A dear friend of mine dropped off a couple pounds of this candy as a holiday gift for my family. We enjoyed them so much that I got the recipe from her. I changed it a bit for the final 2015 Death by Chocolate competition at our local library in February of this year.
I have entered the Death by Chocolate competition a number of times with varying results. (Type “Death by Chocolate” into the search feature of my blog for more chocolate recipes.) My goal wasn’t to win but to have a good time, leaving my post by my entry frequently to taste other entries, catch up with old friends, and make some new ones.
Near the end of the evening, a young man returned to my table and told me he was going on a trip. He asked if he could have a couple more peanut clusters to eat on the plane. I asked him where he was traveling, and he said, “Thailand.” I replied, “That’s a long trip! You’d better take more than two. Here, have four or five!” Somewhere cruising at 25 or 30 thousand feet someone was enjoying this recipe:
Sea Salt Chocolate Peanut Clusters
- 6 oz. Nestlé’s Chocolate baking pieces
- 16 oz. dark chocolate melting discs or candy coating
- 1 4-oz. Cadbury milk chocolate bar or any quality milk chocolate
- 2 tablespoons vegetable shortening
- Coarse sea salt to sprinkle on top of each peanut cluster
- Layer all ingredients, starting with the nuts, except the sea salt into a large crock pot or other slow cooker.
- Heat on low for 2 hours and then stir.
- Put lid on and continue to heat on low for another 20 minutes and stir again until all peanuts are coated with the chocolate mixture.
- IMPORTANT: DO NOT allow any of the condensation that may
gather on the underside of the lid to drip into the pot or your chocolate will seize and not coat the peanuts properly. (You can add more shortening to correct the problem but it is a pain—so just be careful.)
- Drop by spoonfuls into candy cups or onto waxed paper.
- Sprinkle each cluster with sea salt while still warm.
- Chill until set and store in air tight containers.
This candy keeps in the refrigerator very well for weeks (if you don’t eat it all before then). The recipe is very versatile—use any flavor of candy coating, baking chip, bar chocolate, or toasted nut. Enjoy! Begonia