Cream Filled Peanut Clusters

Cream Filled Peanut Clusters

  • Servings: a lot!
  • Difficulty: easy
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Cream Filling:

  • 3/4 c. unsalted butter, softened
  • 1 lb. powdered sugar
  • 2 Tbsp. milk
  • 3 tsp. vanilla extract

Peanut Clusters:

  • 24 oz. roasted peanuts
  • 10-11 oz. package semi-sweet chocolate chips
  • 10-11 oz. package milk or dark chocolate chips
  • 11 oz. butterscotch chips
  • 1-2 Tbsp. vegetable oil


  1. Line two baking sheets with parchment paper.
  2. Mix together butter, powdered sugar, milk, and vanilla extract.
  3. Refrigerate cream filling for at least 1 hour.
  4. Using a spoon or a melon-ball scooper: scoop small amounts of cream filling, roll into balls, then line onto baking sheets. Place baking sheets in freezer for 5-10 minutes.
  5. Pour peanuts into a large, shallow bowl. Remove baking sheets from freezer and roll each ball into peanuts until covered.
  6. Place back onto parchment-lined baking sheet and flatten slightly. Continue with other pieces. (Add more chocolate chips if necessary.)
  7. Place baking sheets back in freezer for 5-10 minutes.
  8. While waiting, turn on a small crockpot to high heat and add vegetable oil.
  9. Pour the first bag of chips into the crockpot. Allow the chips to melt, stirring frequently.
  10. When melted, begin to add the second bag of chocolate and the bag of butterscotch chips in small batches, continuing to stir until all the chocolate has melted.
  11. Remove baking sheets from freezer.
  12. Using a spoon, dip each cluster into the melted chocolate, covering completely, then carefully place back on parchment-lined baking sheet.
  13. Return clusters to refrigerator until hardened.

Original recipe from D. Shiplett

Chocolate Bourbon Pecan Pie Truffles

Chocolate Bourbon Pecan Pie Truffles

  • Difficulty: Easy
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  • 1 cup light corn syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 2+ tablespoons Bourbon
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips
  • 1-1/2 cups (6 ounces) pecans, chopped small
  • 1-2 bags semi-sweet chocolate chips (can sub out dark or white chocolate, as well)


  1. Preheat oven to 350°F.
  2. In a large bowl mix corn syrup, eggs, sugar, butter, salt, bourbon and vanilla using a wooden spoon. Stir in pecans and chocolate chips.
  3. Pour filling into a lightly greased 8 x 8 baking pan.
  4. Bake on center rack of oven for 40-45 minutes. Filling is done when center surface springs back when lightly tapped. Allow filling to cool for 5 minutes.
  5. Drop filling in spoonfuls onto a large cookie sheet lined with parchment paper (I use one of those small cookie scoops – it helps to get it in a truffle-like shape).
  6. Once all the filling has been transferred, place the cookie sheet in the freezer for approximately 1 hour.
  7. Once the truffles are ready, melt the bag of chocolate chips.
  8. Dip each truffle into the melted chocolate. Cover completely.
  9. Transfer the truffles back to the cookie sheet lined with parchment.
  10. Allow the truffles to harden. (You can speed up the process by placing them in the refrigerator or freezer.)

Original recipe from D. Shiplett