You may also like
Categories:Viewed: 66 - Published at: 8 years ago
Ingredients
- 1 (6 oz.) pkg. semi-sweet chocolate pieces
- 6 oz. vanilla confectioners coating
- 2 c. Spanish peanuts
Method
- Line a cookie sheet with waxed paper.
- In a heavy medium saucepan, melt together the semi-sweet chocolate pieces and confectioners coating over low heat, stirring constantly.
- Cool the mixture slightly.
- Stir in Spanish peanuts.
- For each cluster, drop a rounded teaspoonful of mixture onto the prepared cookie sheet.
- Chill 1 hour.
- Cover and store in the refrigerator.
- Makes about 24 clusters.
