CHEWY PEANUT CLUSTERS

Steps:

• The trick to these is to keep the heat low - that will make them soft and chewy. If the heat gets high they seem to come out more hardend but still mostly chewy. I've forgotton the vanilla at times and they still turn out tasting great. I have also used milk chocolate chips.
• Melt butter over low heat in a large pan or skillet.
• Add marshmellows, melting, stirring constantly, keeping heat on low.
• When melted add choc chips stirring until melted.
• Add vanilla, stirring, and then the peanuts, folding in and stirring until peanuts are covered (when chocolate mixture is sticking to most of the peanuts).
• Remove from heat and quickly drop by spoonfuls onto greased parchment paper or parchment lined and greased 9 x 13 pan (to cut into squares). NOTE: wax paper will not work, they will stick to it even when greased.
• Let cool on counter.
• Store in tightly covered containers (with parchment in between layers) or Ziploc baggies.
• Then repeat all above. (I usually have to make 3 batches!).