Melt the chocolate in the top of a doubleboiler over hot water; set aside briefly.
Replace the water in the bottom pan withlukewarm tap water, set the pan of chocolate on top of this,and stir gently to reduce the temperature of the chocolate, about10 to 15 minutes. It will begin to get a bit thicker as it cools.Again remove the top pan of chocolate from the water and replacethe water in the bottom pan with tap water that is a few degreeswarmer than the chocolate. Set the pan of chocolate over thebottom pan with warm water. Stir the peanuts into the chocolate,making sure to thoroughly coat them with chocolate.
Line a baking sheet with parchment orwaxed paper. Spoon out clusters 1-inch in diameter onto the sheet,leaving 1-inch of space between them. Let the clusters firm upat room temperature or chill them in the refrigerator for 15minutes, then place them in paper candy cups.
Makes 5 dozen.
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