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    Home » Recipes » Chocolate Recipes

    Published: Apr 30, 2021 · Modified: Aug 19, 2022 by Paula Montenegro · Income from ads and affiliate links 38 Comments

    Chocolate Peanut Clusters (super easy!)

    Jump to Recipe
    Pink white background with two chocolate peanut clusters, one is cut; brown text overlay
    Pink plate with chocolate peanut clusters on pink background, loose peanuts around; red text overlay

    This might be the easiest chocolate candy ever. It's a simple concept of mixing melted chocolate with nuts and a little bit of salt. Let the peanut clusters dry and that's it, you can eat them! Super easy, ready in 25 minutes and the perfect thing to make with kids, and for kid's birthdays. I mean, who doesn't love chocolate and peanuts together?

    Stack of three chocolate peanut clusters on white and pink background
    Table of Contents Hide
    Homemade Chocolate Candy
    Ingredients
    Step-by-step
    Top tips
    Related recipes you might like:
    Chocolate Peanut Clusters

    Homemade Chocolate Candy

    This is a similar concept of what chocolate bark is, but with a different shape.

    The idea of making your own chocolate bar is so appealing in my opinion, and if you, like me, 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.

    I love peanuts with chocolate. Yeah, who doesn't right? Peanut butter and chocolate, a flavor combination that I crave a lot, though I tend to pair with dark chocolate mostly, like the chocolate peanut butter oat bars (no-bake!) and the not-too-sweet peanut butter quick bread with chocolate sauce.

    I am a huge fan of dark, semi-sweet, or bittersweet chocolate. But the first time I made these peanut clusters I opted for all types - white, milk, and bittersweet - after an idea that had been on the list of 'make now recipes' for ages. There is no shortage of recipes waiting to be made, but this one was waiting since 1987. Yeah, that long.

    White plate with chocolate peanut clusters on pink surface, peanuts around

    Ingredients

    • Peanuts and salt: I highly recommend toasted peanuts because the flavor is more pronounced. I like to buy them toasted (you can do it at home if you buy 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.
    • Chocolate: I use a mix of the three types (semisweet, milk and white) or only dark and white. But this works with only 1 type also. Whatever you love or are in the mood for.
    White surface with bowls containing different chocolates, peanuts and salt

    Step-by-step

    This process is so simple, quick and easy that it's almost what I like to call a 'no recipe' recipe. And it can be boiled down to only two ingredients, peanuts and one type of chocolate, so, you get the point.

    • Melt chocolates: I like to use the microwave and the best way to do that, without getting the chocolate scorched, is to use 10-15 seconds (at the most) spurts and whisk it thoroughly, until some pieces won't melt, before microwaving it again. Stop when it's all mixed (image 1, below), don't overcook it please because it goes from smooth to scorched in seconds.
    • Add peanuts: and mix (image 2, below). That's all in terms of prep.
    Two image collage with a glass bowl filled with melted chocolate and after adding peanuts
    Top view of hand adding chocolate peanut mounds with a cup onto white paper; several mounds
    • Form mounds: use parchment paper to make your life easier. I use a ⅛ measuring cup (image 3, below), but you can use measuring tablespoons or regular ones.
    • Let dry: this takes me 15 minutes but it will vary depending on how big the clusters are (image 4, below).
    Several chocolate peanut clusters on white parchment and hand showing bottom of one of them

    When are they done: the tops will dry completely and you will be able to easily lift them when they are ready to eat (image above). Take into account that sometimes the centers are still soft even though the tops are already dry. If you can't remove them easily they need a few more minutes.

    Cut and whole chocolate peanut clusters on white and pink background

    Top tips

    • Organization: always read the recipe before starting and make sure you have all the ingredients measured and at the right temperature, the right pan size, utensils, and enough counter space to work comfortably. 
    • Chocolate: I highly recommend using already tempered chocolate for a better finish. But, since it can sometimes have other ingredients that you might not like, tempering it first is a good idea. If you don't (it's a quick step but here's a good way of tempering chocolate without a thermometer) the peanut clusters will not be shiny but the flavor will be great.
    • Parchment paper: or wax paper, they both work very well and make it easy to remove once the clusters are dried.
    • Easier cleaning: using parchment paper will make your life simpler because if some chocolate gets stuck you simply throw the paper away and don't have to clean the whole tray o baking sheet.
    • Nuts: peanuts and chocolate never fail, but you can use hazelnuts (amazing combo!), walnuts or any other nut you like paired with chocolate.
    Close up of chocolate peanut clusters on pink cake stand

    Related recipes you might like:

    • Microwave Chocolate Fudge
    • Double Chocolate Bark - 4 ingredients!
    • Dulce de leche coconut fudge truffles
    • Buckeye Fudge

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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    White plate with chocolate peanut clusters on pink surface, peanuts around

    Chocolate Peanut Clusters

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    This might be the easiest chocolate candy ever. It's a simple concept of mixing different types of chocolate (or only one kind) with peanuts and a little bit of salt. Let the clusters dry and they're ready to eat! They are super easy, ready in 25 minutes and the perfect thing to make with kids, and for kid's birthdays. I mean, who doesn't love chocolate and peanuts together?

     

    • Total Time: 25 minutes
    • Yield: 24 clusters

    Ingredients

    Units
    • 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

    1. Line 2 baking sheets with parchment paper.
    2. Melt chocolates 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.
    3. Add peanuts, salt, and mix very well, until it's all coated.
    4. Drop by tablespoons (or with a ⅛ measuring cup) onto prepared sheets.
    5. Let dry completely at room temperature, which will take about 15 minutes. Larger mounds will take longer. 
    6. Keep at room temperature, in a cool place. I like to use metal tins, but they disappear fast. 

    Notes

    Organization: always read the recipe before starting and make sure you have all the ingredients measured and at the right temperature, the right pan size, utensils, and enough counter space to work comfortably. 

    Chocolate: I highly recommend using already tempered chocolate for a better finish. But, since it can sometimes have other ingredients that you might not like, tempering it first is a good idea. If you don't (it's a quick step but here's a good way of tempering chocolate without a thermometer) the peanut clusters will not be shiny but the flavor will be great. Types of chocolate: I like to use ¾ semisweet and ¼ white chocolate OR ⅔ semisweet and the final ⅓ half milk and half white. But any combination works really. 

    Peanuts: to make your life easier, you can use already salted peanuts and omit the salt in the recipe. The downside is that you can't control the amount of salt.

    Parchment paper: or wax paper, they both work very well and make it easy to remove once the clusters are dried.

    Easier cleaning: using parchment paper will make your life simpler because if some chocolate gets stuck you simply throw the paper away and don't have to clean the whole tray o baking sheet.

    Nuts: peanuts and chocolate never fail, but you can use hazelnuts (amazing combo!), walnuts or any other nut you like paired with chocolate.

    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Drying time: 15
    • Category: Desserts
    • Method: Melting + mixing
    • Cuisine: American

    Keywords: Chocolate peanut clusters

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Bon Appetit

    More Chocolate Recipes

    • Chocolate Kahlua Cake
    • Peanut Butter Bread
    • Walnut Brownie Recipe
    • Chocolate Torte

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Beverly says

      December 02, 2022 at 5:22 pm

      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.

      ★★★★★

      Reply
      • Paula Montenegro says

        December 02, 2022 at 6:57 pm

        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!

        Reply
    2. angiesrecipes says

      April 30, 2021 at 9:27 am

      My husband loves it with white chocolate. Making them are a breeze and taste so good and addictive!

      Reply
    3. Anonymous says

      November 08, 2013 at 1:42 am

      Would love to make these for Christmas gifts and put into cute treat bags or boxes but what about the "keep refrigerated" instruction?
      Tina

      Reply
      • Anonymous says

        November 08, 2013 at 1:57 am

        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! 🙂

        Reply
    4. Christine @ 24 Carrot Kitchen says

      May 04, 2013 at 1:38 pm

      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

      Reply
    5. Zoe says

      February 20, 2013 at 9:40 pm

      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 😀

      Reply
    6. Roxana | Roxana's Home Baking says

      February 11, 2013 at 8:35 pm

      i could munch on clusters every day. Love your triple version! Beautiful and delicious Paula!

      Reply
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