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Chocolate Peanut Clusters (Sandra Lee) Recipe

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This recipe for Chocolate Peanut Clusters (Sandra Lee) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bars (4 oz) semi-sweet baking chocolate - Ghirardelli -- chopped
2/3 cup sweetened condensed milk – Eagle Brand
16 individual caramel candies – Kraft
1 cup whole peanuts – Planter’s Lightly Salted
Directions:
Directions:
Spray a baking sheet with cooking spray; set aside.
Heat chocolate and condensed milk in a large microwave-safe bowl on 50% power for 2 1/2 minutes, stirring every 30 seconds.
Unwrap caramel candies and stir into chocolate until melted.
Continue to heat in microwave on 50% power for 30 second intervals, if necessary.
Stir in peanuts.
Scoop mixture with 2-tablespoon ice cream scoop and drop onto prepared baking sheet.
Repeat to make twelve clusters.
Refrigerate for 1 hour, or until set.
Store in airtight container at room temperature for 3 days or refrigerate for up to one week.
Number Of Servings:
Number Of Servings:
12 Clusters

 

 

 

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