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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

TRIPLE CHOCOLATE-NUT CLUSTERS Recipe

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This recipe for TRIPLE CHOCOLATE-NUT CLUSTERS is from Monterey Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 16 oz. jar dry roasted peanuts.
1 - 9.75 oz. can salted whole cashews
2 cups pecan pieces
18 - 2oz. chocolate bark coating squares, cut in half
1 - 12 oz. package semisweet chocolate morsels
4 - 1 oz. bittersweet chocolate baking squares, broken into pieces
1 Tbsp. shortening
1 tsp vanilla extract
Directions:
Directions:
1. Combine first 7 ingredients in a 5-quart slow cooker, cover and cook on low 2 hours or until chocolate is melted.

2. Stir chocolate and nuts. Add vanilla, stirring well to coat.

3. Drop candy by heaping teaspoons onto wax paper. Let stand at least 2 hours or until firm. Store in airtight container.

 

 

 

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