This peanut clusters recipe is one of my favorites when I want something sweet that’s quick to make and doesn’t make a mess. It’s dark chocolate, peanut butter, and roasted peanuts melted together and scooped out. That’s the whole thing. I’ve made it enough to know it comes together fast and holds its shape once it sets.
When I was little, my grandma made peanut clusters every holiday. She’d melt the chocolate and peanut butter, then let me pour in the peanuts and stir. We’d scoop them out together onto wax paper and let them chill. I still think about that when I make these. It worked then. It still does.
Now I make them for holidays, church trays, after-supper coffee, or just to pass around the table. They also make an easy addition to a Christmas cookie tray or a little gift tin for a neighbor. They’re sweet, a little salty, and they don’t usually last long. That’s a good sign. And, of course, the grandkids always know where to look for them when they come to visit!
So easy and with quality chips made the best. Clusters ever
—Elourine Alspach
Key Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.
- Dark chocolate chips: Use a good-quality chip that melts smoothly. Dark chocolate keeps the clusters from tasting overly sweet.
- Creamy peanut butter: Regular or natural, both work. If it’s natural, make sure it’s well stirred before measuring.
- Roasted salted peanuts: Salted peanuts balance the chocolate and save you from having to season later.
- Flaky sea salt: Just a light sprinkle on top. It finishes the clusters without overpowering them. Skip it, and you have 3-ingredient peanut clusters.
Smart Substitutions
- Milk chocolate chips make a sweeter cluster. Ghirardelli milk chocolate is one of my favorite brands to melt, but your favorite brand or a store brand works too.
- Chocolate almond bark works if you want a firmer set.
- Roasted salted cashews or roasted salted mixed nuts can stand in for peanuts. Or I like to do a mix of all of them sometimes, too.
- Pecans work too, as long as they’re roasted and salted like the peanuts.
- Flaky kosher salt can be used in place of sea salt.
How To Make Peanut Clusters Recipe
You are going to like how fast and easy this peanut cluster candy is to make!
Tip: Stir well between microwave intervals. Slow and steady keeps the chocolate smooth. If you’re a chocolate and peanut butter person (and I’m guessing you are if you’re here), try this No-Bake Chocolate Peanut Butter Pie, which is basically the same flavors, just sliced instead of scooped. Or, if you’d rather have that flavor combo in a crispy, chewy bar, my Cocoa Peanut Butter Rice Krispie Treats are just as easy and just as fast to disappear.
Variations and Recipe Tips
- Use a Clean, Dry Bowl: Even a single drop of water can make chocolate seize into a thick, grainy mass. I’ve had a batch go wrong because there was a little water in my bowl I didn’t notice, and the chocolate never melted smooth.
- Melt It Low and Slow: Microwave on 50 to 70 percent power for 30 seconds at a time, stirring in between. If your microwave doesn’t have a power setting, use full power but stick to 15 to 20 second bursts. I’ve overdone it before, and the chocolate got too stiff for the clusters to set up right.
- Use a Cookie Scoop: A cookie scoop keeps the clusters evenly sized.
- Save Some Peanuts for the Tops: Pressing a few extra peanuts on top before chilling gives every cluster a little more crunch.
- Keep Them Cold: These clusters hold their shape best when stored cold. I live in
Peanut Clusters For Make-Ahead Hospitality
A Christmas candy-making party is one of my favorite ways to say thank you to the folks who serve our community all year long, like our mail carrier and the police officers and firefighters right down the road. Invite a few friends over, set up an assembly line on the kitchen table, and make a batch of these peanut clusters alongside a pan of Cashew Brittle, a tray of Christmas Pretzel and Rolo treats, and some Honey Roasted Pecans so every tin gets a little bit of everything. Set out a stack of tins or cellophane bags with ribbon and a handwritten thank-you card for each one, and let everybody sign them before they head home. It’s a sweet way to live out Galatians 6:10, “as we have opportunity, let us do good to everyone,” and a tin of homemade candy on a cold December day tells someone their work hasn’t gone unnoticed. Plus, the time around that table with friends, laughing over a sticky counter and sneaking a few clusters, turns into its own little gift too.
You could also serve them with my Easy Hot Chocolate Recipe. It only takes 7 minutes to make, and it’s so rich and creamy.
If you make these peanut clusters, I’d love it if you’d come back and leave a comment with your star rating. It helps other folks find the recipe!
Peanut Clusters Recipe
Ingredients
- 2 cups dark chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups roasted salted peanuts, divided
- 1 teaspoon flaky sea salt
Instructions
Prep the Pan
- Line a baking sheet with parchment paper or a silicone baking mat.
Melt the Chocolate
- Add the chocolate chips and peanut butter to a clean, dry microwave-safe bowl (glass, ceramic, or heavy-duty plastic). Even a single drop of water can make the chocolate seize.2 cups dark chocolate chips, 1/2 cup creamy peanut butter
- Microwave on 50 to 70 percent power for 30 seconds, then stir well. Keep microwaving in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. If your microwave does not have a power setting, use full power in 15 to 20 second bursts.
Add the Peanuts
- Stir 1 3/4 cups of the roasted salted peanuts into the chocolate mixture until evenly coated.2 cups roasted salted peanuts
Form the Clusters
- Drop rounded spoonfuls of the mixture onto the prepared baking sheet.
- Sprinkle each cluster with flaky sea salt and the remaining 1/4 cup roasted salted peanuts.1 teaspoon flaky sea salt
Chill
- Place the baking sheet in the refrigerator for about 30 minutes, until the clusters are firm.
Store
- Transfer the peanut clusters to an airtight container and store in the refrigerator until ready to serve.
Gina’s Notes and Tips
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So easy and with quality chips made the best. Clusters ever
Elourine, So glad you enjoy making these! I like using pecans instead of peanuts also.
Can I add raisins for a Chunky effect?
Gloria, Raisins would taste great mixed in. Here are a few tips:
Amount: Start with 1/2 cup raisins for this batch size. If you want it extra chunky, go up to 3/4 cup.
When to add: Stir them in after the peanuts, once the chocolate mixture is smooth and off the heat.
One quick trick: Make sure the raisins are dry and room temp. If they’re cold or a little damp, they can cause the chocolate to seize or make the clusters look streaky.
I prefer just chocolate and nut clusters. Will these still work without using peanut butter?
Yes, you can make these with just chocolate and nuts. I recommend Ghirardelli Milk Chocolate Flavored Melting Wafers because they melt smoothly and set up nicely without needing to temper the chocolate yourself. Just melt the wafers according to the package directions, stir in the peanuts, scoop into clusters, and let them set. They’ll be sweeter than the dark chocolate version, but really good if you prefer milk chocolate. You could do a mixture of salted nuts; that would be delicious.