When my son Jonathan was a little boy we liked to make no-bake treats together at the holidays. Making these Chocolate Peanut Mounds for my Christmas sweet tray this year brought back nostalgic memories of the two of us working together in the kitchen, in happy anticipation of the first bites. Jonathan may tower over me today, but when I make treats like these he’s still my little boy.
While these clusters evoke the holidays for us, there’s no reason you couldn’t make them any time of year and for a variety of occasions. We all need a recipe or two like this in our repertoire: fast and easy, with the contrast of smooth chocolate and crunchy peanuts, sweet and salty.
Jon wasn’t able to attend our Christmas Open House this year, but he was happy to find these among the goodies that I packaged up for him. And who knows, making these with your family might just be a simple pleasure that’s the making of your own sweet memories that last a lifetime.
Chocolate Peanut Mounds
Makes 48 pieces. From The Canadian Living Christmas Book, 1993, my source for many of our favourite family recipes for the holidays and beyond. I’ve made some wording changes to the method.
- 1 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- 1 tsp butter
- 2 cups Spanish peanuts (I prefer them salted with the skins on)
In top of a double boiler over hot (not boiling) water, melt the chocolate and butterscotch chips and butter. Take off the heat and stir with a large spoon until smooth and blended. Stir in the peanuts to coat completely.
Drop by rounded teaspoonfuls onto baking sheets lined with waxed or parchment paper. Refrigerate until firm. (The mounds can be layered between waxed paper in an airtight container and kept in the fridge for up to 3 weeks.)