Difference between revisions of "Crockpot Triple Chocolate-covered Peanut Clusters"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Snack Recipes" to "Category:Appetizer Recipes") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Crockpot Recipes]] | [[Category:Crockpot Recipes]] | ||
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[[Category:Peanut Recipes]] | [[Category:Peanut Recipes]] | ||
[[Category:Cashew Recipes]] | [[Category:Cashew Recipes]] | ||
[[Category:Chocolate Recipes]] | [[Category:Chocolate Recipes]] | ||
[[Category:Semi-sweet chocolate Recipes]] | [[Category:Semi-sweet chocolate Recipes]] | ||
Revision as of 12:59, 6 April 2012
Description
Clusters may be frozen up to 1 month
- Contributed by Catsrecipes Y-Group
- Source: Southern Living 2007 Sweet Endings
- Make Ahead & Freezable | Prep: 15 minutes | Cook: 2 hr
- Makes 5 pounds or about 60 clusters
Ingredients
- 1 (16 oz) jar dry-roasted peanuts
- 1 (16 oz) jar unsalted dry-roasted peanuts
- 18 (2 oz) chocolate candy coating squares, cut in half
- 2 cups (12 oz package) semisweet chocolate morsels
- 1 (4 oz) package German chocolate baking squares, broken into pieces
- 1 (9¾ oz) can salted whole cashews
- 1 tsp vanilla extract
Directions
- Combine first 5 ingredients in a 3½ – 4 qt slow cooker.
- Cover and cook on low 2 hours or until melted.
- Stir chocolate mixture.
- Add cashews and vanilla, stirring well to coat cashews.
- Drop nut mixture by heaping tablespoonfuls onto wax paper.
- Let stand until firm.
- Store in an airtight container.
