This two-ingredient chocolate peanut cluster rocks, or ‘Pindarotsjes’ in Dutch, recipe is the easiest sweet treat recipe you’ll ever make!
- 200g chocolate (dark, milk or white), chopped into small pieces
- 70g peanuts (unsalted or salted)
- Add chocolate to a microwave-safe plastic bowl. Metal or glass bowls cannot be used to temper chocolate with this method as they attract too much heat.
- Microwave the chocolate on the highest power for 15 seconds. Remove the bowl from the microwave and give it a really good stir using a spatula. Repeat this process 3-4 times until the chocolate starts melting. Ensure to stir well after each cycle in the microwave, even if it looks like the chocolate hasn’t melted. This will ensure an even distribution of heat throughout the process.
- When the first bits of chocolate start melting, shorten the cycles to 10 seconds, continuing to stir well in between.
- Stop microwaving when the majority of chocolate has melted, but still have some pieces of unmelted chocolate. It’s important you stop at this stage and don’t fully melt the chocolate in the microwave.
- Stir well, until the heat of the melted chocolate has melted all last bits of unmelted chocolate.
- Add peanuts and stir until all peanuts are fully coated in chocolate.
- Using a tablespoon, scoop small clusters of the mixture onto a baking sheet lined with parchment paper. You can make these as large or small as you like.
- Place baking sheet in the fridge to let the chocolate set.
Use a plastic bowl in the microwave.
- Category: Dessert
- Method: Microwave
- Cuisine: Dutch
Keywords: pindarotsjes recept, peanut chocolate clusters recipe, peanut chocolate rocks recipe, traditional dutch sweet, chocolate and peanut baking