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Southern Lady Cooking

A Southern Lady with a stick of butter

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  • Chocolate-Peppermint Shortbread
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Triple Chocolate-Covered Peanut Clusters

  • Chocolate
  • Dessert
Ingredients

1 (16-ounce) jar dry-roasted peanuts
1 (16-ounce) jar unsalted dry-roasted peanuts
18 (2-ounce) chocolate bark coating squares, cut in half
2 cups (12-ounce package) semisweet chocolate morsels
1 (4-ounce) package German chocolate baking squares, broken into pieces
1 (9.75-ounce) can salted whole cashews
1 teaspoon vanilla extract

Directions

Combine first 5 ingredients in a 3 1/2- or 4-quart 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. Freeze It!: Clusters may be frozen up to 1 month.

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Related

baking squares candy cashews chocolate chocolate bark coating squares dry-roasted peanuts German chocolate baking squares holiday peanuts salted whole cashews semisweet semisweet chocolate semisweet chocolate morsels Triple Chocolate-Covered Peanut Clusters unsalted dry-roasted peanuts vanilla vanilla extract whole cashews
November 23, 2014 Southern Lady

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Slow Cooker Brisket → ← Raspberry Martini

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  • Chocolate-Peppermint Shortbread
  • Slice and Bake Chocolate and Pistachio Cookies
  • No-Bake Waffle Dippers
  • Walnut Crescents
  • Ginger and Cream Sandwich Bites
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