- 2 cups (12 ounces) semisweet chocolate chips
- 2 tablespoons shortening
- 2 cups raisins
- 2 cups dry roasted peanuts
- In a heavy 3-qt. saucepan, melt chocolate and shortening. Remove from the heat; add raisins and peanuts. Drop by heaping tablespoonfuls onto a lightly greased baking sheet.
- Chill until firm, about 2 hours. Store in airtight containers in refrigerator. Yield: 3 dozen.
Originally published as Raisin Peanut Clusters in Sweet and Scrumptious Chocolate 1994, p21
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