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/
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