Chocolate Covered Peanuts
If you’re looking for a sweet and crunchy treat that satisfies your chocolate cravings while being easy to whip up, look no further than Chocolate Covered Peanuts. This delightful snack has all the elements you love: the rich taste of chocolate, the satisfying crunch of peanuts, and a touch of sweetness that keeps you coming…
Servings: 50 servings
Ingredients
Ingredients
- 8 ouncesunsweetened baker's chocolateyou'll find it in the baking aisle at the store - orange box
- 1/2 cupbrown rice syrupor pure maple syrup
- 1/2 cuphoney
- dash of kosher or sea salt
- 2 cupsroasted peanutsany type of nuts will work here
- 1 tablespoonoilI used unrefined coconut oil...canola will also work
Instructions
Instructions
- Line a baking sheet with parchment paper and set aside. Have a tablespoon or small scoop ready for portioning.
- Break or chop the 8 ounces unsweetened baker's chocolate into small, uniform pieces so it melts evenly.
- Place the chopped chocolate, 1/2 cup brown rice syrup (or pure maple syrup), 1/2 cup honey, 1 tablespoon oil, and a dash of kosher or sea salt in a heavy saucepan.
- Warm the saucepan over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth and glossy (do not boil).
- Remove the pan from the heat.
- Stir in the 2 cups roasted peanuts until they are evenly coated with the chocolate mixture.
- Use the tablespoon or scoop to drop bite-sized mounds of the mixture onto the prepared parchment, leaving about 1 inch between each mound.
- Transfer the baking sheet to the refrigerator and chill for a minimum of 3 hours, or until the chocolates are firm.
- Store the cooled chocolates in a Ziploc bag or airtight container in the refrigerator for up to two weeks.
Equipment
- Baking Sheet
- Parchment Paper
- tablespoon
- small scoop
- heavy saucepan
- Refrigerator