Salted Peanut Clusters

And so it begins.  The candy/cookie/bread making marathon that is so much fun every Christmas!  For the last six months I've been creating a list with the perfect combination of goodies to take to my neighbors and friends.  

This year I decided to start a little early and pace myself so I wouldn't get worn out. I say that every year and by December 26th, I'm done in.

Here's the first candy for this year - Salted Peanut Clusters - a wonderful candy recipe that's been around forever, but is still so good. Years ago, Joyce B. brought these creamy-crunchy peanut butter clusters candy to a Healey event and Bret, along with everyone else,  loved them.  This amazing recipe is so simple and so delicious!

These Salted Peanut Clusters are outstanding and so very easy to make. You get a deep peanut butter flavor combined with that creamy vanilla almond bark. Then add those roasted peanuts and you've got the perfect candy.

After the third day of holiday baking, I  move a little slower and start wondering why I thought I could get all of this done with my schedule.

Then I remember that besides the taste-testing we get to do before sending out the plates, it's so much fun to share with friends and see their smiles.  Tis the Season!

I hope you have a great holiday and a Merry Christmas.  

Wander through the candy index above and try a new candy or cookie recipe this year. Your family will love the change. But don't forget the old favorites.

Check out these Butterscotch Spoonnoodles.  They're always on our Christmas plates!

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Salted Peanut Clusters

Yield: 50 - 60 pieces

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Salty, crunchy and creamy with a wonderful peanut butter flavor.

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Ingredients

• 1 block almond (or vanilla) bark, (20 oz.)
• 2 small bags of Reese's Peanut Butter Chips, (10 oz. each)
• 1 jar dry roasted peanuts, (16 oz.)

Instructions

1. Melt the bark and peanut butter chips in a a double boiler until creamy.  
2. Stir in the peanuts and drop by heaping tablespoons onto waxed paper.  Let cool till firm.

Notes

Tips and Stuff:

After they are cooled and hardened, the waxed paper may stick to your cabinet. I used a large spatula to loosen underneath the waxed paper so the candy doesn't break.

Do not have to refrigerate - just keep in a sealed container if you have any left to store.

Nutrition Information:

Yield: 50 Serving Size: 1 piece
Amount Per Serving: Unsaturated Fat: 0g