Have you ever needed a quick and easy dessert or culinary hostess gift? These fabulous little chocolate raspberry peanut clusters could be just what you are looking for!
I used to make these candies all the time, but then a few years ago supermarkets where we live stopped carrying raspberry chocolate chips. Can you imagine? They have every other flavor…and this made me quite upset so I tried to substitute with raspberry extract…which didn’t work. I made them with just the chocolate…and they were not quite the same.
And then yesterday when we were on our little field trip to Charles H. Baldwin & Sons in West Stockbridge, Massachusetts, there they were. Little packages of raspberry chocolate chips! You can even order them on line through their web site! I was very excited.
They could not be any easier to make. In a double boiler simply melt 6 oz. of chocolate chips, 6 oz. of raspberry chocolate chips and, if you like, 12 oz. of butterscotch chips. If you are not using the butterscotch chips you can double the amounts of both chocolate and raspberry.
Once the chocolate has melted add in 12 oz. of Spanish peanuts. If you are allergic to peanuts this would work equally well with any other nut you might prefer to use. Stir and then spoon onto cookie sheets which have been lined with waxed paper. Place a raspberry on the top of each one.
Chill in the fridge for about 3 hours.
When they are cooled and hardened they are so yummy. I like to package them up in cellophane and wrap ribbons around the tops and give them away. They should be kept refrigerated.
If you would like to order raspberry chocolate chips you can do so at