340g semi-sweet chocolate chips
340g peanut butter chips
340g raw Spanish peanuts
Step 1
Begin by preparing a baking sheet lined with waxed paper.
Step 2
In a double boiler over simmering water, melt the semi-sweet chocolate and peanut butter chips together. Stir frequently and scrape down the sides to ensure a smooth, creamy consistency, about 5 minutes.
Step 3
Once melted, stir in the raw Spanish peanuts until well coated in the chocolate and peanut butter mixture.
Step 4
Using a teaspoon, drop small clusters of the mixture onto the prepared baking sheet, and refrigerate until firm, approximately 30 to 45 minutes.
Step 5
Once set, remove from the refrigerator and enjoy these delectable treats!