11-12ouncesbittersweet chocolatecut in small pieces
1cupSpanish peanutsskins on
Set oven to 350F
Put the peanuts on a dry baking sheet and toast for about 10-15 minutes, or until you begin to smell their aroma. Let them cool. Skip this step if you are using roasted peanuts.
Set up a baking sheet lined with parchment or waxed paper.
Put the chopped chocolate in a small microwave safe bowl and microwave for one minute. Stir to melt. Microwave for an additional 30 seconds if necessary. Let the heat of the bowl and chocolate help to completely melt it as you stir, don't over microwave or the chocolate will seize up.
When the chocolate is completely smooth, add in the peanuts and give a quick stir to coat them.
Use a tablespoon to make little piles of the chocolate on the lined baking sheet. Let them sit until set at room temperature, or you can put them in the fridge for quicker setting.
I like to store these in the fridge.
https://theviewfromgreatisland.com/spanish-peanut-clusters/ October 31, 2015