Chocolate Peanut Clusters
2 pounds white almond bark (it comes in this big block at Wal-Mart)
4 1-oz squares German's bittersweet chocolate
12 oz pkg semi-sweet chocolate chips
24 oz jar plain or honey roasted peanuts
* Place all ingredients in slow cooker.
* Cook on high for one hour.
* Stir occasionally to prevent burning.
* Turn slow cooker on low and stir every fifteen minutes for about another hour until completely smooth and melted.
* Drop onto waxed paper in bite-size drops.
* Cool.
* Remove and store covered for up to one week.
(Freeze well.)
"Remove and store covered for up to one week."
ReplyDeleteWait...you have to wait a week to eat them? You've got to be kidding? I refuse to make anything chocolate that I have to wait to eat! These sound yummy. :-)
Where are you finding all these recipes, Cheryl? And are you making all of them? If so I'll be over in 15.....lol!
You are a corker! OBVIOUSLY for SOME people, I should have said, if they last a week you may store them for that long. LOL Is that better?
ReplyDeleteOh. And yesterday I tried a recipe that is yummy but I couldn't take them to the Super Bowl party cause they were too messy and not pretty. I wanted a brownie recipe that you could make from a cocolate cake recipe. I found a couple on the web and sort of combibed two. One called for 2 eggs and cream cheese and powdered sugar mixed and baked on top of the brownie batter. It looked puffy and uneven when it baked and the brownies are gooey. I had one for breakfast this morning, and they taste good LOL but they aren't pretty. Anyone have a recipe I could try?
ReplyDeleteDond't you love newly invented words in blogs? That word in my last post was "combined." But conbibed could work, too.
ReplyDelete