Dorothy’s Double Peanut Butter Clusters 1950s

Dorothy’s Double Peanut Butter Clusters 1950s

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Adjust Servings:
½ cup Crunchy Peanut Butter
½ cup White Chocolate Morsels
1 cup Roasted Peanuts I used unsalted
¼ tsp Butter For greasing the sheet tray. Butter substitute works well, too.

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    If You Haven't Got Bananas, Don't Be Blue.. Peanuts In A Little Bag Are Calling You..

    • 15 minutes
    • Serves 6
    • Easy




    Do you want to know why these peanut butter clusters are Dorothy’s?

    So this is a recipe that I found in a 1949 edition of Better Homes And Gardens cookbook that I purchased a couple of weeks ago at my local thrift store. The book was thick, and I could tell it was used many, many times in the past. The recipe was written in pencil on an old stained recipe card. I opened the book, and the recipe card fell down on the floor. I picked it up, put it back in the book, and went to the cash register.

    So I started thinking about the previous owner of the cookbook.

    Who was that lady who wrote and kept the recipe in there?

    She would never know that I bought her go-to cookbook! My imagination drew a picture of a cute housewife in her cozy 1950s kitchen. Flower pots on the window sill. Her name is Dorothy as it was one of the most popular girls’ names the year she was born. She has blond hair, as all those magnificent Hollywood actresses in the popular movies! Dorothy wears a pretty rosy apron atop of her flowery house dress. She stirs peanut butter in a double boiler on her 1950s General Electric stove, and hums The Peanut Vendor:

    I knew that before I tried any recipes in the Better Homes and Gardens book, I had to try this recipe out. I made them last night, when the family went to bed. The kitchen smelled so good! I left them in the fridge to get set overnight. We tried them as an after lunch snack with a cup of tea. I am not even a peanut butter lover, but I will make these crunchy meltaways again!

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    Set a larger pot with water on high. Place a smaller pot in the larger one so it would be submerged in water by ⅓. Another words, we need a double boiler! Do not let water boil, just keep it hot. Turn heat down when water starts boiling.


    Mix peanut butter and white chocolate morsels in the smaller pot and stir them well until the morsels melt and peanut butter is soft and almost runny. Stir until well-blended. Add peanuts and stir them all until well coated.


    Drop your peanut butter mixture by spoonfuls onto waxed paper or plastic-wrapped cookie sheet tray (grease it with butter or its substitute). I used my ice-cream scoop to drop the clusters. Let them chill until completely set. I kept mine in the fridge overnight, but I guess it can be done under two hours. Enjoy!


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