Easy Chocolate Peanut Clusters
This might be the easiest chocolate-covered peanuts ever. It's a simple concept: mixing melted chocolate with toasted peanuts. They're a delicious no-bake candy with just 10 minutes of hands-on work, and the perfect treat to make with kids, for kids' birthdays, and as a holiday gift.
Servings 24 clusters
Ingredients
- 1 pound chocolate tempered is best, see Notes below
- 1 ¾ cup toasted or roasted peanuts see Notes below
- pinch of sea salt optional, but highly recommended
Instructions
- Line 2 baking sheets with wax or parchment paper.
- Microwave: This is my go-to. Chop 1 pound chocolate and melt it in 10- to 15-second bursts, stirring between each one. It’s ready when a few small lumps remain; stir until they disappear.Stovetop (double boiler): Set a heatproof bowl over a saucepan with a few inches of barely simmering water, without letting the bowl touch the water. If the water starts boiling hard, turn off the heat and let the steam finish the job.
- For both methods above: Add 1 ¾ cup toasted or roasted peanuts and a pinch of sea salt, and mix very well until it's all coated.
- Crockpot (slow-cooker method) peanut clusters: For a big holiday batch, the slow cooker is the most hands-off method. Add the peanuts first, then the chopped chocolate on top, and let it melt on LOW, stirring every 20 to 30 minutes. Stir in the sea salt and stir. This method works best for a double or triple batch. It’s slower, but you can make enough for a whole cookie exchange at once. With a single batch, a large slow cooker can scorch the chocolate, so keep the heat on LOW and stir often.
For all 3 methods:
- Drop by tablespoons (or with a ⅛ measuring cup) onto the prepared sheets.
- Let the clusters set at cool room temperature for 1 to 2 hours, until firm. In a warm kitchen, chill them for 20 to 30 minutes, though they might lose some of their shine. The time depends on the size of the mounds and the type of chocolate used, so it varies. This is an estimate.
- Keep at room temperature, in a cool place. I like to use metal tins, but they disappear fast.
Video
Notes
Chocolate: I recommend using tempered chocolate for a better finish. Otherwise, the peanut clusters will not be shiny, but the flavor will be great. If you want to temper it, here's a good way to temper chocolate without a thermometer. Alternatively, use candy melts, which are not as high quality, but will make this recipe incredibly easy.
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.
Slow cooker method: Spread the peanuts in the bottom of a 3- to 4-quart slow cooker and top them with the chopped chocolate (don’t stir yet). Cover and cook on LOW for 1 to 1½ hours, stirring every 20 to 30 minutes, until the chocolate is completely melted and smooth. Stir in the sea salt, then scoop the clusters onto lined baking sheets and let them set as directed. This method works best for a double or triple batch. With a single batch, a large slow cooker can scorch the chocolate, so keep the heat on LOW and stir often.
Storage: Keep 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.
Variations: Peanuts and chocolate never fail, but you can use hazelnuts (fantastic combo!), walnuts or any other nut you like paired with chocolate. They can be customized with other ingredients such as green and red sprinkles, peanut butter chips, coconut, dried fruit, pretzels, and cookie chunks. Get creative and make them your own!
