• Gather all your ingredients so that you have everything close at hand on the counter or table. Lay out a sheet of waxed paper on the table.

To Make Chocolate Peanut Clusters

• In a medium-sized microwave-safe bowl add 2 cups semi-sweet chocolate chips and 8 oz almond bark that has been broken into chunks.
• Cook in microwave on high for 3-5 minutes, stirring every 90 seconds until melted.
• Set bowl of chocolate on table or workspace. Add in 12 oz roasted Spanish peanuts and mix until coated.
• Drop by tablespoonfuls onto the prepared waxed paper. Allow to cool until set and hardened. Place candies in a candy jar or store in air-tight container. Makes 30-36 chocolates.

To Make Chocolate Macadamia Nut Clusters

• Line mini muffin pan with mini baking cup liners. Using a nut chopper, chop 6 oz roasted Macadamia Nuts. Set aside until ready to use.
• In a medium glass bowl, melt 11 oz. semi-sweet chocolate chips in microwave in 90 second increments, stirring until silky smooth.
• Stir in chopped macadamia nuts until combined.
• Spoon into baking liners and allow to dry until chocolate has set. Makes 24 cups.