Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Melt the Caramel Mixture: In a medium pot, combine caramel squares, heavy cream, unsalted butter, and vanilla. Heat over medium, stirring for 5-7 minutes until smooth.
- Stir in the Peanuts: Remove from heat and fold in roasted peanuts until evenly coated.
- Form the Candy Mounds: Spoon mounds onto the lined baking sheet, spacing them apart.
- Chill and Set: Refrigerate for about 1 hour until firm.
- Melt the White Almond Bark: Melt in a microwave-safe bowl in 30-second intervals until smooth.
- Coat Each Candy Mound: Dip the cooled mounds in melted almond bark and return to the baking sheet.
- Add Optional Decorations: Sprinkle festive sprinkles on top before the chocolate sets.
- Store or Serve: Once set, enjoy or store in an airtight container in the fridge for up to a week.
Nutrition
Notes
These candies make great gifts when packaged in festive tins or boxes.
