"My husband, Greg, likes to mix up these treats with the kids," says field editor Deb Darr of Falls City, Oregon.
- 4 ounces milk chocolate candy coating
- 4 ounces white candy coating
- 1 can (16 ounces) salted peanuts (about 2-1/2 cups)
- In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until serving. Yield: about 3 dozen.
Originally published as Peanut Clusters in Taste of Home February/March 2002, p63
Reviews for Peanut Clusters
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 17, 2011
"I used 8 oz of Dark Almond Bark - warmed in microwave for 90 seconds, added 2 1/2 cups of Spanish peanuts - teaspooned them onto Wax Paper - and got 27. Dryed on paper in just a few minutes. Great."