Have ya'll started your holiday baking? When the kids were still home, it was hard to begin baking early because all the goodies would disappear before Christmas. DH has a sweet tooth too though so it's still a gamble. However, I had a small crew to feed for 3 days last week. One day I made Buttermilk Pie, one day I served apple pie with ice cream, and one day I made these Peanut Clusters.
This is one of the first recipes my MIL shared with me when we were first married because they were one of DH's favorites so I've been making these for 35 years. I haven't made them in probably 4 or 5 years so I thought it was time I add these to the cookie plate this season. These are fast to make and they freeze well so I figured I could hide them in the deep freeze after the crew had their fill and hope there are still a few left for Christmas. 😉
Peanut Clusters
12 oz chocolate chips
1 C peanut butter
1 C powdered sugar
2 C Red-skinned Spanish Peanuts
*Melt chocolate chips and peanut butter over low heat on a double boiler. Stir in powdered sugar. Stir in peanuts. Drop onto waxed paper covered cookie sheets. I pop these into the fridge to set up.
I don't have double boiler so I just add some water to one pot and then nest another smaller pot inside. And that's it! Fast and easy and a seasonal favorite around here. This batch has disappeared so I'll be mixing up more and hiding them in the deep freeze. 😉
