Time 5m Yield 2-3 doz Number Of Ingredients 3 Steps:
This is a two to one for the chocolate covering. Melt the chocolate in double boiler with the butterscotch chips Or you can use a large micro safe bowl (50% power for 30 secs) at a time till melted. Pour in the peanuts. Stir till coated. Drop by tablespoon full on to parchment paper. Cool till hard. Store in airtight container at room temperature. Mine never lasted longer than a week but I don’t recommend that you serve them much after a week of shelving.
Time 15m Yield 10 dozen. Number Of Ingredients 4 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.
Time 1h17m Yield 28 Number Of Ingredients 3 Steps:
Place almond bark in a slow cooker. Stir occasionally on High until mostly melted, about 2 minutes. Reduce heat to Low. Stir in chocolate chips until mixture is completely dark, about 30 seconds. Add peanuts. Drop a spoonful of the peanut clusters onto a parchment paper-lined countertop to test if they are thick and chunky. Mix in more peanuts and chocolate chips if the mixture is too loose and runny. Line 4 to 5 baking sheets with parchment paper. Lay spoonfuls of the peanut clusters on top using a melon baller. Allow to harden, about 1 hour.
Yield Makes 1 1/2 cups (265 g) Number Of Ingredients 2 Steps:
Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate. Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill. Mixing them in: Use a chef’s knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.
More about “lisas homemade chocolate covered peanuts recipes”
Time 10m Yield 2 Number Of Ingredients 3 Steps:
Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated. Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
