Description
Butterscotch Chocolate Peanut Clusters
No-bake, sweet & salty, crunchy & creamy goodness
Ingredients
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12 oz (2 cups) butterscotch chips
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12 oz (2 cups) semi-sweet chocolate chips
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3 cups salted Spanish peanuts
Instructions
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Prep baking sheets: Line 2 large sheets with wax/parchment paper or silicone mats.
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Melt the chips:
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Double boiler: Place chips in a heatproof bowl over simmering water. Stir until smooth.
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Microwave: Heat in 30-second bursts, stirring after each, until fully melted (1.5–2 min total).
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Stir in peanuts: Remove from heat, add peanuts, and mix until coated evenly. Mixture will thicken slightly—perfect!
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Drop clusters: Using two spoons, drop rounded teaspoonfuls onto prepared sheets. Rustic, craggy shapes are ideal.
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Chill: Refrigerate 30–45 minutes until firm.
Notes
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Chocolate seized? Add 1 tsp neutral oil per ounce of chocolate to fix.
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Clusters too flat? Let mixture cool 5–10 minutes before scooping.
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Storage: Airtight container at room temp ~1 week; fridge in warm kitchens; freeze up to 3 months.
Nutrition
- Calories: 95 Cal Per Serving
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 10g