Description
Delicious clusters of caramel and roasted peanuts, coated in smooth vanilla almond bark.
Ingredients
Scale
- 11 ounces soft caramels
- 3 Tablespoons heavy cream
- 1 Tablespoon butter
- 1 1/4 cups roasted peanuts
- 10 ounces vanilla almond bark
- 1 Tablespoon coconut oil
Instructions
- In a medium saucepan, add the unwrapped soft caramels, heavy cream, and butter.
- Place over medium heat and stir frequently until the caramels are fully melted and the mixture is smooth and uniform.
- Remove from the heat. Add the roasted peanuts and stir until they are evenly coated.
- Allow the mixture to cool for 20–25 minutes, stirring once halfway through to prevent the bottom from setting too quickly.
- Line a baking sheet with parchment paper or a silicone mat.
- Using a medium cookie scoop (1½ tablespoons), portion the mixture into mounds on the prepared sheet.
- The cooler the caramel is when scooped, the less the clusters will spread.
- Let the clusters cool completely until firm. To speed this up, place the baking sheet in the refrigerator or freezer.
- Place the vanilla almond bark (or candy coating) and the oil in a microwave-safe bowl.
- Heat in 20-second intervals, stirring thoroughly after each, until completely melted and smooth.
- Using a fork, dip each cooled cluster into the melted almond bark, letting excess coating drip off, then return it to the lined baking sheet.
- Once all clusters are coated, refrigerate again briefly if needed until the chocolate is fully set.
Notes
- This recipe can be refrigerated for a firmer texture.
- Adjust the cooling time based on your kitchen temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 150
- Sugar: 13g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg