2015 Recipe Contest Submissions

Chocolate Peanut Raisin Clusters


3 pound white chocolate almond bark
18 ounces semi sweet chocolate chips
2 – 12ounce cans SPAINISH peanuts
1+ 1/2 cups raisins


Melt chocolates in microwave, stop and stir often, until melted and well blended. Add peanuts and raisins, mix well. Drop by spoon on to wax paper. When set up, store in container with wax paper in between.

Brenda Woolridge

This candy can be made and stored in candy jar on counter, refrigerator or in freezer. Will keep long time in freezer, pull out some when company comes ,just like you just made them. Easy recipe to let the little ones help, and good filler for large candy trays. Make at least two batches every Christmas.