Spring is upon us and I have a spring cleaning bug … badly. I want to clear away the clutter in my house, in my mind, in my soul. Let it all go, make space.
Strangely, that is how these little clusters came to be. I was cleaning off the clutter from the countertops, putting things away, and I came across a bowl with white chocolate melted in it from my last chocolate-melting experiment. I have this thing … I hate to waste food, especially things like chocolate, so I let the bowls sit with the chocolate in them until I am doing another chocolate thing. I decided I didn’t want to let this sit on my counter–it had to go. So I melted the white chocolate and dug through my cupboards to find something to dip in it.
A few minutes later I had some mango ginger peanut clusters, ready to go in the fridge. They set up quickly. I ate one to make sure it was good (oh yes!) and took the rest to work to share with my friends. They went quickly, a nice little sweet bite.
I do apologize that there are no measurements in this “recipe” … I don’t know exactly how much chocolate was in the bowl and I didn’t measure the mango or the ginger or the peanuts. You don’t need to be precise here anyway, just add stuff until you feel it’s right, then drop the mixture onto a silicon liner or wax paper and let the white chocolate set.
Print
Mango Ginger Peanut Clusters
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: as many as you like!
Ingredients
- Dried mango, chopped
- Candied ginger, chopped (recipe here: … or use store-bought)
- White chocolate bars (chopped) or white chocolate chips or almond bark, chopped
- Dry roasted or honey roasted peanuts
Instructions
- Line a baking sheet with silicon liner or wax paper.
- Chop up equal amounts of the dried mango and candied ginger into fine bits.
- Put the white chocolate in a microwave-safe bowl. Microwave on high for 90 seconds, then stir a lot. If the chocolate isn’t all melting, microwave another 30 seconds and stir a lot more. Once again, if you can’t stir out the chunks, microwave another 30 seconds and stir.
- Once the white chocolate is melted, add the dried mango and candied ginger along with enough peanuts so that the white chocolate just coats all the ingredients.
- Drop the mixture into clusters onto the prepared pan. Set in the fridge for a few minutes until the chocolate is set. Store in an airtight container.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie Friends Friday, Foodie FriDIY, Gluten Free Friday, Pretty Pintastic Pinterest Party and Hearth & Soul Bloghop.
1 comment
Delicious, thanks for sharing with Hearth and soul blog hop, pinning.