This candy is similar in flavor to the Goo Goo Cluster, and the recipe is surprisingly easy to prepare.
The easy fondant mixture for this layered candy takes about 10 to 15 minutes to mix and roll out. The remaining ingredients are melted and combined to make the bottom and top layers.
- 1 pound powdered sugar (about 3 1/2 cups unsifted)
- 2/3 cup sweetened condensed milk
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups chocolate chips (semisweet)
- 2 cups butterscotch chips
- 16 ounces peanuts (chopped)
Combine powdered sugar, sweetened condensed milk, and flavorings in a large bowl. Mix thoroughly, using hands to blend well. Roll mixture out between two sheets of plastic wrap to form a 13-by-9-inch rectangle.
Slide the rolled fondant onto a rimless baking sheet and refrigerate until thoroughly chilled and hardened. I put it in the freezer for about 15 minutes.
Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water.
Stir in the chopped peanuts.
Spread half of chocolate mixture over the bottom of a buttered 9-by-13-by-2-inch baking pan baking pan.
Carefully place the chilled fondant layer over the chocolate-peanut layer. Spread remaining chocolate mixture on top of the fondant layer. Refrigerate until firm.
Let stand at room temperature for about 10 minutes before cutting.
Cut into small squares or bars (about 1 1/2-inches) . Store in airtight container in the refrigerator separated with sheets of wax paper.
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