Ingredients

The following ingredients have 4 Servings
  • .5 lbs chocolate discs (milk, dark, white, or dyed white (about 1 cup))
  • 1/2 cups dry roasted peanuts (salted, or roasted)

Instruction

  • Place chocolate discs in top of double boiler. Do not let water in bottom pot touch upper pot.
  • Heat water over very low heat.
  • Stir when chocolate starts to melt. Stir often until totally melted.
  • Remove from heat. Add nuts.
  • Fill mini cupcake tin liners or candy liners, inserted into mini cupcake tins with chocolate mixture. Allow to cool for about 20 minutes, until hard.
  • Chocolate can be dropped with tablespoon onto waxed paper or parchment paper. Allow to cool.
  • Store in air tight container at room temperature for up to 7 days.