Chocolate-covered raisins and peanut no-bake cookies are crunchy, chewy, sweet, a little salty. Melt the chocolate and shortening and stir the peanuts and raisins in. Drop them and wait until they dry and harden.
Time
Contents
- Prep time: 10 Minutes
- Cook time: 3 Minutes
- Chilling time: 2 Hour
Key Ingredients Needed
- 1 cup semi-sweet chocolate chips
- 1 tablespoon solid vegetable shortening
- 1 cup raisins
- 1 cup roasted peanuts salted
Instructions/Step By Step Directions
Using microwave
Step 1: In a heavy 3-quart saucepan, melt chocolate and the shortening on low heat. Stir every 30 seconds until the mixture is creamy.
Step 2: Remove from the heat and stir in the raisins and peanuts.
Step 3: Drop by heaping tablespoonfuls onto waxed paper or parchment paper.
Step 4: Allow to dry and firm. (This will take about 2 hours.) Store in airtight containers on the countertop.
Using slow cooker
Step 1: Add the chocolate chips and shortening to the slow cooker.
Step 2: Cook on low for 1 hour. Just put it in and go about your business, you don’t have to do anything to it.
Step 3: Stir, if there are any lumps of chocolate, cover and let it heat another 15 minutes and test again.
Step 4: Add raisins and peanuts, stir to combine.
Step 5: Drop spoonfuls of the candy onto wax paper or parchment paper and allow it to cool completely.
Nutrition Information
- Yield: 18 servings
- Serving size: 1
Amount Per Serving
- Calories: 135kcal
- Carbohydrates: 13g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 1mg
- Sodium: 38mg
- Potassium: 186mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 5IU
- Vitamin C: 1mg
- Calcium: 17mg
- Iron: 1mg
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.
Veronica Brik
Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]