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Peanut Cluster Recipes
GETTING READY 1. Let your oven preheat to 300 . MAKING 2. In a bowl mix the first eight ingredients working them until smooth and stiff. 3. Follow this working in the peanuts and raisins. 4. Into 12 clusters spoon the mixture spreading on a lightly greased
Melt chocolate pieces chocolate square and butter in top of double boiler over hot water. Beat eggs until foamy stir in sugar salt and vanilla. Blend egg mixture with chocolate mixture. Stir in peanuts and marsh mallows. Drop by rounded teaspoonfuls
Peanut Mallow Clusters
Mix sugar butter and milk in saucepan. Bring to rolling boil boil 3 min stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Fold in oats and peanuts. Drop by scant tablespoonfuls on waxed paper. Let stand until set.
In large saucepan heat sugar butter and milk to boiling stirring constantly. Cook 3 minutes stirring frequently. Remove from heat mix in peanut butter and vanilla. Stir in oats and nuts. Drop mixture by scant tablespoonfuls onto waxed paper. Let stand until
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Melt bark 1 minute 45 seconds stir. Heat 1 minute. Mix well. Pour in chocolate chips. Heat 1 minute mix again. Pour in peanuts mix. Spoon mixture onto wax paper the size you want them to be.
In a saucepan combine molasses vinegar and honey and cook over low heat until mixture forms a firm ball when dropped in cold water or reaches 250 F. Stir occasionally. Remove from heat and add butter then nuts and currants. Drop by the teaspoonful onto a
Currant Peanut Clusters
Set Power Select at MEDIUM LOW. In medium glass bowl heat chocolate and shortening 3 to 4 minutes or until melted stir until smooth. Stir in peanuts. Drop by teaspoonfuls onto buttered wax paper cool. Store covered at room temperature.
1. Mix sugar milk and margarine in 2 quart casserole. Microwave uncovered on high 2 to 3 minutes or until boiling. 2. Stir in peanut butter and vanilla until blended. Stir in oats peanuts and chocolate chips. Drop by tablespoonfuls onto waxed paper lined
Spanish Peanut Clusters
Line cookie sheets with waxed paper. In heavy saucepan over low heat melt butterscotch and chocolate chips until smooth. Stir in peanuts. Drop mixture by rounded teaspoonfuls onto prepared cookie sheets. Chill until set.
1. Mix sugar milk and margarine in 2 quart casserole. Microwave uncovered on high 100 to boiling 2 to 3 minutes. 2. Stir in peanut butter and vanilla until blended. Stir in oats peanuts and chocolate chips. Drop by table spoonfuls onto waxed paper. If mixture
Melt chocolate in bowl over hot water remove from heat. Add peanuts stir well. Drop from teaspoon onto waxed paper. Refrigerate for 12 hours store candy in a cool place.
Chocolate-Covered Peanut Clusters
1. Combine chocolate morsels butterscotch morsels and peanut butter morsels in 2 quart casserole. Heat on Full Power for 2 to 3 minutes or until melted. Stir halfway through heating time. 2. Stir in peanuts. Drop by teaspoons onto waxed paper. Let set until
Place the vanilla flavored confectioner s coating and the chocolate pieces in a 2 1 2 quart nonmetal bowL Cook uncovered in a countertop microwave oven on 100 power HIGH about 2 1 2 minutes or just till the mixture becomes smooth when stirred. Stir in the
Microwave Peanut Clusters
Melt chocolate in bowl over hot water. Remove from heat cool slightly and stir in peanuts. Spread sheet of waxed paper on cookie sheet and drop teaspoonfuls of chocolate peanut mixture onto sheet. Place cookie sheet in refrigerator overnight to chill