White Chocolate Peanut Grapes
Delightful little bites with juicy grapes, sweet creamy white chocolate and crunchy honey roasted peanuts-on a stick!
These little grapes (and their cousins I’ll be sharing soon) are the most fun little treats I’ve made in a long time. I saw the idea on Pinterest and honestly cannot remember the name of the blog that shared them … but I just HAD to make them for our art event last night. I love the crunch of the peanuts with the creamy white chocolate and the juicy fresh grapes–it makes a delightful flavor explosion in your mouth with just the right contrast of tastes and textures. They’re colorful and petite and a little fancy, too. I could see them being a big hit at a kids party yet also just as fabulously welcome at an adult cocktail party. And they make you feel a little healthier when you’re eating them too because, hey, you’re eating fruit and nuts!
Aren’t they cute? I mean, who could resist grabbing one or two or three (or ten)? They’re such fun little bite-size treats! I think we’ll have to make them again at Christmas-time with the nieces and nephews.
- Large, fresh, crunchy grapes
- 6 oz. white chocolate or almond bark, cut into chunks or white chocolate chips
- 1 cup honey roasted peanuts, chopped
- Wash the grapes and let them dry completely (or towel dry). Set the peanuts in a small bowl. Line a baking sheet with a silicon baking mat or waxed paper.
- Put the white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir, then microwave 30 seconds longer. Stir a lot. If the white chocolate isn't melted yet, microwave 30 seconds more.
- Test each grape to see if it will stand on its end. Some will, some won't. If the grape will not stand up, then cut just a tiny bit off the end to make it stand properly. Stab the top of the grape with a toothpick, dip it in the white chocolate, then roll in the peanut. Set on the prepared tray. Repeat until you run out of white chocolate or grapes or peanuts.
- Let the grapes sit until the chocolate is set, then they are ready to enjoy!
I recommend you make these the day you plan to eat them. If you're not eating them right away, store them in the fridge to keep their crunchiness.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.