Description
Delicious clusters made with soft caramels, roasted peanuts, and coated in 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. Thanks to my warm kitchen in Florida, I have to refrigerate for at least 1 hour.
- Place the vanilla almond bark 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
- Cooling time may vary based on room temperature.
- You can store the clusters in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg