Cherry Chocolate Peanut Clusters!!!! So EASY to make and delicious! Make these delicious chocolate treats for home, or gift them to friends and family! DIY chocolate clusters!
We’re finally here.
It’s Valentine’s Day week! The weeks leading up to this week have been filled with baking and chocolate and more chocolate. This is the only way I will spend my time prepping for Valentine’s Day. And to make sure that you can partake in my chocolate filled week, I’m giving away chocolate and candy this week for the next three days!
I had to kick it off with one of my absolute favorite chocolates. . chocolate bars from 
Theo Chocolate sent over their limited-edition 
Made by 
You can simply microwave the chocolate in a microwave safe bowl, in 30 second increments (you should only need to heat for a total of 90 seconds; (3) :30 intervals) or you can melt the chocolate in a clean, dry bowl set over simmering water on the stove, watching it carefully and whisking the chocolate often.
Once all of the chocolate is melted, remove from the heat (if doing this on the stove), and add in the peanuts. And mix.
And for me, it was really easy to work with the chocolate by using a 
You can just let them cool inside at room temp or place them into the refrigerator for 30 minutes to one hour. After they have hardened and solidified, simply remove them from the Roul’Pat. They will come off very easily.
Cherry Chocolate Peanut Clusters
Ingredients
- 6 oz 2 bars Theo Chocolate My Cherry Baby Milk Chocolate bar
- 6 oz 2 bars Theo Chocolate Raspberry 70% Dark Chocolate bar
- 1 ¾ cup roasted peanuts
- Special equipment suggested: Roul'Pat non-stick countertop mat and medium sized cookie scoop
Instructions
- Chop up all of the chocolate bars. You can simply microwave the chocolate in a microwave safe bowl, in 30 second increments (you should only need to heat for a total of 90 seconds; (3) :30 intervals) or you can melt the chocolate in a clean, dry bowl set over simmering water on the stove, watching it carefully and whisking the chocolate often.
- Once all of the chocolate is melted, remove from the heat (if doing this on the stove), and add in the peanuts and mix well.
- Using a cookie scoop, scoop out a tablespoon sized amount of the chocolate + peanut mixture and release it onto your Roul'Pat. (If you are going to cool the peanut clusters in your refrigerator, you will need to lay the Roul'Pat on a large cutting board or flat cookie sheet so you can transport it.)
- Let the peanut clusters cool inside at room temp or place them into the refrigerator for 30 minutes to one hour. After they have hardened and solidified, simply remove them from the Roul'Pat and enjoy!
Recipe adapted from the brilliant Paula over at Vintage Kitchen Notes.
THE GIVEAWAY!!
(open to residents within the United States only)
These Cherry and Raspberry Peanut Clusters were SO good. I ate 5 of these over the course of two days. I gave the rest away. . otherwise, I would have eaten all of these.
So, you simply must buy the Theo Chocolate Bars shown above OR ENTER THIS GIVEAWAY and win the chocolate bars (there will be 8 bars total, 2 of each bar featured above) AND the Roul’Pat!!!! I love this mat. I’m definitely using this the next time I am working with dough for pizza, bread, scones, whatever! This non-stick countertop workstation mat is awesome!!
GOOD LUCK! One winner will win everything!
Disclosure: I was provided all of the chocolate bars featured above from Theo Chocolate and the Roul’Pat non-stick workstation mat from Silat for recipe development. This giveaway is sponsored by Theo Chocolate and Silpat. I was not paid for this post; all opinions expressed here are 100% my own.
