Chocolate Covered Peanut Clusters
48 ounces Chocolate Bark
24 ounces Semi-Sweet Chocolate Chips
2 tablespoons Coconut Shortening or Vegetable Shortening
4 pounds Salted Cocktail Style or Dry Roasted Peanuts
Melt chocolates with the coconut shortening in a double boiler until smooth. Pour in the peanuts and scoop out onto baking sheets lines with waxed paper. I used a 2-tablespoon scoop. Let harden and pack into airtight containers. No need to refrigerate. Last at least a couple of weeks if not longer.
