11-12 ounces bittersweet chocolate, cut into small pieces
1 cup Spanish peanuts, skin on
Set the oven to 350F
Place peanuts on a dry roasting pan for about 10-15 minutes, or until you start to smell them. Let them cool ,or use roasted peanuts
Lay out a baking sheet lined with parchment paper or wax paper.
Place the chopped chocolate in a small microwave safe bowl and microwave for one minute.
Stir to melt , Microwave for 30 seconds if necessary.
Let the heat from the bowl and the chocolate help it melt completely while stirring, do not microwave or the chocolate will stick.
When the chocolate is completely smooth, add the peanuts and stir quickly to coat.
Use a tablespoon to make small piles of chocolate on the lined baking sheet. Let them sit until they are room temperature, or you can put them in the fridge for a quicker set up.
I like to keep them in the fridge.