"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peanut Clusters, by Mary Killinger, is from The Hoppe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 12 oz. bag chocolate chips 1 - 12 oz. bag butterscotch chips 3 c. Spanish peanuts (about one bag)
Cover cookie sheets with wax paper. Melt chips over double boiler or carefully in microwave. Stir in nuts. Drop onto wax paper by rounded teaspoonfuls. Put cookie sheets in refrigerator to chill. Once set, put into container in cool area or refrigerate.
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