CHOC COCONUT PEANUT CLUSTERS

What’s better than receiving a box of chocolates? How about a plate full of these chocolate delights, made with love.

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CHOC COCONUT PEANUT CLUSTERS

Makes 24

For an extra flavour pop, add raspberry jam to the centre of the cluster instead of peanut butter.

INGREDIENTS
200g smooth peanut butter
¼ cup icing sugar
450g dark chocolate, chopped
1 Tbsp canola oil
275g salted peanuts
½ cup desiccated coconut

METHOD

1. Line two 12-hole muffin pans with cupcake liners.
2. Add peanut butter to a bowl, sift in icing sugar and combine until smooth.
3. Add chocolate and oil to a bowl and melt in a microwave at 10-second intervals, gently stirring after each one. (Or you can melt the chocolate in a glass bowl over a pot of boiling water.)
4. Stir through peanuts and coconut.
5. Press 1 or 2 teaspoonfuls of the mixture into each cupcake liner.
6. Add a blob (about ½‒1 tsp) of sweetened peanut butter in the centre of each cluster.
7. Cover with more chocolate mixture.
8. Set at room temperature until firm.
9. Serve peanut clusters in their paper liners. (Or wrap them up to make a gorgeous gift.)

COOK'S TIP
You can also make peanut cluster bars by lining a 20cm baking tray with paper and pressing the mixture into the tray. Use a hot knife to cut into squares.


Compiled By Sjaan Van Der Ploeg

Recipes & photos courtesy of My Kitchen