Chocolate Peanut Clusters

Chocolate Peanut Clusters are one of my favorite no-bake treats—crisp roasted peanuts wrapped in glossy chocolate for a satisfying sweet-and-salty bite. They’re fast, forgiving, and perfect when you want a homemade candy without fuss. I’ve made dozens of batches testing different chocolates and peanut ratios, and I’ll share the small tricks that made mine shine.

Chocolate Peanut Butter Rice Krispies Treats inspired one of my favorite party platters that pairs well with these clusters.

Why Make This Recipe

• Fast: Ready in about 20 minutes with minimal hands-on time, great for last-minute treats.
• Crowd-pleasing flavor: The sweet chocolate and salty roasted peanuts are a classic that nearly everyone loves.
• Minimal equipment: You only need a microwave or double boiler, a bowl, and a scoop—no candy thermometer required for everyday batches.
• Giftable and portable: They travel well in parchment-lined jars or boxes for holidays and parties.
• Personal note: I love this recipe because it’s endlessly adjustable—swap nuts or chocolate and it still works.

I also like to serve these next to easy recipes like 3-Ingredient Peanut Butter Balls for variety.

Recipe Overview

• Prep time: 10 minutes
• Cook time (melting): 5–10 minutes total (microwave or double boiler)
• Total time: 20 minutes (including cooling)
• Servings: About 12–16 clusters (depending on size)
• Difficulty: Easy
• Method: Melt chocolate, fold in roasted peanuts (and a touch of peanut butter if using), portion with a scoop onto parchment and chill until set.

For a richer contrast try a mix of semisweet and milk chocolate or add 2 tablespoons of creamy peanut butter for binding.

My Experience Making This Recipe

The first batches I made had uneven clusters because I didn’t chop the peanuts consistently; after uniform chop and a small scoop, each bite felt balanced. I also learned that cooling on a silicone mat gives a nicer underside than thin parchment that lifts chocolate when removed.

Using a 1-tablespoon cookie scoop made every cluster the same size, which helped with presentation and portioning.

How to Make Chocolate Peanut Clusters

Start by gently melting 12 ounces (340 g) of semisweet chocolate—either in 20–30 second microwave bursts (stirring each time) or over a double boiler until smooth and 110–115°F (43–46°C). Stir in 1 1/2 cups (150 g) dry roasted peanuts and, if you like, 2 tablespoons (30 g) creamy peanut butter for extra chew. Drop rounded tablespoons onto a silicone-lined sheet, sprinkle with flaky sea salt, and chill 15–20 minutes until set.

Expect smooth, glossy chocolate if you avoid overheating; clusters firm up quickly in the refrigerator but become silkier at room temperature.

Expert Tips for Success

• Use good melting chocolate: Choose couverture or high-quality chips for best flavor and a smooth melt. Avoid ultra-low-fat baking bars that can grain.
• Microwave technique: Heat in 20–30 second bursts on 50% power and stir thoroughly between bursts to prevent burning. A heatproof rubber spatula helps scrape the bowl clean.
• Keep nuts dry: Moisture causes chocolate to seize; use room-temperature, fully dry roasted peanuts for best texture.
• Size consistency: Use a 1-tablespoon cookie scoop for uniform clusters that set evenly and look polished.
• Equipment recommendation: A silicone mat and a small offset spatula make release and cleanup easy. If you want glossy snap, temper chocolate to 88–90°F (31–32°C) for dark chocolate using a thermometer.

For ideas that pair well on a dessert table, see my notes on a peanut butter cup dump cake.

How to Serve Chocolate Peanut Clusters

• Snack platter: Arrange with pretzels, dried fruit, and small candies for a casual dessert board.
• Gift jars: Layer clusters in a mason jar with parchment and a ribbon—great for neighbors or teachers.
• With coffee or hot chocolate: They balance rich drinks; try alongside a rich Italian hot chocolate for an indulgent pairing.
• Party favors: Place 2–3 clusters in small candy cups for wedding or shower favors.

Presentation tip: Sprinkle a tiny pinch of flaky sea salt on each cluster right after scooping to enhance the chocolate-peanut contrast.

Storage and Reheating Guide

Store clusters in an airtight container at cool room temperature (60–70°F / 15–21°C) for up to 1–2 weeks. If your kitchen is warm, refrigerate in a single layer separated with parchment for up to 3 weeks—bring to room temperature before serving to avoid condensation. For longer storage, freeze in a sealed container for up to 3 months; thaw in the refrigerator overnight and then rest at room temperature for 30 minutes before serving.

Do not microwave whole clusters to “reheat” — short bursts (5–7 seconds) can soften them for plating, but prolonged heat will melt the chocolate.

Recipe Variations

• Peanut butter-packed: Mix 3 tablespoons creamy peanut butter into the melted chocolate for softer, chewier clusters.
• Nut swap: Substitute almonds, cashews, pecans, or mixed nuts for variety—toast them first for deeper flavor.
• Dark/intense: Use 70% dark chocolate for less sweetness and a more sophisticated bite.
• Dairy-free: Use high-quality dairy-free dark chocolate or a dairy-free compound coating to make clusters vegan (check labels for cross-contamination).

For a nut-free twist, try sunflower seed clusters using the same method and quantity of seeds.

Nutritional Highlights

• High in protein and healthy fats from peanuts; a small cluster provides a satisfying mini-meal effect.
• Calorie-dense: Enjoy in moderation—aim for 1–2 clusters as a portion depending on size.
• Allergen alert: Contains peanuts and likely soy (in many chocolate products); check labels for dairy if avoiding lactose or milk. Consider dairy-free chocolate for allergies or vegan diets.

Troubleshooting Common Issues

• Chocolate seizes (becomes grainy): This usually happens when water contacts chocolate. Remove any water source, add 1 teaspoon neutral oil or 1–2 teaspoons of warm cream (if not dairy-free) and stir to smooth.
• Clusters won’t set: Chocolate likely overheated or too much peanut butter was added. Chill in the fridge for 20–30 minutes and if they remain tacky, remelt and reduce added oils.
• Fat bloom (white streaks): Caused by temperature changes. It’s safe to eat but store clusters in a stable cool spot; tempering prevents bloom.

Frequently Asked Questions

Q: Can I make clusters without a microwave?
A: Yes—use a double boiler: simmer water gently in a saucepan, place a heatproof bowl over it without touching the water, and stir chocolate until melted to 110–115°F (43–46°C). Remove from heat and proceed.

Q: Can I temper chocolate for a shinier finish, and how?
A: Tempering gives glossy, snap-ready chocolate. Melt to 115°F (46°C), cool to 82°F (28°C) by adding finely chopped chocolate, then gently reheat to 88–90°F (31–32°C) for dark chocolate. Use a thermometer and work quickly.

Q: How do I keep clusters from sticking together in storage?
A: Layer parchment or wax paper between rows in an airtight container, and keep them in a single shallow layer when possible.

Q: Can I add mix-ins like toffee or dried fruit?
A: Yes—add 1/2 cup of small mix-ins (chopped to similar size as peanuts) to maintain even texture. Reduce peanuts slightly so clusters don’t become overly large.

Conclusion

If you want more inspiration and variations, this resource on Chocolate Peanut Clusters – Vintage Kitchen Notes offers a lovely spin on triple-chocolate versions and presentation ideas.

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