Salted Peanut Caramel Clusters (Print Version)
Caramel, salted peanuts, and smooth chocolate combine for irresistible sweet and salty clusters.
# Ingredients:
01 -
311g individually wrapped caramels, unwrapped
02 -
85ml heavy cream
03 -
43g salted butter, sliced into pats
04 -
½ teaspoon pure vanilla extract
05 -
2 ½ cups (approximately 350g) salted dry roasted peanuts
06 -
3 cups (525g) milk chocolate candy wafer melts
07 -
1 to 2 teaspoons flaky sea salt, optional for garnish
# Directions:
01 -
Line two baking sheets with waxed paper, a silpat baking mat, or parchment paper lightly sprayed with nonstick cooking spray.
02 -
Add the unwrapped caramels and heavy cream to a microwave-safe medium-size mixing bowl. Heat at full power in 30-second intervals, stirring well after each interval, until completely melted.
03 -
Stir in the sliced butter pats and ½ teaspoon of pure vanilla extract until the butter is melted and the mixture is smooth.
04 -
Add the salted dry roasted peanuts to the caramel mixture and stir to combine. Allow the mixture to rest for 30 minutes at room temperature to cool.
05 -
Use a 1-tablespoon cookie scoop to create mounded tablespoons of the caramel and peanut mixture. Place them 2 inches apart on the prepared baking sheets.
06 -
Refrigerate the clusters for 1 hour to set them before dipping in chocolate.
07 -
Add the milk chocolate candy melting wafers to a microwave-safe bowl. Heat on full power for 45 seconds, stir, and continue heating in 30-second intervals until the chocolate is melted and smooth.
08 -
Remove the clusters from the refrigerator. Quickly dip each cluster into the melted chocolate using a table fork or candy dipping fork. Tap the fork gently against the bowl to remove excess chocolate, then place the coated clusters back onto the baking sheet.
09 -
While the chocolate is still wet, sprinkle the tops with flaky sea salt if desired. Allow the chocolate to set at room temperature before serving.
# Notes:
01 -
Allow the butter to come to room temperature before adding it to the caramel to ensure smooth blending.
02 -
Place the caramel and peanut mixture in a shallow pan to cool more quickly, if needed.
03 -
Reheat the melted chocolate briefly in the microwave if it starts to harden during the dipping process.
04 -
Work quickly when dipping clusters in chocolate to prevent the caramel from softening.
05 -
Place wax paper under the rack to catch chocolate drips for easier cleanup.