by Jeanni Ritchie
Nothing screams Christmas in the Ritchie family like waxed paper-laden countertops filled with Mom’s peanut clusters. Neighbors, coworkers, and servicemen received tin after tin of the chocolatey treats during the holiday season, a token of appreciation from the quintessential Southern matriarch.
I followed the tradition.
Spreading the joy throughout the year, peanut clusters can now be found adorning an Easter spread or 4th of July bash as well. They make a great dessert for an informal dinner party or a quick last-minute hostess gift.
On March 8, they are given their own holiday: National Peanut Cluster Day. Often called Crockpot Candy, the methods of making the confection are varied but I prefer the tried and true recipe I was raised on.
Mom’s Peanut Clusters
Ingredients:
24 oz. white almond bark
24 oz. semi-sweet chocolate chips
2- 12 oz. cans redskin Spanish peanuts
Melt almond bark in 275° oven. Add in chocolate chips until thoroughly blended. Add two cans Spanish peanuts. Drop by rounded tablespoons onto wax paper. Let harden then place in sealed container.
There are many variations to the mixture- substitute chocolate bark, add in a 12 oz. bag of peanut butter chips, or use one can of mixed nuts with one can Spanish peanuts. The possibilities are endless but the taste is unbeatable!
Happy #NationalPeanutClusterDay!
