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    Home » Recipes » Chocolate Recipes

    Published: Apr 17, 2023 by Paula Montenegro · Income from ads and affiliates

    Chocolate Peanut Clusters

    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 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.

    Stack of three chocolate peanut clusters on white and pink background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2012, the text and images in this post have been updated to serve you better. The recipe remains the same.

    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.

    Table of Contents Open
    Homemade chocolate candy
    Ingredient list
    How to make peanut clusters
    Kitchen notes
    Troubleshooting common issues
    Related recipes you might like:
    Easy Chocolate Peanut Clusters

    Homemade chocolate candy

    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.

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

    Ingredient list

    • 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.

    See the recipe card towards the end of this post for quantities.

    White marble surface with bowls containing different chocolates, peanuts and salt.

    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.
    Peanuts added to melted chocolate in a glass bowl with a white spatula. White marble suface.

    Melted chocolate and peanuts are combined in a bowl.

    Mounding chocolate peanut clusters with small measuring cup on parchment paper.

    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.

    Several dried chocolate peanut clusters on white parchment and hand showing bottom of one of them.

    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.

    Cut and whole chocolate peanut clusters on white and pink background.

    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!
    Close up of chocolate peanut clusters on a pink cake stand.

    Troubleshooting common issues

    1. 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.
    2. 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.
    3. 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.

    Related recipes you might like:

    • White surface and blue background with squares of chocolate nut fudge leaning into each other.
      Microwave Chocolate Fudge
    • Double chocolate cookie bark
      Double Chocolate Bark - 4 ingredients!
    • Dulce de leche truffles with coconut and sprinkles piled inside a grey bowl.
      Dulce de Leche Coconut Fudge
    • Three squares of peanut butter chocolate fudge on a white paper and white surface.
      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.
    And let's connect via Facebook, Instagram, and Pinterest.

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    White and pink background with stack of three chocolate peanut clusters.

    Easy 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 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. 

    • 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 a very old Bon Appetit magazine

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    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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    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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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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