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Chocolate Peanut Drops

Ingredients

  • 4 ounces German sweet chocolate, chopped
  • 1 package (12 ounces) semisweet chocolate chips
  • 4 packages (10 to 12 ounces each) white baking chips
  • 2 jars (16 ounces each) lightly salted dry roasted peanuts

Directions

  • 1. In a 6-qt. slow cooker, layer ingredients in order listed (do not stir). Cover and cook on low for 1-1/2 hours. Stir to combine. (If chocolate is not melted, cover and cook 15 minutes longer; stir. Repeat in 15-minute increments until chocolate is melted.)
  • 2. Drop mixture by rounded tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature.

Nutrition Facts

1 piece: 102 calories, 7g fat (3g saturated fat), 1mg cholesterol, 31mg sodium, 8g carbohydrate (7g sugars, 1g fiber), 2g protein.

Reviews

Average Rating: 4.833333
  • caroldonlon
    Jun 16, 2016

    I have made these many times. I only use white almond bark, not white chips. I put small foil candy cups (Michael's) in my mini muffin pan and fill them. Always big hit and LOT'S of candy.

  • hughesbambi
    Dec 18, 2015

    Would give it more than 5 stars except for one thing - the chocolate remained sticky at room temperature. Had this happen with hay stacks too when using butterscotch chips If someone knows what causes this please answer here I would love to know the reason.

  • sanguelo
    Sep 29, 2015

    Excellent! Easy to make and made enough to hand out as gifts!

  • pcsplawn
    Oct 27, 2014

    The ingredients are a bit expensive to buy, but the recipe makes LOTS of candy. Super easy and super tasty. My friends and family were all impressed with these peanut clusters! Follow the instructions precisely and it's a no-fail recipe. Highly recommended!

  • Teen70
    Dec 14, 2014

    I have this recipe in an old cookbook called No-Fail Peanut Clusters with a couple of slight variations. As last ingredient 3 pounds of almond bark instead of white chocolate chips are used - I break them up on the score lines. Cook 3 hours on low. Do not remove lid. Let cool 15-20 minutes. Mix thoroughly and drop by teasopoonfuls on wax paper (I use parchment.) Cool completely. Store in airtight container. Made 12 dozen from the recipe for our recent church bazaar and they all sold. Many asked for the recipe. The quantity makes them perfect for Christmas cookie/candy exchange. Love sisters making together in original submission here - I was tired of dropping them by the end!

    addes note 12-14-2014 I just made these for our church christmas cookie sale and by lucky chance used my mini muffin paper cups (Christmas- themed) and dropped by teaspoonful into the paper cups which made sizes slightly smaller and much easier to package. I put in some repurposed mini cupcake plastic packaging which had held 24 cupcakes and had covers. I put these packages with candy on the trunk of the car in our attached Minnesota-cool garage to set up! It worked great - the candies had a nice size for sale. I took the candy in the plastic containers to the sale so next time, I'll use the mini muffin papers again and just put in my mini muffin baking pan to set up.

  • smelonas
    Dec 31, 1969

    This was the best tasting candy I have ever made. I always favor the peanut clusters from Trader Joes but these are even better. So creamy and smooth they just melt in your mouth.

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