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Number of Servings:


  1. 16 ounces - white chocolate
  2. 12 ounces - semi-sweet chocolate
  3. 1 1/2 pounds - roasted, salted Spanish peanuts
  4. - Optional toppings: kosher salt, sparkles, melted white chocolate drizzled, placed chocolate or white


Melt chocolates in a heatproof bowl and set over simmering water. NB: Hold back a 1/4 cup of chips to temper the chocolate mixture when you remove from heat. Do NOT let the water touch the bottom of the bowl (or the chocolate could scorch). At this point, add the reserved chips. Stir until the mixture is melted and smooth.

Once smooth, remove from the heat and add the peanuts. NB: Hold back some peanuts to ensure there's enough chocolate to enrobe them all. Stir until completely coated. Add the remaining peanuts if you can.

Using 2 spoons, drop candy onto a parchment-lined baking sheet. Add toppings* if you like.

Let cool until the chocolate is set. (yields about 80 teaspoonful sized pieces). Store in an airtight container up to 1 week, or chill and store 3 weeks.

Kosher salt; sparkles; melted white chocolate drizzled, choc chips placed, white chips placed.


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