Homemade chocolate peanut clusters are a holiday dessert favorite. No one can resist the sweet, salty, creamy, & crunchy combination. 10 minutes and 3 ingredients is all you need for this homemade candy recipe.
This simple recipe is perfect for Christmas, Halloween, Easter, & Valentine's Day. Mix a batch for your holiday party or give to friends and family as a gift.
No baking needed but we love to add them to cookie platters or exchanges. Like my Old-Fashioned Peanut Butter Balls, they are the best Christmas treat ever.
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Ingredients for Chocolate Peanut Clusters
All you need are 2 ingredients to make this homemade candy. Use good quality semi-sweet chocolate chips and the best salted peanuts that are roasted.
For even more sweet and salty deliciousness, I recommend some flaky sea salt too. But that is optional and can easily be added to some clusters only.
All the ingredients are gluten-free and grain-free. You can easily swap out for vegan or non-dairy chocolate chips if that is your dietary preference.
Here are the ingredients needed to make chocolate peanut clusters.
- Salted Roasted Peanuts - do not substitute for plain or boiled nuts, roasted nuts with salt give the best flavor and texture.
- Semi-Sweet Chocolate Chips - the perfect balance with the nuts and my preference compared to milk or dark chocolate.
- Flaky Sea Salt - optional
See the recipe card for quantities.
How to Make Chocolate Peanut Clusters
This is literally a 10 minute recipe. It is so quick & easy to make it is kind of dangerous. The are so good and can be ready anytime that you may make and eat them more than you really should!
Before you start making them, gather the items needed to make these. You will need 2 baking sheets, parchment paper (or foil), and a microwave-safe bowl. Plus a rubber spatula, some spoons and/or a small cookie scoop.
No candy thermometer needed and no double-boiler. Like my recipe for Microwave Peanut Butter Fudge, it is the easiest recipe ever!
Here are the easy steps for making chocolate-covered peanut clusters.
- Melt the Chocolate in the Microwave
- Add the Peanuts
- Scoop & Drop the Clusters
1 - Melt the Chocolate in the Microwave
Begin by lining the baking sheets with parchment paper. I use binder clips to hold it in place.
You can also use foil or silicone mats. This ensures the clusters set and remove easily from the cookie sheets.
In a large microwave-safe bowl add the chocolate chips. Microwave on high for 30 second intervals.
Stir between each round - repeat until almost all the chocolate has melted. 30 second intervals work best with this large amount. It takes between 3 - 4 minutes for most microwaves.
** Do NOT over heat! Stir first and really check on the smoothness - this is what mine looked like with tiny bits and once I stirred it was completely smooth.
2 - Add the Peanuts
Immediately add the peanuts to the melted chocolate. Use the rubber spatula or spoonula to stire and combine.
3 - Scoop & Drop the Clusters
The chocolate will cool quickly. You will want to move fast to get the chocolate covered peanuts dropped onto the parchment before it sets and hardens.
Using a spoon or small cookie scoop, drop 1 - 1.5 tablespoons of the mixture onto the prepared baking sheet. Repeat and drop each cluster leaving 1 inch of space between each.
Sprinkle on some flaky sea salt if desired.
Depending on size, you can fit 18-24 clusters on each baking sheet.
Let the chocolate clusters cool and set at room temperature or in the refrigerator. They will set quickly and be ready in 15 minutes.
Hint: if your home is warm (greater than 65°F), place the clusters in the refrigerator to help them set up.
The chocolate peanut clusters will remove easily from the parchment once they are set and firm. Pop them right off and enjoy.
Serve in small bowls at parties or on the dessert buffet for your holiday or potluck. Add to cookie platters and give as gifts too.
Storing Chocolate Covered Peanut Clusters
Remove from the baking sheet and place in a container with a lid or Ziploc bag. Store in a cool dry place or refrigerator for up to 30 days.
They can also be frozen. Keep in mind the coloring of the chocoalte and the texture will alter in the freezer. Defrost in the refrigerator for 2 days before trying to eat them - cut them first to be sure they are soft (no one wants a broken tooth!)
Equipment Needed
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Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Prep the baking sheets and get all the equipment ready before starting.
- Do NOT over heat the chocolate. It will be ready when a few bits are still solid and as you stir they will melt .
- Work quickly to add the peanuts and drop the clusters on the sheet pans because the chocolate will cool & set fast.
- Add flaky sea salt for boost of flavor that makes these chocolate peanut clusters gourmet and fancy.
- Store in a cool dry place for up to 30 days.
- Serve at parties in small bowls or add to cookie platters at Christmas.
FAQ
Yes you can use a double-boiler to slowly melt the chocolate chips. This takes more time than the microwave but works well.
Yes, either are a good alternate to the semi-sweet ones the recipe calls for. Whichever chocolate is your favorite, go for it. I do not recommend white chocolate but you can drizzle a bit on top once they set.
More Homemade Candy Recipes
Looking for other recipes like this? Try these other sweet treats for your holiday or dessert table:
Chocolate Peanut Clusters
Equipment
- microwave
- Microwave-safe bowl
- Baking Sheets
- Parchment Paper
Ingredients
- 3 cups roasted salted peanuts
- 20 ounces semi-sweet chocolate chips 2 10-oz bags
- flaky sea salt optional
Instructions
- Line two baking sheets with foil, parchment paper, or silicone mat.
- In a large microwave-safe bowl add the chocolate chips. Microwave on high for 30 second intervals.
- Stir between each round - repeat until almost all the chocolate has melted. 30 second intervals work best with this large amount. It takes between 3 - 4 minutes for most microwaves. ** Do NOT over heat, as you stir the small bits of chocolate will warm and melt so not ever speck needs to be melted when you stop microwaving it. Stir first and really check on the smoothness.
- Immediately dump the peanuts into the melted chocolate and stir to combine.
- Using a spoon or small cookie scoop, drop 1 - 1.5 tablespoons of the mixture onto the prepared baking sheet. Repeat and drop each cluster leaving 1 inch of space between each.
- Let the chocolate clusters cool and set at room temperature or in the refrigerator. They will set quickly and be ready in 15 minutes.
- Remove from the baking sheet and place in a container with a lid or Ziploc bag. Store in a cool dry place or refrigerator for up to 30 days.
Erma Rose says
My mouth is watering. I can't wait to make these. thanx for a really easy recipe.
Angela says
You are welcome.