Lauries Microwave Peanut Clusters Recipes

EASY PEANUT CLUSTERS

Steps:

• Microwave chocolate and butterscotch chips in a 2 quart glass dish for 5-6 minutes on 60% power, or until melted.
• Watch carefully!
• (They don't actually melt, but look very shiny).
• Add peanuts and mix well.
• Drop by tablespoons on waxed paper.
• Cool in refrigerator.
• Store in covered container in refrigerator.
• I have used different chocolate chips other than Toll House, and they do not work well.

PEANUT CLUSTERS

Steps:

• Place chips and shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Stir in peanuts.
• Spoon heaping teaspoons of peanut mixture into 1-inch paper candy cups or paper-lined muffin cups. Refrigerate 1 hour or until firm. Store tightly covered in refrigerator. About 2-1/2 dozen candies.

CHEWY PEANUT CLUSTERS

Steps:

• The trick to these is to keep the heat low - that will make them soft and chewy. If the heat gets high they seem to come out more hardend but still mostly chewy. I've forgotton the vanilla at times and they still turn out tasting great. I have also used milk chocolate chips.
• Melt butter over low heat in a large pan or skillet.
• Add marshmellows, melting, stirring constantly, keeping heat on low.
• When melted add choc chips stirring until melted.
• Add vanilla, stirring, and then the peanuts, folding in and stirring until peanuts are covered (when chocolate mixture is sticking to most of the peanuts).
• Remove from heat and quickly drop by spoonfuls onto greased parchment paper or parchment lined and greased 9 x 13 pan (to cut into squares). NOTE: wax paper will not work, they will stick to it even when greased.
• Let cool on counter.
• Store in tightly covered containers (with parchment in between layers) or Ziploc baggies.
• Then repeat all above. (I usually have to make 3 batches!).