Chocolate Peanut Raisin Cluster Recipe 435

Steps:

• For the simple syrup: In a saucepan bring 2 cups sugar and 1 cup water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup.
• For the Raisin-oni: Combine chocolate and simple syrup in a heat-proof bowl. Microwave for 1 minute 15 seconds, remove from microwave and stir to smooth consistency. Add raisins and 1 tablespoon water to the bowl and mix to completely cover all raisins. Using a spoon or small ice-cream scoop, scoop out raisins into clusters onto a waxed paper lined sheet pan. Once all RAISIN-ONI are formed, cover them with a sheet of waxed paper and plastic wrap, place in refrigerator and chill until firm.

Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

Steps:

• Melt chocolate; cool slightly. Add peanuts and raisins and mix well. Drop mixture by spoonful onto baking sheets covered with wax paper. Chill until set. Makes 3/4 pound.

Steps:

• In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

Steps:

• Place both chips and shortening in small microwave-safe bowl. Microwave at High 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred.
• Stir in peanuts.
• Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store tightly covered in refrigerator.

Steps:

• In a heavy 3 quart saucepan,melt chocolate and shortening over medium heat,stirring until melted.
• Remove from heat and stir in nuts and raisins.
• Drop by heaping tablespoonfuls onto a cookie sheet lined with parchment paper.
• Chill until firm,about 2 hours.
• Store in airtight conyainers in refrigerator.