Chocolate Peanut Clusters

These three-ingredient treats are always popular. They make great gifts for neighbors, teachers, etc., and they’re always welcome on cookie trays. I have also substituted peanut butter chips for the butterscotch, but my family prefers the butterscotch. Regardless, unless I issue a hands-off edict, they disappear before I can pack them off as gifts.

2 11-ounce bags butterscotch chips

2 cups (or more) semi-sweet chocolate chips

3 cups roasted, salted peanuts

Melt the butterscotch chips in a double boiler. (I put one inch of water in a broad saucepan and set a large glass bowl on top. The water should not touch the bowl. Simmer the water to melt the chips. Be careful not to get water into the chips, as the melted chips will seize and not be usable.) Stirring the chips occasionally will speed the melting.

While the butterscotch chips are melting, I prepare baking sheets by fitting them with waxed paper. (Parchment paper would also work.)

When the butterscotch is melted and smooth, add the chocolate chips, stirring to combine as the chocolate melts.

When chocolate is melted completely and combined, remove the bowl from the saucepan, and stir in peanuts, coating them completely with the chocolate mixture.

Immediately begin dropping spoonfuls of the mix on the baking sheets. The clusters may be placed very close to each other, as the mix will not spread. All of the mix should be used, as it will harden in the bowl if left too long.

Let the clusters sit for several hours until they harden. Place them in a sealed container. The clusters will keep for 3-4 weeks.