160g semi-sweet chocolate
30g Stork Baking Margarine
1 cup salted peanuts
½ cup toasted coconut
Step by step method
- Melt chocolate and Stork Bake in microwave or over boiling water
- Mix in the nuts and stir well.
- Roll into balls and then roll in the coconut.
- Refrigerate until cool and set
- Store in an airtight container
- Makes 24 clusters