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For the July 4th holiday today, we’ll be going to our hometown’s parade in the morning, then later this evening, we’ll be off to see the fireworks that are displayed over Plymouth Harbor every summer. It will be a fun and relaxing day with family!
But today is also a little bittersweet for me because one year ago, on the morning of July 4th, my mother passed away peacefully at the age of 84. She was a kind, smart and classy lady who lived a good long life, and her many legacies include having been a devoted wife for 42 years, a great mother to six children, and a talented floral designer. She loved her nine grandchildren very, very much, and had a passion for Christmas decorating and gardening.
My mother also loved chocolate – so much so that growing up, my sisters and I remember her keeping a private stash of chocolate bars in the refrigerator hidden under the crisper drawer away from the prying hands of us kids! So when my sister recently gave me my mother’s old recipe box and cookbooks, and I came across this recipe for Peanut Goodies – it brought back good memories, and I knew I had to make them!
Peanut Goodies are probably more commonly known as peanut clusters, and I remember making these as a teenager as a special treat! This peanut goodies recipe is about as simple as they get – melted semi-sweet chocolate chips (you could use other flavors as well) and roasted Spanish peanuts are stirred together. Then, using two teaspoons, the mixture is dropped onto a cookie sheet into delectable bite size pieces to cool and harden before eating!
My mom loved the combination of chocolate and nuts together (I definitely take after her in that regard!) – and these peanut goodies were one of her favorites!
- 1 12-ounce bag of semi-sweet chocolate
- 1 12-ounce can of roasted Spanish peanuts
- Prepare a cookie sheet by covering it with a Silpat Non-Stick Baking Mat or piece of parchment or wax paper.
- In the microwave or over a double boiler, melt the chocolate chips in a medium sized bowl.
- Pour the peanuts into the melted chocolate and stir until completely coated.
- Using two teaspoons, drop the mixture onto the cookie sheet in bite-size pieces.
- Allow to cool completely before eating. Store in a cool place.
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