Chocolate Peanut Clusters

It's no secret I view chocolate as a food group.  During the holidays it is prominently featured in my homemade candy repertoire.  For the past several years I have had the pleasure of baking cookies and making candy for a others to give as gifts.  Including my own gifts, the total is about 100 dozen cookies and candies over a one week period.

This year my friend's mom gave me a recipe for chocolate bark made in a crock pot. She piqued my interest and I had to try it.  The recipe makes approximately 12 dozen peanut clusters, or a large cookie sheet of bark if you choose.  Ingredients will cost approximately $20.00, but you'll have plenty to gift (or keep).      

After you've made the recipe once, you might want to experiment with the ingredients.  I for one will use more German chocolate and less white chocolate next time.  Caramel might be a great addition too.  Use your imagination.  As always, enjoy!

CHOCOLATE PEANUT CLUSTERS

1.  Layer the following ingredients in a crock pot. TIP:  Use a crock pot liner bag to make clean up a breeze.

1- 16 oz jar of salted dry roasted peanuts
1- 16 oz jar of unsalted dry roasted peanuts
1- 6 oz bar Baker's German chocolate, chopped
1- 12 oz bag of semi-sweet chocolate chips
6- 6 oz bars Baker's premium white chocolate

2.  Cook covered at low temperature (about 200 degrees) for approximately 2 - 2 1/2 hours.  Remove lid and stir until all nuts and chocolate is well mixed.

3.  Remove entire bag and place on a  jelly roll pan (or cookie sheet with edges).  If you don't have the pans, Cut along the seams with a pair of scissors.  The bag will open up and fit on the jelly roll pan with a generous overhang.

4.  At this point if you don't want to make clusters, spread the mixture evenly on the pan.  Let cool completely  and break into pieces.

5.  To make clusters, scoop about a teaspoon of candy mixture and drop onto parchment paper or waxed paper to cool as shown below.

Chocolate Covered Cherries

I love chocolate.  To me it is a food group!  As a child my favorite thing was to go to my father's office, walk directly to his desk and in the bottom drawer on the left hand side was a stash of chocolate.  That was nearly 40 years ago and I can remember exactly where he kept it.  In my office I have a stash of chocolate in the top left hand drawer.  It isn't a secret and everyone knows I can hook them up with a chocolate fix.

My dad has always loved chocolate covered cherries.  My grandmother used to buy them and I loved them too.  They can be bought for a buck almost anywhere.  I've never figured out how they can sell them so inexpensively!  This year I decided to make them for my dad.  He is a young 83 years old, and I love him more than anyone in the world.  He deserves the best of everything.  This one is for you Dad!  I love you!

Chocolate Covered Cherries


1 jar of maraschino cherries with stems

1/2 pound fondant (I prefer Duff's which comes in a 2 pound bucket for $19.99 at Michael's)

1/2 pound chocolate such as Ghiradelli, Wilton, or chocolate coating if you prefer

1. Drain cherries on a triple layer of paper towels for at least 24 hours to absorb all liquid.

2.  Roll a ball of fondant about the size of a golf ball with a fondant roller or a rolling pin dusted with cornstarch until it is about 1/8 inch thick.

3.  Cut a piece of fondant large enough to completely cover the cherry, pressing the edges toward the stem to seal.  Use a small dab of water to smooth if necessary.

4.  Place on a plate and let the fondant covered cherries dry to the touch, or overnight.

5. Melt chocolate coating in the microwave (or temper chocolate to temperature).

6.  Dip cherries in chocolate and place in a foil candy cup or on wax paper until set.

7.  Allow at least 14 days for the fondant to become a liquid center and voila!  You have chocolate covered cherries that are much better than you can buy at the drugstore!