| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
D/g, Dessert, Candy |
20 |
Servings |
INGREDIENTS
| 6 |
oz |
(1 cup) chocolate chips |
| 12 |
oz |
(2 cups) butterscotch chips |
| 12 |
oz |
Spanish peanuts |
| 1/4 |
|
Bar of paraffin |
INSTRUCTIONS
Melt paraffin in double boiler over low heat until liquid.
Place both types of chips in large microwave safe bowl. Microwave on level
5 for 5 minutes. Stir to combine chips. Add melted paraffin and combine
evenly. Stir in the spanish peanuts and mix well.
Drop by rounded teaspoons on WAX paper (or WAX paper candy cups) and let
set.
Amount of clusters depend on size of spoonfuls.
If chocolate starts to set in bowl before you are done, place back in
microwave on level 5 for 30 seconds, and stir again.
Makes 75 - 100 small clusters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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