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How to make it

  • Chop up the honey roasted peanuts to preferred size. (Not too fine, but smaller than the whole peanut.)
  • Prepare baking sheet by cutting a piece of freezer or parchment paper to cover bottom and sides to prevent chocolate from getting on the baking sheet.
  • Pour the bags of Milk Chocolate Morsels into a double boiler, or if you don't have one, use a pot in a pan filled about half-way with water.
  • Do the same for the Milk Chocolate Morsels. (since this recipe calls for 2 bags of milk chocolate and only 1 bag of white chocolate, the pot used for the milk chocolate may have to be bigger.)
  • Put 2-3 tablespoons of peanut butter in the pot with the milk chocolate morsels and stir it in.
  • Heat on stovetop at MEDIUM temperature until fully melted . Stir often to prevent burning.
  • Pour some of the milk chocolate onto one of the prepared baking sheets, and spread into thin layer.
  • Repeat last step for each baking sheet.
  • Next, pour some of the milk chocolate peanut butter mixture over the milk chocolate baking sheets.
  • Repeat last step for each baking sheet.
  • Using a butter knife, "swirl" the milk and white chocolate. (Reapeat for each baking sheet)
  • Sprinkle the chopped up peanuts over the chocolate until they cover all of the chocolate evenly. (Repeat for each baking sheet)
  • Put each baking sheet in the freezer until completely frozen.
  • Once the chocolate is frozen, use a knife to break it apart into bite size pieces.
  • Store in Tupper Ware bowls inside the freezer.

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