Mom's Peanut Clusters
Servings: 2 dozen
Ingredients
- 1 (~12 oz) bag dark chocolate chips
- 1 (12 oz) bag butterscotch chips
- 1 1/2 cup dry roasted peanuts
- 1 1/2 Tbs Skippy peanut butter
Instructions
- Line your countertop or baking sheets with wax paper.
- Add chocolate chips, butterscotch chips, and peanut butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a spatula to avoid scorching, for approximately 5 minutes or until the chocolate and butterscotch chips are fully melted.
- Stir in the peanuts until well incorporated.
- Use a 2 Tbs cookie scoop to drop spoonfuls of the mixture onto wax paper.
- Allow the clusters to completely cool on the counter.
- Enjoy!
Notes
Be sure to read all labels carefully for gluten-free products.
Store the peanut clusters in an airtight container on the counter. These can be stored in the refrigerator, but it will dull the appearance of the chocolate.
If you do not have a double boiler, you can make a Bain Marie using a stainless steel bowl over a simmering pot of water. Be sure the the bowl is above the water.
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