So, I was eating a Mr. Goodbar the other day and was like this is just chocolate and peanuts. I could totally make these. I remembered a recipe I once had where you used peanut butter instead of oil to soften chocolate chips for recipes like this and thought I would give it a whirl.
The best part about making these was that the onions could help. They pretty much did everything with me standing aside giving instructions. And when we were done, what was just a simple little recipe had turned in to something really awesome for them. When Husband got home they were like, “DAD!!!! OHMUHGAHDAD!!!! We MADE candy bars! Like, we MADE them!!! DAAAAAD!!!!!!!!”
I like to use chocolate chips. I know a lot of folks use almond bark or candy coating but I've always found them to be kinda waxy and flavorless.
And you don’t have to mix the milk chocolate and semi-sweet (you can use one or the other) but I really think the combination nails the Mr. Goodbar taste! If you decide to use all milk chocolate, omit the peanut butter – the milk chocolate is soft enough without it.
Mr. Goodbar Clusters
2 cups salted cocktail peanuts
1 12-ounce bag semi-sweet chocolate chips
1 12-ounce bag milk chocolate chips
2 tablespoons peanut butter
Using a large knife, chop peanuts (you’re roughly looking to bust a whole peanut into quarters). Don’t use a nut grinder for this or the texture will be too fine. Set nuts aside.
Melt semi-sweet and milk chocolate chips in the microwave or using a double-boiler until completely melted and smooth. Add peanut butter and stir until completely incorporated.
Add chopped peanuts and stir well. Drop by the tablespoonful onto wax or parchment paper. Let clusters set until firm (about 8-10 hours). You can speed this up by putting them in the refrigerator but they will sweat a little when you take them out which will mar up the smooth chocolate finish.