Chocolate Peanut Butter Peanut Clusters With Sea Salt Recipes

CHOCOLATE PEANUT CLUSTERS

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.

PEANUT CLUSTERS

Steps:

• Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.
• Drop by teaspoon full on wax paper. Allow to cool.

DARK CHOCOLATE SEA SALT PEANUT CLUSTERS

Steps:

• Fill mini muffin pan with muffin cups.
• In a microwave safe bowl, microwave the chocolate chips on high for 2 minutes. In 30 second intervals, take out to stir until fully melted.
• Stir peanuts in to melted chocolate, making sure they are all coated in the chocolate.
• Then, mix in drops of liquid Stevia.
• Spoon clusters into the mini baking cups and sprinkle with coarse sea salt.
• Place pan in freezer to firm, about 5-10 min. Enjoy and store leftovers in an airtight container in the fridge.

CHOCOLATE-PEANUT BUTTER PEANUT CLUSTERS WITH SEA SALT

Steps:

• Line a medium cookie sheet with waxed paper or parchment paper. Set aside.
• Into a medium, microwave-safe glass bowl, place chocolate chips and peanut butter. Melt 30 seconds at a time, stirring in between, until melted and smooth.
• Stir in peanuts until completely coated with chocolate.
• Spoon by teaspoonfuls onto the waxed paper lined cookie sheet. Sprinkle each cluster with salt. Refrigerate for 2 hours or overnight until completely solid.
• Remove clusters from waxed paper and store in an air-tight container at room temperature for one week.

GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES

Steps:

• Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
• In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
• Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
• Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
• Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.

CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS

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 CLUSTERS

Steps:

• In a microwave-safe bowl, melt peanut butter chips and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.