This might be the easiest chocolate candy ever. It's a simple concept of mixing melted chocolate with nuts, and maybe sea salt flakes. They're delicious, ready in 25 minutes, and the perfect treat to make with kids, for kids' birthdays, and as a holiday gift.
Homemade chocolate candy
Peanuts or peanut butter and chocolate is a hugely popular and mouthwatering flavor combination.
I tend to pair it with dark chocolate, like the chocolate peanut butter oat bars (no-bake!) and the not-too-sweet peanut butter quick bread with chocolate sauce.
But any chocolate goes.
I use all three for this recipe: dark, milk, and white. The final flavor is different and I love it. I highly encourage you to find your sweet chocolate spot.
This is a similar concept to chocolate bark.
The idea of making your own chocolate bar is so appealing, in my opinion, and if you also thought for years that certain flavors or candies could only be achieved by huge companies with complicated, expensive machinery, the excitement and surprise after the first bite is multiplied by a gazillion.
They taste superb and you know exactly what the ingredient list is, which is always a big plus.
Ingredient Notes
- Chocolate: I mix the three types (semisweet, milk, and white chocolate), sometimes only dark and white. But this recipe works with one kind of chocolate also. Whatever you love or are in the mood for.
- Peanuts: I highly recommend toasted peanuts because the flavor is more pronounced. I buy them toasted (you can do it at home if you purchase natural nuts) and add some of my favorite sea salt. But to make your life easier, you can use already salted peanuts. The downside is that you can't control the amount of salt.
- Sea salt: is optional, but it adds another layer of flavor that complements the chocolate and peanuts very well. I use and love Maldon sea salt. Kosher salt also works well as it's coarser than regular, fine table salt.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make peanut clusters
This process is so simple, quick and easy that it's almost a 'no recipe' recipe.
Two ways to melt chocolate:
- Microwave. Melt chopped chocolate on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful you don't scorch it. That's why it's important to mix it well between each heating.
- Stovetop. Place the bowl with the chopped chocolate over a small saucepan with a few inches of water. Over medium heat, let the chocolate melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.
Melted chocolate and peanuts are combined in a bowl.
Form mounds: use parchment paper to line the baking or cookie sheets. I use a ⅛ measuring cup, but you can use measuring tablespoons or regular ones.
Let the clusters dry: this takes me 15 minutes, but it will vary depending on the size of the mounds and the type of chocolate you use. They are ready when completely dry, not just the tops but also the centers, and you can remove them easily from the parchment paper.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Chocolate: I highly recommend using already tempered chocolate for a better finish. You can buy it as melting chocolate wafers. If using semisweet chocolate bars, you want to temper them first or you'll get a dull finish. But the flavor will still be great. Tempering chocolate is not advisable for beginner bakers. That said, here's a good way of tempering chocolate without a thermometer that can help you.
- Parchment paper: or wax paper both work very well and make it easy to remove once the clusters are dried.
- Easier cleaning: using parchment paper will simplify your life because if some chocolate gets stuck, you throw the paper away and don't have to clean the whole tray or baking sheet.
- Nuts: peanuts and chocolate never fail, but you can use hazelnuts (fantastic combo!), walnuts or any other nut you like paired with chocolate.
- Variations: these clusters can be customized with other ingredients such as coconut, dried fruit, pretzels, and cookie chunks. Get creative and make them your own!
Troubleshooting common issues
- Preventing the chocolate from seizing: when working with chocolate, it's important to keep it dry and avoid any contact with water, which can cause it to seize and become clumpy. Make sure all of your equipment is completely dry, and avoid using a damp spatula or spoon when stirring the chocolate.
- How do I get the peanut clusters to stick together? The melted chocolate acts as a binding agent for the peanut clusters, but you'll need to mix the peanuts thoroughly with the chocolate to ensure that each cluster is coated and sticks together.
- How do I store the chocolate peanut clusters? Store your chocolate peanut clusters in an airtight container at room temperature for up to a week. If you prefer a firmer texture, you can also store them in the refrigerator, but be aware that they may develop a white film on the surface due to temperature changes.
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Easy Chocolate Peanut Clusters
Ingredients
- 1 pound chocolate, tempered is best (a mix of semisweet, white, and milk, only one or two of them) see Notes below
- 1 ¾ cup toasted or roasted peanuts, see Notes below
- pinch of sea salt
Instructions
- Line 2 baking sheets with parchment paper.
- Melt 1 pound chocolate together in the microwave, in 10-15 seconds (at the most) spurts and whisking it thoroughly until some pieces won't melt before microwaving it again. Stop when it's all mixed, don't overcook it because it goes from smooth to scorched in seconds. Or in a bowl over simmering water, being careful the chocolate doesn't touch the water.
- Add 1 ¾ cup toasted or roasted peanuts and pinch of sea salt, and mix very well, until it's all coated.
- Drop by tablespoons (or with a ⅛ measuring cup) onto prepared sheets.
- Let dry completely at room temperature, which will take about 15 minutes. Larger mounds will take longer.
- Keep at room temperature, in a cool place. I like to use metal tins, but they disappear fast.
Notes
Adapted from a very old Bon Appetit magazine
Winona says
This is much easier if you just use a crock-pot on low for a few hours. (4 Qt. is ideal) Put all your chocolate and peanuts in the crock-pot, set on low, every hour check if all is melted. (If any condensation gets on inside of your lid, make sure it doesn't drip into chocolate mixture) Then drop by spoonfuls on cookie sheets lined with parchment, as recipe says.
Beverly says
I just made these, easy peasy! They are hardening on the counter now and my husband came into the kitchen and I heard the parchment paper crinkle. Just checked, one has mysteriously disappeared! I used a glass bowl and the microwave. I’m in no way a baker, so I followed the microwave melting. It took a few 15 seconds stirring after each one, and about two ten seconds, I stirred and the chocolate was beautiful. I used 12 oz of chocolate chips that I was going to use with the grandkids for cookies but they aren’t here and hubby and I are. I’m going to change from cookies to clusters for the grandkids. Try it, ever so easy and apparently delicious, hubby said so.
Paula Montenegro says
There's always the sound of paper crinkling when I make these lol! Happy to know you all loved them. They're so easy. Have a great holiday Beverly and happy baking!
angiesrecipes says
My husband loves it with white chocolate. Making them are a breeze and taste so good!
Anonymous says
Would love to make these for Christmas gifts and put into cute treat bags or boxes but what about the "keep refrigerated" instruction?
Tina
Anonymous says
Perfect ~ love the liners tip! Thanks so much and thanks for such a prompt reply. Can't wait to make these clusters ~ I know my husband will go nuts (no pun intended) over them! 🙂
Christine @ 24 Carrot Kitchen says
Hi Paula,
I made these the other night and they turned out great! Really easy and tasty.
I hope things are going better since the flood.
Christine
Zoe says
I would assume that the mixture of dark chocolate and white chocolate will produce milk chocolate... Have to try this recipe to see if this is true 😀
Roxana | Roxana's Home Baking says
i could munch on clusters every day. Love your triple version! Beautiful and delicious Paula!
Elizabeth@ Food Ramblings says
These look great- So glad to be posting with your through the chocolate party 🙂
Laura (Tutti Dolci) says
These clusters look so good, Paula! Love the triple chocolate!
Mary Hirsch says
You pull up more old recipes to resurrect, always posting something from an old Gourmet magazine or Bon Appetit. I love that about your Post. Sometimes I think we all (meaning chefs who write cookbooks and we food bloggers) are trying too hard to re-invent the wheel. Some of the recipe concoctions are pretty far out. There is nothing not to like about these heavenly clusters except what they will do to my hips.
mjskit says
Triple chocolate!!! You're killing me! Can I place an order for box? 🙂
wings of sugar says
meravigliosi!! grazie per la ricetta
yummychunklet says
What delicious nut clusters!
Alice @ Hip Foodie Mom says
Paula,
oh my! I honestly love this! I too love chocolate and peanuts together. . perfect pairing. . love that you used 3 kinds of chocolate here. . I love everything about chocolate. . and will take it in any shape or form but especially LOVE peanut clusters! I have all of the ingredients at home now. i'm making these!!
Cocoa and Lavender says
I think this would be good with any nuts! Yours are so pretty, too! ~ David
www.you-made-that.com says
Who doesn't love peanut clusters and with triple chocolate oh...yes! Wonderful pictures and great recipe.
Andrea_TheKitchenLioness says
Paula, what a truly decadent "triple chocolate treat" - these Clusters look delightful. I particularly like the way you arranged them on the cake stand! Very nice presentation indeed!
P.S.: I am looking forward to your Focaccia with the roasted Grapes.