White Chocolate Peanut Clusters Directions:
Line two large baking sheets with parchment paper.
Add white chocolate chips to a 6-quart slow cooker and cover with the lid.
Cook on LOW for 45 minutes, stirring every 15 minutes until fully melted and smooth. Do not use HIGH.
Turn the slow cooker to WARM.
Stir in peanuts and puffed rice until evenly coated.
Using a 1 tablespoon scoop, drop 30 evenly sized clusters onto the baking sheets.
Immediately sprinkle tops lightly if using sprinkles.
Let set at room temperature for 90 minutes or refrigerate 25 minutes until firm.
Store in an airtight container at room temperature up to 5 days.
WW Points Calculation
Lily’s White Chocolate Style Chips, 12 oz: 84.00
Planters Dry Roasted Salted Peanuts, 2 cups: 88.00
Kellogg’s Rice Krispies: 12.00
Sprinkles (optional): 8.00
Points Information:
Total Points: 184.00
Servings: 30 clusters (1 cluster per serving, approximately 1.5-inch mound)
Points per serving: 6.13
Nutrition Information
Calories: 155
Fat: 11g
Protein: 4g
Carbohydrates: 13g
Sugar: 3g
Sodium: 70mg
I'm waiting for your comments! Enjoy!
