Chocolate Peanut Clusters are a tiny, no-fuss candy that packs big flavor — glossy chocolate wrapped around crunchy roasted peanuts for a perfect sweet‑salty bite. I first made these to bring to a holiday potluck and kept tweaking the technique until every batch set shiny and snapped cleanly. If you like easy, reliable sweets, these are a go-to; they’re similar to MM Chocolate Candy Clusters but with my small adjustments for texture and shine.
Why Make This Recipe
- Quick to assemble — you can have a batch ready in under 30 minutes.
- Crowd-pleaser — the sweet and salty contrast appeals to nearly everyone.
- Portable and giftable — they travel well in an airtight tin or box.
- Minimal ingredients — pantry staples create a high-impact treat.
- Personal insight: I love this recipe because it’s one of those reliable sweets you can make in the last hour before guests arrive and still look like you planned ahead; it’s forgiving and fast. I also like comparing it to classic no-bake treats like no-bake cookies for variety.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 5–10 minutes (melting and cooling)
- Total time: 20–30 minutes including cooling
- Servings: about 24 clusters (using a teaspoon or small scoop)
- Difficulty: Easy
- Method: Melt chocolate (microwave or double boiler), fold in roasted peanuts, drop by spoonfuls onto parchment, chill until set.
My Experience Making This Recipe
I tested this recipe across several chocolate types and pan sizes to dial in portioning and cooling times. The main discovery: a brief rest at room temperature before chilling reduces bloom and keeps the surface glossy. I also learned that using a small cookie scoop yields uniform clusters that set at the same rate.
How to Make Chocolate Peanut Clusters
Start by measuring about 12 ounces (340 g) of chocolate (dark, milk, or a mix) and 1 1/2 cups (about 200 g) of roasted, unsalted peanuts. Melt the chocolate gently — either in 20–30 second bursts in the microwave on medium power, stirring between bursts, or over a double boiler until smooth; aim for about 105–115°F (40–46°C) so it’s fluid but not scorched. Stir in the peanuts until evenly coated, then drop teaspoon-sized mounds onto parchment or a silicone mat. Let the clusters cool at room temperature for 10–15 minutes, then refrigerate for 10–20 minutes to fully set.
Expert Tips for Success
- Chop chocolate uniformly or use chips — smaller pieces melt more evenly; if using bars, chop to 1/4-inch pieces. Also consider using couverture for a glossier finish.
- Microwave technique: heat in 20–30 second bursts and stir thoroughly to avoid hotspots; stop when most chocolate is melted and stir to melt the rest with residual heat.
- Add 1–2 teaspoons neutral oil (vegetable or coconut) if the chocolate is too thick; this gives a smoother coating but will slightly dull the snap.
- Use room-temperature peanuts so they don’t chill the chocolate immediately; roasted salted peanuts highlight the sweet-salty contrast. For texture variation try mixing in some chopped almonds or toffee bits — for a savory side dish contrast see this Asian peanut slaw inspiration.
How to Serve Chocolate Peanut Clusters
- Arrange clusters on a parchment-lined platter sprinkled with flaky sea salt for contrast and a pretty finish.
- Package in small cellophane bags with a ribbon for gifts and holiday favors.
- Serve alongside coffee or a simple dessert board with nuts, dried fruit, and cookies — if you need an easy baked partner, try pairing with avocado chocolate chip muffins for a varied spread.
- Offer chilled or at room temperature depending on season — chilled keeps them firmer, room temp brings out the chocolate aroma.
Storage and Reheating Guide
Store clusters in an airtight container layered with parchment at cool room temperature for up to 5 days. For longer storage place them in the refrigerator for up to 2 weeks; bring to room temperature 15–20 minutes before serving to improve texture. To freeze, arrange clusters on a tray to flash-freeze 30 minutes, then transfer to a freezer-safe bag for up to 3 months; thaw in the fridge overnight, then bring to room temp before serving. Avoid reheating directly — instead, warm gently in a 90–100°F (32–38°C) oven for a few minutes if you want the chocolate slightly softer.
Recipe Variations
- Nut swap: substitute peanuts with almonds, cashews, or pecans for different flavor and crunch.
- Nut-free: use roasted sunflower seeds or pumpkin seeds to make a peanut-free option.
- Peanut butter swirl: fold 3 tablespoons smooth peanut butter into the melted chocolate for a marbled effect; chill briefly and swirl with a toothpick. Check this simple snack approach inspired by 3-ingredient peanut butter balls.
- Dairy-free: use dairy-free dark chocolate or vegan chips and coconut oil to make clusters suitable for lactose-intolerant guests.
Nutritional Highlights
- Peanuts provide plant-based protein and healthy monounsaturated fats; a 3-cluster serving offers a satisfying hit of energy.
- These are calorie-dense treats — portion control (2–4 clusters) helps manage intake.
- Allergen info: contains peanuts and chocolate (may contain milk); not suitable for peanut-allergic or milk-allergic individuals unless adapted with seed swaps and dairy-free chocolate.
Troubleshooting Common Issues
- Chocolate seizes (grainy or stiff): this often happens if water contacts the chocolate. Fix by stirring in a small amount (1 tsp) of neutral oil or warm cream to smooth it out, or start over with dry utensils.
- Clusters are too soft: allow the chocolate to cool at room temperature 10–15 minutes before refrigerating, and chill fully for 20–30 minutes. Also ensure you used enough chocolate ratio (about 12 oz chocolate : 1.5 cups peanuts).
- Dull or whitish bloom: this is fat bloom from temperature swings. To minimize, cool consistently (room temp then fridge) and store sealed; for best shine, use higher-quality chocolate or temper if you need long-term storage and shine.
Frequently Asked Questions
Q: Can I temper the chocolate for a shinier finish?
A: Yes. Tempering (heating and cooling the chocolate to specific temperatures — dark chocolate to about 115°F/46°C then cooling to 82°F/28°C and reheating to 88–90°F/31–32°C) gives the best snap and gloss. It requires a thermometer and patience, but for gifts or sale it’s worth the extra step.
Q: Can I use raw peanuts instead of roasted?
A: You can, but raw peanuts lack the deeper flavor and crunch of roasted ones. If you must use raw, roast them quickly at 350°F (175°C) for 8–10 minutes and cool before folding into chocolate.
Q: How do I make uniform clusters the same size?
A: Use a small cookie scoop (1 teaspoon or 1/2 tablespoon size) to portion the mix. Silcone mats and a steady hand make them look professional and ensure consistent set times.
Q: Can I add mix-ins like dried fruit or toffee?
A: Absolutely. Fold in chopped dried cherries, toffee bits, or pretzel pieces. Keep mix-in sizes small so clusters hold together; if adding wet ingredients (like jam), reduce quantity or create layered clusters.
Conclusion
If you want a quick, satisfying bite that’s easy to customize, these Chocolate Peanut Clusters deliver every time — and for more variations and inspiration you can compare triple-chocolate versions at Chocolate Peanut Clusters – Vintage Kitchen Notes.
Print
Chocolate Peanut Clusters
- Total Time: 30 minutes
- Yield: 24 clusters 1x
- Diet: Vegetarian
Description
Delicious chocolate-covered roasted peanuts that create a quick, sweet, and salty treat.
Ingredients
- 12 ounces (340 g) chocolate (dark, milk, or a mix)
- 1 1/2 cups (about 200 g) roasted, unsalted peanuts
Instructions
- Melt the chocolate gently in the microwave in 20–30 second bursts stirring in between, or over a double boiler until smooth (aim for about 105–115°F).
- Stir in the peanuts until evenly coated.
- Drop teaspoon-sized mounds onto parchment or a silicone mat.
- Let cool at room temperature for 10–15 minutes.
- Refrigerate for 10–20 minutes to set fully.
Notes
For a glossier finish, consider using couverture chocolate. You can also mix in chopped almonds or toffee bits for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 80
- Sugar: 6g
- Sodium: 1mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg