Quick Description
These Chocolate Peanut Clusters are a timeless no-bake candy—simple, nostalgic, and incredibly satisfying. Glossy melted chocolate wraps around crunchy peanuts to form rustic, bite-size mounds that set beautifully. Sweet, salty, chunky, and just like the classic treats you remember.
Servings & Timing
- Servings: ~24 clusters
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Set Time: 20–30 minutes
- Total Time: ~40 minutes
Nutritional Info (Per Cluster – Approximate)
- Calories: 150
- Fat: 9g
- Carbohydrates: 14g
- Sugar: 11g
- Protein: 4g
(Values vary based on chocolate type and peanut choice.)
Ingredients List
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips (balances sweetness)
- 2 tablespoons butter
- 2 tablespoons light corn syrup (optional, adds shine & softness)
- 2½ cups dry-roasted peanuts (salted or unsalted)
- ½ teaspoon vanilla extract (optional)
How to Make Chocolate Peanut Clusters
Step 1: Melt the Chocolate
In a saucepan over low heat, combine milk chocolate chips, semi-sweet chocolate chips, butter, and corn syrup.
Stir constantly until completely melted, smooth, and glossy.
(Alternatively, microwave in 30-second intervals, stirring after each.)
Step 2: Add the Peanuts
Remove from heat. Stir in peanuts until fully coated in chocolate.
Add vanilla extract if using and mix gently.
Step 3: Form the Clusters
Line a baking sheet with parchment paper.
Drop spoonfuls of the mixture onto the sheet, forming rustic mounds.
Step 4: Set
Let clusters set at room temperature for about 30 minutes, or refrigerate for 15–20 minutes until firm.
Additional Notes
- Corn syrup gives a shiny, softer bite but can be skipped
- Stir gently to keep clusters chunky
- Don’t overheat chocolate—low heat is key
Dietary Info
- No-bake
- Vegetarian
- Gluten-free
Flavor Tips & Variations
- Use dark chocolate for a richer bite
- Add a pinch of flaky sea salt on top
- Mix in raisins or dried cranberries
- Swap peanuts for cashews or almonds
Ingredient Substitutions
- Chocolate: All milk, all semi-sweet, or dark chocolate
- Butter: Coconut oil for dairy-free
- Corn Syrup: Honey or maple syrup (slightly different texture)
Storage & Make-Ahead
- Room Temperature: Store in an airtight container up to 5 days
- Refrigerator: Up to 2 weeks
- Freezer: Freeze up to 2 months; thaw at room temp
