Sometimes you want a quick treat that doesn’t take the work of a cake or dessert. And if chocolate is on the menu, then these simple 2-ingredient Peanut Clusters will be just what you need to try.
Grab your favorite baking chips or use up whatever is in the house to create these easy little snacks. There’s no need for the oven and just a single pan and baking sheet will have the job done in no time.
Can you make white chocolate peanut clusters?
Sure, if you want a white chocolate version, use either white chocolate chips or you could even try some white almond bark. This will make it even nuttier in flavor!
- Chocolate chips (suitable for baking)
- Roasted peanuts
You can use Spanish peanuts if you like for this recipe although I’ve always found that the flavor of dry roasted peanuts works the best.
There’s no limit to the combination of baking chips you use. Try all 24 ounces in one flavor or mix two or more flavors to get something different.
How to make Peanut Clusters
- Grab a medium saucepan and add the chocolate chips then warm over a low heat, stirring regularly until they have melted.
- Add the peanuts and stir thoroughly to coat in chocolate.
- Add parchment paper or wax paper to a baking sheet.
- Using a cookie scoop, drop mounds of the peanut mixture onto the baking sheet.
- Allow them to cool completely then remove them from the sheet and enjoy.
Make sure you don’t get any water into the saucepan when heating the chocolate as this can cause it to seize and it won’t be any use.
Can you make this in the slow cooker?
You can definitely make peanut clusters in the slow cooker. Add the chocolate and peanuts to the crock and put it on the lowest heat. Stir the mixture occasionally but always make sure no water gets in or it will seize.
How do you store peanut clusters?
You can store any peanut clusters that don’t vanish on the first serve in an airtight container or even a zip lock bag. Keep them at room temperature if it isn’t too hot or in the fridge if it is a warm day.
You can also freeze them once they are cooled. Store them in a freezer bag and eat within 2-3 months.
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- 4 1/4 cups chocolate chips 24 ounces baking chips
- 2 cups roasted peanuts 12 ounces peanuts
- Add in the peanuts and stir until all of the peanuts are coated with chocolate.
- Cover a baking sheet with parchment paper, wax paper, or non-stick aluminum foil and set aside.
- Use a cookie scoop or a spoon to drop mounds of peanut clusters onto the prepared pan.
- Allow the peanut clusters to completely cool before removing from the baking sheet.
You can use any flavor combination of baking chips you like.
Spanish peanuts can be used, I prefer the flavor with dry roasted peanuts.
White peanut clusters – use white almond bark or white chocolate chips.