Ingredients

The following ingredients have 15 Servings
  • 12 oz. vanilla almond bark
  • 30 caramels, plus extra for garnish
  • 1 cup peanuts, plus extra for garnish
  • 1/4 cup heavy whipping cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • sea salt, to taste

Instruction

  • Line 1-2 baking sheets with parchment paper and set aside.
  • Place caramels, butter and cream in a large, microwaveable bowl and microwave in 30-second increments, stirring in between, until melted and smooth.
  • Stir in vanilla extract and peanuts, adding extra sea salt, if desired, and stir until evenly coated.
  • Let mixture cool to room temperature, stirring occasionally so it doesn’t set, then use a tablespoon or small ice cream scoop to drop spoonfuls of mixture onto lined baking sheets.
  • Place in refrigerator or leave out until set, 30-60 minutes.
  • In a second microwaveable bowl, melt vanilla almond bark in 30-second increments, stirring in between, until fully melted.
  • Take peanut caramel cluster and dip each one completely in melted white “chocolate,” then shake off excess.
  • Return dipped clusters to parchment paper, then refrigerate until set.
  • Serve immediately or store in an air-tight container. Enjoy!