and voila! Or use the candy papers and a pretty box from the dollar store. I think raisins would be a great addition or substitution for the peanuts if you like. I used a heavy-bottom pot over low heat to melt the ingredients instead of the microwave oven.

Provided by foodtvfan

Categories     Candy

Time 45m

Yield 36 serving(s)

Number Of Ingredients 6

1 1/2 cups semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup butter
1/4 cup peanut butter
2 cups chow mein noodles
1 cup salted peanuts

Steps:

  • Mix chocolate chips, butterscotch chips, butter and peanut butter in a large microwaveable bowl.
  • Microwave on MEDIUM for 3 to 4 minutes or until completely melted and mixture is well blended, stirring after one minute.
  • Add remaining ingredients, mix well.
  • Drop tablespoonfuls of mixture in 1-inch mounds onto wax paper-covered baking sheets.
  • Refrigerate 30 minutes or until firm.
  • Store in airtight container in refrigerator.

Nutrition Facts : Calories 142.2, Fat 10.8, SaturatedFat 4.7, Cholesterol 6.8, Sodium 93.5, Carbohydrate 10.7, Fiber 1.1, Sugar 7.4, Protein 2.6

CHOCOLATE-BUTTERSCOTCH PEANUT CLUSTERS RECIPE - (4.5/5)



CHOCOLATE-BUTTERSCOTCH PEANUT CLUSTERS Recipe - (4.5/5) image

Provided by cecelia26_

Number Of Ingredients 3

One 12-ounce bag butterscotch chips
1/2 12-ounce bag milk chocolate chips
1 can spanish peanuts (or about 2 cups)

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.

CROCKPOT CHOCOLATE PEANUT CLUSTERS



Crockpot Chocolate Peanut Clusters image

This is an easy gift to make for those unexpected guests at your house durning the holidays. It is a Christmas/Yule staple at my house

Provided by Stormy Stewart

Categories     Chocolate

Number Of Ingredients 5

1 box german cooking chocolate
12 oz semi-sweet chocolate chips
48 oz white almond bark
16 oz dry roasted, salted peanuts
16 oz dry roasted, unsalted peanuts

Steps:

  • 1. Place ingredients as listed into crock pot. Set to LOW, put on lid and let stand 3 hours. (Do not lift lid or stir.) Afterward, stir up candy for about 3 to 5 minutes. Drop by spoonfuls onto waxed paper. Or you can pour out onto wax paper lined pan. When set, cut into squares.

SLOW COOKER CHOCOLATE-COVERED PEANUT CLUSTERS



SLOW COOKER CHOCOLATE-COVERED PEANUT CLUSTERS image

Number Of Ingredients 6

16 ounces unsalted peanuts (or dry roasted peanuts)
16 ounces salted cocktail peanuts
1 (12-ounce bag) semisweet chocolate chips
1 (12-ounce bag) milk chocolate chips
2 (10-ounce bags) peanut butter chips
2 (16-ounce packages) white almond bark or vanilla candy melts

Steps:

  • DIRECTIONS: 1. Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours. 2. Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low. 3. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!

CHOCOLATE PEANUT CLUSTERS



Chocolate Peanut Clusters image

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

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.)

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.

CHOCOLATE COVERED PEANUT CLUSTERS



Chocolate covered peanut clusters image

I love anything chocolate and peanuts just make it so much better, so here is a wonderful easy recipe for all you chocolate lovers. I use it around the holidays when I don't have time to bake.

Provided by NHNichole

Categories     Candy

Time 20m

Yield 24-32 pieces, depending on size

Number Of Ingredients 4

1 (12 ounce) bag semi-sweet chocolate chips
1 (6 ounce) bag butterscotch chips
1 lb Spanish peanut
1 sheet wax paper

Steps:

  • Melt the chocolate chips and butterscotch chips together in a heavy pan, or a double boiler.
  • Once melted add in peanuts.
  • Use a spoon to make clusters on a piece of wax paper.
  • Let set for 4-6 hours.

PEANUT CLUSTERS CHOCOLATE COOKIE



Peanut Clusters Chocolate Cookie image

Peanut butter, oatmeal, chocolate and nuts non-bake cookie.

Provided by Tina Verhagen

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Yield 12

Number Of Ingredients 8

1 cup white sugar
⅓ cup evaporated milk
¼ cup butter
¼ cup crunchy peanut butter
½ teaspoon vanilla extract
2 cups quick cooking oats
½ cup peanuts
3 (1 ounce) squares semisweet chocolate

Steps:

  • Line cookie sheet with waxed paper.
  • Mix sugar, milk and butter or margarine over low heat and bring to a boil. Remove from heat and add peanut butter and vanilla until blended. Stir in remaining ingredients.
  • Drop by tablespoons onto cookie sheet. If mixture becomes too stiff, stir in 1 to 2 drops milk. Refrigerate about 30 minutes or until firm.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 33 g, Cholesterol 12.2 mg, Fat 13.2 g, Fiber 2.8 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 62 mg, Sugar 21.7 g

CROCKPOT CHOCOLATE-PEANUT CLUSTERS



Crockpot Chocolate-Peanut Clusters image

I stumbled on this recipe and had a Duhh moment-why didn't I yhink of that... Just to be clear-this is NOT my original work.

Provided by Rebecca Rogers

Categories     Candies

Time 4h

Number Of Ingredients 4

2 lb peanuts, dry roasted
48 oz almond bark white chocolate
4 oz chocolate german, sweet
10-12 oz dark chocolate

Steps:

  • 1. Place all ingredients in crock pot. Cook on low for 3 hours. Don't touch. Check on candy after 2 hrs. Sometimes, a crock pot will run a little hot--if the chocolate doesn't look dry, finish cooking for third hour.
  • 2. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely.
  • 3. Drop by teaspoons full onto paper. Let harden and store in airtight containers.

CHOCOLATE PEANUT CLUSTERS



Chocolate Peanut Clusters image

Categories     Candy     Chocolate     Peanut     Chill

Yield 60 clusters

Number Of Ingredients 2

12 ounces bittersweet chocolate, finely chopped
3 cups toasted, salted peanuts, roughly chopped, at room temperature

Steps:

  • Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly. Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes). It will begin to get a bit thicker as it cools. If using a thermometer, it should register 95°F.
  • Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Set the pan of chocolate over the pan of warm water. The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.
  • Stir the peanuts into the chocolate, making sure to thoroughly coat them with chocolate.
  • Line a baking sheet with parchment or waxed paper. Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them. Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer. The clusters are best served at room temperature.
  • VARIATION
  • Substitute milk chocolate for the bittersweet chocolate.

NUTTY CHOCOLATE PEANUT CLUSTERS



Nutty Chocolate Peanut Clusters image

I'm always amazed at just how simple these chocolatey nut clusters are to make. They're a great treat to bring out after holiday meals or for a party. - Christine Eilerts, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-3/4 pounds.

Number Of Ingredients 3

1 pound white candy coating, chopped
2 cups semisweet chocolate chips
1 jar (16 ounces) dry roasted peanuts

Steps:

  • In a double boiler or metal bowl over hot water, melt candy coating and chocolate chips; stir until smooth. Remove from the heat; stir in peanuts. , Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 10-15 minutes or until set. Store in airtight containers.

Nutrition Facts :

CHOCOLATE PEANUT CLUSTERS



Chocolate Peanut Clusters image

Theses chocolate peanut clusters are super easy to make. It is one of my families favorite candy to have during the holidays. Serving amount varies.

Provided by Crystal ~

Categories     Chocolate

Time 15m

Number Of Ingredients 4

1 12-oz. pkg. of milk chocolate chips
1 cup semi-sweet chocolate chips
4 pieces of almond bark
24 ounces of dry roasted unsalted peanuts

Steps:

  • 1. In a large mixing bowl, melt the almond bark in the microwave until half way melted.
  • 2. Add the chocolate chips and continue microwaving until the almond bark and chocolate chips are melted; stirring every minute or so.
  • 3. Remove bowl from microwave and stir in peanuts. Stir until peanuts are completely coated.
  • 4. Line 2 cookie sheets with wax paper. Drop mixture by tablespoonful's onto wax paper. Chill the peanut clusters in the refrigerator until set. Store candy in an air tight container in the refrigerator.
  • 5. Note: you can also use a mini muffin pan lined with candy paper cups.

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