The way to my dad’s heart has ALWAYS been with these chocolate peanut clusters!
This version has a spoonful of peanut butter in the middle, which makes them softer to eat and extra peanutty! I often credit my mother and grandmother for my love of food and baking but the person who gave me my insatiable sweet tooth (and the good genes to tolerate a sweet tooth) is my dad. My decadent cravings can all be attributed to him. He was also the one who encouraged me to ‘do what you love so you’ll never work a day in your life’.
These would make the perfect gift for your dad on fathers day! Nothing says ‘I love you’ like homemade treats made from the heart.
Find the recipe below or download the printable recipe card at the end of this post.
Chocolate Peanut Surprise Clusters
Prep Time: 15 minutes
Makes: 12
265 g (250 ml) smooth peanut butter
35 g (60 ml) Natura Sugars Demerara Icing Sugar, sifted
400 g The Kate Tin Milk Chocolate, chopped roughly
15 ml (1 tbsp) odourless coconut oil
275 g (450 ml) salted roasted peanuts OR The Almond Girl Chopped Almonds
Arrange 12 cupcake wrappers on a baking tray.
Mix the peanut butter and icing sugar together in a small bowl and set aside.
Melt the chocolate and coconut oil together in the microwave or in a bowl over a double boiler.
Stir in the peanuts.
Drop teaspoonfuls of the chocolate-peanut mixture into each cupcake wrapper, then drop a small blob of peanut butter-icing sugar mixture,
about 2,5 ml (½ tsp), into the centre of each peanut cluster.
Top the peanut butter blob with more chocolate mixture to cover it.
Allow to set at room temperature until firm.
- 265 g (250 ml) smooth peanut butter
- 35 g (60 ml) Natura Sugar Demerara Icing Sugar, sifted
- 400 g The Kate Tin Milk Chocolate Drops, roughly chopped
- 15 ml (1 tbsp) odourless coconut oil
- 275 g (450 ml) salted roasted peanuts
- Arrange 12 cupcake wrappers on a baking tray.
- Mix the peanut butter and icing sugar together in a small bowl and set aside.
- Melt the chocolate and coconut oil together in the microwave or in a bowl over a double boiler.
- Stir in the peanuts.
- Drop teaspoonfuls of the chocolate-peanut mixture into each cupcake wrapper, then drop a small blob of peanut butter-icing sugar mixture, about 2,5 ml (½ tsp), into the centre of each peanut cluster.
- Top the peanut butter blob with more chocolate mixture to cover it.
- Allow to set at room temperature until firm.