German Chocolate Peanut Clusters
*2 (16 ounce) Jars/containers Dry Roasted Peanuts
*2 (4 ounce) boxes Bakers German Chocolate, cut into pieces
*1 cup Ghirardelli Bittersweet Chocolate Chips 60 percent Cacao
*1\2 cup Ghirardelli Milk Chocolate Chips
*2 cups Ghirardelli Vanilla Melting Wafers
*1 teaspoon White Crisco Shortening, for smooth chocolate consistency
*Pinch Cayenne Pepper, for a subtle kick, optional
In a double boiler. I use a medium sauce pan with 2 to 3 inches of water and a medium glass bowl, placed on top of sauce pan, making sure the water doesn’t touch the bottom of the glass bowl.
Place the German chocolate pieces in glass bowl and on medium-low heat, allow the chocolate to melt. Then add bittersweet chocolate, milk chocolate, vanilla melting wafers and shortening. Stir the chocolate occasionally until almost all chocolates are completely melted. Remove from heat and stir chocolate until smooth and glossy and add peanuts.
Using a 2 tablespoon cookie scoop, scoop the chocolate peanut mixture onto a Silpat covered 1/2 baking sheet. I used 3 half baking sheets and 3 Silpats. You could use parchment paper and scoop peanut clusters and allow them to set. Then place in an airtight container and use within a couple of weeks and stored in a cool dry place or enjoy them right away.
Makes about 38 German chocolate peanut clusters.
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