This is chocolate bark with a different shape. The idea of making your own chocolate bar is so appealing in my opinion, and if you, like me, thought for years that certain flavors or candy could only be achieved by mega companies with complicated, expensive machinery, the excitement and surprise after the first bite is multiplied by a gazillion.
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Oh, they don’t look as flawless or with tiny ridges in the surface, or have a nice wavy pattern or shiny coating since I didn’t template my chocolate or whatever, but they taste superb and you know exactly what the ingredient list is. Which is always a big plus.
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I love peanuts with chocolate. Yeah, who doesn’t right? Peanut butter and chocolate, a flavor combination that can make me eat a lot and not get sick by all the sweetness, one flavor I actually crave, though I tend to pair with dark chocolate mostly, like these chocolate peanut fudge squares, snickerdoodle bites or the killer brownies. I am a huge fan of dark, semi-sweet or bittersweet chocolate.
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But today we’re having a Chocolate Party, the group started by Roxana, and the extra ingredient is chocolate.
That means chocolate with chocolate, and I opted for all three of them, white, milk and bittersweet. Last month we paired it with coconut, and I made the coconut white chocolate truffles.
That means chocolate with chocolate, and I opted for all three of them, white, milk and bittersweet. Last month we paired it with coconut, and I made the coconut white chocolate truffles.
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There is no shortage of recipes waiting to be made, but this one was waiting since 1987. I’m not kidding, the magazine, along with a pile of others, was given to me at that time by a college friend’s father who was about to throw them away, and I have it bookmarked since then. So don’t ask my age. Do your own math.
The mix of chocolates is up to you. I increased the dark chocolate and decreased the white, to make it less sweet, and it turned out so great tasting. Very similar to a chocolate peanut bar we have here, but better since I used good chocolate.
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The better the chocolates you use, the better the final result. If you want to temper your chocolate here’s a link
Scale
Ingredients
- 7.5 oz 220g white chocolate
- 7.5 oz 220g bittersweet chocolate
- 3 oz 85g milk chocolate
- 1 ¾ cup 200g roasted peanuts
Instructions
- Line 2 baking sheets with parchment paper.
- Melt all three chocolate together in the microwave, stirring every 30 seconds, or in a bowl over water, being careful the chocolate doesn’t touch the water.
- Add peanuts and mix very well, until it´s all coated. Drop by tablespoons onto prepared sheets. Let harden at room tº, which will take a few hours at least, or in the refrigerator.
- Keep refrigerated, well covered.
adapted from Bon Appetit
Anonymous says
November 8, 2013 at 01:42Would love to make these for Christmas gifts and put into cute treat bags or boxes but what about the "keep refrigerated" instruction?
Tina
wp_vknotes_admin says
November 8, 2013 at 01:51Since it's chocolate, it depends on the temp where you store it. If you put it in a cool place they will keep fine. Go to this link, http://hipfoodiemom.com/2013/02/14/diy-chocolate-two-ways-happy-valentines-day/ ,where my friend Alice used paper liners which made them easier to transport!
Anonymous says
November 8, 2013 at 01:57Perfect ~ love the liners tip! Thanks so much and thanks for such a prompt reply. Can't wait to make these clusters ~ I know my husband will go nuts (no pun intended) over them! 🙂
wp_vknotes_admin says
November 8, 2013 at 02:02so glad you're making them!
Christine @ 24 Carrot Kitchen says
May 4, 2013 at 13:38Hi Paula,
I made these the other night and they turned out great! Really easy and tasty.
I hope things are going better since the flood.
Christine
Zoe says
February 20, 2013 at 21:40I would assume that the mixture of dark chocolate and white chocolate will produce milk chocolate… Have to try this recipe to see if this is true 😀
Roxana | Roxana's Home Baking says
February 11, 2013 at 20:35i could munch on clusters every day. Love your triple version! Beautiful and delicious Paula!
Elizabeth@ Food Ramblings says
February 11, 2013 at 15:14These look great- So glad to be posting with your through the chocolate party 🙂
Laura (Tutti Dolci) says
February 10, 2013 at 01:32These clusters look so good, Paula! Love the triple chocolate!
Mary Hirsch says
February 10, 2013 at 01:13You pull up more old recipes to resurrect, always posting something from an old Gourmet magazine or Bon Appetit. I love that about your Post. Sometimes I think we all (meaning chefs who write cookbooks and we food bloggers) are trying too hard to re-invent the wheel. Some of the recipe concoctions are pretty far out. There is nothing not to like about these heavenly clusters except what they will do to my hips.
mjskit says
February 9, 2013 at 20:19Triple chocolate!!! You're killing me! Can I place an order for box? 🙂
wings of sugar says
February 8, 2013 at 22:45meravigliosi!! grazie per la ricetta
yummychunklet says
February 6, 2013 at 02:23What delicious nut clusters!
Alice @ Hip Foodie Mom says
February 6, 2013 at 00:33Paula,
oh my! I honestly love this! I too love chocolate and peanuts together. . perfect pairing. . love that you used 3 kinds of chocolate here. . I love everything about chocolate. . and will take it in any shape or form but especially LOVE peanut clusters! I have all of the ingredients at home now. i'm making these!!
Cocoa and Lavender says
February 5, 2013 at 22:00I think this would be good with any nuts! Yours are so pretty, too! ~ David
www.you-made-that.com says
February 5, 2013 at 17:50Who doesn't love peanut clusters and with triple chocolate oh…yes! Wonderful pictures and great recipe.
Andrea_TheKitchenLioness says
February 5, 2013 at 12:01Paula, what a truly decadent "triple chocolate treat" – these Clusters look delightful. I particularly like the way you arranged them on the cake stand! Very nice presentation indeed!
P.S.: I am looking forward to your Focaccia with the roasted Grapes.