Allow to fully cool and harden and stack them in a ziplock baggie, separated by parchment paper. You can freeze chocolate peanut clusters.

But, the chocolate is VERY soft and easily melts. You CAN keep these chocolate clusters in an airtight container at room temperature. If you use a larger chuck, you’ll need to make sure you break it up so it melts easily and quickly. VANILLA CANDY COATING CHIPS – It comes in chips, bars or blocks.PEANUT BUTTER CHIPS – The motif is chocolate and peanut butter, right! These taste so delicious with the chocolate chips!.SEMI-SWEET CHOCOLATE – We just used plain semi sweet chocolate chips and they worked great! Of course, you can sub for another other chocolate you may like, like milk chocolate chips or dark chocolate.You’ll still get that sweet and salty combo and the crunch of the pretzel is very satisfying! Break them up into the size a peanut would be. If you can’t have nuts at all, sub them out for broken pretzel pieces. Not a fan of peanuts? Try another nut like almonds or chopped walnuts or pecans or cashews. PEANUTS – We use a 16 oz jar of salted peanuts for this recipe.We only use 4 easy ingredients in our Peanut Clusters Recipe! Here at Bubba Pie, we like to keep things as simple and easy as possible. Some have white almond bark, white chocolate, unsalted peanuts and lots off different kinds of chocolate chips. If you look around online, you’ll see tons of different versions. This is one of those recipes that have lots of different ways to make it. And it makes a lot of clusters, so they are also great to give aways as holiday gifts to friends, family and neighbors! I can’t say enough how easy this recipe is. The sweet and savory flavor combo is enhanced by the combinations of texture too! The creamy, melted chocolate and the crunchy, salty peanuts are what make this Christmas Dessert addicting! What are Peanut Clusters? They are a combination of two of my favorite things, peanuts and chocolate.

From Puppy Chow to Sugar Cookies to Chocolate and Peppermint Cookies, there are just so many delicious things to eat this time of year! Crockpot Peanut Clusters These Crockpot Peanut Clusters are super easy to make in your slow cooker and only have 4 ingredients!Īs the Holiday Season comes into full, wintery bloom, I set my gaze on all the wonderful treats, desserts and snacks that I love to eat this time of year. Today, we have one of the most popular Christmas Treat Desserts out there, Christmas Peanut Clusters. Use a spatula to spread the glaze evenly over the cake, allowing the glaze to run down the sides.We are always on the lookout for fun new recipes to enjoy during Christmas.

Pour the rest of the chocolate glaze in the middle of the peanut butter cake layer.

Gently take peanut butter cake out of springform pan and place it on top of the chocolate cake with glaze.

Pour about 1/3 of the glaze on the chocolate cake.

Add milk, honey and vanilla and stir until smooth and glossy.

When melted and smooth, remove the pan from heat.

Melt 4 ounces of chopped chocolate and 3 tablespoons of unsalted butter in the same saucepan you used to make the chocolate cake.

Instructions for preparing the glaze and assembling cake:

Prepare chocolate glaze while peanut butter cake is cooling.

Remove cake from oven and let cool in the pan on a wire rack for 15 minutes.

Pour batter into springform pan and bake for about 25 minutes.

Gently fold egg whites into rest of ingredients until well-incorporated.

In a small separate mixing bowl, whip egg whites to stiff peaks.

Thoroughly clean and dry mixing beaters.

In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.

Remove cake from springform pan and place on a serving plate.

Cool in the pan on a wire rack for 15 minutes.

The center of the cake should be just firm to the touch, but be careful to not over bake the cake or it will be dry.

Pour batter into prepared pan and bake in preheated oven for about 25 minutes.

Use a mesh hand sieve to sift cocoa into mixture to prevent lumps.

Cook while stirring for about one minute, until sugar starts to dissolve.

Add sugar and salt and reduce heat to low.

Stir until chocolate and butter are melted and smooth.

Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat.

For both cakes, line the bottom of a 6 to 7-inch springform pan with parchment paper and spray the paper with cooking spray.

Peanut butter clusters